El Mezcal Mexican Restaurant
Last inspected: Dec 17, 2025
100
Score
The health department has logged 22 inspections at El Mezcal Mexican Restaurant, the earliest from 2022. On Dec 17, 2025, the health department conducted the most recent visit. Low risk means the most recent visit produced few or no significant findings.
Performance has remained roughly level over recent inspections, averaging near 10 violations each time.
“Time/temperature control for safety food cold held” comes up most often, recorded seven times in the inspection record.
The city-wide average for Ocala sits at 78, putting El Mezcal Mexican Restaurant on the better side of that line. Taken together, the history is a positive one.
22
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 17, 2025
Routine - Food
No violations found.
100
Dec 9, 2025
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Employee washed hands with cold water. Employee entered kitchen and washed hands with cold water as there is no hot water for the establishment. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-12-09: Employee washed hands with cold water, 74F-75F, as there is no hot water for the establishment. **Admin Complaint**
12A-19-4
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish in walk-in cooler. Employee placed chicken on bottom shelf. **Corrected On-Site** - From follow-up inspection 2025-12-09: Raw beef stored over cooked ground beef in walk-in cooler. Manager placed steak beneath cooked ground beef. **Admin Complaint** **Corrected On-Site**
08A-20-5
Intermediate - - From initial inspection : Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Hand washing sink on cook line has no running water. **Repeat Violation** **Warning** - From follow-up inspection 2025-12-09: No change. **Admin Complaint**
27-19-4
Intermediate - - From initial inspection : Intermediate - Hot water supply not maintained during peak periods. No hot water for any faucets, all faucets 74F-76F. **Warning** - From follow-up inspection 2025-12-09: No hot water for any faucets, 74F-75F. **Admin Complaint**
27-18-4
61
Dec 5, 2025
Routine - Food
10 critical violations. 7 major violations. 11 minor violations.
View 28 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet beneath hand washing sink next to three compartment sink. **Repeat Violation** **Admin Complaint**
29-34-4
High Priority - Toxic substance/chemical improperly stored. Bottle of soap stored next to bag of herbs in dry storage room next to back door.
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Queso stored in warmer on counter in wait station: queso (121F - Hot Holding). Employee stated queso placed in warmer two hours prior to temperature being taken. Employee turned up temperature on warmer to reheat queso. Item stored on cook line stove top: rice (121F - Hot Holding). Manager stated rice placed on stovetop one hour prior to temperature being taken. Employee turned on stove to reheat rice. **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler next to kitchen entrance: lettuce (48F - Cold Holding); cabbage (55F - Cold Holding). Employee stated items placed in cooler two hours prior to temperature being taken. Employee placed items inside of cooler to reduce temperature to 41F. Items stored in walk-in cooler: shrimp (44F - Cold Holding); beef (45F - Cold Holding). Items stored close to door, manager stated door propped open quite often. Manager opened door to walk-in freezer to reduce temperature of items to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish in walk-in cooler. Employee placed chicken on bottom shelf. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cheese in reach-in cooler across from kitchen entrance. Raw shrimp stored over lemons in walk-in cooler. Employee placed shrimp and fish on bottom shelves of respective coolers. **Corrected On-Site**
08A-05-6
High Priority - Employee washed hands with cold water. Employee entered kitchen and washed hands with cold water as there is no hot water for the establishment. **Repeat Violation** **Admin Complaint**
12A-19-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then proceeded to handle clean dishes without washing hands. Employee washed hands and rewashed dishes. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-13-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine next to three compartment sink, 0 ppm. Employee primed machine, 50 ppm. **Corrected On-Site**
22-41-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen and handled clean utensils without washing hands. **Repeat Violation** **Admin Complaint**
12A-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line reach-in cooler stained. Shelves in cook line reach-in freezer soiled with food debris.
22-02-4
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Hand washing sink on cook line has no running water. **Repeat Violation** **Warning**
27-19-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped pan in hand washing sink next to three compartment sink.
31A-11-4
Intermediate - Hot water supply not maintained during peak periods. No hot water for any faucets, all faucets 74F-76F. **Warning**
27-18-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No certified food manager present with seven employees working. **Repeat Violation** **Admin Complaint**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at cook line hand washing sink. Employee provided hand towels during inspection. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan stored in wait station reach-in cooler, manager stated flan cooked the previous morning. **Repeat Violation**
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of reach-in cooler next to kitchen entrance. Employee removed drink during inspection. **Corrected On-Site**
12B-07-4
Basic - Drain cover(s) missing. Drain next to soda machine in wait station.
29-18-4
Basic - Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.
16-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum to go pans stored on shelf in wait station.
25-06-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy.
23-03-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven handle. Employee placed tongs on top of oven. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Two hood filters missing in hood above cook line. **Repeat Violation**
14-42-4
Basic - Food stored on floor. Containers of beef stored on floor in walk-in freezer. **Repeat Violation**
08B-38-4
Basic - Equipment in poor repair. Gasket torn on reach-in cooler across from kitchen entrance. **Repeat Violation**
14-11-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station. Containers stored on shelf next to walk-in cooler. **Repeat Violation**
24-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack stored on cans of peppers in dry storage area next to back door.
40-06-5
6
Aug 19, 2025
Routine - Food
No violations found.
100
Aug 18, 2025
Routine - Food
8 critical violations. 7 major violations. 14 minor violations.
View 29 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling clean dishes without washing hands. Manager had employee wash hands. **Repeat Violation** **Admin Complaint**
12A-16-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on hair net, then put on gloves and proceeded to handle food on cook line without washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-07-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-13-4
High Priority - Food with mold-like growth. See stop sale. Cucumbers stored in walk-in cooler.
01B-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cheese in walk-in cooler. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw chicken and beef, changed gloves, then proceeded to handle clean plates without washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in cook line grill drawers: beef (45F - Cold Holding); chicken (44F - Cold Holding); shrimp (46F - Cold Holding). Manager stated items placed in drawers three hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Items stored in reach-in cooler across from cook line grill: pork (45F - Cold Holding); chicken (44F - Cold Holding); beef (46F - Cold Holding). Manager stated items placed in drawers three hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose side of splitter in mop sink. **Repeat Violation** **Admin Complaint**
29-42-4
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager on duty has no manager certification and the manager stated they have been a manager for a couple of months.
53A-04-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line. Bin for ice machine in front of walk-in cooler. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee dumping old food from pans in hand washing sink next to three compartment sink.
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No certified manager on duty with six employees working.
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at all hand washing sinks. Manager provided hand towels at wait station hand washing sink. **Corrective Action Taken**
31B-02-4
Intermediate - No running water at hand washing sink. Hand washing sink next to three compartment sink. **Warning**
27-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken stored in walk-in cooler. Employee stated chicken prepared the previous morning. **Repeat Violation**
02C-02-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce and broccoli stored over salsa in walk-in cooler.
08B-17-4
Basic - Stored food not covered. Container of mixed vegetables in walk-in freezer. **Repeat Violation**
08B-12-5
Basic - Open dumpster lid. Dumpster behind building.
33-16-4
Basic - Old labels stuck to food containers after cleaning. Containers on shelf in front of walk-in cooler.
16-46-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy.
23-03-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven handle. Employee placed tongs on top of oven. **Corrected On-Site**
10-20-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Wait station reach-in freezer.
14-69-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap in between hood filters above cook line.
14-42-4
Basic - Food stored on floor. Case of cooking oil stored on cook line floor.
08B-38-4
Basic - Floor tiles missing and/or in disrepair. Floor on cook line, tile loose. **Repeat Violation**
36-17-5
Basic - Equipment in poor repair. Interior of cook line microwave has rust.
14-11-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station.
24-08-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee bottle of Coke stored in reach-in freezer next to office. **Repeat Violation**
08B-49-4
Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee chewing gum in wait station.
12B-09-5
7
Mar 24, 2025
Complaint Full
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine at 10ppm CL **Warning** - From follow-up inspection 2025-03-24: Dishmachine at 0ppm Cl **Admin Complaint**
22-41-4
86
Feb 12, 2025
Complaint Full
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
15
Jan 3, 2025
Complaint Partial
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. "Y" connector at mop sink is missing vacuum breaker on the non-chemical side of the "Y" connector. Missing vacuum breakers at outside hose bibi next to AC unit. Missing vacuum breaker at hose Bibb under hand wash sink and three-compartment sink
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (55,56F - Cold Holding) in reach in cooler on cookline. Reach in cooler was disconnected when plates placed on top of reach in cooler. Reach in cooler was reconnected and ice was placed on beef containers. Manager advised that bed had been placed in walk-in-cooler 1 hour earlier from walk-in-cooler **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like substance in the grooves in kitchen. Interior of microwave on cookline soiled with food particles
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Fryer baskets on cookline hand wash sink. Employee removed baskets **Corrected On-Site**
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No food manager present at time of inspection with more than four employees handling food.
53A-05-6
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Ten employee food handler certificates expired
53B-14-5
Basic - Cove molding at floor/wall juncture broken/missing. Missing cove molding in dry goods storage area next to air handler.
36-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table with grooves in kitchen.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on top of cookline microwave.
12B-07-4
Basic - Floor tiles missing and/or in disrepair. Tiles in disrepair in walk-in-cooler and walk-in-freezer. Tile in dishwash area cracked with standing water **Repeat Violation**
36-17-5
Basic - Food stored on floor. Tray of bottled water stored on floor entering dishwash area Box of corn in husk stored on floor in walk-in-cooler
08B-38-4
Basic - Ice bucket not stored inverted or in a protected manner between uses. Ice bucket used to transport ice not stored inverted or in a protected manner by ice machine.
10-14-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle. **Repeat Violation**
10-20-4
Basic - Standing water in bottom of reach-in-cooler. Water in bottom of upright reach in cooler at entrance to cookline.
29-49-6
33
Aug 23, 2024
Routine - Food
No violations found.
100
Aug 12, 2024
Routine - Food
5 critical violations. 6 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice on shelf under steam Bain at (90F - Hot Holding) for five hours **Admin Complaint**
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice on shelf under steam Bain at (90F - Hot Holding) for five hours **Admin Complaint**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Frozen fish stored above French fries and vegetables in walk-in-cooler. Manager moved fries and vegetables. **Corrected On-Site**
08A-05-6
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wearing gloves worked on dishmachine and rinsed off dirty dishes then went to cook line and handled tortillas without removing gloves, washing hands and putting on clean gloves. Discussed with Manager .
12A-29-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine at 0ppm CL **Warning**
22-49-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles in walk-in-cooler cracked and missing.
36-17-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle on cook line
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bowl with no handle used to dispense food (flour).Manager removed bowl. **Corrected On-Site**
10-01-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In-use utensil in time/temperature control food stored with handle touching food ( ice cream) in reach in freezer
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station.
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (lemons and limes ) stored over ready-to-eat food (salsa ) in walk in cooler . Manager moved lemon and limes **Corrected On-Site**
08B-17-4
35
Apr 17, 2024
Complaint Full
3 critical violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Three pans of rice and pan of beans on shelf under steam table: rice 109F. 91F. 116F. Beans 91F. In pan on top of steam table: queso 89F. Stop sale issued for all. **Warning** - From follow-up inspection 2024-04-17: Observed shelf under steam table with half tray of rice at 116F , and a container of Queso at 111F. Employee advised that both items had been prepared 2 hours earlier. **Admin Complaint**
03B-01-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On top of reach in make table: tomatoes 54F. Cabbage 60F. Manager stated items out more than four hours. Stop sale issued. In reach in cooler at server station: milk 46F. Unable to determine how long milk was in cooler. Stop sale issued. In reach in cooler with an ambient temperature of 67F on cookline: beef 65F. Beef 67F. Beef 64F. Scallops 60F. All items in unit more than four hours. Stop sale issued. **Warning** - From follow-up inspection 2024-04-17: Observed two containers of chip salsa prepared yesterday and were in the walk-in-cooler overnight both at 46F **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Three pans of rice and pan of beans on shelf under steam table: rice 109F. 91F. 116F. Beans 91F. In pan on top of steam table: queso 89F. On top of reach in make table: tomatoes 54F. Cabbage 60F. Manager stated items out more than four hours. In reach in cooler at server station: milk 46F. Unable to determine how long milk was in cooler. In reach in cooler with an ambient temperature of 67F on cookline: beef 65F. Beef 67F. Beef 64F. Scallops 60F. All items in unit more than four hours. **Warning** - From follow-up inspection 2024-04-17: Observed two containers of chip salsa prepared yesterday and were in the walk-in-cooler overnight both at 46F **Admin Complaint**
01B-02-5
64
Apr 9, 2024
Complaint Full
8 critical violations. 6 major violations. 12 minor violations.
View 26 violations
Food Obtained from Approved Sources
FL-11
Adequate Handwashing Facilities Supplied and Accessible
FL-10
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Hands Clean and Properly Washed
FL-08
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Plumbing Installed; Proper Backflow Devices
FL-28
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
4
Mar 11, 2024
Complaint Partial
No violations found.
100
Jan 24, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles in walk-in-cooler missing **Repeat Violation**
36-17-5
Basic - Food stored on floor. Observed box of cooking oil stored on floor. Manager placed box of oil on shelf **Corrected On-Site**
08B-38-4
Basic - Stored food not covered. Observed churros and empanadas not covered in reach in cooler. Manager covered all items. **Corrected On-Site**
08B-12-5
86
Sep 19, 2023
Complaint Full
No violations found.
100
Sep 18, 2023
Complaint Full
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tomato at guacamole prep table at 72 F. Diced tomatoes had been there for just over 4 hours. Manager discarded Tomato, Tomato's are not kept on time. Observed in walk-in-cooler Ground beef at 45F dated the day before the inspection and had been in the walk-in-cooler overnight. Observed the following items and cold holding temperatures in the bottom of the reach-in Cooler on the cookline: pastor (45F - Cold Holding); Pork (47F - Cold Holding). Manager advised that these items had been taken from the walk-in-cooler 3 hours earlier. Obs in reach in cooler drawer under grill the following items: Shrimp 45F, Beef 46F. Manager had items placed in walk-in-cooler **Warning** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed diced tomato at guacamole prep table at 72 F. Diced tomatoes had been there for just over 4 hours. Manager discarded Tomato, Tomato's are not kept on time. Observed in walk-in-cooler Ground beef at 45F dated the day before the inspection and had been in the walk-in-cooler overnight. **Warning**
01B-02-5
High Priority - Raw animal food stored over or with unwashed produce. Observed box of raw shelled eggs stored over peeled garlic and milk. Manager placed raw shelled eggs on bottom shelf. **Corrected On-Site**
08A-04-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed discarded food in hand wash sink in kitchen
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed paper towels dispensers not operating at all three hand wash sink. Manager had dispensers corrected to work. **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed Bowl or container with no handle used to dispense food (flour). Manager removed bowls. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on flip-top make table with grooves and stained in kitchen.
14-09-4
Basic - Floor tiles missing and/or in disrepair. Observed broken floor tiles in walk-in-cooler and walk-in-freezer **Repeat Violation**
36-17-5
Basic - Food stored on floor. Observed two containers of salsa stored on floor in walk-in-cooler. Manager placed containers on shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle. Employe removed tongs from handle **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of microwaves in kitchen soiled.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water in bottom of reach in cooler on cook line. **Repeat Violation**
29-49-6
Basic - Stored food not covered. Observed bread uncovered in walk-in-freezer **Repeat Violation**
08B-12-5
35
Jul 31, 2023
Complaint Full
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishmachine at 0 ppm chlorine
22-49-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food-contact surface of commercial can opener soiled with food debris, mold-like substance.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed knife in hand wash sink on cook line
31A-11-4
Basic - Stored food not covered. Observed steak in walk-in-cooler not covered.
08B-12-5
Basic - Bowl or other container with no handle used to dispense food. Observed Bowl or container with no handle used to dispense food (flour) in dry goods storage area
14-01-5
Basic - Clean utensils stored between equipment and wall. Observed knives stored between wall and three-compartment sink
24-14-4
Basic - Floor tiles missing and/or in disrepair. Observed tile missing and broken in walk-in-cooler and walk-in-freezer **Repeat Violation**
36-17-5
Basic - Food stored on floor. Observed two containers of salsa on floor in walk-in-freezer
08B-38-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels not removed from food containers after cleaning on the clean ware rack.
16-46-4
Basic - Open dumpster lid. Observe dumpster lid open
33-16-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed silverware and cooking utensils faced up in dishwash area
24-18-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the reach in cooler on cook line
29-49-6
45
Jul 21, 2023
Routine - Food
No violations found.
100
Jul 19, 2023
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items and cold holding temperatures in the Walk-in Cooler: Queso (51F - Cold Holding) ;Salsa Chip Sauce (51F - Cold Holding); Ground beef (58F - Cold Holding); Beans (50F - Cold Holding). All the items had been prepared either the day before or two days earlier and had been in the walk-in-cooler overnight. Ambient temperature of the walk-in-cooler 65F. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-07-19: Observed the following items and cold holding temperatures in the Walk-in Cooler: salsa verde, salsa enchilada and carne birdies all at 65F. Manager advised that compressor had just been installed. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following items and cold holding temperatures in the Walk-in Cooler: Queso (51F - Cold Holding) ;Salsa Chip Sauce (51F - Cold Holding); Ground beef (58F - Cold Holding); Beans (50F - Cold Holding). All the items had been prepared either the day before or two days earlier and had been in the walk-in-cooler overnight. Ambient temperature of the walk-in-cooler 65F. **Warning** - From follow-up inspection 2023-07-19: Observed the following items and cold holding temperatures in the Walk-in Cooler: salsa verde, salsa enchilada and carne birdies all at 65F. Manager advised that compressor had just been installed. **Admin Complaint**
01B-02-5
74
Jul 17, 2023
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee on cook line scratch their nose, leave the kitchen and returned and began preparing food without washing hands or changing gloves. Spoke to employee regarding washing their hands and changing gloves when touching any body part and when they return to the kitchen.
12A-10-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following items and cold holding temperatures in the Walk-in Cooler: Queso (51F - Cold Holding) ;Salsa Chip Sauce (51F - Cold Holding); Ground beef (58F - Cold Holding); Beans (50F - Cold Holding). All the items had been prepared either the day before or two days earlier and had been in the walk-in-cooler overnight. Ambient temperature of the walk-in-cooler 65F. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items and cold holding temperatures in the Walk-in Cooler: Queso (51F - Cold Holding) ;Salsa Chip Sauce (51F - Cold Holding); Ground beef (58F - Cold Holding); Beans (50F - Cold Holding). All the items had been prepared either the day before or two days earlier and had been in the walk-in-cooler overnight. Ambient temperature of the walk-in-cooler 65F. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on flip-top make table with grooves and stained in kitchen. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed spoons and laddel in hand wash sink at server station.
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of beef, beans, Queso and salsa for chips prepared more than 24 hours earlier with no date mark.
02C-02-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sink sign in men's room. Inspector provided sign **Corrective Action Taken**
31B-04-4
Basic - Bowl or other container with no handle used to dispense food. Observed Bowl or container with no handle used to dispense food chip salsa in walk-in-cooler and sugar in kitchen. Manager removed bowls
14-01-5
Basic - Food stored on floor. Observed multiple container of food stored on the floor in the kitchen. Manager instructed employee to place all the containers on shelf. **Corrective Action Taken**
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee apron, keys, purse and backpack, stored above food in dry goods storage area ad next to single serve cups. Manager removed personal items **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee eating in a food preparation or other restricted area. Observed employee drink stored on top of ice machine. **Repeat Violation**
12B-02-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed scallops thawing in standing water. Manager placed in sink and ran water over the shrimp. **Corrective Action Taken**
06-01-5
Basic - Current Hotel and Restaurant license not displayed. Observed establishment displaying expired Division of Hotels and Restaurants license dated 6/1/2023
50-09-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed several ceiling tiles in the kitchen in disrepair and several that have been replaced with acoustic tiles that are not smooth and easily cleanable. Also observed cracked and missing tiles in walk-in-cooler
36-32-5
32
Mar 10, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice on the hot well line, 127-128. Reheating began at that time. **Corrective Action Taken** - From follow-up inspection 2023-03-10: Rice was 110F. The rice was stirred and was then at 127F. The 2 rice pans were then placed in the cook line oven for reheating to 165F. **Admin Complaint** **Corrective Action Taken**
03B-01-6
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed multiple items in the cook line reach-in cooler not at 41F or below. There is an accumulation of water in the reach-in cooler on the bottom shelf. - From follow-up inspection 2023-03-10: Water was still accumulated in the cook line reach-in cooler, 2 door. Items were at temperature today. **Time Extended**
14-74-7
82
Sep 6, 2022
Routine - Food
2 critical violations. 5 major violations. 7 minor violations.
View 14 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, sanitizer bucket empty, Manager installed a new bucket, chlorine 50ppm. **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, container of raw chicken stored above cooked pork, Manager moved and stored properly. **Corrected On-Site**
08A-05-6
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Ahi tuna tostadas no consumer advisory on menu (no disclosure, no reminder). Inspector provided a consumer advisory, operator placed item on chef board with consumer advisory. **Corrective Action Taken** **Warning**
02B-04-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No manager on site at inspection time, manager arrived during inspection. **Corrected On-Site**
53A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products. Manager arrived with three new probes. **Corrected On-Site**
05-08-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the cook line and walk-in cooler, cooked pork no date marked, per employee pork was cooked 09/04/2022
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink at the bar area, hot water turned off.
27-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line (f drawers) heavily soiled.
22-16-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the bar area
31B-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves at the cook line with interior soiled.
22-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables at the cook line and prep area, manager moved all. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Current Hotel and Restaurant license not displayed. June 1, 2022
50-09-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler at the cook line (drawers) not working, employee placed raw beef and raw chicken containers at 10:30am, at 11:30 temperatures were 56F and 58F. Per operator, unit in disrepair. Employee moved raw items to freezer to dropped down temperature **Warning**
14-74-7
Basic - Bowl or other container with no handle used to dispense food. In walk-in cooler, container inside sauce, Employee moved. **Corrected On-Site** **Repeat Violation**
14-01-5
32
Frequently Asked Questions
When was El Mezcal Mexican Restaurant last inspected?
The most recent health inspection at El Mezcal Mexican Restaurant on file is from Dec 17, 2025. The public record contains 22 inspections in total.
What is the most common violation at El Mezcal Mexican Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited seven times, more than any other issue at El Mezcal Mexican Restaurant.
How does El Mezcal Mexican Restaurant compare to other restaurants in Ocala?
El Mezcal Mexican Restaurant most recently scored 100 out of 100, which is higher than the Ocala average of 78.
Has El Mezcal Mexican Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at El Mezcal Mexican Restaurant have averaged around 10 violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at El Mezcal Mexican Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is El Mezcal Mexican Restaurant inspected?
Based on the inspection history on file, El Mezcal Mexican Restaurant is inspected around seven times per year on average.
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