El Molcajete Mexican Restaurant
Last inspected: Mar 23, 2026
26
Score
Public records show nine inspections at El Molcajete Mexican Restaurant stretching back to 2022. The newest entry in the record is dated Mar 23, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have turned up roughly the same number of issues each time, hovering near eight violations per visit.
The most common issue across all inspections has been “raw animal food stored over/not properly separated”, showing up four times.
Restaurants in Orlando average 79, so El Molcajete Mexican Restaurant trails the local norm. There are enough flags in the record to merit a second thought.
9
Inspections
4
Critical latest
3
Major latest
9
Minor latest
Inspection History
Mar 23, 2026
Routine - Food
4 critical violations. 3 major violations. 9 minor violations.
View 16 violations
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw beef and pork stored over vegetable spring rolls in reach in cooler located across from fryers. Properly stored. **Corrected On-Site**
08A-14-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw squid stored over lemon grass in reach in freezer . Corrected moved. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked adobo meat. Properly stored Corrected On-Site** **Corrected On-Site**
08A-05-6
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Inspector provided printed copy and employee signed. Corrected On-Site** **Corrected On-Site**
11-26-1
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink in cook line with temperature of 76f , operator opened water from bottom of hand sink. **Corrected On-Site**
27-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Salad shooter has debris
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowl use to scoop powder sugar. Removed . **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Doors and handles on reach in cooler in cook line
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable, on steam well.
14-09-4
Basic - Equipment in poor repair. Gaskets on tail, reach in cooler across from dry shelving unit.
14-11-5
Basic - Ice scoop handle in contact with ice. Removed. Corrected On-Site** **Corrected On-Site**
10-08-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle touching white rice. Fixed handle. Corrected On-Site** **Corrected On-Site**
10-06-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Single service spoons forks kept in front counter.
24-18-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored in front counter.
25-06-4
26
Dec 17, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -for quat 3 compartment sink. Operator ordered during inspection. - From follow-up inspection 2025-12-17: **Time Extended**
16-37-1
90
Dec 16, 2025
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ambient shell eggs 50 in 3 door glass cooler. Operator adjusted cooler, will monitor and move product to different cooler if necessary.
03A-02-5
High Priority - Live, small flying insects found -1 small flying insect in kitchen. Not on food contact surface. **Warning**
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs, raw quail eggs above lard and unwashed produce. Operator relocated product.
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. -1 live roach in paper towel dispenser next to 3 compartment sink. 1 live roach in painted electrical box at ceiling in back corner of kitchen. **Warning**
35A-05-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -for quat 3 compartment sink. Operator ordered during inspection.
16-37-1
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
Basic - Dead roaches on premises. -2 dead roaches under 3 compartment sink. **Warning**
35A-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -corner gap at exterior door by bathrooms.
35B-01-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -in dry storage room.
38-07-4
41
Mar 27, 2025
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - No soap provided at handwash sink. Front hand sink missing soap
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. White spray bottle with liquid no label
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine soiled
22-20-5
Basic - Ceiling tile missing. Ceiling tile missing front dining area
36-36-4
Basic - Equipment in poor repair. Gaskets in mid reach in broken
14-11-5
Basic - Hole in or other damage to wall. Hole in wall by sods fountain
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and filter soiled
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. Hand sink faucet leaking kitchen
29-11-4
61
Nov 14, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
74
Jan 29, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw non pasteurized shelled eggs over ready to eat soup and cilantro. Operator moved to bottom shelf **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Front hand sink difficult to access due to cart and counter
31A-09-4
Intermediate - No soap provided at handwash sink. Back hand sink no soap Operator provided soap **Corrected On-Site**
31B-03-4
Basic - Plumbing system in disrepair. Hand sink in back hot water faucet not working
29-08-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile soiled kitchen. More at entrance of kitchen
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line grooved
14-09-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between cook line make table and prep table. Operator removed knives **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and filters soiled
23-03-4
55
Aug 28, 2023
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
33
Mar 1, 2023
Routine - Food
3 critical violations. 4 major violations. 3 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Cooked onions 109-120F less than two hours. Advised operator to reheat. **Repeat Violation**
03B-01-6
High Priority - Vacuum breaker missing on splitter added to hose bibb. - For water hose at mop sink.
29-34-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Opened package of chorizo stored above jalapenos in middle tall reach in cooler. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. - Paperwork provided. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. - Blender and strainer in sink. Operator removed all items. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - At front service sink. Operator placed paper towels next to sink. **Corrected On-Site**
31B-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - Hot water shut off due to leak. Operator turned on during inspection. **Corrected On-Site**
27-16-4
Basic - Water draining onto floor surface. - At outdoor triple sink.
29-03-4
Basic - Water leaking from pipe faucet. - Hot water leaking at kitchen handwash sink.
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. - Mop in bucket at dry storage beer storage room. **Repeat Violation**
42-01-4
37
Nov 7, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Several food throughout reach in coolers. Advised to use day dots or date mark. **Repeat Violation** - From follow-up inspection 2022-10-18: - Most items with dates. **Time Extended** - From follow-up inspection 2022-11-07: - Employees began implementing date marking on foods. Observed mole prepared two days earlier per operator lacking date mark. **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease/food debris. - Ventilation hood has grease accumulation. **Repeat Violation** - From follow-up inspection 2022-10-18: **Time Extended** - From follow-up inspection 2022-11-07: - Observed grease on ventilation hood. **Time Extended**
23-03-4
86
Frequently Asked Questions
When was El Molcajete Mexican Restaurant last inspected?
The most recent health inspection at El Molcajete Mexican Restaurant on file is from Mar 23, 2026. The public record contains nine inspections in total.
What is the most common violation at El Molcajete Mexican Restaurant?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at El Molcajete Mexican Restaurant.
How does El Molcajete Mexican Restaurant compare to other restaurants in Orlando?
El Molcajete Mexican Restaurant most recently scored 26 out of 100, which is lower than the Orlando average of 79.
Has El Molcajete Mexican Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at El Molcajete Mexican Restaurant have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at El Molcajete Mexican Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is El Molcajete Mexican Restaurant inspected?
Based on the inspection history on file, El Molcajete Mexican Restaurant is inspected around three times per year on average.
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