La Marimba Mexican Restaurant
Last inspected: Apr 6, 2026
45
Score
La Marimba Mexican Restaurant has been inspected 10 times since 2022. The most recent report on file is from Apr 6, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have produced comparable findings, with counts hovering near 11 violations per visit.
Looking across the full record, “standing water in bottom of reach-in-cooler” is the recurring theme, flagged seven times.
The city-wide average sits at 68, which La Marimba Mexican Restaurant's 45 doesn't quite reach. The pattern in the record is worth a careful look.
10
Inspections
1
Critical latest
2
Major latest
9
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken tenders stored above raw tilapia fish in reach in freezer. Operator removed Raw beef stored above bacon in reach in freezer. Operator removed **Corrected On-Site** **Repeat Violation**
08A-17-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items prepared on site days prior and stored in walk in cooler not date marked
02C-02-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.
29-28-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used in black beans container in walk in cooler and in sugar container. Operator removed **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. In kitchen **Repeat Violation**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee mobile phone by microwave, and employee handbag on the salt containers in kitchen entrance. Operator removed **Corrected On-Site**
40-06-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between steamwell and make table on cook line. Operator removed **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill in kitchen Exterior of ovens in kitchen
23-03-4
Basic - Standing water in bottom of reach-in-cooler. By salsa station **Repeat Violation**
29-49-6
Basic - Stored food not covered. Fried tortilla bread stored above oven in kitchen, operator covered. **Corrected On-Site**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery stored over washed, cut and ready to eat onions and peppers in walk in cooler. Operator removed **Corrected On-Site**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Unlabeled sugar container in kitchen. Operator labeled item **Corrected On-Site**
02D-01-5
45
Oct 29, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects found 1 small flying insect on cook line 2 small flying insects by back door - From follow-up inspection 2025-10-29: **Time Extended**
35A-02-7
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Both hand sinks in kitchen were blocked by mop bucket and by chair in kitchen. - From follow-up inspection 2025-10-29: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Oven handle - From follow-up inspection 2025-10-29: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. cutting boards in kitchen **Repeat Violation** - From follow-up inspection 2025-10-29: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler under microwave and next to steam well. Also in reach in cooler used for salsa . **Repeat Violation** - From follow-up inspection 2025-10-29: **Time Extended**
29-49-6
67
Oct 28, 2025
Routine - Food
8 critical violations. 2 major violations. 7 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler stored overnight: salsa 47F, shredded cheese 46F , raw pork 45F, black bean 46F, flan 48F, ; raw beef (48F); raw chicken (45F, ); raw steak (47F); cooked shredded pork (45F); sour cream (45F); butter (48F); milk (45F ); raw bacon (47F); raw fish (49F); cheese block (46F); stuffed chile pepper (46F) **Warning**
03A-02-5
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 on bar area first reading 0 ppm. Operator primed. New reading 100 ppm. **Corrected On-Site**
22-41-4
High Priority - Food with mold-like growth. See stop sale. Shredded pork with date of 10-15-2025 Chili sauce 10-17-2025
01B-07-4
High Priority - Live, small flying insects found 1 small flying insect on cook line 2 small flying insects by back door
35A-02-7
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw pork in two door reach in freezer. Operator corrected **Corrected On-Site**
08A-17-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Shredded pork with date of 10-15-2025 Cooked pork with date of 10-21-2025 Chile sauce 10-17-25
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Shredded pork with date of 10-15-2025 Cooked pork with date of 10-21-2025 Chile sauce 10-17-25
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler stored overnight: salsa 47F, shredded cheese 46F , raw pork 45F, black bean 46F, flan 48F, ; raw beef (48F); raw chicken (45F, ); raw steak (47F); cooked shredded pork (45F); sour cream (45F); butter (48F); milk (45F ); raw bacon (47F); raw fish (49F); cheese block (46F); stuffed chile pepper (46F) **Warning**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Both hand sinks in kitchen were blocked by mop bucket and by chair in kitchen.
31A-09-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching rice. Operator corrected **Corrected On-Site**
10-01-5
Basic - Standing water in bottom of reach-in-cooler under microwave and next to steam well. Also in reach in cooler used for salsa . **Repeat Violation**
29-49-6
Basic - Bowl or other container with no handle used to dispense food. No handle bowl use to scoop rice and in sugar container as well. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Oven handle
23-24-4
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. Walk in cooler ambient cooling temperature of 45F
14-74-7
Basic - Cutting board has cut marks and is no longer cleanable. cutting boards in kitchen **Repeat Violation**
14-09-4
Basic - Dead roaches on premises. 3 dead roaches found under bar area in special events room. Operator cleaned up **Corrected On-Site**
35A-03-4
17
Apr 14, 2025
Routine - Food
2 major violations. 9 minor violations.
View 11 violations
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. Only one employee have signed the food reporting agreement .
11-26-1
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer off by 20F.
05-06-4
Basic - Bowl or other container with no handle used to dispense food. Bowl no handle use to scoop black beans
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. White cutting board on make table in cook line, green cutting boards kept in back . **Repeat Violation**
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing rings and server wearing watch and bracelet .
13-07-4
Basic - Equipment in poor repair. Handle of hot box broken Gasket on reach in cooler located next to hot box.
14-11-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - Insect control device installed over food preparation area, stored behind soda boxes .
35B-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave located in cook line has debris .
22-08-4
Basic - Standing water in bottom of reach-in-cooler, in cooler in we're salsa is kept . **Repeat Violation**
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dust in walls on dish area
36-27-5
52
Nov 6, 2024
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed at hose bib of mop sink.
29-34-4
Intermediate - Food manager certification expired. 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 Ana expired March 3, 2024.
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Individual cutting boards in kitchen heavily soiled and no longer easily cleanable.
22-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee Hannah hired over a year ago no proof of training.
53B-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents and walls on cook line soiled along with bottom counter shelves. **Repeat Violation**
36-34-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Portable food storage cart soiled.
23-03-4
Basic - Open dumpster lid. Operator closed. **Corrected On-Site**
33-16-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler wait station. **Repeat Violation**
29-49-6
52
Jan 4, 2024
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Dented/rusted cans present. See stop sale. 1 can tomatillo 100oz and 1 can 6.75# pineapple
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored in reach in cooler unit over ready to eat tomato sauce, corrected **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Single-service containers not constructed with the required characteristics. White printed thank you bags used in direct contact of raw beef in reach in freezer unit.
25-28-4
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler outside ambient air thermo reading45°, actual temp at 40°, portable thermo added to inside unit by manager. **Corrected On-Site**
05-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Counter mounted can opener soiled. Cutting board on make table, cooks line heavy stained and grooves, no longer easily cleanable.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. On arrival, observe prep person using hand wash sink to clean blender.
31A-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walls, floors and ceiling vents soiled/ dust laden.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee beverages on prep tables thru the kitchen
12B-07-4
Basic - Equipment in poor repair. Walk in cooler door gasket broken.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in walk in cooler soiled with old food debris, new upright reach in freezer unit with shipping tape still attached and starting to rip and hold food debris. Exterior of counter food mixer soiled with old debris. And dry food shelving soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Standing water in bottom of reach in cooler in wait station area. **Repeat Violation**
22-16-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Multiple wet wiping cloths in use and left on prep tables.
21-09-4
Basic - Wood food-contact surface not properly sealed. Wood cart used to hold food mixer not smooth and easily cleanable, soiled carpet attached to wood mover.
14-06-4
33
Aug 1, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : 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. New server with no food handler training **Warning** - From follow-up inspection 2023-08-01: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. - Salsa cooler next to ice machine - bar cooler next to dish machine **Warning** - From follow-up inspection 2023-08-01: - Salsa cooler next to ice machine **Time Extended**
29-49-6
86
Jul 31, 2023
Routine - Food
6 critical violations. 1 major violation. 3 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. From previous day in walk in cooler: black beans 55F, enchilada salsa 55F, From 2 days prior, refried beans 44F in the center and 42F at the edge **Warning**
03D-02-5
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 bar dish machine **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cilantro, walk in cooler **Corrected On-Site** **Warning**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Enchilada salsa 7/23 black beans 7/23 Warning** **Warning**
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Salsa made previous day in large 20+ gallon plastic tub 50F **Warning**
03D-06-5
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. New server with no food handler training **Warning**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. In beans and chicken in walk in cooler **Warning**
14-01-5
Basic - Standing water in bottom of reach-in-cooler. - Salsa cooler next to ice machine - bar cooler next to dish machine **Warning**
29-49-6
Basic - Wiping cloth sanitizing solution not at proper minimum strength. 0 ppm, bucket under chip dispenser. Corrected to 100 ppm cl **Corrected On-Site** **Warning**
21-08-4
32
Feb 13, 2023
Routine - Food
2 major violations. 10 minor violations.
View 12 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at cooks line make table soiled/stained. Counter top can opener soiled blade. Heavily stained cutting board on back prep table. Portable red cutting board with black mold like substance on surface in dishroom.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observe cook dumping water in hand wash sink at cooks Line and hand wash sink at wait station holding ice, used as dump sink.
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Beverage unit at wait station, ice bin soiled upper corners.
22-20-5
Basic - Duct tape used to repair nonfood-contact surface. Interior upright reach in cooler unit near cooks Line interior. **Repeat Violation**
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored over prep table without lid, red cup, corrected **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Hole in or other damage to wall. Holes in wall, Near ice machine 3 home in wall. And holes in wall in dish room near ceiling. Walls on cooks line soiled and behind the Dish Washing Machine.Dust hanging from ceiling at back door. **Repeat Violation**
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wait station make table soiled gaskets.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Standing water in reach in cooler at wait station.
22-16-4
Basic - Reuse of single-service or single-use articles. Printed Thank you bag in direct contact of food item in frozen, corrected, labeled as employee item.
25-32-4
Basic - Soiled dry wiping cloth in use. Soiled wiping cloth left on cutting board, corrected
21-10-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocadoes stored ove4 ready to eat washed lettuce in walk in cooler.
08B-17-4
Basic - Wood food-contact surface not properly sealed.food prep table use to make tortillas exposed wood, surface needs to be sealed, smooth and easily cleanable. **Repeat Violation**
14-06-4
50
Sep 19, 2022
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
33
Frequently Asked Questions
When was La Marimba Mexican Restaurant last inspected?
The most recent health inspection at La Marimba Mexican Restaurant on file is from Apr 6, 2026. The public record contains 10 inspections in total.
What is the most common violation at La Marimba Mexican Restaurant?
Across the inspection record, “standing water in bottom of reach-in-cooler” has been cited seven times, more than any other issue at La Marimba Mexican Restaurant.
How does La Marimba Mexican Restaurant compare to other restaurants in Titusville?
La Marimba Mexican Restaurant most recently scored 45 out of 100, which is lower than the Titusville average of 68.
Has La Marimba Mexican Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at La Marimba Mexican Restaurant have averaged around 11 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at La Marimba 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 La Marimba Mexican Restaurant inspected?
Based on the inspection history on file, La Marimba Mexican Restaurant is inspected around three times per year on average.
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