Mauricios Bar and Grill
Last inspected: Nov 14, 2025
95
Score
Mauricios Bar and Grill has been inspected nine times since 2022. The latest inspection on file is from Nov 14, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
The trend has been favorable: violation counts have eased from around 12 violations to closer to five violations per visit over the last few inspections.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged five times.
The city-wide average for Lighthouse Point sits at 80, putting Mauricios Bar and Grill on the better side of that line. The record reflects steady performance over time.
9
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Nov 14, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen. **Warning** - From follow-up inspection 2025-11-14: Observed same. **Time Extended**
36-34-5
95
Nov 13, 2025
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 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. Dishwasher (Chlorine 0ppm) **Warning**
22-41-4
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. Observed employee move garbage can with bare hands, then handle clean food utensils without first handwashing. **Warning**
12A-13-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. **Warning**
31B-02-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation** **Warning**
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
16-23-4
Basic - Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen. **Warning**
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee personal water bottle stored on food prep table next to cleaned utensils in kitchen. **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal cell phone stored on food prep table next to cleaned utensils. **Warning**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters at cookline in kitchen. **Repeat Violation** **Warning**
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in bucket next to ice machine. **Warning**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on prep tables in kitchen. **Warning**
21-12-4
45
Jul 31, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris in kitchen. **Warning**
22-08-4
Basic - Light shield damaged in prep area. **Warning**
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1, Underneath microwave oven in kitchen. 2. Hood filters at cookline in kitchen. **Warning**
23-03-4
82
Jan 2, 2025
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed Employee crack two raw shell eggs at cook line, wipe hands with wiping towel, and then handled clean food utensils without hand washing. **Warning**
12A-27-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/24. Operator renewed during inspection. **Corrected On-Site** **Warning**
50-17-3
Intermediate - Handwash sink used for purposes other than handwashing. Observed utensil storage rack and utensils in basin of hand sink in kitchen. **Warning**
31A-11-4
Intermediate - No soap provided at handwash sink in kitchen. **Repeat Violation** **Warning**
31B-03-4
Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
16-23-4
Basic - Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen and ware wash area. **Repeat Violation** **Warning**
36-34-5
Basic - Current Hotel and Restaurant license not displayed. Operator posted at the time of inspection. **Corrected On-Site** **Warning**
50-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed food employee preparing food while wearing several rings with set stones. **Warning**
13-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under cutting board at food prep table opposite cook line in kitchen. **Warning**
21-04-4
Basic - Interior of three door reach in freezer in has exposed insulation, in kitchen. **Repeat Violation** **Warning**
14-36-5
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed flan and maracuja in front counter reach in cooler with out label containing product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. **Warning**
02D-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on food prep table in kitchen. **Warning**
21-12-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
39
Aug 16, 2024
Routine - Food
3 major violations. 11 minor violations.
View 14 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed on can opener blade on can opener stored at food prep table in kitchen.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to dish machine in kitchen.
31B-02-4
Intermediate - No soap provided at handwash sink next to dish machine in kitchen. Operator provided soap. **Corrected On-Site**
31B-03-4
Basic - Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout kitchen, food prep, and storage areas. **Repeat Violation**
36-34-5
Basic - Clean utensils stored between equipment and wall. Observed pot lids stored between triple sink and wall in ware wash area in kitchen.
24-14-4
Basic - Equipment in poor repair. 1. Torn walk in cooler door gasket.
14-11-5
Basic - Floor tiles in disrepair, cracked and broken floor tiles throughout kitchen.
36-17-5
Basic - Interior of door freezer at three door reach in cooler in kitchen has exposed insulation. **Repeat Violation**
14-36-5
Basic - Interior of microwave has accumulation of grease/food debris in kitchen.
22-08-4
Basic - Light not functioning. One light not functioning at the hood above cook line in the kitchen.
36-62-4
Basic - Light shield damaged/in disrepair. Light shield in front of three door reach in freezer in kitchen cracked and broken.
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cook line in kitchen. **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Single use drink cups stored on floor in dry storage.
25-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored on floor near water heater in dry storage area.
42-01-4
43
Feb 26, 2024
Routine - Food
3 critical violations. 7 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with unwashed produce. 1. Bags of raw beef not in original packages stored over bagged vegetables in reach in freezer in kitchen. 2. Bagged raw pork not in original package stored on top of container of fries, in reach in freezer in kitchen.
08A-04-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw chicken stored on shelf above container of raw beef in reach in cooler in kitchen. Operator reorganized. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried chicken 99F at buffet line, prepared less than one hour per operator, water level low at steam table. Operator reheated chicken, added more water to steam table. **Corrective Action Taken**
03B-01-6
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee personal water bottles stored in reach in cooler above marinara sauce and next to cooked rice. Operator removed. **Corrected On-Site**
12B-13-4
Basic - Reuse of single-service or single-use articles. Observed foils pans cleaned and stored with utensils above triple sink in kitchen for reuse.
25-32-4
Basic - Accumulation of debris on exterior of warewashing machine in kitchen.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine in kitchen.
16-23-4
Basic - Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance, through out kitchen and prep areas.
36-34-5
Basic - Interior of reach in freezer door has exposed insulation, in kitchen.
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Reach in freezer interior in kitchen. **Repeat Violation**
23-03-4
45
Oct 25, 2023
Routine - Food
2 critical violations. 1 major violation. 7 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 beef 99° at 2:30pm in oven under no temperature control in kitchen, cooked two hours ago per operator. Operator reheated to 165°.
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet outside behind dumpster.
29-42-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided procedure. Operator completed and signed. **Corrected On-Site**
03F-10-5
Basic - Equipment in poor repair. 1. Walk in cooler in kitchen gasket torn. 2. In kitchen, Reach in freezer door interior missing, insulation exposed.
14-11-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. 1. Scoop handle touching sugar in sugar storage container at prep table in kitchen. 2. Scoop handle touching flour inside flour storage container at prep table in the kitchen. Operator removed scoops.. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with food debris. 1. Walk in cooler door gasket.
23-03-4
Basic - Open dumpster lid. Operator closed. **Corrected On-Site**
33-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep table in kitchen. Operator removed. **Corrected On-Site**
21-12-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin in the kitchen.
22-20-5
Basic - Dead roaches on premises. 1. One dead roach on floor in the dry storage area. 2. One dead roach on floor next in reach in freezer in the kitchen. Operator removed, cleaned, and sanitized area.
35A-03-4
47
Apr 18, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 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. Dish machine tested at 0ppm. Operator set up triple sink at 100ppm chlorine **Corrective Action Taken**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil (80°F - Cold Holding) being held at room temperature. Operator states item has been out for 3.75 hours. Operator discarded **Corrected On-Site**
03A-02-5
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 24°F using ice method
05-06-4
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/
53A-05-6
Basic - Food stored on floor. Food stored on floor in walk in cooler. Operator moved to shelf **Corrected On-Site**
08B-38-4
58
Dec 15, 2022
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler- Raw shell eggs 68-70F- cold holding - at prep area table near cookline- food out of temperature for 30 minutes- operator placed in reach in cooler to quick chill. **Corrected On-Site**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator payed and printed license during inspection. **Corrected On-Site**
50-17-2
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer by kitchen - raw beef not commercially packaged over yuca- operator moved beef to lower shelf. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler near cookline- raw chicken over raw fish- operator moved raw fish to lower shelf. **Corrected On-Site**
08A-05-6
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open water bottles- in cooler across from cookline- operator removed. **Corrected On-Site**
12B-13-4
Basic - Time/temperature control for safety food thawed in an improper manner. Cod defrosting in standing water at kitchen prep table- operator moved to walk in cooler. **Corrected On-Site**
06-01-5
50
Frequently Asked Questions
When was Mauricios Bar and Grill last inspected?
The most recent health inspection at Mauricios Bar and Grill on file is from Nov 14, 2025. The public record contains nine inspections in total.
What is the most common violation at Mauricios Bar and Grill?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Mauricios Bar and Grill.
How does Mauricios Bar and Grill compare to other restaurants in Lighthouse Point?
Mauricios Bar and Grill most recently scored 95 out of 100, which is higher than the Lighthouse Point average of 80.
Has Mauricios Bar and Grill's inspection record improved over time?
Yes. Recent inspections at Mauricios Bar and Grill have averaged around five violations per visit, down from roughly 12 earlier in the record.
What does a low risk rating mean?
A low risk rating at Mauricios Bar and Grill 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 Mauricios Bar and Grill inspected?
Based on the inspection history on file, Mauricios Bar and Grill is inspected around three times per year on average.
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