San Marcos Mexican Grill
Last inspected: Feb 12, 2026
100
Score
Across the available record, San Marcos Mexican Grill has 19 inspections on file, the first dated 2022. The newest entry in the record is dated Feb 12, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Violation counts have ticked up lately, averaging around six violations per visit versus roughly two violations earlier in the record.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited six times.
Restaurants in Tallahassee average 87, so San Marcos Mexican Grill is doing better than most peers. The full record sits in fairly typical territory for a working restaurant.
19
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
No violations found.
100
Feb 11, 2026
Routine - Food
3 critical violations. 6 major violations. 5 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored behind shrimp inside reach in cooler on cook line. Operator properly placed food items during time of inspection. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed following food items cold holding for more than 4 hours during time of inspection: Chicken wings 47F Shrimp 48 Lettuce 47F Sour cream 48F
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed following food items cold holding for more than 4 hours during time of inspection: Chicken wings 47F Shrimp 48 Lettuce 47F Sour cream 48F **see stop sale** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed dish inside hand sink at bar.
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Manager on duty: Alvaro Jordan. **Warning**
53A-02-7
Intermediate - No paper towels or mechanical hand drying device provided at bar hand wash sink. Operator added paper towels during time of inspection. **Corrected On-Site**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
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. **Warning**
11-26-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris.
22-02-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on equipment door handle at cook line.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents soiled with grease.
23-03-4
Basic - Observed Ice scoop handle in contact with ice at bar.
10-08-5
Basic - Silverware/utensils stored upright with the food-contact surface up on prep table inside kitchen.
24-18-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed tilapia thawed inside packaging. **see stop sale**
06-01-5
27
Sep 2, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed following food item cold holding for more than 4 hours during time of inspection: Sour cream 54F
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed following food item cold holding for more than 4 hours during time of inspection: Sour cream 54F. **See stop sale** Observed following food item cold holding for less than 4 hours: Lettuce 47F. Operator placed food inside walk in cooler during time of inspection. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed following food item hot holding for less than 4 hours: Rice 94F. Operator began to reheat food item during time of inspection. **Corrective Action Taken**
03B-01-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents soiled with grease.
23-03-4
61
Jul 2, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2025-05-02: Violation addressed on previous inspection. **Time Extended** - From follow-up inspection 2025-05-05: Violation addressed on previous inspection. **Time Extended** - From follow-up inspection 2025-07-02: I spoke with manager, Janet Vargas, she stated she ordered the employee food safety training books two weeks ago and they should be arriving within a few days. **Time Extended**
53B-01-5
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. **Warning** - From follow-up inspection 2025-05-02: Violation addressed on previous inspection. **Time Extended** - From follow-up inspection 2025-05-05: Violation addressed on previous inspection. **Time Extended** - From follow-up inspection 2025-07-02: I spoke with manager, Janet Vargas, she stated she ordered the employee food safety training books two weeks ago and they should be arriving within a few days. **Time Extended**
11-26-1
82
May 5, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2025-05-02: Violation addressed on previous inspection. **Time Extended** - From follow-up inspection 2025-05-05: Violation addressed on previous inspection. **Time Extended**
53B-01-5
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. **Warning** - From follow-up inspection 2025-05-02: Violation addressed on previous inspection. **Time Extended** - From follow-up inspection 2025-05-05: Violation addressed on previous inspection. **Time Extended**
11-26-1
82
May 2, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed following food items cold holding for more than 4 hours: Chicken 48F Beef 45F Rice 46F Black beans 45F Charro beans 45F . See stop sale. **Warning** - From follow-up inspection 2025-05-02: Observed Chicken 46F Beef 45F Pinto beans 77F Black beans 54F **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2025-05-02: Violation addressed on previous inspection. **Time Extended**
53B-01-5
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. **Warning** - From follow-up inspection 2025-05-02: Violation addressed on previous inspection. **Time Extended**
11-26-1
70
May 1, 2025
Routine - Food
3 critical violations. 3 major violations.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above beef inside walk in cooler. Operator properly placed chicken inside walk in cooler during inspection. **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed following food items cold holding for more than 4 hours: Chicken 48F Beef 45F Rice 46F Black beans 45F Charro beans 45F .
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed following food items cold holding for more than 4 hours: Chicken 48F Beef 45F Rice 46F Black beans 45F Charro beans 45F . See stop sale. **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris.
22-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
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. **Warning**
11-26-1
47
Dec 5, 2024
Routine - Food
No violations found.
100
Nov 25, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2024-11-15: Violation will be addressed at a later date. **Time Extended** - From follow-up inspection 2024-11-25: Violation is being addressed at a later time. **Time Extended**
53B-01-5
90
Nov 15, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2024-11-15: Violation will be addressed at a later date. **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dish machine not properly sanitizing dishes properly during time of inspection. Informed operator to discontinue dish machine and to set up three compartment sink until machine is fixed. **Warning** - From follow-up inspection 2024-11-15: Did not observe dish machine properly sanitizing dishes during time of call back. Operator stated is having someone come out today to fix issue. **Time Extended**
16-55-4
86
Nov 4, 2024
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored in pan above shrimp inside reach in cooler on prep line. Operator properly stored chicken during time of inspection. **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. Observed rice hot holding at 91F. Operator started to reheat rice during time of inspection. **Corrective Action Taken**
03B-01-6
Intermediate - No soap provided at handwash sink. No soap provided at handwashing sink next to prep table. No soap for handwashing sink at bar. Operator replaced soap during time of inspection. **Corrected On-Site**
31B-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris. Soda gun nozzle soiled with slime at bar.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink next to prep table. No paper towels inside women's restroom.Employee added paper towels during time of inspection. **Corrected On-Site**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dish machine not properly sanitizing dishes properly during time of inspection. Informed operator to discontinue dish machine and to set up three compartment sink until machine is fixed. **Warning**
16-55-4
Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign inside women's or men's bathroom. No handwashing sign at hand sink in bar area.
31B-04-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed shelves inside reach in cooler with rust that has pitted the surface.
14-33-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed Chorizo sitting out to thaw. Employee placed Chorizo under running water during time of inspection. **Corrected On-Site**
06-01-5
37
May 24, 2024
Routine - Food
No violations found.
100
Apr 22, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning** - From follow-up inspection 2024-03-21: No training **Time Extended** - From follow-up inspection 2024-04-22: Manager explained that he is waiting for a social security number in order to register for class. **Time Extended**
53A-02-7
90
Mar 21, 2024
Complaint Full
2 critical violations. 3 major violations. 11 minor violations.
View 16 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Obtained from Approved Sources
FL-11
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
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
Toilet Rooms Maintained
FL-53
14
Jan 5, 2024
Routine - Food
5 critical violations. 5 major violations. 14 minor violations.
View 24 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed rice on prep table near 3 compartment sink at 97F, per manager prepared more than 4 hours ago. Manager disposed of rice. **Corrective Action Taken**
03D-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed rice on prep table near 3 compartment sink at 97F, per manager prepared more than 4 hours ago.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salsa 63F servers area, per manager placed 45 minutes ago, placed into freezer to quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice 113F on serving line, per manger placed an hour ago, manager turned up temperature on steam table. Rechecked temperature of rice 136F.
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Observed multipurpose cleaner stored next to glasses near dish machine.
41-10-4
Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink near oven.
31B-03-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk opened in walk in cooler no date mark. **Repeat Violation**
02C-03-5
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. Emailed to operator to post. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed shrimp hulls and pastry brush in hand wash sink near ovens.
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
53A-02-7
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed tongs stored on fire suppression sprinkler. **Repeat Violation**
10-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance in and on exterior of ice machine. **Repeat Violation**
22-20-5
Basic - Ceiling tile missing. Observed ceiling tile missing in storage area.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed hood vents soiled with grease. **Repeat Violation**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates not stored inverted near and under steam table.
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on prep table near ice machine.
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 playing cards on prep table near oven.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food no hair restraint.
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed bowls wet nesting near 3 compartment sink.
24-08-4
Basic - Food stored on floor. Observed raw chicken, California blend and buffalo chicken wings stored on the floor in walk in freezer. **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in walk in freezer.
14-69-4
Basic - Light not functioning. Observed light burned out in walk in freezer.
36-62-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in expo cooler across from fryer.
05-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloths throughout kitchen not stored in solution.
21-12-4
14
Jul 11, 2023
Routine - Food
No violations found.
100
Jul 7, 2023
Routine - Food
5 critical violations. 3 major violations. 7 minor violations.
View 15 violations
High Priority - Food prepared with soiled equipment/utensil. Observed old, soiled shirt resting on a pot of rice that was covered with aluminum foil. Shirt was not in contact with the food item.
08B-28-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded chicken 56F, raw eggs 55F, beans 51F, flan 54F, cooked pork 50F.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded chicken 56F, raw eggs 55F, beans 51F, flan 54F, cooked pork 50F. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Per manager salsa only held for 4 hours.
03F-02-5
High Priority - Toxic substance/chemical improperly stored. Observed chemicals stored on clean pot and pan shelf.
41-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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. Observed diced chicken, beans, salsa not date marked in cooler past 24 hours.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed floor cleaner without label dish area.
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling vents soiled with mold-like substance.
36-34-5
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 walk in cooler not cooling to 41F or below.
14-74-7
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed jackets stored on pan rack.
40-06-5
Basic - Food stored on floor. Observed frozen chicken stored on the floor in walk-in freezer. Also observed cooking oil stored on floor.
08B-38-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed tongs hanging on fire suppression hose.
10-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Observed hood vents soiled with grease.
23-03-4
25
Feb 21, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed salsa out for service with no time stamp on product manager states it was removed from cooler at 1:00 still in 4 hour window.
03F-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rice and refried beans in walk in cooler with no date label. Manager states they were prepared on 2-19.
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance in interior of ice machine.
22-20-5
74
Oct 3, 2022
Complaint Full
No violations found.
100
Frequently Asked Questions
When was San Marcos Mexican Grill last inspected?
The most recent health inspection at San Marcos Mexican Grill on file is from Feb 12, 2026. The public record contains 19 inspections in total.
What is the most common violation at San Marcos Mexican Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at San Marcos Mexican Grill.
How does San Marcos Mexican Grill compare to other restaurants in Tallahassee?
San Marcos Mexican Grill most recently scored 100 out of 100, which is higher than the Tallahassee average of 87.
Has San Marcos Mexican Grill's inspection record improved over time?
No. Recent inspections at San Marcos Mexican Grill have averaged around six violations per visit, up from roughly two earlier in the record.
What does a low risk rating mean?
A low risk rating at San Marcos Mexican 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 San Marcos Mexican Grill inspected?
Based on the inspection history on file, San Marcos Mexican Grill is inspected around six times per year on average.
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