SAN MARCOS MEXICAN GRILL Inspection – March 27, 2025

High Priority 1

#8High Priority14-31-5

High Priority – Nonfood-grade bags used in direct contact with food on the cook line hold torts. .

Intermediate 4

#9Intermediate11-27-4

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. **Repeat Violation**

Repeat Violation

#10Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade and cutting board on the cook line.

#11Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Knife inside employee hand sink by dish machine. Observed hand by the drink station use for dumping ice.

#12Intermediate53B-01-5

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**

Warning

Basic 7

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. Blue bowl inside the sugar container.

#2Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation.

#3Basic14-69-4

Basic – Ice buildup on the back side walk-in cooler and walk in freezer unite.

#4Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses. Cook line.

#5Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees. Bar.

#6Basic29-11-4

Basic – Water leaking from pipe at three compartment sink.

#7Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. Flour container not labeled.

Florida Food Watch