El Molcajete Restaurant
Last inspected: Apr 17, 2026
61
Score
Going back to 2022, El Molcajete Restaurant has 10 inspections in the public record. The most recent report on file is from Apr 17, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
The trend has been favorable: violation counts have eased from around 10 violations to closer to four violations per visit over the last few inspections.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited four times.
The city-wide average sits at 79, which El Molcajete Restaurant's 61 doesn't quite reach. Nothing in the record is alarming, but there's room to improve.
10
Inspections
1
Critical latest
1
Major latest
5
Minor latest
Inspection History
Apr 17, 2026
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs stored over shrimp. Operator rearranged. **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line make table is stained.
22-02-4
Basic - Reach-in cooler shelves with rust that has pitted the surface across from cook line.
14-33-4
Basic - Unnecessary items/unused equipment on the premises. Discarded display case located behind shared dumpster.
33-31-5
Basic - Bowl with no handle in sugar and dry beans under prep table used to dispense food. Operator removed bowls. **Corrected On-Site**
14-01-5
Basic - Cutting board on cook line make table has cut marks and is no longer cleanable.
14-09-4
Basic - Floor tiles missing at back door near threshold.
36-17-5
61
Dec 5, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Toxic substance/chemical improperly stored. Mold and mildew spray bottle stored near lemon juice bottles under deli meat slicer. Operator moved mildew spray to chemical shelf. **Corrected On-Site**
41-10-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and plastic containers on top of glass coolers no stored inverted. Operator inverted pot and plastic containers for proper storage. **Corrected On-Site**
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table near deli meat slicer. Operator moved cell phone to designated shelf with employee belongings. **Corrected On-Site**
40-06-5
Basic - In-use tongs stored on oven door handle between uses. Operator moved tongs to separate container on line.**Corrected On-Site**
10-20-4
74
Mar 18, 2025
Complaint Partial
2 minor violations.
View 2 violations
Basic - Reach-in cooler shelves with rust that has pitted the surface at cook line. Reviewed with manager . Manager in process of replacing shelves with new shelves at end of inspection . **Corrective Action Taken**
14-33-4
Basic - Utensils in poor condition.Broken plastic lid of food container hanging above triple sink . Reviewed with manager . Manager discarded lid **Corrected On-Site**
14-12-4
90
Jan 15, 2025
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table red rice (125F - Hot Holding) Employee put on grill recooked to 178 degrees **Corrected On-Site**
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed two pieces of fish fully thawed inside reach in cooler at cook line. Stop sale issued. Box inside reach in freezer states must remove from reduced oxygen packaging. Employee discarded **Repeat Violation**
01B-02-5
Intermediate - Non-pitting surface rust on food-contact equipment. Shelving inside reach in cooler at cook line. Rust
22-31-4
Basic - Bowl or other container with no handle used to dispense food. Inside beans. Employee moved **Corrected On-Site**
14-01-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed two pieces of fish fully thawed inside reach in cooler at cook line. Stop sale issued. Box inside reach in freezer states must remove from reduced oxygen packaging. Employee discarded **Corrective Action Taken**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. During inspection observed employee open beverage on top of beans. Employee moved. **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Prep cook had no hair restraint during prep. Employee put hair net on during inspection. **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Stored food not covered. Observed cooked carrots and potatoes in reach in freezer near cook line not covered. Employee covered during inspection. **Corrected On-Site**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Fish on counter thawing. Employee put inside reach in cooler. **Corrected On-Site**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocado with sticker inside reach in cooler with peppers and limes. Top of reach on cooler. Employee washed and removed sticker during inspection. **Corrected On-Site**
08B-17-4
43
Aug 29, 2024
Routine - Food
5 critical violations. 1 major violation. 10 minor violations.
View 16 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked onions , cooked cactus , cooked peppers 100 F at 11:30 am cooked at 9:00 am . Manager discarded food **Corrective Action Taken**
01B-36-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Carnitas 52 F , in glass door cooler made previous day. No temperatures taken today . Manager discarded food **Corrective Action Taken**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Carnitas 52 F , in glass door cooler made previous day. No temperatures taken today . Reviewed regular monitoring of food temperatures with manager . Manager discarded food **Corrected On-Site**
03A-02-5
High Priority - Toxic substance/chemical improperly stored,next to cutting boards on shelf under prep table in kitchen . Reviewed with manager . Manager relocated chemicals **Corrected On-Site**
41-10-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked onions , cooked cactus , cooked peppers 100 F at 11:30 am cooked at 9:00 am . Reviewed proper cooling procedures with manager . Food discarded . **Corrective Action Taken**
03D-01-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee Patty missing certificate . Reviewed with manager
53B-13-5
Basic - Ice scoop handle in contact with ice in front counter area . Reviewed with manager . Ice scoop relocated **Corrected On-Site**
10-08-5
Basic - Insect control device installed in food preparation area on prep table at cook line . Manager relocated bug zapper **Corrected On-Site**
35B-02-4
Basic - Reach-in cooler shelves with rust that has pitted the surface at cook line
14-33-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues at cook line Reviewed with manager .
22-16-4
Basic - Working containers of food removed from original container not identified by common name in storage area . Reviewed with manager .Manager labeled containers **Corrected On-Site**
02D-01-5
Basic - In-use tongs stored on equipment door handle between uses. Manager relocated tongs **Corrected On-Site**
10-20-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Spatulas stored between wall and mop sink . Reviewed with operator . Operator placed spatulas in triple sink to clean **Corrective Action Taken**
24-07-4
Basic - Employee personal items ( cellphone) stored on slicer. Employee relocated phone Keys stored on shelf above prep table . Employee relocated keys . **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation,at cook line. Reviewed with manager
13-03-4
Basic - Food ( bottles of water ) stored on floor in storage room. Manager relocated water **Corrected On-Site**
08B-38-4
26
Apr 2, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
78
Jan 5, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting boards at cook line. Soiled can opener at cook line. - From follow-up inspection 2024-01-05: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable at prep line. - From follow-up inspection 2024-01-05: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked vertical pans on drying rack wet nesting. - From follow-up inspection 2024-01-05: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Thawing large portions of beef intestines inside of three compartment sink standing water temp was 56F. Put under running water. **Corrective Action Taken** - From follow-up inspection 2024-01-05: No thawing at time of inspection **Time Extended**
06-01-5
78
Oct 26, 2023
Routine - Food
2 critical violations. 4 major violations. 10 minor violations.
View 16 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over ready to eat french fries not all products commercially packaged reach in freezer bedside fryers. Manager and employee rearranged freezer by cooking temperatures. **Corrective Action Taken**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw garlic in oil reach in cooler 45 degrees Fahrenheit. Moved to reach in freezer. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting boards at cook line. Soiled can opener at cook line.
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.
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.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked breaded steak made on oct 25th no date mark reach in cooler. Manager put date on all prepared food during inspection. **Corrective Action Taken**
02C-02-5
Basic - Buildup of food debris/soil residue on equipment door handles reach in cooler at cook line.
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable at prep line.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage container next to clean slicer table and prep table.
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked vertical pans on drying rack wet nesting.
24-08-4
Basic - Food stored on floor. Oil on floor under cooler near fryers.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses at cook line.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets for reach in cooler opposite of cook line
23-03-4
Basic - Stored food not covered. Stored food made on oct 25 shrimp, breaded steak, salsa with no cover in reach in cooler. Manger covered **Corrected On-Site**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing large portions of beef intestines inside of three compartment sink standing water temp was 56F. Put under running water. **Corrective Action Taken**
06-01-5
30
Mar 17, 2023
Food-Licensing Inspection
No violations found.
100
Jul 27, 2022
Routine - Food
3 critical violations. 1 major violation. 15 minor violations.
View 19 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw shell eggs over raw shrimp in reach in cooler at cooks line
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked rice (126F - Hot Holding) **Repeat Violation**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Sanitizer Bucket (Chlorine 200ppm) Discussed proper concentration with operator during time of inspection.
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting board in kitchen
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. -portion cup used to scoop salsa at prep table Operator moved cup during time of inspection. **Corrected On-Site**
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**
36-37-5
Basic - Cove molding at floor/wall juncture broken/missing. -at entrance of kitchen
36-03-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. -at prep station in kitchen
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -coffee mug on top of ice machine in kitchen **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cellphone and keys above prep table and slicer in kitchen area -hand bag above prep table in kitchen
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. -employees at cooks line **Repeat Violation**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic cups at front counter **Repeat Violation**
24-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. -restroom
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of flat top grill have accumulation of grease
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed boxes of tomatoes over soup in glass reach in cooler Discussed proper hierarchy with operator during inspection
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. -squeeze bottles above steam table -containers with powder at steam table **Repeat Violation**
02D-01-5
Basic - Food stored on floor. -case with water bottles on floor in dining room area **Repeat Violation**
08B-38-4
27
Frequently Asked Questions
When was El Molcajete Restaurant last inspected?
The most recent health inspection at El Molcajete Restaurant on file is from Apr 17, 2026. The public record contains 10 inspections in total.
What is the most common violation at El Molcajete Restaurant?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at El Molcajete Restaurant.
How does El Molcajete Restaurant compare to other restaurants in Clearwater?
El Molcajete Restaurant most recently scored 61 out of 100, which is lower than the Clearwater average of 79.
Has El Molcajete Restaurant's inspection record improved over time?
Yes. Recent inspections at El Molcajete Restaurant have averaged around four violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at El Molcajete Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is El Molcajete Restaurant inspected?
Based on the inspection history on file, El Molcajete Restaurant is inspected around three times per year on average.
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