Francisco's Mexican Restaurant
Last inspected: Jan 5, 2026
100
Score
Francisco's Mexican Restaurant appears in inspection records nine times, starting in 2022. Inspectors last stopped by on Jan 5, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Performance has remained roughly level over recent inspections, averaging near two violations each time.
“Ready-to-eat” comes up most often, recorded three times in the inspection record.
That puts the facility ahead of the local pack: the average Melbourne restaurant scores 84. There isn't much in the file that would give a customer pause.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 5, 2026
Food-Licensing Inspection
No violations found.
100
Aug 1, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (52F - Cold Holding); guacamole (53F - Cold Holding)items in flip top cooler on top, unit was open during lunch rush. Operator closed lid **Corrective Action Taken**
03A-02-5
High Priority - Nonfood-grade bags used in direct contact with food. In freezer, several items in to go bags.
14-31-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish washing area no paper towels, dish person refilled. **Corrected On-Site**
31B-02-4
Basic - Ripped/worn tin foil used as shelf cover. Under shelf next to stove. Employee replaced. **Corrected On-Site**
14-20-4
64
Jan 22, 2025
Routine - Food
No violations found.
100
Jan 13, 2025
Routine - Food
2 critical violations. 2 major violations.
View 4 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. **Warning**
22-41-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee putting lettuce and tomatoes on plate without gloves. **Corrective Action Taken**
09-01-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink by dishwasher had cup with spoon in it. **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shredded chicken cooked 3 days ago not date marked. **Corrected On-Site**
02C-02-5
61
Jul 15, 2024
Routine - Food
No violations found.
100
Jan 3, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in reach in cooler on cookline. **Corrected On-Site**
08A-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl stored in bulk container with food. **Corrected On-Site**
14-01-5
82
Jul 21, 2023
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 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 over raw beef in reach in freezer. **Corrected On-Site**
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sour cream (45F - Cold Holding); diced tomato (47F - Cold Holding); in reach in cooler overnight, operator discarded
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (45F - Cold Holding); diced tomato (47F - Cold Holding); in reach in work line cooler. Operator discarded.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (121F - Hot Holding); refried beans (125F - Hot Holding); beef (130F - Hot Holding) operator reheating products. beans (168F - Reheating); beef (165F - Reheating); rice (165F - Reheating)**Corrected On-Site** **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Empty pitcher sitting in sink **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef, shredded chicken, shredded beef made 4 days ago, not date marked **Corrected On-Site**
02C-02-5
Basic - Ripped/worn tin foil used as shelf cover. Under stove is soiled and torn
14-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Back room 3 door refrigerator needs ambient thermometer.
05-09-4
Basic - Food not stored at least 6 inches off of the floor. Case of oil stored on floor in kitchen **Corrected On-Site**
08B-47-4
39
Jan 3, 2023
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
30
Jul 7, 2022
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. **Corrected On-Site**
08A-05-6
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. Milk undated in beer cooler **Repeat Violation**
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Pitcher sitting in hand wash sink at end of cookline **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in reach in coolers undated
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle in dish pit, yellow liquid **Repeat Violation**
41-17-4
Basic - Food stored on floor. Oil stored on ground **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters accumulated grease Fan in kitchen accumulated grease and dust
23-03-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Bowl or other container with no handle used to dispense food. Using bowl to scoop sugar **Corrected On-Site** **Repeat Violation**
14-01-5
47
Frequently Asked Questions
When was Francisco's Mexican Restaurant last inspected?
The most recent health inspection at Francisco's Mexican Restaurant on file is from Jan 5, 2026. The public record contains nine inspections in total.
What is the most common violation at Francisco's Mexican Restaurant?
Across the inspection record, “ready-to-eat” has been cited three times, more than any other issue at Francisco's Mexican Restaurant.
How does Francisco's Mexican Restaurant compare to other restaurants in Melbourne?
Francisco's Mexican Restaurant most recently scored 100 out of 100, which is higher than the Melbourne average of 84.
Has Francisco's Mexican Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Francisco's Mexican Restaurant have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Francisco's Mexican Restaurant 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 Francisco's Mexican Restaurant inspected?
Based on the inspection history on file, Francisco's Mexican Restaurant is inspected around three times per year on average.
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