MARISCOS EL MAZATLECO SPORTS BAR & GRILL

Inspection summary

MARISCOS EL MAZATLECO SPORTS BAR & GRILL has been inspected once by Los Angeles County Department of Public Health, Environmental Health Division, on October 17, 2024. The most recent inspection, on October 17, 2024, recorded 21 infractions.

No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, Protecting food from contamination and Food temperature control.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

• PestsHigher risk

  Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

  Recorded 2 times on October 17, 2024. For example: PREMISES; PERSONAL/CLEANING ITEMS; VERMIN-PROOFING

• Protecting food from contaminationHigher risk

  This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

  Recorded 2 times on October 17, 2024. For example: FOOD PROPERLY STORED; FOOD STORAGE CONTAINERS IDENTIFIED

• Food temperature controlHigher risk

  Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

  Recorded 2 times on October 17, 2024. For example: PROPER HOT AND COLD HOLDING TEMPERATURES

• Chemicals and toxic substancesHigher risk

  Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

  Recorded once on October 17, 2024. For example: TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED

• Cleaning and sanitizingHigher risk

  Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

  Recorded once on October 17, 2024. For example: FOOD CONTACT SURFACES: CLEAN AND SANITIZED

About this data

These results come from Los Angeles County Department of Public Health, Environmental Health Division, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

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