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Marimba Cocina Mexicana

Marimba Cocina Mexicana
411 Barton Blvd
Rockledge, FL 32955
(321)637-9607

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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2 Food Service Inspections Since July 1, 2014
Inspection For: MARIMBA COCINA MEXICANA
License Number: 1506458
License ID: 5629434
Inspection Visit ID: 5391359
Inspection Date: Thursday, November 13, 2014
Inspection Number: 2444065
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 5
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
10-19-4 Basic.In-use tongs stored on oven door handle. **Corrected On-Site**
21-10-4 Basic.In-use wet wiping cloth/towel used under cutting board. On hot line work counter **Corrected On-Site**
33-16-4 Basic.Open dumpster lid. **Corrected On-Site**
08B-38-4 Basic.Tubs of fryer oil stored on floor in bak storeroom **Corrected On-Site**
14-33-4 Basic.White Reach-in freezer in kitchen bottom shelf with rust that has pitted the surface.

Inspection For: MARIMBA COCINA MEXICANA
License Number: 1506458
License ID: 5629434
Inspection Visit ID: 5335986
Inspection Date: Monday, August 11, 2014
Inspection Number: 2429934
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of High Priority Violations: 1
Number of Intermediate Violations: 0
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
40-06-4 Basic.Employee personal items stored in or above a food preparation area. Sombrero and black apron on front counter **Corrected On-Site** **Warning**
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting. Plastic pans at dish machine station **Warning**
36-62-4 Basic.Light not functioning. In back prep room by dry storage **Warning**
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Center ceiling light missing cover **Warning**
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. In front line undercounter RIC on prep line ambient temp 39°, countertop RIC on wait station ambient temp 40° **Warning**
14-33-4 Basic.Reach-in cooler bottom shelf with rust that has pitted the surface. White single door freezer on cook line **Warning**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. On cook line and on top of dishmachine **Warning**
41-03-4 High Priority.First aid supplies improperly stored. Hydrogen peroxide and alcohol bottles stored with spices in back storeroom **Corrected On-Site** **Warning**

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4 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: MARIMBA COCINA MEXICANA
License Number: 1506458
License ID: 5629434
Inspection Visit ID: 5229184
Inspection Date: Monday, April 28, 2014
Inspection Number: 2380825
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 1
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
14-70-4 Basic.Ice buildup in walk-in freezer. **Warning**

Inspection For: MARIMBA COCINA MEXICANA
License Number: 1506458
License ID: 5629434
Inspection Visit ID: 5229183
Inspection Date: Friday, April 25, 2014
Inspection Number: 2380825
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 21
Number of High Priority Violations: 7
Number of Intermediate Violations: 2
Number of Basic Violations: 12
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. Plate found being used as a s pop in taco meat in walk in cooler **Corrected On-Site** **Warning**
14-45-4 Basic.Cardboard used to line nonfood-contact shelves. Under cook line **Warning**
24-02-4 Basic.Clean cups/glasses not properly air dried - wet nesting. Red glasses stacked wet from dishroom **Warning**
14-09-4 Basic.Cutting board has cut marks and is no longer cleanable. On cook line cutting board has severe cut marks and grooves **. Repeat Violation** **Warning**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout kitchen **. Repeat Violation** **Warning**
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. Cook on hot line **Warning**
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting. Hotel pans stored at dishwasher area **. Repeat Violation** **Warning**
08B-38-4 Basic.Food stored on floor. Tub of oil on kitchen floor, tub of stock and tub of salsa on WIC **Corrected On-Site** **Warning**
14-70-4 Basic.Ice buildup in walk-in freezer. **Warning**
16-03-4 Basic.Moderate accumulation of debris inside warewashing machine. **. Repeat Violation** **Warning**
33-16-4 Basic.Open dumpster lid. **Warning**
21-11-4 Basic.Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected to 100 ppm **Corrected On-Site** **. Repeat Violation** **Warning**
29-35-4 High Priority.No vacuum breaker on fitting/splitter added to hose bibb. In back room next to washer and "Y" connector at mop sink next to office **Warning**
41-05-4 High Priority.Pesticide/insecticide labeled for household use only present in establishment. Spray can of ant spray at dishroom **Corrected On-Site** **Warning**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Found raw portioned beef at 47° and raw portioned chicken at 47° in prep station cooler on hot line at 2:15 pm. Both items were prepared at 10:30 am today. Recommended that they be chilled rapidly to 41°. Rechecked temp at 3:30 pm of both and found them at 37° **Corrected On-Site** **Warning**
01B-25-4 High Priority.Potentially hazardous (time/temperature control for safety) food found between 44 degrees Fahrenheit and 47 degrees Fahrenheit for over four days. See stop sale. Pan of pulled chicken meat found at 52° in walk in cooler prepared on 4/18Operator discarded **Warning**
01B-26-4 High Priority.Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Two full hotel pans of cooked taco beef prepared 4/22/14 found at 55°Operator discarded **Warning**
08A-22-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer. Raw chicken stored over raw beef **Corrected On-Site** **Warning**
02C-01-4 High Priority.Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Cooked pulled chicken in walkin cooler dated 4/18. Operator discarded **Corrected On-Site** **Warning**
14-74-4 Intermediate.Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Found walkin cooler running at ambient temperature of 55°. TCS foods being stored , see stop sell. **Warning**
31B-03-4 Intermediate.No soap provided at handwash sink. By HWS at front entrance to kitchen. **Corrected On-Site** **Warning**

Inspection For: MARIMBA COCINA MEXICANA
License Number: 1506458
License ID: 5629434
Inspection Visit ID: 5121390
Inspection Date: Wednesday, January 15, 2014
Inspection Number: 2369275
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 15
Number of High Priority Violations: 3
Number of Intermediate Violations: 2
Number of Basic Violations: 10
Details
ViolationObservations of Inspector [as written on inspection]
14-09-4 Basic.All cook line Cutting boards has sever cut marks and is no longer cleanable.
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting.
10-09-4 Basic.Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site**
10-17-4 Basic.In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
16-03-4 Basic.Moderate Accumulation of debris inside warewashing machine.
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. Wait station cooler
51-18-4 Basic.No copy of latest inspection report available.
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. Through out cook line
21-11-4 Basic.Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm 100 ppm **Corrected On-Site**
41-02-4 High Priority.Jug of bleach stored by or with food. And degreaser stored with margarita mix **Corrected On-Site**
29-35-4 High Priority.No vacuum breaker on fitting/splitter added to hose bibb. Y connection on mop ink for red hose
08A-05-4 High Priority.Raw chicken tenders stored over cooked eggs **Corrected On-Site** **. Repeat Violation**
22-24-4 Intermediate.Accumulation of black substance on/around tea dispensing nozzles.
05-06-4 Intermediate.Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. 10 degrees

Inspection For: MARIMBA COCINA MEXICANA
License Number: 1506458
License ID: 5629434
Inspection Visit ID: 5054068
Inspection Date: Thursday, September 05, 2013
Inspection Number: 2352835
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 6
Number of High Priority Violations: 1
Number of Intermediate Violations: 3
Number of Basic Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
32-12-4 Basic.Covered waste receptacle not provided in women's bathroom.
33-03-4 Basic.No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
08A-09-4 High Priority.Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs over tomatoes, **Corrected On-Site**
22-05-4 Intermediate.Cutting board(s) stained/soiled. **Corrected On-Site**
22-28-4 Intermediate.Interior of reach-in cooler soiled with accumulation of food residue. **Corrected On-Site**
02B-02-4 Intermediate.Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Marimba Cocina Mexicana in Rockledge Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Rockledge's Marimba Cocina Mexicana.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Marimba Cocina Mexicana may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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