RecordWell Data

El Mariachi Mexican Restaurant

1694 S CHURCH ST, Watertown, WI 53094 · Jefferson County

52cited violations
14serious tier
6inspections

Establishment

Type
Restaurant (retail food serving meals) (Retail Food - Serving Meals)
Inspected by
Jefferson County Health Department / Watertown
License / ID
HHIL-7VHSJS
Status
Permitted
Phone
(920) 261-0200
Official record
Jefferson County Health Department / Watertown inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
20252257
20242135
20232142

Inspections

  1. Dec 15, 2025 Re-inspection · 1 priority, 2 core, 3 repeat
    • Serious Priority Repeat

      WHEN TO WASH

      Employee on cookline observed not washing hands between glove changes, such as when moving from cooking raw product to packing to-go orders.

      Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Employees should wash hands between glove changes.

      Code 2-301.14

    • Not serious Core Repeat

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Utensils are improperly stored with the handle or entire utensil in contact with the food surface.

      Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

      Code 3-304.12

    • Not serious Core Repeat

      FOOD LABELS - BULK FOODS LABELED

      Bulk food containers (such as rice) are not labeled or no placard is provided with required label information.

      Correction: Bulk food label or placard information shall include: common name of food, ingredients in order of predominance, and food allergens.

      Code 3-602.11 (C)

  2. Dec 3, 2025 Routine · 6 priority, 3 priority foundation, 12 core, 7 repeat
    • Serious Priority

      WHEN TO WASH

      Employee on cookline observed not washing hands between glove changes, such as when moving from cooking raw product to packing to-go orders.

      Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Employees should wash hands between glove changes.

      Code 2-301.14

    • Serious Priority Repeat

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      Ready to eat (RTE) imitation crab is stored in the same container as ROP raw salmon that has been thawed. Raw meat is stored over RTE food such as sliced tomatoes, sliced cilantro and onion, and cooked food items.

      Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

      Code 3-302.11 (A) (1)

    • Serious Priority Repeat

      PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER

      Raw ground beef and pork are stored in same container. Raw chicken is stored over shell eggs and raw pork or raw steak stacked atop one another in the WIC.

      Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.

      Code 3-302.11 (A) (2)

    • Serious Priority

      TCS FOOD - HOT HOLDING

      Rice in the steam table is hot held at 121F, disposed by operator. This was replaced with rice that was on a wire rack being held at room temperature. The temperature of that rice was 137F.

      Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

      Code 3-501.16 (A) (1)

    • Serious Priority Repeat

      DATE MARKING - DISPOSITION

      Numerous food items in the WIC have exceeded their date mark. This includes beans, cooked meats, and fruits and vegetables. Preparation dates of 11/20, 11/23, 11/24, 11/25. Operator was ordered to dispose of these feed items while inspector was on site.

      Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

      Code 3-501.18 (A)

    • Serious Priority

      TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - ORIGINAL CONTAINER

      Chemicals present in the warewashing area do not have a label or indication of what chemical is within them.

      Correction: Provide labels for poisonous or toxic materials used in the food establishment.

      Code 7-101.11

    • Not serious Priority Foundation Repeat

      THAWING - REDUCED OXYGEN PACKAGED FISH

      ROP Salmon was being stored within the plastic packaging, without an opening, and was subsequently thawed.

      Correction: Adjust procedures or methods to properly thaw foods.

      Code 3-501.13 (E)

    • Not serious Priority Foundation

      RTE/TCS FOOD - PROPER DATE MARKING

      Numerous food items throughout the facility, such as in the prep coolers and WIC, are lacking date marks.

      Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

      Code 3-501.17 (A)

    • Not serious Priority Foundation Repeat

      TOXIC SUBSTANCES - WORKING CONTAINERS

      Two working containers of unknown chemical or concentration are in lawn pressure sprayers in the warewashing area.

      Correction: Label working containers with the common name of the material used.

      Code 7-102.11

    • Not serious Core

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Food items in the prep cooler, walk in cooler, and dried food items such as soup bases are uncovered.

      Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

      Code 3-302.11 (A) (4)

    • Not serious Core

      LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

      Food items such as creams, salsas, or sauces and oil or water that in squeeze dispensor bottles are not labeled with common name.

      Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

      Code 3-302.12

    • Not serious Core Repeat

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Utensils are improperly stored with the handle or entire utensil in contact with the food surface.

      Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

      Code 3-304.12

    • Not serious Core Repeat

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Numerous food items are stored on the floor throughout the facility and in the WIC. Items are stored underneath the wire shelves in the WIC.

      Correction: Store all food items 6 inches above the floor.

      Code 3-305.11 (A) (3)

    • Not serious Core

      FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

      Food is not protected from potential contamination. Dry breading (bread crumbs) used to dip raw food items coated with egg are stored at room temperature and are not sifted every 4 hours. This is not datemarked. There is dry egg yolk in the bread crumbs. There is no cover.

      Correction: Breading used to repeatedly dip raw food product must be sifted every 4 hours and covered or refrigerated and disposed of after 7 days. Due to the use of egg or milk in the breading process, breading must be refrigerated at 41F or below and cannot be kept for longer than 7 days from the first use.

      Code 3-307.11

    • Not serious Core

      FOOD LABELS - BULK FOODS LABELED

      Bulk food containers (such as flour) are not labeled or no placard is provided with required label information.

      Correction: Bulk food label or placard information shall include: common name of food, ingredients in order of predominance, and food allergens.

      Code 3-602.11 (C)

    • Not serious Core

      EQUIPMENT AND UTENSILS - MICROWAVE OVENS

      Microwave oven located in cook area has food soil accumulations.

      Correction: Maintain microwave oven to meet safety standards as required in 21 CFR 1030.10.

      Code 4-501.13

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEAN

      Non-food contact surfaces of WIC, prep coolers, drying racks, fryers, and oven/range have soil accumulations. WIC appears to have mold accumulations on the walls and shelves.

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

      Code 4-601.11 (C)

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEAN

      Non-food contact surfaces of numerous pieces of equipment (WIC, prep coolers, warewashing equipment, oven, fryers) are soiled with food residue and debris.

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

      Code 4-601.11 (C)

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

      Equipment in the facility (fryers, oven/range, prep coolers, drying racks, warewashing equipment, drains, sinks, WIC) are not cleaned frequently enough to prevent the accumulation of mineral deposits, food residue accumulations, and grease/oil.

      Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

      Code 4-602.13

    • Not serious Core

      UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

      Dish racks were stored on the floor in the warewashing room, where wastewater from the dishmachine has been spilling onto the floor.

      Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

      Code 4-903.11 (A)

    • Not serious Core

      SEWAGE - OTHER LIQUID WASTES AND RAINWATER

      Drain below the warewashing machine is unable to accomodate the volume of water released from the warewashing machine. The wastewater from the drain overfills and spreads approximately 6 feet out onto the floor of the warewashing room. It does not drain until the cycle has been completed for approximately 5 minutes. There are accumulations of minerals on the drains. The handwash sink in the cookline takes greater than 5 minutes to drain after washing hands.

      Correction: Provide a method of draining that meets the State Uniform Plumbing Code. A plumber needs to be called to assess the drains in the facility.

      Code 5-403.12

    • Not serious Core

      CLEANING, FREQUENCY AND RESTRICTIONS

      The cook area, WIC, storage area, and warewashing area need a thorough cleaning due to accumulations of food and debris and the presence of water overflowing from the drain. This includes walls, floors, and ceilings, and under equipment.

      Correction: Clean the physical facilities at a frequency necessary to keep them clean.

      Code 6-501.12

  3. Aug 16, 2024 Re-inspection · No items found

    No violations cited.

  4. Jun 24, 2024 Routine · 5 priority, 5 priority foundation, 3 core, 2 repeat
    • Serious Priority Repeat

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      Cooked rice stored under raw beef and chorizo in the walk-in cooler.

      Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

      Code 3-302.11 (A) (1)

    • Serious Priority

      PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER

      Raw chorizo and whole steaks stored on same sheet pan next to eachother in the walk-in cooler.

      Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.

      Code 3-302.11 (A) (2)

    • Serious Priority

      TCS FOOD - COLD HOLDING

      Milk in saturn cooler is cold held at [47]°F.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

      Code 3-501.16 (A) (2) AND (B)

    • Serious Priority

      DATE MARKING - DISPOSITION

      Salsa and carnitas in walk-in cooler has exceeded its date mark or is not provided with a date mark.

      Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

      Code 3-501.18 (A)

    • Serious Priority

      TOXIC SUBSTANCES - CONDITIONS OF USE - USED

      Bleach sanitizer bucket has a concetration of [200+] and is not being used according to manufacturer’s use directions.

      Correction: Change procedures and provide training to employees on proper use of poisonous or toxic materials following manufacturer's directions for use.

      Code 7-202.12 (A)

    • Not serious Priority Foundation

      DEMONSTRATION OF KNOWLEDGE - SANITIZATION

      The Person in Charge (PIC) is unable to demonstrate knowledge of proper sanitization concentrations for utensils and food contact surfaces.

      Correction: The person in charge shall obtain training or training materials in the areas of sanitization so they are able to demonstrate knowledge and train employees.

      Code 2-102.11 (C) (11)

    • Not serious Priority Foundation

      THAWING - REDUCED OXYGEN PACKAGED FISH

      ROP salmon observed to still be in packaged (sealed) after being fully thawed.

      Correction: Adjust procedures or methods to properly thaw foods.

      Code 3-501.13 (E)

    • Not serious Priority Foundation

      WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

      No test kit is available for monitoring sanitizer concentration.

      Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

      Code 4-501.116

    • Not serious Priority Foundation

      USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

      Handwashing sink basin blocked with sponges and metal scrappers at the dishwashing and front chip prep area.

      Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

      Code 5-205.11 (A) and (C)

    • Not serious Priority Foundation

      TOXIC SUBSTANCES - WORKING CONTAINERS

      Working containers of sanitizer and windex not labeled with common name of product.

      Correction: Label working containers with the common name of the material used.

      Code 7-102.11

    • Not serious Core Repeat

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Salsa laddle stored submerged in salsa container.

      Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

      Code 3-304.12

    • Not serious Core

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Bags of onions stored ion the floor in the back of kitchen.

      Correction: Store all food items 6 inches above the floor.

      Code 3-305.11 (A) (3)

    • Not serious Core

      HANDWASHING SIGNAGE

      No handwashing signage provided at dishwashing and bar handwashing sinks.

      Correction: Provide handwashing signage at all handwashing sinks used by food employees.

      Code 6-301.14

  5. Jul 7, 2023 Re-inspection · 1 priority foundation, 3 core, 4 repeat
    • Not serious Priority Foundation Repeat

      CONSUMER ADVISORY - DISCLOSURE STATEMENT

      Consumer advisory is missing the disclosure statement (asterisks next to items that can be ordered undercooked).

      Correction: Properly identifiy those food items that require a consumer advisory.

      Code 3-603.11 (B)

    • Not serious Core Repeat

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Small plastic portion cups are being used to scoop dry food products in the kitchen - replace with scoop with handle.

      Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

      Code 3-304.12

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

      Shelving above food preparation sink in warewashing area observed to be corroded and chipping and no longer easily cleanable.

      Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

      Code 4-101.19

    • Not serious Core Repeat

      FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED

      Floor and wall juncture in diswashing area is not coved.

      Correction: Provide base coving.

      Code 6-201.13 (A)

  6. Jun 21, 2023 Routine · 2 priority, 1 priority foundation, 6 core, 3 repeat
    • Serious Priority Repeat Corrected on site

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      Raw meat observed stored over ready-to-eat vegetables in the walk-in cooler and drawer cooler.

      Correction: Coolers were reorganized at time of inspection. Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

      Code 3-302.11 (A) (1)

    • Serious Priority Corrected on site

      FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

      The bar dishmachine is not being used according to EPA registered label use instructions and is at 0 PPM.

      Correction: Dishmachine was corrected at time of inspection and observed to be 50 PPM. Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

      Code 4-501.114 (A) - (E)

    • Not serious Priority Foundation

      CONSUMER ADVISORY - DISCLOSURE STATEMENT

      Consumer advisory is missing the disclosure statement (asterisks next to items that can be ordered undercooked).

      Correction: Properly identifiy those food items that require a consumer advisory.

      Code 3-603.11 (B)

    • Not serious Core

      OPEN DRINK CONTAINER

      Drinking cup without cover was observed stored over clean equipment in the dishmachine area.

      Correction: Provide approved beverage container with cover and store away from clean equipment and food.

      Code 2-401.11 (B)

    • Not serious Core

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Breading and tortilla bowls in kitchen were observed to be unwrapped or uncovered.

      Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

      Code 3-302.11 (A) (4)

    • Not serious Core Corrected on site

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Ice scoop in bar ice bin observed to have the handle in contact with the ice.

      Correction: Ice scoop handle was removed from food product at time of inspection. Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

      Code 3-304.12

    • Not serious Core

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Small plastic portion cups are being used to scoop dry food products in the kitchen - replace with scoop with handle.

      Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

      Code 3-304.12

    • Not serious Core Repeat Corrected on site

      WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS

      Wiping cloth solution is dirty and observed to be 10 PPM.

      Correction: Wiping cloth solution was remade and observed to be 100 PPM. Maintain wiping cloth sanitizer solution clean and free from visible debris.

      Code 3-304.14 (D)

    • Not serious Core

      EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

      Shelving above food preparation sink in warewashing area observed to be corroded and chipping and no longer easily cleanable.

      Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

      Code 4-101.19

    • Not serious Core Repeat

      FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED

      Floor and wall juncture in diswashing area is not coved.

      Correction: Provide base coving.

      Code 6-201.13 (A)

Source: Jefferson County Health Department / Watertown. History last read Oct 5, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.