DirtyFLRestaurant Inspection Data

JUAN'S MEXICAN GRILL

Food safety records indicate JUAN'S MEXICAN GRILL in DUNEDIN has 7 inspections with a 3.2/5 overall rating. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 7 reports on file

1409 Main Street
Florida, 34698
Pinellas County County

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 7 health inspection reports

All Inspection Reports

12/15/2025· 2mo ago

Visit ID: 10906020

Met Inspection Standards

1 high, 2 int, 1 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting boards in front counter.
  • 22-39-4:High Priority - Chlorine sanitizer in spray bottle not at proper minimum strength. Chlorine sanitizer bucket testing at 0 PPM. Person in charge remade sanitizer bucket with fresh water and chlorine. Chlorine sanitizer now testing at 50 PPM. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards in front counter. Food diced mounted to wall near back door soiled with dried food debris.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit observed.

6/16/2025· 8mo ago

Visit ID: 10858729

Met Inspection Standards
  • N/A:No Violations Were Observed

6/12/2025· 9mo ago

Visit ID: 10849902

Follow-up Inspection Required

3 high, 1 int

  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. rice (130F - Reheating); queso (137F - Reheating); ground beef (97F - Reheating) put in the hotbox at 8:30; cooked chicken (116F - Reheating); spicy chicken (132F - Reheating); rice (129F - Reheating); spicy chicken (92F - Reheating); cooked chicken (59F - Reheating); beans (105F - Reheating); pinto beans (102F - Reheating); queso (121F - Reheating); pinto (103F - Reheating); chicken (116F - Reheating);pork (128F - Hot Holding)
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Went through food items in the hot box with manager. These food items were not prepared today and were placed in the hot box for reheating 8:30am per the employee. No temperatures have been taken to ensure the food items reached 165F within 2 hours: rice (130F - Reheating); queso (137F - Reheating); ground beef (97F - Reheating) put in the hotbox at 8:30; cooked chicken (116F - Reheating); spicy chicken (132F - Reheating); rice (129F - Reheating); spicy chicken (92F - Reheating); cooked chicken (59F - Reheating); beans (105F - Reheating); pinto beans (102F - Reheating); queso (121F - Reheating); pinto (103F - Reheating); chicken (116F - Reheating);pork (128F - Hot Holding) See Stop Sale. Some rice was placed in the hot box less than 2 hours ago: rice (131F - Reheating); rice (130 F - Reheating). Operator relocated to walk in uncovered to cool until they can reheat on the stove.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. steak (120F - Hot Holding) prepared this morning. Operator reheated steak to 178F Corrected On-Site
  • 11-26-1: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. For some employees that have worked at the establishment for less than 60 days: Carrie and Erin.

1/27/2025· 1y 1mo ago

Visit ID: 8834462

Met Inspection Standards
  • N/A:No Violations Were Observed

7/19/2024· 1y 7mo ago

Visit ID: 8766602

Met Inspection Standards

1 basic

  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Wooden shelves in rear prep area.

1/22/2024· 2y 1mo ago

Visit ID: 8451624

Met Inspection Standards

2 high, 2 basic

  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Cutting boards stored behind faucets of prep sink. Operator removed cutting boards Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee involved in food preparation no hair restraint. Repeat Violation
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used to cover cilantro in walk in cooler. Operator removed paper towels Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemicals stored over beer in dry storage. Corrected On-Site

7/20/2023· 2y 7mo ago

Visit ID: 8369802

Met Inspection Standards

1 high, 1 int, 1 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee engaged in food prep with no hair restraint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle of chemical stored over tortillas in dry storage. Operator moved chemical Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.