DirtyFLRestaurant Inspection Data

PLAZA MEXICO RESTAURANT BAR GRILL

US Highway 19
Florida, 34684
Pinellas County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 6/4/2025

Inspection #: Visit ID: 10851863

  • N/A:No Violations Were Observed

Inspection Date: 6/3/2025

Inspection #: Visit ID: 10813951

  • 29-03-4:Basic - Water draining onto floor surface. Handwash sink pipe closest to dishmachine. Operator placed bucket under the sink.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. salsa (47F - Cold Holding). Operator states salsa was made yesterday. Tomato's were roasted. Operator states that temperatures were not taken to ensure food properly cooled to 41F. See stop sale.
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. Cups of salsa sitting in the dining room area with no protection. Discussed with manager. Manager moved salsa to the kitchen. Salsa was in the process of cooling at the time of inspection. Corrected On-Site Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. salsa (47F - Cooling)
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: butter (45F - Cold Holding); queso (45F - Cold Holding); raw chicken (44F - Cold Holding); pork (45F - Cold Holding); cooked chicken (44F - Cold Holding); sour cream (44F - Cold Holding) food was not prepared today. Ambient air of the walk in cooler is between 48F-50F. No temperatures taken. Operator opened the door to the freezer inside the walk in to drop the temperature. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap or paper towels at handwash sink closest to dish machine. Operator stocked sink. Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 82F handwash sink in the ware washing area. Hot water faucet handle unable to be turned. Discussed with manager.

Inspection Date: 4/2/2025

Inspection #: Visit ID: 10811332

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top of ice chute - From follow-up inspection 2025-04-02: **Time Extended**
  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. 2 holes in ceiling tile in ware washing area. - From follow-up inspection 2025-04-02: **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Provided operator with sign. - From follow-up inspection 2025-04-02: **Time Extended**
  • 35A-04-4:High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. 42 rodent droppings under dishmachine area. 2 rodent droppings on top of dishmachine 11 rodent droppings on top of sanitizer buckets. 9 rodent droppings under handwash sink and prep table in kitchen. 9 rodent droppings under rack holding equipment. 4 rodent droppings under soda machine bags. 1 rodent droppings under rack in dry storage. - From follow-up inspection 2025-04-02: 2 rodent dropping found on the floor underneath the dishmachine. Operator cleaned and sanitized area. **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained - From follow-up inspection 2025-04-02: Operator removed cutting boards from flip tops and has some new ones that he is in the process of replacing. **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : 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 2 new employees: Laura and Lesly - From follow-up inspection 2025-04-02: **Time Extended**

Inspection Date: 4/2/2025

Inspection #: Visit ID: 10811932

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top of ice chute - From follow-up inspection 2025-04-02: **Time Extended** - From follow-up inspection 2025-04-02: **Time Extended**
  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. 2 holes in ceiling tile in ware washing area. - From follow-up inspection 2025-04-02: **Time Extended** - From follow-up inspection 2025-04-02: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained - From follow-up inspection 2025-04-02: Operator removed cutting boards from flip tops and has some new ones that he is in the process of replacing. **Time Extended** - From follow-up inspection 2025-04-02: **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : 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 2 new employees: Laura and Lesly - From follow-up inspection 2025-04-02: **Time Extended** - From follow-up inspection 2025-04-02: **Time Extended**

Inspection Date: 4/1/2025

Inspection #: Visit ID: 10804859

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top of ice chute
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. 2 holes in ceiling tile in ware washing area.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Provided operator with sign.
  • 22-41-4: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. Ran 2 times: 0ppm both runs. Discontinue use of dishmachine and sanitize dishes in the 3 compartment sink until dishmachine is working properly. Operator ran a 3rd time and it was 10ppm.
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. Operator has salsa cups sitting in an area that is not protected in the dining room. Discussed with employee who moved salsa cups to walk in cooler.
  • 35A-02-7:High Priority - Live, small flying insects found 5 flies under dishmachine.
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on chemical bucket under dishmachine
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 42 rodent droppings under dishmachine area. 2 rodent droppings on top of dishmachine 11 rodent droppings on top of sanitizer buckets. 9 rodent droppings under handwash sink and prep table in kitchen. 9 rodent droppings under rack holding equipment. 4 rodent droppings under soda machine bags. 1 rodent droppings under rack in dry storage.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting in counter for less than an hour: salsa (62F - Cold Holding) operator relocated to walk in cooler. Discussed Time as a Public Health Control as an option with operator. In flip top cooler next to steam well: cheese (55F - Cold Holding) cheese was refilled less than an hour ago. Cheese is double panned. Discussed with operator. Cheese was relocated to the freezer for rapid chill. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained
  • 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 2 new employees: Laura and Lesly

Inspection Date: 12/27/2024

Inspection #: Visit ID: 8774131

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water. Cook line, prep srea
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Reuse of gallon containers for mixed beverages. Discussed the importance of of not reusing gallon containers.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Inspection Date: 3/12/2024

Inspection #: Visit ID: 8516197

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • 24-06-4:Basic - Clean utensils or equipment stored in soiled container. Clean dishes stored in a container containing food debris. Operator removed bus tub to wash rinse and sanitize the container and its contents
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Oil stored on floor in rear of restaurant. Operator moved the oil to a minimum of 6inches off the floor Corrected On-Site
  • 22-41-4: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. 0ppm corrected to 50ppm Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Corrected On-Site Repeat Violation

Inspection Date: 10/13/2023

Inspection #: Visit ID: 8515900

  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener, cutting board at refrigeration unit to the left of the range. Repeat Violation Warning - From follow-up inspection 2023-10-13: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef, cooked chicken, cooked beans? Operator was able to determine the prep date and will date accordingly Warning - From follow-up inspection 2023-10-13: **Time Extended**

Inspection Date: 10/3/2023

Inspection #: Visit ID: 8373145

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator has been utilizing the 3 compartment sink and has a call in for repairs. Dishwasher continuously runs Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator moved employee beverage Corrected On-Site Repeat Violation Warning
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 44F cold hold, cooked pork 45F cold hold. Operator placed food items in the walk in freezer for a quick cool. **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener, cutting board at refrigeration unit to the left of the range. Repeat Violation Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef, cooked chicken, cooked beans? Operator was able to determine the prep date and will date accordingly Warning