GRAND HACIENDA MEXICAN CUISINE
2424 Tyrone Boulevard North
Saint Petersburg, Florida, 33710
Holiday Park
Pinellas County County
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 11/18/2024
High Priority
3
Intermediate
3
Basic
10
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 29-38-4:Basic - Backflow device not located for convenient service or maintenance access.
- 14-05-4:Basic - Cardboard used to line food-contact shelve in stand up freezer cooler in prep area.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on cook line prep table. Manager moved items. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys on prep table at front counter line. Manager moved items. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting on clean shelves in prep area.
- 08B-38-4:Basic - Food stored on floor. Case of shell eggs on the floor in walk-in cooler. Manager moved items off floor. Corrected On-Site
- 22-08-4:Basic - Interior of oven has accumulation of black substance/grease/food debris. Oven soiled with food debris
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not stored properly. Manager stored items properly. Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed fruits over salsa in reach in cooler front container. Inspector educated on proper storage. **Corrective Action Taken**
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Cooked chips on cook line not protected. Employee cover chips. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over tomato sauce in walk-in cooler. Manager moved items. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked corn (119F - Hot Holding); chicken broth (122F - Hot Holding). Cooked corn 206F. Chicken broth 200. Corrected On-Site
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sitting on the counter Queso (86F - Cooling) on cook line. Inspector Educated manager on proper cooling.Manager placed container in an ice bath and moved to walk-in cooler.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line.
- 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. Flan made 11-16-24 no date mark.
- 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Exit door blocked with beer kegs
Food safety inspection conducted on 11/18/2024 revealed 17 total violations (3 high priority, 3 intermediate, 10 basic).
Inspection on 9/16/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/16/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/10/2024
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 12A-13-4:High Priority - - From initial inspection : High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee not washing hands after touching soiled dishes before retrieving clean dishes from dishmachine. Discussed with manager proper hand-hygiene techniques. Will email DBPR Form 5030-157. Washing Hands Method. **Corrective Action Taken** Warning - From follow-up inspection 2024-09-10: **Time Extended** - From follow-up inspection 2024-09-10: **Time Extended**
- 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No running water at hand wash sink wait station area. Warning - From follow-up inspection 2024-09-10: **Time Extended** - From follow-up inspection 2024-09-10: **Time Extended**
Food safety inspection conducted on 9/10/2024 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 9/10/2024
High Priority
5
Intermediate
1
Basic
1
Total
7
Disposition: Facility Temporarily Closed
Inspection Details:
- 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. 16 dead roaches in spider web between drainboard and wall in ware washing area. 9 dead roaches on sticky trap above dishmachine. 2 dead roaches behind bar. 1 dead roach in rear prep room. Warning - From follow-up inspection 2024-09-10: 6 dead roaches under dish machine in kitchen. 1 dead roach under front bar carrying egg sac. 3 dead roaches in the server station **Time Extended**
- 12A-13-4:High Priority - - From initial inspection : High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee not washing hands after touching soiled dishes before retrieving clean dishes from dishmachine. Discussed with manager proper hand-hygiene techniques. Will email DBPR Form 5030-157. Washing Hands Method. **Corrective Action Taken** Warning - From follow-up inspection 2024-09-10: **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and pork stored above ready-to-eat sauces in walk-in cooler. Repeat Violation Warning - From follow-up inspection 2024-09-10: **Time Extended**
- 08A-20-5:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs and raw chicken stored above raw steak in walk-in cooler. Will email DBPR Form 5030-098. Safe Refrigerator Storage. Warning - From follow-up inspection 2024-09-10: **Time Extended**
- 08A-17-6:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw scallops above cooked crabs in reach-in freezer. Located near walk-in cooler. Warning - From follow-up inspection 2024-09-10: **Time Extended**
- 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 20 live roaches between wall and drainboard. 6 live roaches on wall underneath dishmachine. 10 underneath garbage can in ware washing area. Warning - From follow-up inspection 2024-09-10: 7 live roaches under dish machine in kitchen 2 live roaches on wall near dry storage room in kitchen 1 live roach running across floor in server station 1 live roach on front bar **Time Extended**
- 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No running water at hand wash sink wait station area. Warning - From follow-up inspection 2024-09-10: **Time Extended**
Food safety inspection conducted on 9/10/2024 revealed 7 total violations (5 high priority, 1 intermediate, 1 basic).
Inspection on 9/9/2024
High Priority
8
Intermediate
2
Basic
7
Total
17
Disposition: Facility Temporarily Closed
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
- 35A-03-4:Basic - Dead roaches on premises. 16 dead roaches in spider web between drainboard and wall in ware washing area. 9 dead roaches on sticky trap above dishmachine. 2 dead roaches behind bar. 1 dead roach in rear prep room. Warning
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting on shelf in ware washing area. Warning
- 08B-38-4:Basic - Food stored on floor. Two five gallon containers of salsa stored on floor in walk-in cooler. Warning
- 22-16-4:Basic - Reach-in cooler interior have accumulation of soil residues. Warning
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Located on table in wait station area. Warning
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw pork in prep sink in kitchen is not thawing under cold running water or refrigeration. Warning
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee not washing hands after touching soiled dishes before retrieving clean dishes from dishmachine. Discussed with manager proper hand-hygiene techniques. Will email DBPR Form 5030-157. Washing Hands Method. **Corrective Action Taken** Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies around water heater. Warning
- 35A-09-4:High Priority - Presence of insects, rodents, or other pests. 1 live spider in web between drainboard and wall in warewashing area. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and pork stored above ready-to-eat sauces in walk-in cooler. Repeat Violation Warning
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs and raw chicken stored above raw steak in walk-in cooler. Will email DBPR Form 5030-098. Safe Refrigerator Storage. Warning
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw scallops above cooked crabs in reach-in freezer. Located near walk-in cooler. Warning
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 20 live roaches between wall and drainboard. 6 live roaches on wall underneath dishmachine. 10 underneath garbage can in ware washing area. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler at 1:50pm. Operator placed items in reach-in freezer. a. raw steak (48F - Cold Holding); b. raw chicken (45F - Cold Holding); **Corrective Action Taken** Warning
- 41-17-4:Intermediate - Spray bottle located in ware washing ware containing toxic substance not labeled. Warning
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No running water at hand wash sink wait station area. Warning
Food safety inspection conducted on 9/9/2024 revealed 17 total violations (8 high priority, 2 intermediate, 7 basic).
Inspection on 2/6/2024
High Priority
1
Intermediate
3
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic container with no handle in rice. Manager removed items. Corrected On-Site
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Microwave handles soiled with food debris.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drink on prep table front line.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 14-11-5:Basic - Equipment in poor repair. Gaskets torn reach in coolers.
- 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Bar straws not wrapped on bar. Manager removed straws Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over mozzarella cheese in reach in cooler. Manager moved shell eggs. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line. Oven soiled with food debris Can opener soiled with food debris Soda gun nozzle at bar soiled with food debris. Margarita, machine nozzles soiled with mold like substance.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Metal spoon in hand sink. Manager moved item. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labeled. Manager labled windex Corrected On-Site
Food safety inspection conducted on 2/6/2024 revealed 10 total violations (1 high priority, 3 intermediate, 6 basic).
Inspection on 8/14/2023
High Priority
0
Intermediate
1
Basic
6
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Waitress area ice machine black mold like substance - From follow-up inspection 2023-08-14: **Time Extended**
- 16-03-4:Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2023-08-14: **Time Extended**
- 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2023-08-14: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards on cook line and prep area grooved marks and Bartender cutting board cut marks. - From follow-up inspection 2023-08-14: **Time Extended**
- 14-47-4:Basic - - From initial inspection : Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cook line table legs are on wood blocks - From follow-up inspection 2023-08-14: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled - From follow-up inspection 2023-08-14: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Cuttings board soiled. Salsa mixer soiled Margarita mixer nozzles soiled Repeat Violation - From follow-up inspection 2023-08-14: **Time Extended**
Food safety inspection conducted on 8/14/2023 revealed 7 total violations (0 high priority, 1 intermediate, 6 basic).
Inspection on 7/27/2023
High Priority
8
Intermediate
5
Basic
19
Total
32
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Waitress area ice machine black mold like substance
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Beans, sugar, rice containers with no handles touching food Corrected On-Site Repeat Violation
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Microwave handle soiled
- 14-05-4:Basic - Cardboard used to line food-contact shelves. In the walk-in and cook line
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards on cook line and prep area grooved marks and Bartender cutting board cut marks.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Though out the kitchen
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees food. Phones stored above onions in dish area Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean pans on shelves in dish area wet nesting Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Liquid eggs, oranges stored on floor in walk-in cooler
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Cook line no hand wash sign next to cooler. Public bathroom no hand wash signs
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cook line table legs are on wood blocks
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employees water bottles in reach in cooler back prep area.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Forks and knives at waitress area no inverted. Multiple to containers not inverted Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Taco shell above stove not covered 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. Reading. 0ppm 50 ppm bucket was changed Corrected On-Site
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed dirty dishes did not wash hands then touched the clean dishes spoke associate Corrected On-Site
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Pork was over corn in three door cooler
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cheeses in reach in cooler. Raw shell eggs in walk-in cooler over butter. Raw beef stored behind cheese in cooler drawer
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in drain at bar area
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (54F - Cold Holding); beef (54F - Cold Holding); raw shrimp (54F - Cold Holding); mozzarella cheese (54F - Cold Holding); cooked moved items to another reach in cooler after two hour's chicken 42 degrees. Beef 43 degrees shrimp 42 degrees **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. . Queso (129F - Hot Holding);cooked rice (115F - Hot Holding) in tall warmer on cook line. Cook discard the rice.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Window cleaner next to horchata bottles at front line. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Cuttings board soiled. Salsa mixer soiled Margarita mixer nozzles soiled Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Metal scoop in hand sink on cook line next to reach in cooler Corrected On-Site
- 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. No hand sink in waitress area next to ice machine
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink or warewashing machine or wiping cloths.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bleach bottle not labeled in dish area Corrected On-Site Repeat Violation
Food safety inspection conducted on 7/27/2023 revealed 32 total violations (8 high priority, 5 intermediate, 19 basic).