ANITA'S MEXICAN GRILL
2118 OKEECHOBEE BLVD, West Palm Beach FL 33409 · 561.296.1474
Last inspected Jan 6, 2026 · 7 visits since September 2023
MAR 24
SEP 24
JAN 25
AUG 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Presence of insects, rodents, or other pests. 1 dead insect inside salt bin. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024021001 | Mar 18, 2024 | May 9, 2024 | $1,200 |
| 2--2023057189 | Sep 27, 2023 | Nov 6, 2023 | $400 |
| 2--2022054835 | Sep 19, 2022 | Dec 16, 2022 | $360 |
| 2--2020036159 | Jul 14, 2020 | Sep 11, 2020 | $200 |
Inspection history
7 visits, newest first
Jan 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate0 Basic
What the inspector wrote — 8 findingsThe state's own report →
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator touched trash, then touched steam table lid; no handwash Operator washed hands
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer by front desk: opened bag of raw fish stored over cooked shrimp Operator stored properly
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: house made salsa (119F - Hot Holding) As per operator reheated prior and held for 2 hours Operator placed product to reheat to 165+
Toxic substance/chemical improperly stored. Cleaning Chemicals stored over glass bottle drinks Operator stored properly
Show the remaining 4 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker at mop sink Advised operator to purchase and install a vacuum breaker
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to operator
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. flip top cooler across grill: sour cream (48F at 10:30- Cooling 47F at 11:06) as per operator since 9:25; At the current rate of cooling product will not reach 41F within a total of 4 hours Operator added more ice to ice bath
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of degreaser Operator labeled bottle
Aug 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen through dining room door and then handled clean equipment and utensils to prepare food for customers without washing hands. Employee switched from taking orders/collecting payment to handling clean equipment and utensils to prepare/package food and beverages for customers without washing hands. Operator discussed with employee(s)who then washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At glass door reach in cooler; raw beef stored over ready to eat house made salsa. Operator moved raw beef below salsa.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; house made tomato salsa (76F - Ambient Cooling 9:00/74F 9:30). Operator stated salsa prepared 30 minutes prior,at this rate will not reach 41F within 4 hours, moved to reach in cooler/uncovered to facilitate faster cooling.
Spray bottle containing toxic substance (degreaser) not labeled. Operator to labeled chemical spray bottles.
Uncovered food stored near sink exposed to splash. Uncovered salsa stored under paper towel dispenser next to hand wash sink. Operator moved salsa.
Jan 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee washed hands
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. Reach in freezer. Raw ground beef over raw whole muscle beef. Operator stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler..Cheese 47F cold holding, per operator not prepared or portioned today. Stored for approximately 2 hours. Operator iced down
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sour cream at 9:46am( 53F cooling) since 30 minutes at 10:58am 54F cooling. Stored on squeeze bottle on ice bath, ice only touching bottom of bottle. At this current cooling rate product will not cool to 41F within 4 hours. Operator iced down completely.
Sep 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate0 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At double door stainless reach in cooler; cooked beans (53F - Cooling). Operator stated cooling overnight, did not reach 41F within 6 hours. See Stop Sale.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled visibly soiled wiping cloth and used to wipe cutting board and remove debris including raw eggshells and then handled lettuce without washing hands. Operator discussed with employee who then washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; container of raw chicken stored over container of cooked pork. Operator moved chicken below pork.
Raw animal food stored over or with unwashed produce. At reach in cooler; raw beef stored over unwashed tomatoes. Operator moved beef below tomatoes.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At double door stainless reach in cooler; cooked beans (53F - Cooling). Operator stated cooling overnight, did not reach 41F within 6 hours. See Stop Sale.
Mar 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 7 high priority.
7 High priority2 Intermediate1 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. 5 #10 cans of jalapeños dented at seams. See stop sale.
Presence of insects, rodents, or other pests. 1 dead insect inside salt bin. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Presence of insects, rodents, or other pests. 1 dead insect inside salt bin. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, cooked pinto beans (49F Cold holding); beef soup (51F-Cold holding); tripe/pig feet (51F-Cold holding) not prepared or portioned today. Operator stated being held overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, cooked pinto beans (49F Cold holding); beef soup (51F-Cold holding); tripe/pig feet (51F-Cold holding) not prepared or portioned today. Operator stated being held overnight. See stop sale. At flip top cooler shredded cheese (62F - Cold Holding) Operator stated item not prepared or portioned today, in an overfilled pan for 2 hours. Operator removed the overfilled portion of cheese to reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steamtable house made enchilada sauce; (119F - Hot Holding) Operator stated item was re-heated on stove prior to being put into steamtable was held for 2 hours. Operator re-heated to 165F.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200+ppm) Operator diluted with water to 100ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Steam milk stem on coffee machine soiled and dry with debris. Advised operator to clean and sanitize.
Spray bottle containing toxic substance not labeled. 2 spray bottles with degreaser and sanitizer were unlabeled. Advised operator to label spray bottles.
Dead roaches on premises. 1 dead roach in kitchen on floor by triple sink. Operator removed it.
Sep 27, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 6 high priority.
6 High priority3 Intermediate0 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed deep covered containers inside reach in cooler with beef soup at 9:15am(49°F cooling), chili sauce at 9:15am (67°F cooling) per operator both products cooling since yesterday. Products did not cool to 41°F within 6 hours. See Stop Sale.
Employee cracked raw shell eggs and then handled ready-to-eat food( tortillas) and/or clean equipment or utensils without washing hands. Employee washed hands
Nonfood-grade bags( garbage bags) used in direct contact with food( tortillas, bread) Operator removed
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed deep covered containers inside reach in cooler with beef soup at 9:15am(49°F cooling), chili sauce at 9:15am (67°F cooling) per operator both products cooling since yesterday. Products did not cool to 41°F within 6 hours. See Stop Sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a deep covered container inside one door reach in cooler with pepper sauce (47°F cold Holding). Per operator product stored since 2 days ago. Per operator product not prepared or portioned today. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a deep covered container inside one door reach in cooler with pepper sauce (47°F cold Holding). Per operator product stored since 2 days ago. Per operator product not prepared or portioned today. See stop sale Observed a container with Pepper sauce (45°F cold Holding) seating on prep table Per operator product stored for approximately 45 minutes l Per operator product not prepared or portioned today Operator moved to reach in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed inside steam table a container with Cooked beans (125°F hot Holding). Per operator product reheated on stove top 3 hours ago and transferred to steam table for hot Holding. Operator moved product to stove top to reheat to 165°F +
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed a deep overstocked container on top of Flip top cooler, chopped lettuce at 9:31am(49°F cooling) per operator cooling since 20 minutes ago. Rechecked at 10:18am (48°F cooling). At this current cooling rate product will not cool to 41°F within 4 hours. Operator removed product and transferred to cooler
Handwash sink used for purposes other than handwashing. Observed employee washing utensils on hand washing sink on cook line. Educated employee on proper hand washing procedures
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Inside reach in cooler cooked beef container and sauce prepared 2 days ago. Advised operator to date mark products
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.