CANTINA'S MEXICAN GRILL
2507 S US HWY 27, Clermont FL 34711 · 407-252-1186
Last inspected Jun 2, 2026 · 11 visits since July 2023
APR 24
DEC 24
APR 25
OCT 25
JUN 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found -2 dozen in mop sink area, 2 in dish area, 1 in bar area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jun 2, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers and walk in cooler -shelf in dish area -exterior of spray hose at triple sink -canned goods rack has buildup
Jun 1, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority2 Intermediate8 Basic
Show 14 findings ▾
Nonfood-grade bags used in direct contact with food. -tortillas in take out bag on cook line, operator placed tortillas in zip lock bag
Raw animal food stored over or with unwashed produce. -raw shell eggs over unwashed pineapple in walk in cooler, operator placed eggs on bottom
Stop Sale issued on time/temperature control for safety food due to temperature abuse. --steak (48-50F - Cold Holding); pastor (51-52F - Cold Holding), cook line, more than four hours per operator
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -steak (48-50F - Cold Holding); pastor (51-52F - Cold Holding), cook line, more than four hours per operator raw shrimp (59F - Cold Holding,); raw fish (52F - Cold Holding), cook line, less than four hours per operator, moved to walk in cooler for quick chill. Shrimp 48F, fish 37F
Food-contact surface soiled with food debris, mold-like substance or slime. -interior of hot holding unit -interior of spray hose at triple sink
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -aguachile on menu, item was marked and has disappeared with repeated cleaning of menus. Operator marked all menus again
Accumulation of lime scale on the inside of the dishmachine.
Cardboard used to line food-contact shelves. -bar walk in cooler shelves, operator removed
Cutting board has cut marks and is no longer cleanable. -green, red and brown boards in dish area, operator discarded
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. -cook line
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employees on cook line were wearing watches
Floor soiled/has accumulation of debris. -under back booth in restaurant
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers and walk in cooler -shelf in dish area -exterior of spray hose at triple sink -canned goods rack has buildup
Working containers of food removed from original container not identified by common name. -container of sugar in server area
Nov 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Employee failed to wash hands after handling raw meat on cook line.
Live, small flying insects found -2 dozen in mop sink area, 2 in dish area, 1 in bar area.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line
Records/documents for required employee training do not contain all of the required information. -expiration dates missing on some employees
Equipment and utensils not properly air-dried - wet nesting. -dish area
No handwashing sign provided at a hand sink used by food employees at bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler, reach in coolers in kitchen -exterior sides of fryers and front doors on equipment in kitchen
Oct 29, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
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. -bar 0 ppm
Employee failed to wash hands after handling raw meat on cook line.
Live, small flying insects found -2 dozen in mop sink area, 2 in dish area, 1 in bar area.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line
Records/documents for required employee training do not contain all of the required information. -expiration dates missing on some employees
Equipment and utensils not properly air-dried - wet nesting. -dish area
No handwashing sign provided at a hand sink used by food employees at bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler, reach in coolers in kitchen -exterior sides of fryers and front doors on equipment in kitchen
Oct 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 7 high priority.
7 High priority6 Intermediate9 Basic
Show 22 findings ▾
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. -bar 0 ppm
Employee failed to wash hands after handling raw meat on cook line.
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. -dishwasher is not changing gloves between working with dirty to clean dishes.
Live, small flying insects found -2 dozen in mop sink area, 2 in dish area, 1 in bar area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -chimichurri (71F - Cold Holding), horchata (47F - Cold Holding) kitchen, held more than four hours per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - white rice (77F - Cold Holding), held less than four hours per operator, moved to cooler quick chill chimichurri (71F - Cold Holding), kitchen, horchata (47F - Cold Holding), server area, held more than four hours per operator
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -queso (121F - Hot Holding), warming unit in kitchen, held less than four hours per operator. Operator moved to stove for rapid reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -shrimp aguachile on menu
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -for portioned salsa in server area. Provided form to operator, operator filled out.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -queso in walk in cooler
Records/documents for required employee training do not contain all of the required information. -expiration dates missing on some employees
Spray bottle containing toxic substance not labeled. -bottle of blue liquid in bar area, bottle of purple liquid in dish area.
Bowl or other container with no handle used to dispense food. -tomato sauce in reach in cooler on cook line.
Equipment and utensils not properly air-dried - wet nesting. -dish area
Food stored on floor. -walk in freezer
Garbage on the ground and/or pad around dumpster.
In-use knife/knives stored in cracks between pieces of equipment. -cook line, operator removed
No handwashing sign provided at a hand sink used by food employees at bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler, reach in coolers in kitchen -exterior sides of fryers and front doors on equipment in kitchen
Ripped/worn tin foil used as shelf cover. -throughout the kitchen
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -leaf blowers stored on soda boxes in bar area.
Apr 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 25 violations recorded, none serious enough to require a return visit.
7 High priority7 Intermediate11 Basic
Show 25 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -birria (52F - cooling, prepared 3/30, cooled covered in large container ); ground beef (48F - cooling, prepared 3/30, cooled covered, in large container )
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. --birria (52F - cooling, prepared 3/30, cooled covered in large container ); ground beef (48F - cooling, prepared 3/30, cooled covered, in large container )
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over pico de gallo in reach in cooler on cook line
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken behind raw fish and raw shrimp in reach in drawer on cook line
Stop Sale issued on time/temperature control for safety food due to temperature abuse. --raw chicken (46F - Cold Holding), per operator held more than four hours. Operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken (46F - Cold Holding), per operator held more than four hours. Operator discarded.
Toxic substance/chemical improperly stored. -stainless steel cleaner by canned fruit under prep table in kitchen.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. --birria (52F - cooling, prepared 3/30, cooled covered in large container ); ground beef (48F - cooling, prepared 3/30, cooled covered, in large container )
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line
Handwash sink used for purposes other than handwashing. -lettuce in hand sink on cook line
No paper towels or mechanical hand drying device provided at handwash sink. -hand sink on cook line or bar. Operator replaced.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -portioned salsa at server station. Provided form to operator.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -flan in walk in cooler behind bar
Spray bottle containing toxic substance not labeled. -in bar
Bowl or other container with no handle used to dispense food. -sauce container in walk in cooler
Carbon dioxide/helium tanks not adequately secured. -by back door and mop sink
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing bracelet while cooking food
Equipment and utensils not properly air-dried - wet nesting. -pans in dish area, drink cups by soda station
Exterior door has a gap at the threshold that opens to the outside. -back door
Floor area(s) covered with standing water by mop sink
No handwashing sign provided at a hand sink used by food employees at bar hand sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on ice machine
Opened employee beverage container in a cold holding unit with food to be served to customers. -bottle of water in upright reach in cooler by grill
Ripped/worn tin foil used as shelf cover under prep table in kitchen
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed peppers over cooked carnitas in walk in cooler
Dec 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Container of medicine improperly stored. Stored on shelf next to seasonings and above bucket of shrimp on prep table. Manager removed.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. One male cook scratched bare back with gloves on.proceeded to cut lemon and avocado with no glove change or hand washing.
Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on cook line and green cutting board in prep area soiled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in back storage above walk in freezer
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee water bottle above prep foods on cook line. Operator removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In bean container. Manager removed
In-use wet wiping cloth/towel used under cutting board. Under green cutting board in prep area. Manager removed.
Standing water in bottom of reach-in-cooler. Reach in across from cook line.
Dec 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority1 Intermediate8 Basic
Show 12 findings ▾
Container of medicine improperly stored. Stored on shelf next to seasonings and above bucket of shrimp on prep table. Manager removed.
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. Dish washer in the kitchen. chlorine 0 ppm
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. One male cook scratched bare back with gloves on.proceeded to cut lemon and avocado with no glove change or hand washing.
Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on cook line and green cutting board in prep area soiled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In dry storage area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in back storage above walk in freezer
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee water bottle above prep foods on cook line. Operator removed.
Food stored on floor. Cooking oil on floor on cook line. Manager removed
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In bean container. Manager removed
In-use wet wiping cloth/towel used under cutting board. Under green cutting board in prep area. Manager removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris.Microwave on cook line soiled.
Standing water in bottom of reach-in-cooler. Reach in across from cook line.
Apr 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked pork in walk in cooler from previous day per manager at 54f.
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. 0 ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooling from previous day at 54f.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 54f. Over 4 hours.
Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade. -Green cutting board.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food. -Sugar scoop.
Drain cover(s) missing. -Under prep sink.
Food stored on floor. -Cooking oil.
Ice scoop handle in contact with ice.
Stored food not covered. -Container of sugar.
Wiping cloth sanitizing solution stored on the floor.
Jul 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
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. Kitchen dish machine 0 ppm Manager called Ecolab
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw portioned chicken over whole intact muscle beef in walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box on cooks line cheese sauce (71F - Hot Holding); rice 108F - Hot Holding) Less than four hours Manager had them place on stove to rapid reheat 30 minutes later Rice 181F Cheese sauce 171
Toxic substance/chemical improperly stored. Stored next to single service containers on shelf in back area
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened yesterday in walk in cooler
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine for dish machine
Spray bottle blue containing toxic substance not labeled on shelf in back area
Food stored on floor. Walk in freezer
In-use ice scoop stored on soiled surface between uses. Ledge of ice machine in back
In-use tongs stored on equipment door handle between uses. Door of fryer on cooks line
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.