FIESTA GRANDE MEXICAN GRILL
3647 KIESSEL RD, The Villages FL 32163 · 352 418 2757
Last inspected May 28, 2026 · 9 visits since December 2023
APR 24
JAN 25
JUN 25
DEC 25
MAY 26
— STEADY
5 inspections within 23 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects found. 1 fly flying in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
May 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Male employee re arranged food on plate (cooked beef) with bare hands, manager addressed situation.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At the cook line, container with raw chicken stored above raw beef, manager stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, cheese 73F placed on top of oven placed approximately 1 hr ago, manager moved to stove to reheated.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the kitchen entrance red sauce no date marked manager dated 05/26/26.
Show the remaining 2 findings ▾
Spray bottle containing toxic substance not labeled. At the ware washing area, two spray bottles with detergents not labeled, manager labeled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks no lid above make table, manager moved all drinks.
Mar 2, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 22, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate1 Basic
Show 4 findings ▾
Handwash sink used for purposes other than handwashing. Hand wash sink at the end of the cook line storing utensils and wiping cloth
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche on menu not identified as a raw food product
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on food storage shelf. Employee discarded drink.
- From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Fryer in cook line used to fry tortillas not under hood system.
Dec 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 5 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Snapper in ceviche
Handwash sink used for purposes other than handwashing. Hand wash sink at the end of the cook line storing utensils and wiping cloth
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche on menu not identified as a raw food product
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on food storage shelf. Employee discarded drink.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Fryer in cook line used to fry tortillas not under hood system.
Jun 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Live, small flying insects found. 1 fly flying in kitchen.
Non-food grade paper/paper towel used as liner for food container. Brown paper towels lining container of taco shells, operator removed paper towels.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw chicken over raw beef and raw fish in reach in cooler drawers on cooks line, employees moved raw chicken below.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflows missing at the end of splitter at mop sink.
Handwash sink not accessible for employee use at all times. Handwash sink at the end of cooks line blocked by shelf and trash can.
Spray bottle containing toxic substance not labeled. Spray bottle with pink/orange liquid inside by Three compartment sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling air vents soiled on cooks line and dish area.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. 2 fly sticky strips over back prep area.
Water leaking from pipe and/or faucet/handle. Water faucet at mop sink leaking, manager stated she has someone lined up to come and fix.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm, operator added more bleach, retested at 100ppm.
Working containers of food removed from original container not identified by common name. Bulk containers at server alley station, manager labeled as sugar.
Feb 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running. All handwash sinks other than bar area have no hot water while dish washer is running. Discussed using friction when employees wash hands when this issue is occurring to make sure hands are sanitized. Manager will look into this issue.
Equipment and utensils not properly air-dried - wet nesting. Dish washer carried stacked wet plastic cups to wait station and left them there. Manager moved to air dry.
Jan 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 10-12 heads of cut lettuce out since 12:30 in prep sink from walk in (68F) 50F 2nd temp 10 cheese enchilada see stop sale. 5 lbs raw shrimp
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce out since 12:30 in prep sink from walk in (68F), see stop sale 10 cheese enchiladas 48F in for two hours from walk in on cook line, manager iced down, 50F 2nd temp 10 enchilada see stop sale. 5lbs Raw shrimp placed in at 12:00 pm from walk in, on cook line 48 manager iced, 2nd temp 50F, see stop sale Spinach at 50F on cook line reach in cooler. Raw chicken on cook line 44F, placed in at 12:30 pm from walk in, manager iced; 2nd temp 43F
Handwash sink used for purposes other than handwashing. Ice cream scoop in handwashing sink in kitchen next to ice cream freezer, manager moved, container of sauce in handwashing sink next to dishwasher, manager moved, large metal spoon in sink behind bar, employee moved
No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running. All handwash sinks other than bar area have no hot water while dish washer is running. Discussed using friction when employees wash hands when this issue is occurring to make sure hands are sanitized. Manager will look into this issue.
No paper towels or mechanical hand drying device provided at handwash sink. Behind bar soap is located on the other side the bar, causing employee to walk all the way across in order to put soap on his hands. Manager stated he would move soap dispenser or put soap bottle in sink area.
No soap provided at handwash sink. Behind bar paper towels are located all the way on the other side of the bar and employee has to walk across the bar to dry hands after washing. Manager will place paper towels in area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee drinks on prep table in kitchen. Manager moved.
Equipment and utensils not properly air-dried - wet nesting. Dish washer carried stacked wet plastic cups to wait station and left them there. Manager moved to air dry.
In-use tongs stored on equipment door handle between uses. Tongs hanging on kitchen door handle. Manager moved.
Missing drain plug at dumpster.
Soiled dry wiping cloth in use. Soiled wiping cloth being used in cook line. Employee moved to outside area for cleaning.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled clothes on prep table in kitchen, manager moved. Wet wiping cloths on cook line moved to outside area.
Apr 29, 2024Inspection 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 ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in bar area 1 live fly in drink station
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server dropped off soiled plates, picked up plated food to serve without hand wash. Discussed with manager.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa (51F - Cold Holding) on counter at front line. Employee moved to ice bath.
Handwash sink not accessible for employee use at all times. Crate of equipment on hand wash sink in 3 compartment sink area
Dec 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Employee dried hands on soiled towel after washing. Employee washed hands, used paper towel then wiped hands on soiled cloth hanging from clothing. Discussed with manager.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee in cook line area touched soiled wiping cloth then clean equipment without washing hands. Discussed with manager.
Handwash sink not accessible for employee use at all times. Hand wash sink blocked with trash can at the end of the cook line. Inspector moved trash can.
Soiled dry wiping cloth in use. On cutting board in cook line area
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.