GRAND HACIENDA MEXICAN CUISINE
2424 TYRONE BLVD NORTH, Saint Petersburg FL 33710 · 727-488-6961
Last inspected Apr 16, 2026 · 10 visits since July 2023
FEB 24
SEP 24
NOV 24
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach in drain at bar area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2024053998 | Sep 9, 2024 | Nov 14, 2024 | $400 |
Inspection history
10 visits, newest first
Apr 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate5 Basic
What the inspector wrote — 13 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Carnitas (47F - Cooling) in reach in coolers in rear kitchen. Cooked yesterday morning and cooled in deep pans, have not been removed from cooler since and all other items in coolers are temping 41F and below. Operator used ice bath to cool item before storing in cooler, but did not take a temperature to ensure food was reaching cooling parameters. Stop Sale issued.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Portioned and Saran-wrapped raw beef stored over open package of corn in reach in freezer at end of cook line. Operator moved meat to store below corn.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Carnitas (47F - Cooling) in reach in coolers in rear kitchen. Cooked yesterday morning and cooled in deep pans, have not been removed from cooler since and all other items in coolers are temping 41F and below. Operator used ice bath to cool item before storing in cooler, but did not take a temperature to ensure food was reaching cooling parameters. Stop Sale issued.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Queso (49F - Reheating, retemped at 80F) home made, put in hot box to reheat at 10AM and temping 80F at 12. Operator moved to stove to heat to 165F. I retemped at 150F before I left and it is continuing to heat.
Show the remaining 9 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Carnitas (47F - Cooling) in reach in coolers in rear kitchen. Cooked yesterday morning and cooled in deep pans, have not been removed from cooler since and all other items in coolers are temping 41F and below. Operator used ice bath to cool item before storing in cooler, but did not take a temperature to ensure food was reaching cooling parameters. Stop Sale issued.
Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun nozzles behind bar soiled
No paper towels or mechanical hand drying device provided at handwash sink across from dish machine. Operator restocked with paper towels.
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. Employee hired within last 60 days who does not have food handler training has not signed an employee health reporting agreement.
Cutting board has cut marks and is no longer cleanable. -cutting boards on prep table at end of cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils in wait station area. Employee removed drink.
Equipment in poor repair. -3 compartment sink sanitize dispenser is dispensing too strong of a solution. Testing at 500PPM. Operator will dilute solution until equipment has been repaired.
Interior of oven has accumulation of black substance/grease/food debris.
Standing liquid in bottom of reach-in beer cooler behind bar.
Nov 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate13 Basic
Show 21 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken (145F - Cooking) Operator returned to grill and finished cooking. Retemped at 165F.
Live, small flying insects found 3 live flies behind bar 1 live fly in kitchen on cook line Observed landing on stack of napkins and side of ice bin at bar. Operator killed all, cleaned and sanitized areas.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and raw beef in walk in cooler stored over milk. Operator rearranged.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter (68F - Cold Holding). Had been put out for breakfast, operator placed in freezer to rapid cool.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line have staining and grooving, no longer cleanable.
Handwash sink used for purposes other than handwashing. -coffee machine filter attachment stored in hand wash sink in wait station area next to ice machine -knife put in hand wash sink on cook line. Operator removed items and cleaned and sanitized.
No soap provided at handwash sink -in wait station next to ice machine. -behind bar on right side Operator refilled soap.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potatoes in reach-in cooler on cook line prepped Monday no date mark. Operator date marked.
Condensation or other drainage not disposed of according to law. AC in ware washing area dripping condensation onto floor over high traffic area.
Current Hotel and Restaurant license not displayed. License display expired 2/1/25
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone stored on top of prep cooler on cook line Operator removed phone
Equipment and utensils not properly air-dried - wet nesting. -cups behind bar. Operator cleaned cups again and fully dried before stacking.
Floor area(s) covered with standing water. In warewash and dry storage area near warewash area. Operator cleaned floors
Ice buildup in reach-in freezer behind bar.
Interior of ovens on cook line have accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets soiled on reach in freezer on expo line
Pink mold-like substance in the interior of the ice machine. Operator cleaned and sanitized.
Stored food not covered. Refried beans and cooked chicken stored in back storage room with coolers and freezers not covered. Black beans, salsa, and raw shrimp in walk in cooler had no lids. Operator placed foil and/or lids over containers.
Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed avocados and carrots stored with ready to eat food in prep cooler on cook line. They are cut and prepared as needed on cook line. Discussed importance of washing and prepping before being used on cook line with ready to eat foods to avoid cross contamination. -halved head of cabbage stored with unwashed produce in walk in cooler. Operator separated.
Wet mop not stored in a manner to allow the mop to dry. In wait station area near ice machine. Operator hung to dry.
Working containers of food removed from original container not identified by common name. Container of flour on dry storage rack in storage room with coolers and freezers has no label. Operator labeled.
Nov 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate10 Basic
Show 17 findings ▾
Displayed food not properly protected from contamination. Cooked chips on cook line not protected. Employee cover chips.
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.
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.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Backflow device not located for convenient service or maintenance access.
Cardboard used to line food-contact shelve in stand up freezer cooler in prep area.
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.
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.
Equipment and utensils not properly air-dried - wet nesting on clean shelves in prep area.
Food stored on floor. Case of shell eggs on the floor in walk-in cooler. Manager moved items off floor.
Interior of oven has accumulation of black substance/grease/food debris. Oven soiled with food debris
Single-service articles not stored inverted or protected from contamination. Coffee filters not stored properly. Manager stored items properly.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed fruits over salsa in reach in cooler front container. Inspector educated on proper storage.
Marked exit/path to marked exit blocked. For reporting purposes only. Exit door blocked with beer kegs
Sep 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 10, 2024Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
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.
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.
Sep 10, 2024■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 7 violations recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
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.
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.
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.
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.
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.
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.
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.
Sep 9, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 17 violations recorded, 8 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
8 High priority2 Intermediate7 Basic
Show 17 findings ▾
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.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies around water heater.
Presence of insects, rodents, or other pests. 1 live spider in web between drainboard and wall in warewashing area.
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.
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.
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.
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.
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);
Spray bottle located in ware washing ware containing toxic substance not labeled.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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.
Equipment and utensils not properly air-dried - wet nesting on shelf in ware washing area.
Food stored on floor. Two five gallon containers of salsa stored on floor in walk-in cooler.
Reach-in cooler interior have accumulation of soil residues.
Silverware/utensils stored upright with the food-contact surface up. Located on table in wait station area.
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.
Feb 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
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.
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.
Handwash sink not accessible for employee use at all times. Metal spoon in hand sink. Manager moved item.
Spray bottle containing toxic substance not labeled. Spray bottle not labeled. Manager labled windex
Bowl or other container with no handle used to dispense food. Plastic container with no handle in rice. Manager removed items.
Buildup of food debris/soil residue on equipment door handles. Microwave handles soiled with food debris.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drink on prep table front line.
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. Gaskets torn reach in coolers.
Unwrapped single-service utensils not presented so that only the handles are touched. Bar straws not wrapped on bar. Manager removed straws
Aug 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
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
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Waitress area ice machine black mold like substance
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
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.
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
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled
Jul 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 32 recorded, 8 high priority.
8 High priority5 Intermediate19 Basic
Show 32 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. Reading. 0ppm 50 ppm bucket was changed
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
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
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
Roach activity present as evidenced by live roaches found. 1 live roach in drain at bar area
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
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.
Toxic substance/chemical improperly stored. Window cleaner next to horchata bottles at front line.
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
Handwash sink not accessible for employee use at all times. Metal scoop in hand sink on cook line next to reach in cooler
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
No chemical test kit provided when using sanitizer at three-compartment sink or warewashing machine or wiping cloths.
Spray bottle containing toxic substance not labeled. Bleach bottle not labeled in dish area
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Waitress area ice machine black mold like substance
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Beans, sugar, rice containers with no handles touching food
Buildup of food debris/soil residue on equipment door handles. Microwave handle soiled
Cardboard used to line food-contact shelves. In the walk-in and cook line
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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Though out the kitchen
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
Equipment and utensils not properly air-dried - wet nesting. Clean pans on shelves in dish area wet nesting
Food stored on floor. Liquid eggs, oranges stored on floor in walk-in cooler
In-use tongs stored on equipment door handle between uses.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled
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
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
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled
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.
Single-service articles not stored inverted or protected from contamination. Forks and knives at waitress area no inverted. Multiple to containers not inverted
Stored food not covered. Taco shell above stove not covered
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.