JUAN'S MEXICAN GRILL
1409 MAIN STREET, Dunedin FL 34698 · 727-738-5826
Last inspected Mar 26, 2026 · 8 visits since July 2023
JUL 24
JAN 25
JUN 25
DEC 25
MAR 26
— STEADY
5 inspections within 32 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. steak (120F - Hot Holding) prepared this morning. Operator reheated steak to 178F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 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. 0 ppm, remade now 50 ppm
Wet wiping cloths stored in detergent and sanitizer mixed together. Made separate containers for each.
Dec 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Chlorine sanitizer in spray bottle not at proper minimum strength. Chlorine sanitizer bucket testing at 0 PPM. Person in charge remade sanitizer bucket with fresh water and chlorine. Chlorine sanitizer now testing at 50 PPM.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards in front counter. Food diced mounted to wall near back door soiled with dried food debris.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit observed.
Cutting board has cut marks and is no longer cleanable. Grooved cutting boards in front counter.
Jun 16, 2025□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 12, 2025Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. rice (130F - Reheating); queso (137F - Reheating); ground beef (97F - Reheating) put in the hotbox at 8:30; cooked chicken (116F - Reheating); spicy chicken (132F - Reheating); rice (129F - Reheating); spicy chicken (92F - Reheating); cooked chicken (59F - Reheating); beans (105F - Reheating); pinto beans (102F - Reheating); queso (121F - Reheating); pinto (103F - Reheating); chicken (116F - Reheating);pork (128F - Hot Holding)
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Went through food items in the hot box with manager. These food items were not prepared today and were placed in the hot box for reheating 8:30am per the employee. No temperatures have been taken to ensure the food items reached 165F within 2 hours: rice (130F - Reheating); queso (137F - Reheating); ground beef (97F - Reheating) put in the hotbox at 8:30; cooked chicken (116F - Reheating); spicy chicken (132F - Reheating); rice (129F - Reheating); spicy chicken (92F - Reheating); cooked chicken (59F - Reheating); beans (105F - Reheating); pinto beans (102F - Reheating); queso (121F - Reheating); pinto (103F - Reheating); chicken (116F - Reheating);pork (128F - Hot Holding) See Stop Sale. Some rice was placed in the hot box less than 2 hours ago: rice (131F - Reheating); rice (130 F - Reheating). Operator relocated to walk in uncovered to cool until they can reheat on the stove.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. steak (120F - Hot Holding) prepared this morning. Operator reheated steak to 178F
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. For some employees that have worked at the establishment for less than 60 days: Carrie and Erin.
Jan 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jul 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Wood food-contact surface not properly sealed. Wooden shelves in rear prep area.
Jan 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels used to cover cilantro in walk in cooler. Operator removed paper towels
Toxic substance/chemical improperly stored. Chemicals stored over beer in dry storage.
Cleaned and sanitized equipment or utensils not properly stored. Cutting boards stored behind faucets of prep sink. Operator removed cutting boards
Employee with no hair restraint while engaging in food preparation. Employee involved in food preparation no hair restraint.
Jul 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Toxic substance/chemical improperly stored. Spray bottle of chemical stored over tortillas in dry storage. Operator moved chemical
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee with no hair restraint while engaging in food preparation. Employee engaged in food prep with no hair restraint
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.