JUANS MEXICAN GRILL 2
671 ALDERMAN RD, Palm Harbor FL 34683 · 727-233-8555
Last inspected Apr 15, 2026 · 6 visits since July 2023
5 inspections within 12 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico (56F - Cold Holding); sour cream (57F - Cold Holding)
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Cutting board has cut marks and is no longer cleanable on prep table in front of house.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cellphone charging above a prep area.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Handwash sink not accessible for employee use at all times. Sink on cook line blocked by broom. Operator relocated.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice chute soiled. Operator cleaned and sanitized.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico 60F pre portioned in to go cups and stacked too high in drop cooler. Pico was out for less than 4 hours. Operator placed pico in the cooler.
Handwash sink used for purposes other than handwashing. Hood filters in hand wash sink. Operator removed hood filters from hand wash sink.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Foil pans in office not protected or inverted. Operator inverted pans.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 46F cold hold Pico 45F cold hold Both foods were pre portioned in plastic condiment containers with lids. They were stacked above the rim of the refrigerated unit. The food had been in unit less than 4 hours. Operator placed excess sour cream and Pico in the lower portion of prep unit to cool. We discussed the importance of keeping the portioned foods below the rim of the unit.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm corrected to 50ppm
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
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 took cash payment from customer and placed gloves on hands and began working with food, no hand wash
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico (56F - Cold Holding); sour cream (57F - Cold Holding)
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.
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.