SAN DIEGOS'S MEXICAN GRILL AND SPORT BAR
1300 3 ST SW, Winter Haven FL 33880 · 863.268.4477
Last inspected Jan 28, 2026 · 8 visits since September 2023
5 inspections within 24 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license.
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Handwash sink used for purposes other than handwashing. Two mugs and two knives in handwashing sink located by the three compartment sink, operator removed items.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket of top of box of mango purée in the office area operator removed jacket.
Equipment in poor repair. Dish machines currently not being used by employees but not sanitizing properly. Currently three compartment sink is set up.
Food stored on floor in the walk in cooler bag of onions on the floor. Operator removed bag of onions from the floor.
Show the remaining 1 finding ▾
Water leaking from pipe and/or faucet/handle. Faucet leaking at the handle of the three compartment sink, operator tightened the pipes to remove leak.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. Prep table in front of hand washing sink next to the dish washer. Operator removed prep table
Stored food not covered. Chicken in freezer across from cook line Operator covered chicken
knife/knives stored in cracks between pieces of equipment. Operator removed knives
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
Show 5 findings ▾
Raw animal food stored over ready-to-eat food in Reach in cooler cook line next to the microwave. Raw pork over cooked shrimp Operator moved raw pork to the correct location
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/Jorge E Ochoa
Food-contact surface soiled with food debris, mold-like substance or slime. Slushy machine nozzle
Carbon dioxide/helium tanks not adequately secured. At the bar Operator secured tanks.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on top of plates Area storage across from walk-in cooler Operator removed jacket.
A return visit. The problems from the previous inspection had been dealt with.
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach cooler across from the cook line. Sour cream 52F Cold Holding Raw diced chicken breast 51F Cold Holding Raw diced raw beef 52F- Cold Holding Operator moved food to the walk cooler to reduce temperature. Also scheduling maintenance to come check unit.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Handwash sink handles and faucets removed. Must be reinstalled in the same location where removed. Operator showed sink works and the parts currently being replaced. Sink is functional. More than three other hand washing sinks available.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. By server station next to the bar.
Light not functioning. By cook line
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp 45F-cold holding. Employee placed ice on shrimp to reduce temperature.
Toxic substance/chemical improperly stored. Next to sugar packets at the bar. Operator removed chemicals from sugar packets at bar.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. By drink station.
Food stored on floor. In walk in cooler and cook line. Employee picked all items off the floor.
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.