WHOLE ENCHILADA FRESH MEX GRILL
4115 N FEDERAL HWY, Oakland Park FL 33308 · 407.383.6372
Last inspected Aug 21, 2026 · 10 visits since October 2023
DEC 24
MAR 25
AUG 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Expired December 1, 2023
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 5 high priority.
5 High priority2 Intermediate0 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves and handled cutting board without first washing hands. Reviewed proper procedures and employee washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cookline - flip top - cut tomatoes (52-54F). Per operator items ambient cooling since 11am. Observed item in double pan. Current time 4pm. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - drawers - raw shrimp (48-51F); raw fish (44-45F); raw beef (43-48F); cheese (46-52F); cooked vegetables (48-52F). Per operator items have been in this unit for 5 hours. No items prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - drawers - raw shrimp (48-51F); raw fish (44-45F); raw beef (43-48F); cheese (46-52F); cooked vegetables (48-52F) Per operator items have been in this unit for 5 hours. No items prepped or portioned today. Operator immediately cooked the fish. Operator moved raw beef to freezer to quick chill. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cookline - flip top - cut tomatoes (52-54F). Per operator items ambient cooling since 11am. Observed item in double pan. Current time 4pm. See stop sale.
Walk in cooler - Raw beef stored over or with unwashed produce - unepwashed lettuce. Operator stored all items properly.
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/
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Person in charge - Scarlet Espinal
Feb 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw fish then handled ready to eat toppings without washing hands. Reviewed proper hand washing and cook washed hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line storage shelf - cooked chicken (116F - Hot Holding). Per operator holding approximately 1/2 hour. Operator moved to grill to reheat.
Walk in cooler - Raw shell eggs stored over/not properly separated from ready-to-eat cheese. Operator stored all items properly.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operator's thermometer with dead battery.
Clean utensils stored between equipment and wall. Clean knives stored in crack between triple sink and wall.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Employee cell phone stored in cook line flip top next to cut lettuce. 2. Emoloyee bag on cook line shelf next to bin of cooked chicken. Operator removed employee belongings.
Floor area(s) covered with standing water. Under bag in box station at cook line.
Aug 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (123F - Hot Holding) at steam table observed stored stacked, held less than 1 hr, operator placed on stove to reheat. cooked chicken (160F - Hot Holding)
Garbage enclosure area in disrepair, both lids missing.
Dec 26, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. -79F
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -Front line 78F -Prep area 79F
Dec 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority4 Intermediate3 Basic
Show 11 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing. -Employee washed hands and dried on pants, reviewed proper hand washing procedures with employee, employee washed hands and used paper towels to wash hands, printed hand washing procedure in Spanish to operator.
Employee failed to wash hands before putting on gloves to initiate a task working with food. -Employee washed dishes, put on gloves and began food preparation. Reviewed proper handwashing procedures and glove usage with employee. Employee washed hands and put on new gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. -Walk in cooler; Raw shrimp over cooked ground beef, operator stored properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Front steam table; Cooked chicken 109F observed under no temperature control, operator placed on flat top to reheat. To 165
Food-contact surface soiled with food debris, mold-like substance or slime. -Coca-Cola Drink machine nozzle.
Handwash sink used for purposes other than handwashing. -Prep area; 1) 2 large buckets stored in sink, Operator stored properly. 2) Large amount of food particles in sink as evidence sink is also being utilized as a dump sink. Reviewed proper hand washing sink usage with operator.
Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. -79F
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -Front line 78F -Prep area 79F
Accumulation of black mold-like substance in the interior of the ice bin.
Garbage enclosure area in disrepair. -Missing lid for right side of dumpster.
Very slow draining water in handwash sink in prep area. Operator removed food particles, sink draining efficiently.
Feb 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired December 1, 2023
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw shrimp and raw fish stored over fresh herbs. Operator moved fish below herbs
Bowl or other container with no handle used to dispense food. In prep area, soufflé cups used to dispense sugar and salt.
Food stored on floor. In prep area, box of green chilis stored on floor.
Time/temperature control for safety food thawed in an improper manner. In prep area, ground beef thawing in prep sink with no running water.
Working containers of food removed from original container not identified by common name. On cook line, oil in spray bottle not labeled. Employee labeled bottle.
Oct 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched raw shrimp then put on new gloves without first washing hands. Reviewed proper hand washing and employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over ready to eat over cooked beef and case of cream cheese in walk in cooler. Operator stored all items properly.
Handwash sink not accessible for employee use at all times. Prep area hand sink with ice bucket in sink. Operator removed.
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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employees filled out during inspection.
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.
Spray bottle containing toxic substance not labeled. Cookline area - operator labeled.
Employee eating in a food preparation or other restricted area. 2 employees eating in prep area. Employees discarded their items.
Equipment in poor repair. Cookline drawer unit - torn gaskets.
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.