WHOLE ENCHILADA FRESH MEXICAN GRILL AND BAR
129 W PLANT ST, Winter Garden FL 34787 · 407-347-9699
Last inspected May 27, 2026 · 9 visits since December 2023
APR 24
AUG 24
FEB 25
OCT 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 2 flying insects at the bar area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024065317 | Aug 20, 2024 | Jan 9, 2025 | $400 |
| 4--2023046893 | Jun 7, 2023 | Oct 24, 2023 | $200 |
| 4--2018062622 | Oct 11, 2018 | Jan 24, 2019 | $200 |
Inspection history
9 visits, newest first
May 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate4 Basic
What the inspector wrote — 9 findingsThe state's own report →
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator more than 4 hours. Salsa (51F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to freezer for quick cooling. Diced tomatoes (52F - Cold Holding) Per operator more than 4 hours House made Salsa (51F - Cold Holding)
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Operator added time mark.
Toxic substance/chemical improperly stored. Glass cleaner and Sanitizer on shelf with single service cups. Operator removed.
Show the remaining 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Soda nozzles at the bar.
Floor soiled/has accumulation of debris. Floor at cook line. Floor in walk in cooler under storage racks. Floor by ice machine
No handwashing sign provided at a hand sink used by food employees. At the bar
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at front counter.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink in prep area slow draining.
Oct 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Equipment and utensils not properly air-dried - wet nesting. Plastic containers on dish rack.
Floor soiled/has accumulation of debris. Floor in the corner of ice machine. Floor in walk in cooler. Floor behind dry storage rack
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk in cooler.
Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in walk in cooler.
Oct 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority1 Intermediate9 Basic
Show 11 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. Second floor bar dishwasher 0 ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table. Soda nozzles at the bar. Operator cleaned.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers on dish rack.
Floor soiled/has accumulation of debris. Floor in the corner of ice machine. Floor in walk in cooler. Floor behind dry storage rack
Food stored on floor. Bag of onions in walk in cooler. Operator removed.
No handwashing sign provided at a hand sink used by food employees. At bar hand washing sink. Operator replaced.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk in cooler.
Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in walk in cooler.
Single-service articles improperly stored. Box of lids. Operator removed.
Stored food not covered. Mule Sauce in walk in cooler. Operator covered.
Feb 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Live, small flying insects found 2 flying insects at the bar area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per manager less than four hours. Moved to walk in. Diced Tomatoes (47F - Cold Holding); Cut lettuce (48F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on dish drying rack
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle in kitchen area. Manager labeled ed
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile by dish area.
Employee with no beard guard/restraint while engaging in food preparation. One male on cook line. Operator provided
Equipment and utensils not properly air-dried - wet nesting. Plastic containers on dish rack
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler soiled.
Old labels stuck to food containers after cleaning. Metal pans on dry storage rack. Operator removed.
Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Wall by ice machine soiled
Aug 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority5 Intermediate9 Basic
Show 14 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles at the bars Ice chute in dining area Cutting boards by cooks line soiled
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Dish machine uses chlorine no test kits.
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.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice and ground beef in walk in cooler.
Ceiling/ceiling tile shows damage or is in disrepair. In ceiling by dry storage
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout back storage and dish area.
Cove molding at floor/wall juncture broken/missing. In dishwashing area and across from dish washing wall by hallway.
Equipment and utensils not properly air-dried - wet nesting. Dishes on dish rack in ware washing area
No handwashing sign provided at a hand sink used by food employees. At hand wash sink at the bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Table legs by warmer oven
Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves soiled
Single-service articles not stored inverted or protected from contamination. Coffee filters
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over cut lettuce in walk in cooler.
Aug 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 1 high priority.
1 High priority9 Intermediate10 Basic
Show 20 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed small flying insects: 30 flying insects in food prep area 5 flying insects by corner of dry storage 20+flying insects by bar area main bar landing on liquor spouts 2 flying insects at upstairs bar 57+ small flying insects
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles at the bars Ice chute in dining area Cutting boards by cooks line soiled
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Dish machine uses chlorine no test kits.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink at the bar
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.
No soap provided at handwash sink. At hand wash sink at the bar
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Type of sanitizer that is used for dishwasher
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice and ground beef in walk in cooler.
Ceiling/ceiling tile shows damage or is in disrepair. In ceiling by dry storage
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout back storage and dish area.
Cove molding at floor/wall juncture broken/missing. In dishwashing area and across from dish washing wall by hallway.
Current Hotel and Restaurant license not displayed.
Equipment and utensils not properly air-dried - wet nesting. Dishes on dish rack in ware washing area
No handwashing sign provided at a hand sink used by food employees. At hand wash sink at the bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Table legs by warmer oven
Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves soiled
Single-service articles not stored inverted or protected from contamination. Coffee filters
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over cut lettuce in walk in cooler.
Apr 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato 50F, shred cheese 50F (temped at 3:35 pm). In case 1 hour per operator. Removed by operator to walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener in prep room -cutting board on make line -drink nozzle in bar
Spray bottle containing toxic substance not labeled. -on cook line
Accumulation of debris on exterior of warewashing machine. -in bar
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -in front of walk in cooler
Current Hotel and Restaurant license not displayed.
Old labels stuck to food containers after cleaning. -in dish room
Working containers of food removed from original container not identified by common name. -in prep room
Dec 22, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority4 Intermediate12 Basic
Show 17 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled./observed cook line employee touched clothing with gloves on then touched single service item with no hand wash and changing gloves/advised/
Food-contact surface soiled with food debris, mold-like substance or slime./can opener blade soiled. Cook line white cutting board soiled.
Handwash sink used for purposes other than handwashing. Empty pitcher stored in cook line hand sink. Scrubs and squeezed bottles stored inside dish room hand sink.
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./form emailed to manager Steven.
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./missing one front employee Chelsea's certificate.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Outside walk in cooler above single service plates storage rack. Dish room.
Current Hotel and Restaurant license not displayed.
Equipment and utensils not properly air-dried - wet nesting.
Exterior door has a gap at the threshold that opens to the outside./back exit door.
Light not functioning./one light bulb at cook line not functioning.
No handwashing sign provided at a hand sink used by food employees. Bar hand sink. Dish room hand sink. Upstair bar hand sink.
Old labels stuck to food containers after cleaning.
Trash receptacles not provided where needed in establishment.cook line hand sink/
Unwrapped single-service utensils not presented so that only the handles are touched./plastic knives/
Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink.
Dec 19, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 2 high priority.
2 High priority4 Intermediate12 Basic
Show 18 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.0ppm. Bar dish machine chlorine 0ppm. Upstairs bar dish machine chlorine 0ppm.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled./observed cook line employee touched clothing with gloves on then touched single service item with no hand wash and changing gloves/advised/
Food-contact surface soiled with food debris, mold-like substance or slime./can opener blade soiled. Cook line white cutting board soiled.
Handwash sink used for purposes other than handwashing. Empty pitcher stored in cook line hand sink. Scrubs and squeezed bottles stored inside dish room hand sink.
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./form emailed to manager Steven.
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./missing one front employee Chelsea's certificate.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Outside walk in cooler above single service plates storage rack. Dish room.
Current Hotel and Restaurant license not displayed.
Equipment and utensils not properly air-dried - wet nesting.
Exterior door has a gap at the threshold that opens to the outside./back exit door.
Light not functioning./one light bulb at cook line not functioning.
No handwashing sign provided at a hand sink used by food employees. Bar hand sink. Dish room hand sink. Upstair bar hand sink.
Old labels stuck to food containers after cleaning.
Trash receptacles not provided where needed in establishment.cook line hand sink/
Unwrapped single-service utensils not presented so that only the handles are touched./plastic knives/
Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink.
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.