GRAND HACIENDA

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked seasoned rice 124°F at 3:17 PM manager stated seasoned rice was tempted at 135°F at 12:50 PM - stop sale required.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed one employee wear a hairnet with glove hands and then proceed to handle cooked seasoned rice. Discussed with employee and manager to always wash hands after touching body parts or a change of task. Employee changed, gloves, wash, hands and more new gloves at time of inspection. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Ready to eat churros are stored inside a shopping bag inside front line reaching cooler. Manager relocated churros into a food grade safe container at time of inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Salsa 49°F at 2:54 PM left out in an ice bath at 11 PM - manager voluntarily discarded. Cooked seasoned rice 124°F at 3:17 PM manager stated seasoned rice was tempted at 135°F at 12:50 PM.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa 49°F at 2:54 PM left out in an ice bath at 11 PM next to front line cook - manager voluntarily discarded. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Sauce container filled with soap stored on top of bar area ice bin. Employee relocated soap at time of inspection to an improved location. Corrected On-Site

High Priority - Vacuum breaker missing at splitter added to mop sink faucet.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk inside walk-in cooler not dated. Manager added a date at time of inspection. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked seasoned rice 124°F at 3:17 PM manager stated seasoned rice was tempted at 135°F at 12:50 PM. Cooked rice was stored in a half deep hotel pan, covered by plastic wrap and left on back kitchen prep table.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior nozzles of soda guns are soiled at bar area. Multiple cutting boards in establishment are soiled.

Intermediate - No soap provided at handwash sink. Located at bar area. Manager provided soap at time of inspection. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Located at it at front line cook, unable to dispense due to dead batteries. Employee replaced batteries during time of inspection, paper towels were able to dispense shortly after. Corrected On-Site Repeat Violation

Intermediate - 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. Expired for Elmer V. on 4/23/2026.

Intermediate - Spray bottle containing toxic substance not labeled. Located at bar area near handwashing sink.

Basic - Accumulation of black mold-like substance in the interior of the ice machine.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in establishment with cut marks. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee personal beverages store next to coffee maker at server station. Manager removed personal beverages at time of inspection. Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - Working containers of food removed from original container not identified by common name. Multiple squeeze bottles and spray bottles with sauces and liquids stored on front line cook are not labeled. Employees labeled some bottles at time of inspection. Corrective Action Taken

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink by stove back kitchen side manager fixed Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. By hot holding area

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooks line 109F

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Produce over ready to eat foods walk in cooler manager began moving to proper storage Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A block of white cheese 45 F stored in reach-in cooler at cook line.

Intermediate - Handwash sink not accessible for employee use at all times. Utility cart stored with clean food containers and dishes stored in front of handwash sink by ice machine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By ice machine.

Intermediate - 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. 2 employees expired on April 2025.

Intermediate - Spray bottle containing toxic substance not labeled. 1 spray bottle at chemical storage shelf.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with no lid stored on prep table while preparing raw beef in kitchen. Operator discarded drink. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal items stored on counter top with clean cups that served the public in wait station. Operator moved person items to employee storage cabinet. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. A container of frozen garlic sauce stored on floor in front of walk-in freezer in kitchen. Operator moved to shelf in walk-in cooler. A container of sauce stored on floor in beverage walk-in cooler. Operator moved to shelf. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop handles in ice bins. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Oil and water spray bottles.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of cooked steak 105 F stored on grill at cook line. Operator reheated and temp 176 F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nuzzles soiled with slimy old soda syrup.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink by kitchen entrance. Operator refilled paper towel. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wrong date marks for multiple containers of marinated chicken. Operator re date marked at time of inspection. Corrected On-Site Repeat Violation

Basic - Food stored on floor. A large container of cooked black bean stored on floor in walk-in freezer. Operator moved to shelf. Corrected On-Site Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Observed cut avocados with stickers on outer peels. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. On cook line. Operator double bucketed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked potato and shredded lettuce in walk-in cooler. Raw chorizo and raw beef stored over margarita mixer and other homemade drinks in beer walk-in cooler. Operator rearranged items to prevent cross contamination at time of inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a plate of cooked beef 53F stored on reach-in cooler at cook line. Employee reheated and sold items at time of inspection.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a container of grilled chicken 125 F and Fajita peppers 94 F stored on cook line. Operator reheated items, re temped: grilled chicken 168 F, Fajita pepper 172 F. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Utility cart with dishes blocked handwash sink ext to ice machine. Operator removed cart. Handwash sink used for purposes other than handwashing. Observed ice cubes dumped in handwash sink at bar. Wooden board stored in handwash sink next to ice machine. Operator removed items. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sinks next to cook line and next to ice machine. Operator provided. Corrected On-Site Repeat Violation

Intermediate - 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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potato, Queso and other prepped food items in walk-in cooler.

Basic - Employee eating while preparing food. Observed employee chewing food while cooking food on cook line. Discussed with operator.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone stored on prep table. Operator removed. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Walk-in freezer gasket torn. Ice buildup in walk-in freezer.

Basic - Food storage container/container lid cracked or broken. Operator discarded at time of inspection. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Salsa and margarita mixed stored on floor in beer walk-in cooler. Operator moved to shelves. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Employee cleaned and sanitized at time of inspection. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler on cook line.

Basic - Wiping cloth sanitizing solution stored on the floor. Operator moved to shelf. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A pot of chicken broth 122F stored on stove top and 2 containers of cooked pork 98-112F stored in steam table on cook line. Operator reheated chicken broth to 168F and cooked pork to 171F - 178F at time of inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Utility cart blocked handwash sink next to ice machine. Employee removed cart. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink next to ice machine. Provided. Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwash sink at prep area. Operator replaced batteries and working properly. Corrected On-Site

Basic - Accumulation of black mold-like substance in the interior of the ice machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks. Operator moved to proper storage at time of inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse, shoes and other personal items stored with dry food items at dry storage area. Operator removed personal items to proper storage. Corrected On-Site Repeat Violation

Basic - Food storage container/container lid cracked or broken.

Basic - Food stored on floor. A case of raw steak and a bag of potatoes stored on floor in walk-in cooler. Operator moved items to shelves. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator reheating standing water on griddle top at time of inspection. Corrective Action Taken

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested 0ppm. Operator replaced solution, tested 200ppm. Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above beans Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener sent to dish room Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Sppon and pitcher in hand sink on cooks line Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Soap dispenser had hand sanitizer in it Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on food shelf Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Corrected On-Site Repeat Violation