ALACRUZ GRILL

Name: ALACRUZ GRILL
Address: 11924 W FOREST HILL BLVD UNIT 24-25, WELLINGTON, FL, 33414, US
Rating: 51.4

11924 W FOREST HILL BLVD UNIT 24-25, WELLINGTON, FL 33414

License #6022938

🍽️ American ℹ️

51.4 Grade F / 100

Failing Health Score

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Latest inspection

April 20, 2026 · 9 findings · 5 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

ALACRUZ GRILL in WELLINGTON currently holds an InspectFL Health Score of 51.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on April 20, 2026. Across those visits, inspectors documented 41 total violations — 26 critical, 12 major, 3 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 12, 2024

The latest inspection on April 20, 2026 shows 9 observation rows: 5 critical, 2 major, and 2 minor.

Official recordInspection data quality

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Inspection coverage

83%

Inspector notes

Coverage note

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ALACRUZ GRILL has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[08B-38-4] Food stored on floor.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Employee corrected: Sanitizer Bucket (Quaternary 200ppm)
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: mashed potatoes (47F at 4:05pm- Cooked Cooling) As per chef, since overnight. Product did not cool from 135F to 41F in a total of 6 hours. See stop sale.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched garbage can then touched clean containers with pesto; no hand wash. Employee washed hands.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler: raw chorizo stored over raw pork ribs. Operator stored properly.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lower compartment of flip top unit near fryer: heavy cream (47F - Cold Holding) As per employee, stored in unit overnight. Not prepped or portioned today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: mashed potatoes (47F at 4:05pm- Cooked Cooling) As per chef, since overnight. Product did not cool from 135F to 41F in a total of 6 hours. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lower compartment of flip top unit near fryer: heavy cream (47F - Cold Holding) As per employee, stored in unit overnight. Not prepped or portioned today. See stop sale.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler at cook-line: cut butter (55F at 4:00pm; 55F at 4:25pm- Ambient Cooling) As per employee, since 1:30pm. At current rate of cooling, butter will not cool to 41F in a total of 4 hours. Advised operator to quick chill.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked vegetable mash cooked, frozen then removed and stored in walk in cooler to thawed 1 day prior; no date mark. Advised operator to date mark.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. At walk in cooler: raw shelled eggs stored on floor. Employee removed.
[01B-28-5] Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At walk in cooler: In house made tomato based mixture date 12/23 Chimichurri mayo dressing 12/26 See stop sale.
[22-41-4] 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. Dishwasher (Chlorine 0ppm) Corrected Dishwasher (Chlorine 100ppm)
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handle dirty dishes then handled clean dishes from dishwasher; no hand wash. Dishwasher washed hands and cleaned and sanitized dishes.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: Raw beef carpaccio stored above bread. Operator stored properly.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler: Whipped cheese mixture 12/26. As per operator, prepared 3 days prior. Advised operator to correctly date mark.
[41-10-4] Toxic substance/chemical improperly stored. At expo area: Spray bottle of chemical stored over to go boxes. Manager removed.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler close to dish wash area: cut butter (54F at 4:05pm; 53F at 4:35pm - Cooling) As per chef, cooling since 1 hour. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Advised operator to quick chill.
[53B-13-5] 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.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler: Tuna salad made 3 days not date marked. Bolognese sauce over 24 hrs not date marked. Advised operator to label.
[41-17-4] Spray bottle containing toxic substance not labeled. Pink chemical in unlabeled spray bottle. Advised operator to label.

Disposition: Met Inspection Standards
[01B-01-4] Dented/rusted cans present. See stop sale. 3 dented #10 cans of pear tomatoes.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee come enter kitchen to commence work,put aprons on, then gloves then entered cook line and began touching several food contact surfaces like cutting board; no hand wash. Employee washed hands.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch glasses then handled clean pan of cooked corns, no hand wash. Employee washed hands.
[35A-02-7] Live, small flying insects found. 2 flies flying around kitchen; 1 landing on cutting board and plate. Operator killed both. Cleaned and sanitized areas.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked corn,cooked and stored over 7 days 02/16.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked corn,cooked and stored over 7 days 02/16.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler across from cook line: diced butter (49F - Cold Holding) As per chef, item stored over night in unit. Not prepped or portioned today. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep area across from cook line: cooked tomatoes (72F - Cold Holding) As per chef, stored since 10 mins. Not prepped or portioned today. Chef discarded. At flip top cooler across from cook line: diced butter (49F - Cold Holding) As per chef, item stored over night in unit. Not prepped or portioned today. See stop sale.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler: cooked beef (70F at 4:30am; 70F at 5:00pm- Cooling) As per chef, cooling since 30 mins. At current rate of cooling, item will not cool to 41F in a total of 6 hours. Item is covered tightly with plastic wrap. Advised operator to removed plastic wrap to quick cool.
[53A-05-6] 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/

Disposition: Warning Issued
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Observed chef handle bags with raw chicken then handle container with garlic and bag of rosemary; no hand wash. Chef washed hands.
[08A-04-5] Raw animal food stored over or with unwashed produce. At walk in cooler: Raw shelled eggs stored above unwashed zucchini and potatoes. Advised operator to store properly.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: Raw beef stored above sous vide cooked chicken. Raw chicken stored above cooked beef patty. Raw chicken stored above cooked turkey. Advised operator to store properly.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler: Raw chicken thighs stored above raw beef. Operator stored properly.
[01B-02-5] 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. At flip top cooler across from grill: diced butter (55F at 5:15pm - Cooling) As per chef, diced and cooling since 11am. Item did not cool to 41F in 4 hours. Stored over stacked. See stop sale.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler across from grill: diced butter (55F at 5:15pm - Cooling) As per chef, diced and cooling since 11am. Item did not cool to 41F in 4 hours. Stored over stacked. See stop sale.
[01B-17-5] Time/temperature control for safety food required to be date marked is not date marked and time of preparation cannot be determined. See stop sale. Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ribs; operators unable to determine the date of preparation.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed cook chill establishment does not have an approved HACCP plan. Provided contact information of Jose Quinones.
[53B-13-5] 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.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ribs; operators unable to determine the date of preparation.