ANITA'S MEXICAN GRILL

Name: ANITA'S MEXICAN GRILL
Address: 2118 OKEECHOBEE BLVD, WEST PALM BEACH, FL, 33409, US
Rating: 65.8

2118 OKEECHOBEE BLVD, WEST PALM BEACH, FL 33409

License #6013542

🌮 Mexican/Latin ℹ️

65.8 Grade F / 100

Failing Health Score

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Latest inspection

January 6, 2026 · 8 findings · 5 critical

Routine - Food

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Major

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Usually lower-risk context.

Quick take

ANITA'S MEXICAN GRILL in WEST PALM BEACH currently holds an InspectFL Health Score of 65.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on January 6, 2026. Across those visits, inspectors documented 41 total violations — 28 critical, 11 major, 2 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 19, 2024

The latest inspection on January 6, 2026 shows 8 observation rows: 5 critical, 3 major, and 0 minor.

Official recordInspection data quality

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Inspection coverage

86%

Inspector notes

Coverage note

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ANITA'S MEXICAN 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: Met Inspection Standards
[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. Operator touched trash, then touched steam table lid; no handwash Operator washed hands
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer by front desk: opened bag of raw fish stored over cooked shrimp Operator stored properly
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: house made salsa (119F - Hot Holding) As per operator reheated prior and held for 2 hours Operator placed product to reheat to 165+
[41-10-4] Toxic substance/chemical improperly stored. Cleaning Chemicals stored over glass bottle drinks Operator stored properly
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker at mop sink Advised operator to purchase and install a vacuum breaker
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to operator
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. flip top cooler across grill: sour cream (48F at 10:30- Cooling 47F at 11:06) as per operator since 9:25; At the current rate of cooling product will not reach 41F within a total of 4 hours Operator added more ice to ice bath
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of degreaser Operator labeled bottle

Disposition: Warning Issued
[35A-03-4] Dead roaches on premises. 1 dead roach in kitchen on floor by triple sink. Operator removed it.
[01B-01-4] Dented/rusted cans present. See stop sale. 5 #10 cans of jalapeños dented at seams. See stop sale.
[35A-09-4] Presence of insects, rodents, or other pests. 1 dead insect inside salt bin. See stop sale.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Presence of insects, rodents, or other pests. 1 dead insect inside salt bin. See stop sale.
[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 reach in cooler, cooked pinto beans (49F Cold holding); beef soup (51F-Cold holding); tripe/pig feet (51F-Cold holding) not prepared or portioned today. Operator stated being held overnight. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, cooked pinto beans (49F Cold holding); beef soup (51F-Cold holding); tripe/pig feet (51F-Cold holding) not prepared or portioned today. Operator stated being held overnight. See stop sale. At flip top cooler shredded cheese (62F - Cold Holding) Operator stated item not prepared or portioned today, in an overfilled pan for 2 hours. Operator removed the overfilled portion of cheese to reach in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steamtable house made enchilada sauce; (119F - Hot Holding) Operator stated item was re-heated on stove prior to being put into steamtable was held for 2 hours. Operator re-heated to 165F.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200+ppm) Operator diluted with water to 100ppm.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Steam milk stem on coffee machine soiled and dry with debris. Advised operator to clean and sanitize.
[41-17-4] Spray bottle containing toxic substance not labeled. 2 spray bottles with degreaser and sanitizer were unlabeled. Advised operator to label spray bottles.

Disposition: Warning Issued
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed deep covered containers inside reach in cooler with beef soup at 9:15am(49°F cooling) , chili sauce at 9:15am (67°F cooling) per operator both products cooling since yesterday. Products did not cool to 41°F within 6 hours. See Stop Sale.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food( tortillas) and/or clean equipment or utensils without washing hands. Employee washed hands
[14-31-5] Nonfood-grade bags( garbage bags) used in direct contact with food( tortillas, bread) Operator removed
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed deep covered containers inside reach in cooler with beef soup at 9:15am(49°F cooling) , chili sauce at 9:15am (67°F cooling) per operator both products cooling since yesterday. Products did not cool to 41°F within 6 hours. See Stop Sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a deep covered container inside one door reach in cooler with pepper sauce (47°F cold Holding). Per operator product stored since 2 days ago. Per operator product not prepared or portioned today. See stop sale
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a deep covered container inside one door reach in cooler with pepper sauce (47°F cold Holding). Per operator product stored since 2 days ago. Per operator product not prepared or portioned today. See stop sale Observed a container with Pepper sauce (45°F cold Holding) seating on prep table Per operator product stored for approximately 45 minutes l Per operator product not prepared or portioned today Operator moved to reach in cooler
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed inside steam table a container with Cooked beans (125°F hot Holding) . Per operator product reheated on stove top 3 hours ago and transferred to steam table for hot Holding. Operator moved product to stove top to reheat to 165°F +
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed a deep overstocked container on top of Flip top cooler, chopped lettuce at 9:31am(49°F cooling) per operator cooling since 20 minutes ago. Rechecked at 10:18am (48°F cooling). At this current cooling rate product will not cool to 41°F within 4 hours. Operator removed product and transferred to cooler
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee washing utensils on hand washing sink on cook line. Educated employee on proper hand washing procedures
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Inside reach in cooler cooked beef container and sauce prepared 2 days ago. Advised operator to date mark products