FIESTA GRANDE MEXICAN GRILL

Name: FIESTA GRANDE MEXICAN GRILL
Address: 3647 KIESSEL RD, THE VILLAGES, FL, 32163, US
Rating: 62.7

3647 KIESSEL RD, THE VILLAGES, FL 32163

License #7000657

🌮 Mexican/Latin ℹ️

62.7 Grade F / 100

Failing Health Score

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Latest inspection

May 28, 2026 · 6 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

FIESTA GRANDE MEXICAN GRILL in THE VILLAGES currently holds an InspectFL Health Score of 62.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on May 28, 2026. Across those visits, inspectors documented 48 total violations — 15 critical, 15 major, 18 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 2, 2026

The latest inspection on May 28, 2026 shows 6 observation rows: 3 critical, 2 major, and 1 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

89%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

FIESTA GRANDE 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
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks no lid above make table, manager moved all drinks.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Male employee re arranged food on plate (cooked beef) with bare hands, manager addressed situation.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At the cook line, container with raw chicken stored above raw beef, manager stored properly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, cheese 73F placed on top of oven placed approximately 1 hr ago, manager moved to stove to reheated.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the kitchen entrance red sauce no date marked manager dated 05/26/26.
[41-17-4] Spray bottle containing toxic substance not labeled. At the ware washing area, two spray bottles with detergents not labeled, manager labeled.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee drinks on prep table in kitchen. Manager moved.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Dish washer carried stacked wet plastic cups to wait station and left them there. Manager moved to air dry.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on kitchen door handle. Manager moved.
[33-11-4] Missing drain plug at dumpster.
[21-10-4] Soiled dry wiping cloth in use. Soiled wiping cloth being used in cook line. Employee moved to outside area for cleaning.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled clothes on prep table in kitchen, manager moved. Wet wiping cloths on cook line moved to outside area.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 10-12 heads of cut lettuce out since 12:30 in prep sink from walk in (68F) 50F 2nd temp 10 cheese enchilada see stop sale . 5 lbs raw shrimp
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce out since 12:30 in prep sink from walk in (68F), see stop sale 10 cheese enchiladas 48F in for two hours from walk in on cook line, manager iced down, 50F 2nd temp 10 enchilada see stop sale . 5lbs Raw shrimp placed in at 12:00 pm from walk in, on cook line 48 manager iced, 2nd temp 50F, see stop sale Spinach at 50F on cook line reach in cooler. Raw chicken on cook line 44F, placed in at 12:30 pm from walk in, manager iced; 2nd temp 43F
[31A-11-4] Handwash sink used for purposes other than handwashing. Ice cream scoop in handwashing sink in kitchen next to ice cream freezer, manager moved, container of sauce in handwashing sink next to dishwasher, manager moved, large metal spoon in sink behind bar, employee moved
[27-08-4] No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running. All handwash sinks other than bar area have no hot water while dish washer is running. Discussed using friction when employees wash hands when this issue is occurring to make sure hands are sanitized. Manager will look into this issue.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Behind bar soap is located on the other side the bar, causing employee to walk all the way across in order to put soap on his hands. Manager stated he would move soap dispenser or put soap bottle in sink area.
[31B-03-4] No soap provided at handwash sink. Behind bar paper towels are located all the way on the other side of the bar and employee has to walk across the bar to dry hands after washing. Manager will place paper towels in area.