GRAND HACIENDA MEXICAN CUISINE

Name: GRAND HACIENDA MEXICAN CUISINE
Address: 2424 TYRONE BLVD NORTH, ST. PETERSBURG, FL, 33710, US
Rating: 0

2424 TYRONE BLVD NORTH, ST. PETERSBURG, FL 33710

License #6217597

🌮 Mexican/Latin ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 24, 2026 · 14 findings · 5 critical

Routine - Food

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Quick take

GRAND HACIENDA MEXICAN CUISINE in ST. PETERSBURG currently holds an InspectFL Health Score of 0 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 September 24, 2026. Across those visits, inspectors documented 101 total violations — 31 critical, 20 major, 50 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 16, 2024

The latest inspection on September 24, 2026 shows 14 observation rows: 5 critical, 2 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

89%

Inspector notes

101

Coverage note

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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.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[01B-01-4] Dented/rusted cans present. See stop sale. 1 #10 can of tomato sauce dented with sharp edges.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler in back of kitchen for cooling- refried beans (55F - Cooling) Refried beans cooked yesterday, stored on bottom shelf of reach in cooler. Beans from same batch on top shelf were 41F. Operator says the beans had not been removed from cooler at all today, but that they beans were covered when he got here and he uncovered them to allow for proper cooling. We concluded that being covered and stored on bottom shelf under other cooling foods did not allow it to cool in time. Stop Sale issued.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler in back of kitchen for cooling- refried beans (55F - Cooling) Refried beans cooked yesterday, stored on bottom shelf of reach in cooler. Beans from same batch on top shelf were 41F. Operator says the beans had not been removed from cooler at all today, but that they beans were covered when he got here and he uncovered them to allow for proper cooling. We concluded that being covered and stored on bottom shelf under other cooling foods did not allow it to cool in time. Stop Sale issued.
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[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 10ppm) Primed and retested at 50PPM
[10-20-4] In-use tongs stored on oven door handle between uses. Operator moved tongs
[14-09-4] Cutting board has cut marks and is no longer cleanable. -cutting boards on cookline are grooved
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -reach in freezer behind bar
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun nozzles behind bar soiled
[29-49-6] Standing water in bottom of reach-in beer cooler behind bar.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. -hand wash sink in wait station. Operator put out soap.
[35A-02-8] Live, small flying insects found. Live fly in kitchen Live fly behind bar Not observed landing on food or food contact surfaces
[36-22-4] Floor area(s) covered with standing water. -Standing water on floor behind bar
[22-20-5] Accumulation of black mold-like substance in the interior of the ice machine.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable. -cutting boards on prep table at end of cook line
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils in wait station area. Employee removed drink.
[14-11-5] Equipment in poor repair. -3 compartment sink sanitize dispenser is dispensing too strong of a solution. Testing at 500PPM. Operator will dilute solution until equipment has been repaired.
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[29-49-6] Standing liquid in bottom of reach-in beer cooler behind bar.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Carnitas (47F - Cooling) in reach in coolers in rear kitchen. Cooked yesterday morning and cooled in deep pans, have not been removed from cooler since and all other items in coolers are temping 41F and below. Operator used ice bath to cool item before storing in cooler, but did not take a temperature to ensure food was reaching cooling parameters. Stop Sale issued.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Portioned and Saran-wrapped raw beef stored over open package of corn in reach in freezer at end of cook line. Operator moved meat to store below corn.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Carnitas (47F - Cooling) in reach in coolers in rear kitchen. Cooked yesterday morning and cooled in deep pans, have not been removed from cooler since and all other items in coolers are temping 41F and below. Operator used ice bath to cool item before storing in cooler, but did not take a temperature to ensure food was reaching cooling parameters. Stop Sale issued.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Queso (49F - Reheating, retemped at 80F) home made, put in hot box to reheat at 10AM and temping 80F at 12. Operator moved to stove to heat to 165F. I retemped at 150F before I left and it is continuing to heat.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Carnitas (47F - Cooling) in reach in coolers in rear kitchen. Cooked yesterday morning and cooled in deep pans, have not been removed from cooler since and all other items in coolers are temping 41F and below. Operator used ice bath to cool item before storing in cooler, but did not take a temperature to ensure food was reaching cooling parameters. Stop Sale issued.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun nozzles behind bar soiled
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink across from dish machine. Operator restocked with paper towels.
[11-26-1] 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. Employee hired within last 60 days who does not have food handler training has not signed an employee health reporting agreement.

Disposition: Met Inspection Standards
[28-02-4] Condensation or other drainage not disposed of according to law. AC in ware washing area dripping condensation onto floor over high traffic area.
[50-09-4] Current Hotel and Restaurant license not displayed. License display expired 2/1/25
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone stored on top of prep cooler on cook line Operator removed phone
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -cups behind bar. Operator cleaned cups again and fully dried before stacking.
[36-22-4] Floor area(s) covered with standing water. In warewash and dry storage area near warewash area. Operator cleaned floors
[14-69-4] Ice buildup in reach-in freezer behind bar.
[22-08-4] Interior of ovens on cook line have accumulation of black substance/grease/food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets soiled on reach in freezer on expo line
[22-20-5] Pink mold-like substance in the interior of the ice machine. Operator cleaned and sanitized.
[08B-12-5] Stored food not covered. Refried beans and cooked chicken stored in back storage room with coolers and freezers not covered. Black beans, salsa, and raw shrimp in walk in cooler had no lids. Operator placed foil and/or lids over containers.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed avocados and carrots stored with ready to eat food in prep cooler on cook line. They are cut and prepared as needed on cook line. Discussed importance of washing and prepping before being used on cook line with ready to eat foods to avoid cross contamination. -halved head of cabbage stored with unwashed produce in walk in cooler. Operator separated.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. In wait station area near ice machine. Operator hung to dry.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of flour on dry storage rack in storage room with coolers and freezers has no label. Operator labeled.
[03C-44-5] Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken (145F - Cooking) Operator returned to grill and finished cooking. Retemped at 165F.
[35A-02-7] Live, small flying insects found 3 live flies behind bar 1 live fly in kitchen on cook line Observed landing on stack of napkins and side of ice bin at bar. Operator killed all, cleaned and sanitized areas.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and raw beef in walk in cooler stored over milk. Operator rearranged.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter (68F - Cold Holding). Had been put out for breakfast, operator placed in freezer to rapid cool.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line have staining and grooving, no longer cleanable.
[31A-11-4] Handwash sink used for purposes other than handwashing. -coffee machine filter attachment stored in hand wash sink in wait station area next to ice machine -knife put in hand wash sink on cook line. Operator removed items and cleaned and sanitized.
[31B-03-4] No soap provided at handwash sink -in wait station next to ice machine. -behind bar on right side Operator refilled soap.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potatoes in reach-in cooler on cook line prepped Monday no date mark. Operator date marked.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[29-38-4] Backflow device not located for convenient service or maintenance access.
[14-05-4] Cardboard used to line food-contact shelve in stand up freezer cooler in prep area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on cook line prep table. Manager moved items.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys on prep table at front counter line. Manager moved items.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting on clean shelves in prep area.
[08B-38-4] Food stored on floor. Case of shell eggs on the floor in walk-in cooler. Manager moved items off floor.
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris. Oven soiled with food debris
[25-06-4] Single-service articles not stored inverted or protected from contamination. Coffee filters not stored properly. Manager stored items properly.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed fruits over salsa in reach in cooler front container. Inspector educated on proper storage.
[08B-02-4] Displayed food not properly protected from contamination. Cooked chips on cook line not protected. Employee cover chips.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over tomato sauce in walk-in cooler. Manager moved items.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked corn (119F - Hot Holding); chicken broth (122F - Hot Holding). Cooked corn 206F. Chicken broth 200.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sitting on the counter Queso (86F - Cooling) on cook line. Inspector Educated manager on proper cooling.Manager placed container in an ice bath and moved to walk-in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan made 11-16-24 no date mark.
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. Exit door blocked with beer kegs

Disposition: Emergency order recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[35A-03-4] Dead roaches on premises. 16 dead roaches in spider web between drainboard and wall in ware washing area. 9 dead roaches on sticky trap above dishmachine. 2 dead roaches behind bar. 1 dead roach in rear prep room.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting on shelf in ware washing area.
[08B-38-4] Food stored on floor. Two five gallon containers of salsa stored on floor in walk-in cooler.
[22-16-4] Reach-in cooler interior have accumulation of soil residues.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Located on table in wait station area.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw pork in prep sink in kitchen is not thawing under cold running water or refrigeration.
[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 not washing hands after touching soiled dishes before retrieving clean dishes from dishmachine. Discussed with manager proper hand-hygiene techniques. Will email DBPR Form 5030-157. Washing Hands Method.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies around water heater.
[35A-09-4] Presence of insects, rodents, or other pests. 1 live spider in web between drainboard and wall in warewashing area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and pork stored above ready-to-eat sauces in walk-in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs and raw chicken stored above raw steak in walk-in cooler. Will email DBPR Form 5030-098. Safe Refrigerator Storage.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw scallops above cooked crabs in reach-in freezer. Located near walk-in cooler.
[35A-05-4] Roach activity present as evidenced by live roaches found. 20 live roaches between wall and drainboard. 6 live roaches on wall underneath dishmachine. 10 underneath garbage can in ware washing area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler at 1:50pm. Operator placed items in reach-in freezer. a. raw steak (48F - Cold Holding); b. raw chicken (45F - Cold Holding);
[41-17-4] Spray bottle located in ware washing ware containing toxic substance not labeled.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No running water at hand wash sink wait station area.