GRAND HACIENDA MEXICAN CUISINE

Name: GRAND HACIENDA MEXICAN CUISINE
Address: 2424 TYRONE BLVD NORTH, ST. PETERSBURG, FL, 33710, US
Rating: 61.8

2424 TYRONE BLVD NORTH, ST. PETERSBURG, FL 33710

License #6217597

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

61.8 Grade F / 100

Failing Health Score

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Quick take

GRAND HACIENDA MEXICAN CUISINE in ST. PETERSBURG currently holds an InspectFL Health Score of 61.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 16, 2026. Across those visits, inspectors documented 34 total violations — 8 critical, 8 major, 18 minor.

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Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 16, 2026 shows 13 observation rows: 4 critical, 4 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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: Inspection Completed - No Further Action
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun nozzles behind bar soiled
[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.
[29-49-6] Standing liquid in bottom of reach-in beer cooler behind bar.
[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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink across from dish machine. Operator restocked with paper towels.
[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.
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[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.
[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.

Disposition: Inspection Completed - No Further Action
[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.
[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.
[14-69-4] Ice buildup in reach-in freezer behind bar.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets soiled on reach in freezer on expo line
[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
[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
[22-20-5] Pink mold-like substance in the interior of the ice machine. Operator cleaned and sanitized.
[50-09-4] Current Hotel and Restaurant license not displayed. License display expired 2/1/25
[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.
[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.
[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.
[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.
[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.
[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.
[31B-03-4] No soap provided at handwash sink -in wait station next to ice machine. -behind bar on right side Operator refilled soap.
[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.
[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.
[22-08-4] Interior of ovens on cook line have accumulation of black substance/grease/food debris.

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