HACIENDA

Name: HACIENDA
Address: 10400 CR 48, HOWEY IN THE HILLS, FL, 34737, US
Rating: 25.4

10400 CR 48, HOWEY IN THE HILLS, FL 34737

License #4500136

🌮 Mexican/Latin ℹ️

25.4 Grade F / 100

Failing Health Score

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Latest inspection

June 24, 2026 · 19 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

HACIENDA in HOWEY IN THE HILLS currently holds an InspectFL Health Score of 25.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on June 24, 2026. Across those visits, inspectors documented 107 total violations — 22 critical, 22 major, 63 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 31, 2024

The latest inspection on June 24, 2026 shows 19 observation rows: 2 critical, 5 major, and 12 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

83%

Inspector notes

107

Coverage note

Inspector notes linked where available

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Community reaction

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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
[14-01-5] Bowl or other container with no handle used to dispense food. -sugar container under spice rack, operator removed
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -kitchen
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -5 pieces of mahi -8 pieces of barramundi
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee beverages in reach in cooler on cook line
[14-11-5] Equipment in poor repair. -fryer baskets -grill grates on cook line
[36-22-4] Floor area(s) covered with standing water. -kitchen, operator cleaned
[36-73-4] Floor soiled/has accumulation of debris. -under ovens and flat top on cook line
[10-20-4] In-use tongs stored on equipment door handle between uses. -oven door on cook line
[22-08-4] Interior of ovens have accumulation of black substance/grease/food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelves across from combination oven on cook line -interior of storage holding unit on cook line and in back kitchen -filters on ice machine are dusty
[33-34-4] Storage area not maintained clean and organized. -holding unit on cook line beside combination oven -walk in freezer -storage closet
[02D-01-5] Working containers of food removed from original container not identified by common name. -containers of sugar and salt, operator labeled
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish not removed from packaging prior to thawing. -5 pieces of mahi -8 pieces of barramundi
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut melon (45-47F - Cold Holding); cottage cheese (54F - Cold Holding); spinach (54F - Cold Holding); diced ham (48F - Cold Holding); pooled eggs (51F - Cold Holding), buffet line, less than four hours per operator. Recommended operator place on Time as a Public Health Control. Operator had form filled out, added all buffet items to time plan, for specific time frame 6-10
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on cook line -grill grates -interior of spray hose at dish machine -interior of tea urns
[31A-11-4] Handwash sink used for purposes other than handwashing. -food particles in hand sink on breakfast cook station
[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/
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. -by coffee area and tea machine
[08B-15-4] Whole fruit displayed for self-service not wrapped and no utensils provided. -apples on buffet line, operator moved to back area

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen and womens restroom
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -upright reach in cooler in kitchen in dessert prep area
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -purse stored on box of dessert sauces, operator removed and educated employee.
[36-22-4] Floor area(s) covered with standing water. -cook line under tilt skillet
[36-17-5] Floor tiles missing and/or in disrepair. -kitchen
[08B-38-4] Food stored on floor. -bucket of chocolate bark in storage closet, operator placed on shelf.
[14-42-4] Hood filters missing from automatic fire suppression/exhaust system.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -flour container, operator removed.
[36-62-4] Light not functioning on cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryers on cook line -gaskets on reach in coolers in kitchen
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. -bottle of water in reach in cooler on cook line in kitchen. Employee removed.
[25-09-4] Single-service items for customer self-service not properly protected to prevent contamination. -stir sticks at tea station on host stand.
[29-20-5] Standing water or very slow draining water in mop sink.
[33-34-4] Walk in freezer area not maintained clean and organized.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -dish area
[29-11-4] Water leaking from pipe and/or faucet/handle. -spray hose on cook line leaking onto floor. Operator placed pan underneath to catch water.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw beef next to commercially processed peas and carrots in walk in freezer, operator corrected.
[35A-05-4] Roach activity present as evidenced by live roaches found. -1 in kitchen near dish area, operator killed and sanitized.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. -server dropped dirty dishes then grabbed clean cloth and began wiping down counters in kitchen.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked squash (54F - Cold Holding); sliced deli meat (54F - Cold Holding); butter (55F - Cold Holding); house made buttercream (54F - Cold Holding); sour cream (54F - Cold Holding); cream cheese (55F - Cold Holding); Brie cheese (54F - Cold Holding); house made chocolate mousse (54F - Cold Holding), upright reach in cooler in kitchen, held more than four hours per operator.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked squash (54F - Cold Holding); sliced deli meat (54F - Cold Holding); butter (55F - Cold Holding); house made buttercream (54F - Cold Holding); sour cream (54F - Cold Holding); cream cheese (55F - Cold Holding); Brie cheese (54F - Cold Holding); house made chocolate mousse (54F - Cold Holding), upright reach in cooler in kitchen, held more than four hours per operator. cut watermelon (46F - Cold Holding); yogurt (45F - Cold Holding); cottage cheese (46F - Cold Holding), buffet line, held less than four hours per operator. Recommended operator use Time as a Public Health Control for buffet.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sausage links (108F - Hot Holding), buffet line -melted butter (92F - Hot Holding), cook station near buffet line, held less than four hours per operator. Operator moved to oven for rapid reheat to 165F.
[29-42-4] Vacuum breaker at incorrect location on splitter added to mop sink faucet.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line -ice machine door and interior
[31A-12-4] No handwash sink for employees at cooking station near buffet.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -operator has added an omelette cooking station to buffet area with no hand wash sink. Operator uses raw shell eggs as well as pasteurized eggs.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the establishment
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. -interior door on upright reach in cooler
[08B-38-4] Food stored on floor. -walk in freezer. Operator moved.
[14-69-4] Ice buildup in reach-in freezer and walk-in freezer.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -reach in cooler in prep area
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -underside coffee machines in kitchen. Operat cleaned
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -by prep sink
[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. -butternut squash purée, other soups and sauces in walk in cooler. Operator discarded.
[14-86-1] Non-food grade wiping cloth used as liner for food container for mint. Operator removed.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -open package of raw salmon stored by cheesecake in reach in freezer. Operator relocated.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -eggs benedict on buffet line. Operator determined time.
[29-42-4] Vacuum breaker at wrong location mop sink faucet or on fitting/splitter added to mop sink faucet.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -multiple items covered in plastic before reaching 41F. Educated operator and it was uncovered.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -can opener in kitchen -interior spray hoses. Operator cleaned.
[31A-11-4] Handwash sink used for purposes other than handwashing. -spoon in hand sink on cook line. Chef removed.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -poached eggs on breakfast menu.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -at 2 hand sinks in kitchen. Operator replaced