PLAZA MEXICO RESTAURANT BAR GRILL

Name: PLAZA MEXICO RESTAURANT BAR GRILL
Address: 34726 US 19 N, PALM HARBOR, FL, 34684, US
Rating: 23.9

34726 US 19 N, PALM HARBOR, FL 34684

License #6216828

🍺 Bar/Pub ℹ️

23.9 Grade F / 100

Failing Health Score

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Latest inspection

September 9, 2026 · 10 findings · 0 critical

Routine - Food (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PLAZA MEXICO RESTAURANT BAR GRILL in PALM HARBOR currently holds an InspectFL Health Score of 23.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 15 times from Florida DBPR, with the most recent inspection on September 9, 2026. Across those visits, inspectors documented 92 total violations — 23 critical, 22 major, 47 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 8, 2026

The latest inspection on September 9, 2026 shows 10 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

80%

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?

PLAZA MEXICO RESTAURANT BAR 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.

Official DBPR inspection report ↗

Disposition: Call Back - Complied
[14-69-4] Ice buildup on walk in freezer door.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Shelves of reach in coolers rusted,
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in cooler rusted
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nesting utensils in ware washing area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen soiled with grease
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.need flashlight to view items at end of walk in cooler.
[16-46-4] Old labels stuck to food containers after cleaning. Old labels on containers in ware washing area.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwaves soiled
[14-09-4] Cutting board has cut marks and is no longer cleanable. Grooved cutting boards in kitchen.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic bowls used as scoops in spice containers operator removed bowls.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Grooved cutting boards in kitchen.
[14-11-5] Equipment in poor repair. Reach in cooler by cook line unable to hold food at proper temperature. Ambient air temp is 48.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Shelves of reach in coolers rusted,
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in cooler rusted
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nesting utensils in ware washing area.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink blocked by trash can in ware washing area.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored over ready to eat cheese sauce in walk in cooler
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on cutting boards and prep tables throughout kitchen.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwaves soiled
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beef 16oz measured at 48F, measured at 49F Shrimp 6oz, poblanos 1lb measured at 50F no prior temperature monitoring documented. French fries 50F 1lb Held over night in unit.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from unenclosed beverage in ware washing area.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened and not date marked
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 16oz measured at 48F, measured at 49F Shrimp 6oz, poblanos 1lb measured at 50F no prior temperature monitoring documented. French fries 50F 1lb Held over night in unit.
[16-46-4] Old labels stuck to food containers after cleaning. Old labels on containers in ware washing area.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer. Cannot close door.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in reach in cooler by cook line.
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.need flashlight to view items at end of walk in cooler.
[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. Measured at 0ppm. Operator replaced sanitizer and tested at 100ppm.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen soiled with grease

Disposition: Emergency order recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top of ice chute
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. 2 holes in ceiling tile in ware washing area.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Provided operator with sign.
[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. Ran 2 times: 0ppm both runs. Discontinue use of dishmachine and sanitize dishes in the 3 compartment sink until dishmachine is working properly. Operator ran a 3rd time and it was 10ppm.
[08B-02-4] Displayed food not properly protected from contamination. Operator has salsa cups sitting in an area that is not protected in the dining room. Discussed with employee who moved salsa cups to walk in cooler.
[35A-02-7] Live, small flying insects found 5 flies under dishmachine.
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live roach on chemical bucket under dishmachine
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 42 rodent droppings under dishmachine area. 2 rodent droppings on top of dishmachine 11 rodent droppings on top of sanitizer buckets. 9 rodent droppings under handwash sink and prep table in kitchen. 9 rodent droppings under rack holding equipment. 4 rodent droppings under soda machine bags. 1 rodent droppings under rack in dry storage.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting in counter for less than an hour: salsa (62F - Cold Holding) operator relocated to walk in cooler. Discussed Time as a Public Health Control as an option with operator. In flip top cooler next to steam well: cheese (55F - Cold Holding) cheese was refilled less than an hour ago. Cheese is double panned. Discussed with operator. Cheese was relocated to the freezer for rapid chill.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained
[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. For 2 new employees: Laura and Lesly