THE WHOLE ENCHILADA FRESH MEXICAN GRILL AND BAR

Name: THE WHOLE ENCHILADA FRESH MEXICAN GRILL AND BAR
Address: 129 W PLANT ST, WINTER GARDEN, FL, 34787, US
Rating: 27.7

129 W PLANT ST, WINTER GARDEN, FL 34787

License #5814465

🌮 Mexican/Latin ℹ️

27.7 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

May 27, 2026 · 9 findings · 4 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THE WHOLE ENCHILADA FRESH MEXICAN GRILL AND BAR in WINTER GARDEN currently holds an InspectFL Health Score of 27.7 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 27, 2026. Across those visits, inspectors documented 112 total violations — 12 critical, 28 major, 72 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 27, 2026 shows 9 observation rows: 4 critical, 1 major, and 4 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

112

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

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

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

THE WHOLE ENCHILADA FRESH MEXICAN GRILL AND BAR has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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
[36-73-4] Floor soiled/has accumulation of debris. Floor at cook line. Floor in walk in cooler under storage racks. Floor by ice machine
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At the bar
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at front counter.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink in prep area slow draining.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator more than 4 hours. Salsa (51F - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to freezer for quick cooling. Diced tomatoes (52F - Cold Holding) Per operator more than 4 hours House made Salsa (51F - Cold Holding)
[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. See stop sale. Operator added time mark.
[41-10-4] Toxic substance/chemical improperly stored. Glass cleaner and Sanitizer on shelf with single service cups. Operator removed.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Soda nozzles at the bar.

Disposition: Met Inspection Standards
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. In ceiling by dry storage
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout back storage and dish area.
[36-03-4] Cove molding at floor/wall juncture broken/missing. In dishwashing area and across from dish washing wall by hallway.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Dishes on dish rack in ware washing area
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At hand wash sink at the bar
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Table legs by warmer oven
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves soiled
[25-06-4] Single-service articles not stored inverted or protected from contamination. Coffee filters
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over cut lettuce in walk in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles at the bars Ice chute in dining area Cutting boards by cooks line soiled
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Dish machine uses chlorine no test kits.
[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.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice and ground beef in walk in cooler.

Disposition: Warning Issued
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. In ceiling by dry storage
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout back storage and dish area.
[36-03-4] Cove molding at floor/wall juncture broken/missing. In dishwashing area and across from dish washing wall by hallway.
[50-09-4] Current Hotel and Restaurant license not displayed.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Dishes on dish rack in ware washing area
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At hand wash sink at the bar
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Table legs by warmer oven
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves soiled
[25-06-4] Single-service articles not stored inverted or protected from contamination. Coffee filters
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over cut lettuce in walk in cooler.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed small flying insects: 30 flying insects in food prep area 5 flying insects by corner of dry storage 20+flying insects by bar area main bar landing on liquor spouts 2 flying insects at upstairs bar 57+ small flying insects
[53A-04-6] Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles at the bars Ice chute in dining area Cutting boards by cooks line soiled
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Dish machine uses chlorine no test kits.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink at the bar
[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.
[31B-03-4] No soap provided at handwash sink. At hand wash sink at the bar
[53A-14-4] Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Type of sanitizer that is used for dishwasher
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice and ground beef in walk in cooler.

Disposition: Met Inspection Standards
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Outside walk in cooler above single service plates storage rack. Dish room.
[50-09-4] Current Hotel and Restaurant license not displayed.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside./back exit door.
[36-62-4] Light not functioning./one light bulb at cook line not functioning.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Bar hand sink. Dish room hand sink. Upstair bar hand sink.
[16-46-4] Old labels stuck to food containers after cleaning.
[33-06-4] Trash receptacles not provided where needed in establishment.cook line hand sink/
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched./plastic knives/
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled./observed cook line employee touched clothing with gloves on then touched single service item with no hand wash and changing gloves/advised/
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime./can opener blade soiled. Cook line white cutting board soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Empty pitcher stored in cook line hand sink. Scrubs and squeezed bottles stored inside dish room hand sink.
[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./form emailed to manager Steven.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing one front employee Chelseas certificate.

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Outside walk in cooler above single service plates storage rack. Dish room.
[50-09-4] Current Hotel and Restaurant license not displayed.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside./back exit door.
[36-62-4] Light not functioning./one light bulb at cook line not functioning.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Bar hand sink. Dish room hand sink. Upstair bar hand sink.
[16-46-4] Old labels stuck to food containers after cleaning.
[33-06-4] Trash receptacles not provided where needed in establishment.cook line hand sink/
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched./plastic knives/
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink.
[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.0ppm. Bar dish machine chlorine 0ppm. Upstairs bar dish machine chlorine 0ppm.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled./observed cook line employee touched clothing with gloves on then touched single service item with no hand wash and changing gloves/advised/
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime./can opener blade soiled. Cook line white cutting board soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Empty pitcher stored in cook line hand sink. Scrubs and squeezed bottles stored inside dish room hand sink.
[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./form emailed to manager Steven.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing one front employee Chelseas certificate.