CANTINA'S MEXICAN GRILL
2507 S US HWY 27 · CLERMONT · Lake County · FL 34711
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
25 full violation description(s) documented by the inspector during this visit.
High Priority 7
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -birria (52F – cooling, prepared 3/30, cooled covered in large container ); ground beef (48F – cooling, prepared 3/30, cooled covered, in large container )
01B-36-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. –birria (52F – cooling, prepared 3/30, cooled covered in large container ); ground beef (48F – cooling, prepared 3/30, cooled covered, in large container )
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over pico de gallo in reach in cooler on cook line **Corrected On-Site**
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken behind raw fish and raw shrimp in reach in drawer on cook line **Corrected On-Site**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. –raw chicken (46F – Cold Holding), per operator held more than four hours. Operator discarded.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken (46F – Cold Holding), per operator held more than four hours. Operator discarded.
41-10-4High Priority – Toxic substance/chemical improperly stored. -stainless steel cleaner by canned fruit under prep table in kitchen.
Intermediate 7
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. –birria (52F – cooling, prepared 3/30, cooled covered in large container ); ground beef (48F – cooling, prepared 3/30, cooled covered, in large container )
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line **Repeat Violation**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. -lettuce in hand sink on cook line
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. -hand sink on cook line or bar. Operator replaced. **Corrected On-Site**
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -portioned salsa at server station. Provided form to operator. **Corrective Action Taken**
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -flan in walk in cooler behind bar
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. -in bar
Basic 11
14-01-5Basic – Bowl or other container with no handle used to dispense food. -sauce container in walk in cooler
51-11-4Basic – Carbon dioxide/helium tanks not adequately secured. -by back door and mop sink
13-07-4Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing bracelet while cooking food
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. -pans in dish area, drink cups by soda station
35B-01-4Basic – Exterior door has a gap at the threshold that opens to the outside. -back door
36-22-4Basic – Floor area(s) covered with standing water by mop sink
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees at bar hand sink.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on ice machine
12B-13-4Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. -bottle of water in upright reach in cooler by grill
14-20-4Basic – Ripped/worn tin foil used as shelf cover under prep table in kitchen
08B-17-4Basic – Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed peppers over cooked carnitas in walk in cooler
Inspector observations synchronized from DBPR on September 12, 2026 11:32 AM.
Violation category totals
2 observation(s)
1 observation(s)
4 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.