GRAND HACIENDA MEXICAN CUISINE
2424 TYRONE BLVD NORTH · ST. PETERSBURG · Pinellas County · FL 33710
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
32 full violation description(s) documented by the inspector during this visit.
High Priority 8
22-41-4High Priority – 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. Reading. 0ppm 50 ppm bucket was changed **Corrected On-Site**
12A-13-4High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed dirty dishes did not wash hands then touched the clean dishes spoke associate **Corrected On-Site**
08A-02-6High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Pork was over corn in three door cooler
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cheeses in reach in cooler. Raw shell eggs in walk-in cooler over butter. Raw beef stored behind cheese in cooler drawer
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. 1 live roach in drain at bar area
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (54F – Cold Holding); beef (54F – Cold Holding); raw shrimp (54F – Cold Holding); mozzarella cheese (54F – Cold Holding); cooked moved items to another reach in cooler after two hour's chicken 42 degrees. Beef 43 degrees shrimp 42 degrees **Corrective Action Taken**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. . Queso (129F – Hot Holding);cooked rice (115F – Hot Holding) in tall warmer on cook line. Cook discard the rice.
41-10-4High Priority – Toxic substance/chemical improperly stored. Window cleaner next to horchata bottles at front line. **Corrected On-Site**
Intermediate 5
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Cuttings board soiled. Salsa mixer soiled Margarita mixer nozzles soiled **Repeat Violation**
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Metal scoop in hand sink on cook line next to reach in cooler **Corrected On-Site**
31A-04-4Intermediate – Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. No hand sink in waitress area next to ice machine
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink or warewashing machine or wiping cloths.
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. Bleach bottle not labeled in dish area **Corrected On-Site** **Repeat Violation**
Basic 19
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Waitress area ice machine black mold like substance
16-03-4Basic – Accumulation of debris inside warewashing machine.
16-21-4Basic – Accumulation of debris on exterior of warewashing machine.
14-01-5Basic – Bowl or other container with no handle used to dispense food. Beans, sugar, rice containers with no handles touching food **Corrected On-Site** **Repeat Violation**
23-24-4Basic – Buildup of food debris/soil residue on equipment door handles. Microwave handle soiled
14-05-4Basic – Cardboard used to line food-contact shelves. In the walk-in and cook line
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. Multiple cutting boards on cook line and prep area grooved marks and Bartender cutting board cut marks.
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Though out the kitchen
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees food. Phones stored above onions in dish area **Repeat Violation**
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Clean pans on shelves in dish area wet nesting **Repeat Violation**
08B-38-4Basic – Food stored on floor. Liquid eggs, oranges stored on floor in walk-in cooler
10-20-4Basic – In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
22-08-4Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. Cook line no hand wash sign next to cooler. Public bathroom no hand wash signs
14-47-4Basic – Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cook line table legs are on wood blocks
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled
12B-13-4Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Employees water bottles in reach in cooler back prep area.
25-06-4Basic – Single-service articles not stored inverted or protected from contamination. Forks and knives at waitress area no inverted. Multiple to containers not inverted **Corrected On-Site**
08B-12-5Basic – Stored food not covered. Taco shell above stove not covered **Corrected On-Site**
Inspector observations synchronized from DBPR on October 25, 2026 12:21 PM.
Violation category totals
2 observation(s)
4 observation(s)
1 observation(s)
3 observation(s)
4 observation(s)
3 observation(s)
4 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.