THE OFFICIAL SITE OF THE FLORIDA DEPARTMENT OF BUSINESS & PROFESSIONAL REGULATION
Click here to access the department's home page
Licensing Portal - Inspection Details
ONLINE SERVICES
   Apply for a License
Verify a Licensee
View Food & Lodging Inspections
File a Complaint
Continuing Education Course Search
View Application Status
Find Exam Information
Unlicensed Activity Search
AB&T Delinquent Invoice & Activity List Search

Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
Licensee
Name: GRAND HACIENDA License Number: SEA6217745
Rank: Seating License Expiration Date: 02/01/2025
Primary Status: Current Secondary Status: Active
Location Address: 399 11TH AVE. NORTH
ST PETERSBURG, FL 33701

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 10/04/2018 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
 		6 6 13
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
23-07-4    Basic - - Gaskets with slimy/mold-like build-up. Cook line coolers. - Exterior of kitchen equipment soiled. - Equipment handles soiled. **Warning**
14-01-4    Basic - Bowl or other container with no handle used to dispense food. In bulk sugar in dry storage. **Warning**
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on prep table. **Warning**
10-08-4    Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Warning**
10-20-4    Basic - In-use tongs stored on equipment door handle between uses. **Warning**
51-18-6    Basic - No copy of latest inspection report available. **Warning**
31B-04-4    Basic - No handwashing sign provided at a hand sink used by food employees. Bar hand sink. **Repeat Violation** **Warning**
06-05-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw chicken. Raw chicken moved under cool running water. **Corrected On-Site** **Warning**
08B-60-4    Basic - Unpackaged food not protected from environmental sources of contamination during preparation. Citrus being cut behind bar. No food prep shall occur at bar due to ceiling not being smooth and easily cleanable. **Warning**
36-02-5    Basic - Unsealed concrete floor in dry food storage. **Warning**
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. Bar. **Corrected On-Site** **Warning**
21-38-4    Basic - Wiping cloth sanitizing solution stored on the floor. Cook line. **Warning**
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Bulk sugar. **Warning**
03D-02-4    High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans made at 6pm 10-3-2018 in walk in cooler - 47 °F, 50 °F, 50 °F, 51 °F. **Warning**
01D-01-4    High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Tilapia. **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Liquid eggs 70 °F, cooked potatoes 71 °F, ham 58 °F - on sheet tray on top of prep cooler. Set up at 9am, relocated to walk in cooler. Raw shell eggs stored at ambient air temperature of 72 °F - relocated to walk in cooler. **Corrective Action Taken** **Warning**
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over cooked potatoes, cut tomatoes and sliced ham. Items rearranged to prevent cross contamination. **Corrected On-Site** **Warning**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Beans made at 6pm 10-3-2018 in walk in cooler - 47 °F, 50 °F, 50 °F, 51 °F. **Warning**
41-11-4    High Priority - Toxic substance/chemical stored by or with single-service items. Spray bottle of chemical stored on table with deli paper lined baskets. **Warning**
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Dirty rags- hand sink by soda bags and service area. Fryer basket in dish area hand sink. **Warning**
53A-05-6    Intermediate - 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/ 7 food handlers observed. CFM arrived during inspection but certification is expired. **Warning**
53B-01-5    Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
03D-20-4    Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Beans. **Warning**
03D-16-4    Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Beans. **Warning**
41-17-4    Intermediate - Spray bottle containing toxic substance not labeled. Multipurpose cleanse labeled during inspection. **Corrected On-Site** **Warning**
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.