The Whole Enchilada Fresh Mex Grill
4115 N Federal Hwy, Oakland Park, FL 33308 · Permanent Food Service · License 1620017
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 20 routine inspection5 high priority (3 fixed by the Aug 21 follow-up, 2 fixed on the spot), 2 intermediate-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. Cookline - flip top - cut tomatoes (52-54°F). Per operator items ambient cooling since 11am. Observed item in double pan. Current time 4pm. See stop sale. Time/temperature control for safety food cold held at greater than 41°F. Cookline - drawers - raw shrimp (48-51°F); raw fish (44-45°F); raw beef (43-48°F); cheese (46-52°F); cooked vegetables (48-52°F). Per operator items have been in this unit for 5 hours. No items prepped or portioned today. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cookline - drawers - raw shrimp (48-51°F); raw fish (44-45°F); raw beef (43-48°F); cheese (46-52°F); cooked vegetables (48-52°F) Per operator items have been in this unit for 5 hours. No items prepped or portioned today. Operator immediately cooked the fish. Operator moved raw beef to freezer to quick chill. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
Cookline - flip top - cut tomatoes (52-54°F). Per operator items ambient cooling since 11am. Observed item in double pan. Current time 4pm. See stop sale.
Code 08, Food protection and cross-contamination: Walk in cooler - Raw beef stored over or with unwashed produce - unepwashed lettuce.
Operator stored all items properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee put on gloves and handled cutting board without first washing hands. Reviewed proper procedures and employee washed hands.
Fixed on the spot
Intermediate2
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
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/ Person in charge - Scarlet Espinal
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.