Paraiso Mexican Grill & Bar
2639 Placida Rd, Englewood, FL 34224 · Permanent Food Service · License 1801567
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Aug 17 routine inspection3 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot), 9 basic (4 repeats); basic violations cost 12 at most-28
- Extension granted on Aug 19, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score70
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 14, Food-contact surfaces designed and maintained: No container installed for catching grease from hood drip tray.
Observed no drip tray for catching grease in the hood filters.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed food containers lids soiled with an accumulation of debris in dry storage.
More time given
- 1st follow-up visitAug 19, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for all employees.
More time given
Basic3
Code 14, Food-contact surfaces designed and maintained: No container installed for catching grease from hood drip tray.
Observed the drip tray not installed at time of inspection.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 29, Plumbing and backflow prevention: Standing water in bottom of single door reach-in-cooler on the cook line.
More time given
- First visitAug 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Commercially processed reduced oxygen packaged cod bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. The operator discarded the vacuum packaged raw cod.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cut tomatoes (51°F - Cold Holding); shredded cheese (52°F - Cold Holding) in the reach in cooler at the end of the cook line. Observed cut tomatoes (52°F - Cold Holding); raw chicken (46°F - Cold Holding); cooked shrimp (46°F - Cold Holding); cooked pork (47°F - Cold Holding) in the 2-drawer low boy cooler on the cook line. The operator stated the above potentially hazardous foods were pulled from the walk in cooler approximately 2.5 hours prior to the inspection. The operator placed the above foods in the walk in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw ground beef stored over individually packaged dressing in the reach in cooler at the front server station. The operator properly stored the raw ground beef.
Fixed on the spot
Intermediate3
Code 27, Water source: Handwash sink in the kitchen does not have running water or enough water pressure to properly wash hands.
The operator repaired the sink.
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sinks in the server station and behind the bar.
The operator provided paper towels for the hand sinks.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic9
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged cod bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. The operator discarded the vacuum packaged raw cod.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed boxes of tortillas stored on the floor of the walk in beer cooler. The operator properly stored the tortillas.
Fixed on the spotRepeat violation
Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
Observed the scoop for the outdoor ice machine stored in a metal bracket with rust.
In-use tongs stored on the oven door handle between uses.
The operator properly stored the tongs.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed the door gasket on the reach in cooler at the end of the cook line in disrepair.
Repeat violation
No container installed for catching grease from hood drip tray.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed soiled container lids for multiple foods in dry storage.
Code 29, Plumbing and backflow prevention: Standing water in bottom of single door reach-in-cooler on the cook line.
Code 51, Other sanitary and safe operation: Carbon dioxide tanks not adequately secured in the back server station.
Repeat violation
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.