1942 Mexican Grill
13510 Tamiami Trl N Ste 9 & 10, Naples, FL 34110 · Permanent Food Service · License 2103902
What drove the grade
Handwash sink used for purposes other than handwashing.
How the score was calculated
- Starting score100
- Violations at the Nov 5 routine inspection2 intermediate (fixed on the spot), 2 basic-6
- Safety score94
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitNov 5, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed raw shrimp in hand wash sink on cook line. Operator removed raw shrimp.
Fixed on the spot
Paper towel dispenser at handwash sink not working/unable to dispense paper towels at handsink located next to dish machine.
Operator fixed paper towels machine.
Fixed on the spot
Basic2
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed raw shrimp being thawed at room temperature in hand sink. Discussed proper way to thaw frozen time-temperature control for safety foods with operator.
Code 13, Clean clothes, hair restraints, jewelry: Observed Employee with no hair restraint while engaging in food preparation.
Earlier inspections 1
Licensing inspectionNo violations No follow-up needed
- First visitOct 29, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
No violations found.
Official report, on the Florida DBPR website
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.