Los Reyes Mexican Grill
3430 US Highway 27/441, Fruitland Park, FL 34731 · Permanent Food Service · License 4508513
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 3 routine inspection2 high priority (fixed on the spot), 6 basic-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 3, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-Pico 46f. Less than 4 hours. Operator placed in walk in cooler.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
-Cook handled raw shrimp and then handled clean plate. Operator coached. Employee changed gloves and washed hands.
Fixed on the spot
Basic6
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
-Unwashed jalapeños over queso.
Fixed on the spot
Food stored on floor.
-Cooking oil.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Food-contact surface not smooth and easily cleanable.
-Sponge in margarita salt applicator. Operator discarded.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
-Chest freezer.
Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
Code 33, Garbage and refuse: Trash receptacles not provided where needed in establishment.
-Hand sink in kitchen.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.