Simple Mexican Grill
11235 US Hwy 301 N Ste 105, Parrish, FL 34219 · Permanent Food Service · License 5105755
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 1 routine inspection2 high priority (fixed on the spot), 2 intermediate (fixed on the spot, 2 repeats), 4 basic (1 repeat)-17
- Safety score83
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 visitSep 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
More time given
- First visitSep 1, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
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.
Observed the following items in cook line reach in cooler with temperature above 41°F: Butter (55°F - Cold Holding); Chicken (49°F - Cold Holding); Beef (55°F - Cold Holding). Items were placed in reach in cooler 2 and a half hours prior to inspection per operator. Operator removed all items listed above and placed them in walk in cooler.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Observed container lined with non food grade paper towel in direct contact with tortillas. Operator removed paper towel.
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed ice chute of drink dispenser in dining area soiled. Operator cleaned ice chute.
Fixed on the spotRepeat violation
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed bucket stored inside hand washing sink in kitchen. Operator removed bucket.
Fixed on the spotRepeat violation
Basic4
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed salsa stored inside walk in cooler not covered. Operator covered salsa.
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor near front service counter.
Operator removed from floor.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed metal pans stored on dry rack wet nesting.
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Observed portion of kitchen floor with unsealed concrete.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.