Plaza Mexico Restaurant Bar & Grill
38361 County Rd 54 E, Zephyrhills, FL 33542 · Permanent Food Service · License 6113674
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 Jul 15 routine inspection3 high priority (1 fixed by the Jul 22 follow-up, 2 fixed on the spot), 2 basic (1 repeat)-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 · 2 visitsRoutine inspection
- Follow-up visitJul 22, 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: Floor tiles missing and/or in disrepair near three compartment sink off cook line area next to the dishmachine.
More time given
- First visitJul 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Chicken (74°F - Cold Holding); Cut Lettuce (72°F - Cold Holding); Shredded Cheese (72°F - Cold Holding); Cut Tomatoes (72°F - Cold Holding) in reach-in cooler on cook line. Items had been in cooler for less than 2 hours. Employee started to ice products down. Operator had technician present to repair the unit. Observed Housemade Salsa (62°F - Cold Holding) in wait station cooler. Operator stated the items had been in cooler for less than 4 hours. Operator started to have employee discard salsa.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw bacon wrapped raw shrimp skewers stored above ready-to-eat sauces on cook line in cooler. Operator moved and stored correctly.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb with hose attached near three compartment sink at end of cook line near dishmachine.
Basic2
Code 08, Food protection and cross-contamination: Containers of food stored on floor in walk-in freezer.
Operator had employees store correctly.
Fixed on the spotRepeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair near three compartment sink off cook line area next to the dishmachine.
Standing water present.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.