Grand Hacienda
2325 Ulmerton Rd Ste # 3, Clearwater, FL 33762 · Permanent Food Service · License 6218477
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 27 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 4 intermediate (fixed on the spot, 1 repeat), 2 basic-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 · 1 visitRoutine inspection
- First visitAug 27, 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, other than whole meat roast, hot held at less than 135°F.
Steam table left side of hand wash sink Faucet turned shredded chicken breast (72°F - Hot Holding); ground beef (76°F - Hot Holding) Employee put onto grill shredded chicken breast (170°F - Hot Holding); ground beef (186°F - Hot Holding)
Fixed on the spot
Code 12, Handwashing and hygienic practices: Cook Employee washed hands with no soap.
Intermediate4
Code 22, Food-contact surfaces clean and sanitized: Microwave surface rust on food-contact equipment.
Replaced microwave during inspection
Fixed on the spot
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Hand wash sink next to dishwasher Faucet turned to side at plumbing fixture. Employee unable to wash hands. Employee moved facet back to normal position.
Fixed on the spot
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
At three compartment sink and prep sink. Employee replaced
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
At three compartment sink Quaternary and bleach
Fixed on the spot
Basic2
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table near pep sink
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Facet for prep sink using plastic to hold forte from falling in.
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.