Plaza Mexico Restaurant Bar Grill

34726 US 19 N, Palm Harbor, FL 34684 · Permanent Food Service · License 6216828

Official report

out of 100

Grade F

Safety score 56 of 100

Latest visit: Sep 9, 2026 (8 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed by the Sep 9 follow-up · 20 other violations

How the score was calculated

Starting score100
Violations at the Sep 8 routine inspection
3 high priority (2 fixed by the Sep 9 follow-up, 1 fixed on the spot, 2 repeats), 2 intermediate (1 repeat), 16 basic (1 repeat); basic violations cost 12 at most
-32
Administrative complaint on Sep 8, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score56

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep82026

Routine inspection

21 violations found · Inspector came back once

Follow-up visitSep 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
10 earlier violations still noted, but not enough to need another visit:
- 10 Basic
What was still cited
Basic10
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
  Reach-in cooler shelves with rust that has pitted the surface.
  More time given
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice buildup on walk in freezer door.
  More time given
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  More time given
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  More time given
  Equipment and utensils not properly air-dried - wet nesting.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
- Code 38, Lighting: Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.need flashlight to view items at end of walk in cooler.
  More time given
Official report, on the Florida DBPR website
First visitSep 8, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
21 violations found:
- 3 High priority
- 2 Intermediate
- 16 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Beef 16oz measured at 48°F, measured at 49°F Shrimp 6oz, poblanos 1lb measured at 50°F no prior temperature monitoring documented. French fries 50°F 1lb Held over night in unit.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Beef 16oz measured at 48°F, measured at 49°F Shrimp 6oz, poblanos 1lb measured at 50°F no prior temperature monitoring documented. French fries 50°F 1lb Held over night in unit.
  Repeat violationAdministrative complaint
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Measured at 0ppm. Operator replaced sanitizer and tested at 100ppm.
  Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Milk opened and not date marked
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Hand wash sink blocked by trash can in ware washing area.
  Repeat violation
Basic16
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed produce stored over ready to eat cheese sauce in walk in cooler
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee beverages on cutting boards and prep tables throughout kitchen.
  Repeat violation
  Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
  Employee drinking from unenclosed beverage in ware washing area.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Plastic bowls used as scoops in spice containers operator removed bowls.
  Cutting board has cut marks and is no longer cleanable.
  Grooved cutting boards in kitchen.
  Equipment in poor repair.
  Reach in cooler by cook line unable to hold food at proper temperature. Ambient air temp is 48.
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Shelves of walk in cooler rusted
  Reach-in cooler shelves with rust that has pitted the surface.
  Shelves of reach in coolers rusted,
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice buildup in walk in freezer. Cannot close door.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Old labels on containers in ware washing area.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior of microwaves soiled
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Ice buckets not inverted.
  Equipment and utensils not properly air-dried - wet nesting.
  Wet nesting utensils in ware washing area.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Standing water in reach in cooler by cook line.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Vents in kitchen soiled with grease
- Code 38, Lighting: Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.need flashlight to view items at end of walk in cooler.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.