Grand Hacienda
399 11th Ave. North, St Petersburg, FL 33701 · Permanent Food Service · License 6217745
What drove the grade
Food-contact surface soiled with food debris, mold-like substance or slime.
How the score was calculated
- Starting score100
- Violations at the Jul 22 routine inspection2 intermediate (fixed on the spot), 10 basic (1 repeat)-15
- Safety score85
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 visitJul 22, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade soiled with food debris. Operator removed can opener for cleaning.
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink and no soap at handwashing sink behind bar.
Operator provided soap and paper towels
Fixed on the spot
Basic10
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored over ready-to-eat food.
Unwashed cilantro, avocado, and onions stored over cooked pulled chicken. Operator rearranged shelves.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
In use utensils on cook line in 109°F water
In-use tongs stored on equipment door handle between uses.
Tongs on oven door handle on cook line. Operator removed tongs. In-use knife/knives stored in cracks between pieces of equipment.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Bottle of drink stored in cooler on cook line. Operator removed drink.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Coolers on cook line
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Wiping cloths behind bar.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
White chute in ice machine soiled with pink substance.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
White gallon containers on top of freezers in kitchen.
Repeat violation
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
At handwashing sink behind bar. Operator placed sign at handwashing sink.
Fixed on the spot
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Mop stored in mop sink. Operator removed mop to dry.
Fixed on the spot
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
- 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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.