Grand Hacienda Mexican Cuisine
2424 Tyrone Blvd North, St. Petersburg, FL 33710 · Permanent Food Service · License 6217597
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 24 routine inspection5 high priority (1 fixed on the spot, 2 repeats), 2 intermediate (1 fixed on the spot, 1 repeat), 7 basic (3 repeats)-47
- Administrative complaint on Sep 24Counts in full until a follow-up finds the problems fixed-20
- Safety score33
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 visitSep 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. 1 #10 can of tomato sauce dented with sharp edges.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In reach in cooler in back of kitchen for cooling- refried beans (55°F - Cooling) Refried beans cooked yesterday, stored on bottom shelf of reach in cooler. Beans from same batch on top shelf were 41°F. Operator says the beans had not been removed from cooler at all today, but that they beans were covered when he got here and he uncovered them to allow for proper cooling. We concluded that being covered and stored on bottom shelf under other cooling foods did not allow it to cool in time. Stop Sale issued.
Repeat violation
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
In reach in cooler in back of kitchen for cooling- refried beans (55°F - Cooling) Refried beans cooked yesterday, stored on bottom shelf of reach in cooler. Beans from same batch on top shelf were 41°F. Operator says the beans had not been removed from cooler at all today, but that they beans were covered when he got here and he uncovered them to allow for proper cooling. We concluded that being covered and stored on bottom shelf under other cooling foods did not allow it to cool in time. Stop Sale issued.
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. Dishwasher (Chlorine 10ppm) Primed and retested at 50PPM
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Live fly in kitchen Live fly behind bar Not observed landing on food or food contact surfaces
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-soda gun nozzles behind bar soiled
Repeat violation
Code 31, Handwash sinks and supplies: Soap dispenser at handwash sink not working/unable to dispense soap.
-hand wash sink in wait station. Operator put out soap.
Fixed on the spot
Basic7
Code 10, In-use utensils properly stored: In-use tongs stored on oven door handle between uses.
Operator moved tongs
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
-cutting boards on cookline are grooved
Repeat violation
Ice buildup in reach-in freezer and/or walk-in freezer.
-reach in freezer behind bar
Code 22, Food-contact surfaces clean and sanitized: Interior of oven has accumulation of black substance/grease/food debris.
Repeat violation
Accumulation of black mold-like substance in the interior of the ice machine.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in beer cooler behind bar.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
-Standing water on floor behind bar
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.
- Stop sale
- An order that the food can’t be sold or served.