Poblanos Mexican Grill

5414 Deep Lake Rd 1152, Oviedo, FL 32765 · Permanent Food Service · License 6904779

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Sep 28, 2026 (6 weeks ago)

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · no follow-up needed · 11 other violations

How the score was calculated

Starting score100
Violations at the Sep 28 routine inspection
4 high priority (2 no follow-up needed, 2 fixed on the spot), 2 intermediate (fixed on the spot, 1 repeat), 6 basic (1 repeat)
-24
Safety score76

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

Inspection history

1 inspection · 1 visit

Sep282026

Routine inspection

12 violations found

First visitSep 28, 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:
- 4 High priority
- 2 Intermediate
- 6 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Raw salmon bottom of make table completely thawed
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Raw tilapia over cooked crab meat reach in cooler Raw pork over tamales.
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Employee grabbed raw chicken and then raw vegetables. Operator changed gloves
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
  Chlorine 200+++ Operator remade recheck 100ppm
  Fixed on the spot
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Habernero sauce Operator date marked
  Fixed on the spot
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Entrance to kitchen Operator turned off because of a leaking faucet Operator turned back on
  Fixed on the spotRepeat violation
Basic6
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Bin of salt bottom shelf in prep area Operator labeled
  Fixed on the spot
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. Raw salmon bottom of make table completely thawed
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Scoop in pan of raw chicken Operator removed
  Fixed on the spot
  In-use knife/knives stored in cracks between pieces of equipment.
  Between prep table and wall Operator removed
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Soufflé cup in bin of salt Operator removed
  Fixed on the spot
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Operator printed during inspection
  Fixed on the spotRepeat violation
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.