Fiesta Grande Mexican Grill
2179 Dr Randy McDaniel Way, 2181, 2183, Middleton, FL 34762 · Permanent Food Service · License 7000740
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 15 complaint inspection3 high priority (2 fixed by the Sep 22 follow-up, 1 fixed on the spot), 4 intermediate (1 fixed on the spot), 7 basic-27
- Administrative complaint on Sep 15, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score61
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- Follow-up visitSep 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 10, In-use utensils properly stored: In-use tongs stored on oven door handle between uses.
More time given
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
More time given
- First visitSep 15, 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 priority3
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw ground beef stored above raw shrimp
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee in cook line area went out the back door then cam back into kitchen and placed gloves on without washing hands
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
2 live flies on trash can in kitchen 1 live fly on clean pan in prep area with no food in it Operator moved pan to dish pit area to be washed
Fixed on the spotAdministrative complaint
Intermediate4
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.
Open milk in server station
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Utensils stored in hand wash sink in cook line area. Operator removed utensils.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Pink chemical in spray bottle by mop sink
Basic7
Code 10, In-use utensils properly stored: In-use tongs stored on oven door handle between uses.
Employee removed.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table shelf in kitchen.
Operator removed beverage.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Multiple employees preparing food
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Code 24, Clean equipment storage and air drying: Clean plates and bowls not stored inverted or in a protected manner on green dish rack
Equipment and utensils not properly air-dried - wet nesting.
Pans on clean dish rack
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee back pack hung on clean dish rack. Operator removed.
Fixed on the spot
Earlier inspections 1
Licensing inspectionNo violations No follow-up needed
- First visitJul 24, 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.
No violations found.
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.
- 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.