Alebrije Mexican Grill & Tequila Bar
Last inspected: Jan 8, 2026
82
Score
Going back to 2022, Alebrije Mexican Grill & Tequila Bar has 11 inspections in the public record. Alebrije Mexican Grill & Tequila Bar was last inspected on Jan 8, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly nine violations earlier in the record.
When inspectors have written things up, “no paper towels” has been the most frequent reason, cited four times.
Among Sanford restaurants, the typical score is 77; Alebrije Mexican Grill & Tequila Bar is comfortably above that bar. The full picture is one of consistent compliance.
11
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Jan 8, 2026
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. -Operator may access current license at myfloridalicense.com or by calling the DBPR Customer Contact Center at 850-487-1395. **Repeat Violation** **Warning** - From follow-up inspection 2026-01-08: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers have an accumulation of dust/debris **Repeat Violation** **Warning** - From follow-up inspection 2026-01-08: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. -roll-top reach-in cooler **Warning** - From follow-up inspection 2026-01-08: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** **Warning** - From follow-up inspection 2026-01-08: **Time Extended**
14-17-4
82
Jan 7, 2026
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
50
Sep 29, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -both men's and women's bathroom doors **Warning** - From follow-up inspection 2025-07-30: **Time Extended** - From follow-up inspection 2025-09-29: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2025-07-30: **Time Extended** - From follow-up inspection 2025-09-29: -Operator may access current license at myfloridalicense.com or by calling the DBPR Customer Contact Center at 850-487-1395. **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2025-07-30: **Time Extended** - From follow-up inspection 2025-09-29: **Time Extended**
14-17-4
86
Jul 30, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2025-07-30: **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning** - From follow-up inspection 2025-07-30: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2025-07-30: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2025-07-30: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -both men's and women's bathroom doors **Warning** - From follow-up inspection 2025-07-30: **Time Extended**
32-04-4
70
Jul 28, 2025
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Toxic Substances Properly Identified, Stored, Used
FL-32
Food Temperature Measuring Devices Provided and Accurate
FL-46
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
37
Mar 13, 2025
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken stored over raw beef in walk-in cooler
08A-20-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee returned from outside back door of kitchen and failed to wash hands prior to putting on gloves
12A-07-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Keily, Jannessa, Maggie, Isis, Jonathan
53B-13-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over cooking equipment have an accumulation of grease and food debris
23-03-4
Basic - Outer openings not protected with self-closing doors. -kitchen rear door
35B-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed lettuce stored over tres leches in walk-in cooler
08B-17-4
Basic - Accumulation of pink mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bathroom door left open other than during cleaning or maintenance.
32-02-4
47
Nov 6, 2024
Food-Licensing Inspection
2 minor violations.
View 2 violations
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
90
Feb 23, 2024
Routine - Food
4 critical violations. 8 major violations. 9 minor violations.
View 21 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shrimp 70F on counter lass than 2 hours per operator. Moved to cooler. -salsa held in ice bucket 50F less than 2 hours per operator. Moved to cooler **Warning**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee washed gloved hands **Warning**
12A-09-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw beef over lard, walk in cooler **Warning**
08A-05-6
High Priority - 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. - tested 0 ppm. Corrective action taken: jug changed, primed, retested at 50 ppm. **Corrected On-Site** **Warning**
22-41-4
Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. - red snapper advertised on menu, Lane snapper is being served **Warning**
52-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board soiled **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -knife in hand sink at tortilla area **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No cleaning agent provided at warewashing machine. **Warning**
16-06-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink -and kitchen **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. -sanitizer **Corrected On-Site** **Warning**
41-17-4
Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. - hot water shut off at handsink in expediting area **Warning**
27-16-4
Basic - Bowl or other container with no handle provided to dispense food. - soufflé cups used as scoops in spices at cookline **Warning**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee sweater on top of napkins -drink glasses at tortilla making area **Corrected On-Site** **Warning**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. -rear kitchen door **Repeat Violation** **Warning**
35B-01-4
Basic - Food stored on floor. -boxes of oil **Repeat Violation** **Warning**
08B-38-4
Basic - Hole in or other damage to wall. - above back door - at entrance to kitchen - behind prep cooler **Warning**
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - hood filters - exterior of cooking equipment - top side of lowboy cooler **Warning**
23-03-4
Basic - Soiled dry wiping cloth in use. -at tortilla station -at serving counter **Corrected On-Site** **Warning**
21-10-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -walk in cooler **Repeat Violation** **Warning**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind ice machine -behind cook line **Repeat Violation** **Warning**
36-27-5
16
Nov 15, 2023
Routine - Food
2 major violations. 9 minor violations.
View 11 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun in bar -cutting boards in bar and on make line **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.-at bar **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Floor soiled/has accumulation of debris. -in bar area under and between equipment **Repeat Violation**
36-73-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Cutting board has cut marks and is no longer cleanable. -make line **Repeat Violation**
14-09-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind cook line
36-27-5
Basic - Outer openings not protected with self-closing doors.
35B-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -lower shelving in bar soiled near hand sink **Repeat Violation**
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. -bar **Repeat Violation**
31B-04-4
Basic - Food stored on floor. -in storeroom. Moved by operator. **Corrected On-Site** **Repeat Violation**
08B-38-4
52
Apr 12, 2023
Routine - Food
4 critical violations. 6 major violations. 13 minor violations.
View 23 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter.
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line drawers: steak (45F - Cold Holding); chicken (44F - Cold Holding); pork (44F - Cold Holding). Advised manager to monitor.
03A-02-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
09-01-4
High Priority - 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. 0ppm.
22-41-4
Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid. Bar.
41-17-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Make line.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Spray bottle stored in sink. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Bar. **Corrected On-Site**
31B-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Bowl on flour.
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Make line.
14-09-4
Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
12B-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door by restrooms.
35B-01-4
Basic - Floor soiled/has accumulation of debris. Under equipment.
36-73-4
Basic - Food stored on floor. Flour.
08B-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make line unit.
05-09-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - No handwashing sign provided at a hand sink used by food employees. Bar.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Dishwasher racks soiled.
23-03-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
16
Nov 8, 2022
Routine - Food
6 critical violations. 3 major violations. 8 minor violations.
View 17 violations
High Priority - Container of medicine improperly stored. Avdvil stored over prep table. **Corrected On-Site**
41-07-4
High Priority - 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. Kitchen and bar 0ppm.
22-41-4
High Priority - Nonfood-grade bags used in direct contact with food. - tortillas stored in to go bags
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area: salsa (45F - Cold Holding). Advised to add more ice.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - beef 98F, chicken, 108F, less than 1 hour off temperature control. Operator placed in freezer. **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter.
29-42-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near ice machine. **Corrected On-Site**
31B-02-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. - numerous items in walk in cooler made longer than 7 days ago as indicated by prep date marked on pan not marked to indicate discard date
02C-04-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.
36-27-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Kitchen. **Corrected On-Site**
12B-07-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area under grills soiled.
23-03-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse stored on steam table shelf. **Corrected On-Site**
40-06-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
20
Frequently Asked Questions
When was Alebrije Mexican Grill & Tequila Bar last inspected?
The most recent health inspection at Alebrije Mexican Grill & Tequila Bar on file is from Jan 8, 2026. The public record contains 11 inspections in total.
What is the most common violation at Alebrije Mexican Grill & Tequila Bar?
Across the inspection record, “no paper towels” has been cited four times, more than any other issue at Alebrije Mexican Grill & Tequila Bar.
How does Alebrije Mexican Grill & Tequila Bar compare to other restaurants in Sanford?
Alebrije Mexican Grill & Tequila Bar most recently scored 82 out of 100, which is higher than the Sanford average of 77.
Has Alebrije Mexican Grill & Tequila Bar's inspection record improved over time?
Yes. Recent inspections at Alebrije Mexican Grill & Tequila Bar have averaged around five violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Alebrije Mexican Grill & Tequila Bar means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Alebrije Mexican Grill & Tequila Bar inspected?
Based on the inspection history on file, Alebrije Mexican Grill & Tequila Bar is inspected around three times per year on average.
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