Cantina's Mexican Grill
Last inspected: Nov 5, 2025
52
Score
Public records show 11 inspections at Cantina's Mexican Grill stretching back to 2022. Cantina's Mexican Grill was last inspected on Nov 5, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Performance has remained roughly level over recent inspections, averaging near 13 violations each time.
Across the inspection history, “spray bottle containing toxic substance not labeled” is the issue that surfaces most often, recorded three times.
That's lower than the typical Clermont restaurant, which scores around 68. Taken together, the history suggests a facility that has struggled with consistency.
11
Inspections
2
Critical latest
2
Major latest
3
Minor latest
Inspection History
Nov 5, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects found -2 dozen in mop sink area, 2 in dish area, 1 in bar area. **Warning** - From follow-up inspection 2025-10-29: 1 in bar area **Time Extended** - From follow-up inspection 2025-11-05: next unannounced inspection **Time Extended**
35A-02-7
High Priority - - From initial inspection : High Priority - Employee failed to wash hands after handling raw meat on cook line. - From follow-up inspection 2025-10-29: **Time Extended** - From follow-up inspection 2025-11-05: **Time Extended**
12A-07-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line **Repeat Violation** - From follow-up inspection 2025-10-29: **Time Extended** - From follow-up inspection 2025-11-05: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain all of the required information. -expiration dates missing on some employees - From follow-up inspection 2025-10-29: **Time Extended** - From follow-up inspection 2025-11-05: **Time Extended**
53B-10-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -dish area **Repeat Violation** - From follow-up inspection 2025-10-29: **Time Extended** - From follow-up inspection 2025-11-05: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees at bar. **Repeat Violation** - From follow-up inspection 2025-10-29: **Time Extended** - From follow-up inspection 2025-11-05: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler, reach in coolers in kitchen -exterior sides of fryers and front doors on equipment in kitchen - From follow-up inspection 2025-10-29: gaskets on reach in coolers in kitchen **Time Extended** - From follow-up inspection 2025-11-05: **Time Extended**
23-03-4
52
Oct 29, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects found -2 dozen in mop sink area, 2 in dish area, 1 in bar area. **Warning** - From follow-up inspection 2025-10-29: 1 in bar area **Time Extended**
35A-02-7
High Priority - - From initial inspection : High Priority - Employee failed to wash hands after handling raw meat on cook line. - From follow-up inspection 2025-10-29: **Time Extended**
12A-07-5
High Priority - - From initial inspection : 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. -bar 0 ppm **Warning** - From follow-up inspection 2025-10-29: **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line **Repeat Violation** - From follow-up inspection 2025-10-29: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain all of the required information. -expiration dates missing on some employees - From follow-up inspection 2025-10-29: **Time Extended**
53B-10-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -dish area **Repeat Violation** - From follow-up inspection 2025-10-29: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees at bar. **Repeat Violation** - From follow-up inspection 2025-10-29: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler, reach in coolers in kitchen -exterior sides of fryers and front doors on equipment in kitchen - From follow-up inspection 2025-10-29: gaskets on reach in coolers in kitchen **Time Extended**
23-03-4
45
Oct 28, 2025
Routine - Food
7 critical violations. 6 major violations. 9 minor violations.
View 22 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -queso (121F - Hot Holding), warming unit in kitchen, held less than four hours per operator. Operator moved to stove for rapid reheat. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - white rice (77F - Cold Holding), held less than four hours per operator, moved to cooler quick chill chimichurri (71F - Cold Holding), kitchen, horchata (47F - Cold Holding) , server area, held more than four hours per operator **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -chimichurri (71F - Cold Holding), horchata (47F - Cold Holding) kitchen, held more than four hours per operator. **Repeat Violation**
01B-02-5
High Priority - Live, small flying insects found -2 dozen in mop sink area, 2 in dish area, 1 in bar area. **Warning**
35A-02-7
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -dishwasher is not changing gloves between working with dirty to clean dishes.
12A-13-4
High Priority - Employee failed to wash hands after handling raw meat on cook line.
12A-07-5
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. -bar 0 ppm **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line **Repeat Violation**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -shrimp aguachile on menu
02B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -for portioned salsa in server area. Provided form to operator, operator filled out. **Corrected On-Site** **Repeat Violation**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -queso in walk in cooler
02C-02-5
Intermediate - Records/documents for required employee training do not contain all of the required information. -expiration dates missing on some employees
53B-10-4
Intermediate - Spray bottle containing toxic substance not labeled. -bottle of blue liquid in bar area, bottle of purple liquid in dish area. **Repeat Violation**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. -tomato sauce in reach in cooler on cook line. **Repeat Violation**
14-01-5
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -leaf blowers stored on soda boxes in bar area.
42-03-5
Basic - Ripped/worn tin foil used as shelf cover. -throughout the kitchen **Repeat Violation**
14-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler, reach in coolers in kitchen -exterior sides of fryers and front doors on equipment in kitchen
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees at bar. **Repeat Violation**
31B-04-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. -cook line, operator removed **Corrected On-Site**
10-17-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - Food stored on floor. -walk in freezer
08B-38-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -dish area **Repeat Violation**
24-08-4
12
Apr 1, 2025
Routine - Food
7 critical violations. 7 major violations. 11 minor violations.
View 25 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken (46F - Cold Holding), per operator held more than four hours. Operator discarded.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. --raw chicken (46F - Cold Holding), per operator held more than four hours. Operator discarded.
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken behind raw fish and raw shrimp in reach in drawer on cook line **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over pico de gallo in reach in cooler on cook line **Corrected On-Site**
08A-05-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. --birria (52F - cooling, prepared 3/30, cooled covered in large container ); ground beef (48F - cooling, prepared 3/30, cooled covered, in large container )
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -birria (52F - cooling, prepared 3/30, cooled covered in large container ); ground beef (48F - cooling, prepared 3/30, cooled covered, in large container )
03D-02-5
High Priority - Toxic substance/chemical improperly stored. -stainless steel cleaner by canned fruit under prep table in kitchen.
41-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. --birria (52F - cooling, prepared 3/30, cooled covered in large container ); ground beef (48F - cooling, prepared 3/30, cooled covered, in large container )
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -lettuce in hand sink on cook line
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand sink on cook line or bar. Operator replaced. **Corrected On-Site**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -portioned salsa at server station. Provided form to operator. **Corrective Action Taken**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -flan in walk in cooler behind bar
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. -in bar
41-17-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -back door
35B-01-4
Basic - Floor area(s) covered with standing water by mop sink
36-22-4
Basic - No handwashing sign provided at a hand sink used by food employees at bar hand sink.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on ice machine
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -bottle of water in upright reach in cooler by grill
12B-13-4
Basic - Ripped/worn tin foil used as shelf cover under prep table in kitchen
14-20-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed peppers over cooked carnitas in walk in cooler
08B-17-4
Basic - Bowl or other container with no handle used to dispense food. -sauce container in walk in cooler
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. -by back door and mop sink
51-11-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing bracelet while cooking food
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -pans in dish area, drink cups by soda station
24-08-4
10
Dec 20, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. One male cook scratched bare back with gloves on.proceeded to cut lemon and avocado with no glove change or hand washing. - From follow-up inspection 2024-12-20: **Time Extended**
12A-10-4
High Priority - - From initial inspection : High Priority - Container of medicine improperly stored. Stored on shelf next to seasonings and above bucket of shrimp on prep table. Manager removed. **Corrected On-Site** - From follow-up inspection 2024-12-20: **Time Extended**
41-07-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on cook line and green cutting board in prep area soiled. - From follow-up inspection 2024-12-20: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in back storage above walk in freezer - From follow-up inspection 2024-12-20: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee water bottle above prep foods on cook line. Operator removed. **Corrected On-Site** - From follow-up inspection 2024-12-20: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In bean container. Manager removed **Corrected On-Site** - From follow-up inspection 2024-12-20: **Time Extended**
10-01-5
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Under green cutting board in prep area. Manager removed. **Corrected On-Site** - From follow-up inspection 2024-12-20: **Time Extended**
21-04-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Reach in across from cook line. - From follow-up inspection 2024-12-20: **Time Extended**
29-49-6
52
Dec 9, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Wiping Cloths Properly Used and Stored
FL-41
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
Equipment Adequate to Maintain Product Temperature
FL-29
39
Apr 15, 2024
Routine - Food
No violations found.
100
Apr 4, 2024
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Toilet Rooms Maintained
FL-53
Equipment Adequate to Maintain Product Temperature
FL-29
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
33
Jul 14, 2023
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
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 dish machine 0 ppm Manager called Ecolab **Corrective Action Taken** **Repeat Violation**
22-41-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw portioned chicken over whole intact muscle beef in walk in cooler. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box on cooks line cheese sauce (71F - Hot Holding); rice 108F - Hot Holding) Less than four hours Manager had them place on stove to rapid reheat 30 minutes later Rice 181F Cheese sauce 171 **Corrected On-Site**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Stored next to single service containers on shelf in back area **Corrected On-Site** **Repeat Violation**
41-10-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened yesterday in walk in cooler **Corrected On-Site**
02C-03-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine for dish machine
16-37-1
Intermediate - Spray bottle blue containing toxic substance not labeled on shelf in back area **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - In-use ice scoop stored on soiled surface between uses. Ledge of ice machine in back **Corrected On-Site**
10-12-5
Basic - Food stored on floor. Walk in freezer
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Door of fryer on cooks line **Corrected On-Site**
10-20-4
35
Jan 9, 2023
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At wait station. **Warning** - From follow-up inspection 2022-11-01: **Time Extended** - From follow-up inspection 2023-01-09: Unable to fix at this time **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Purple board at bar. **Warning** - From follow-up inspection 2022-11-01: **Time Extended** - From follow-up inspection 2023-01-09: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler gaskets - soda gun holsters at bar - **Warning** - From follow-up inspection 2022-11-01: **Time Extended** - From follow-up inspection 2023-01-09: **Time Extended**
23-03-4
82
Nov 1, 2022
Complaint Full
No violations found.
100
Frequently Asked Questions
When was Cantina's Mexican Grill last inspected?
The most recent health inspection at Cantina's Mexican Grill on file is from Nov 5, 2025. The public record contains 11 inspections in total.
What is the most common violation at Cantina's Mexican Grill?
Across the inspection record, “spray bottle containing toxic substance not labeled” has been cited three times, more than any other issue at Cantina's Mexican Grill.
How does Cantina's Mexican Grill compare to other restaurants in Clermont?
Cantina's Mexican Grill most recently scored 52 out of 100, which is lower than the Clermont average of 68.
Has Cantina's Mexican Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Cantina's Mexican Grill have averaged around 13 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Cantina's Mexican Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Cantina's Mexican Grill inspected?
Based on the inspection history on file, Cantina's Mexican Grill is inspected around four times per year on average.
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