Fiesta Grande Mexican Grill
Last inspected: Mar 2, 2026
100
Score
Fiesta Grande Mexican Grill has been inspected 10 times since 2022. Inspectors last stopped by on Mar 2, 2026. Low risk means the most recent visit produced few or no significant findings.
Things are looking better lately, with recent visits averaging around two violations compared to roughly eight violations earlier on.
Across the inspection history, “handwash sink not accessible for employee use” is the issue that surfaces most often, recorded three times.
Compared to the broader The Villages restaurant scene, where the average is 80, this is a stronger showing. The record reflects steady performance over time.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 2, 2026
Routine - Food
No violations found.
100
Dec 22, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at the end of the cook line storing utensils and wiping cloth - From follow-up inspection 2025-12-22: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche on menu not identified as a raw food product - From follow-up inspection 2025-12-22: **Time Extended**
02B-01-5
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on food storage shelf. Employee discarded drink. **Corrected On-Site** - From follow-up inspection 2025-12-22: **Time Extended**
12B-07-4
78
Dec 17, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Snapper in ceviche
01D-01-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at the end of the cook line storing utensils and wiping cloth
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche on menu not identified as a raw food product
02B-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on food storage shelf. Employee discarded drink. **Corrected On-Site**
12B-07-4
67
Jun 3, 2025
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Live, small flying insects found. 1 fly flying in kitchen.
35A-02-7
High Priority - Non-food grade paper/paper towel used as liner for food container. Brown paper towels lining container of taco shells, operator removed paper towels. **Corrective Action Taken**
14-86-1
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw chicken over raw beef and raw fish in reach in cooler drawers on cooks line, employees moved raw chicken below. **Corrected On-Site**
08A-13-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflows missing at the end of splitter at mop sink.
29-34-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the end of cooks line blocked by shelf and trash can.
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with pink/orange liquid inside by Three compartment sink.
41-17-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. 2 fly sticky strips over back prep area.
35B-08-4
Basic - Water leaking from pipe and/or faucet/handle. Water faucet at mop sink leaking, manager stated she has someone lined up to come and fix. **Corrective Action Taken**
29-11-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm, operator added more bleach, retested at 100ppm. **Corrected On-Site**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Bulk containers at server alley station, manager labeled as sugar. **Corrected On-Site**
02D-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling air vents soiled on cooks line and dish area.
36-34-5
35
Feb 4, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running. All handwash sinks other than bar area have no hot water while dish washer is running. Discussed using friction when employees wash hands when this issue is occurring to make sure hands are sanitized. Manager will look into this issue. **Warning** - From follow-up inspection 2025-02-04: On site repair men working on hot water heater while inspector was present. **Time Extended**
27-08-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Dish washer carried stacked wet plastic cups to wait station and left them there. Manager moved to air dry. **Corrected On-Site** **Warning** - From follow-up inspection 2025-02-04: **Time Extended**
24-08-4
86
Jan 30, 2025
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 10-12 heads of cut lettuce out since 12:30 in prep sink from walk in (68F) 50F 2nd temp 10 cheese enchilada see stop sale . 5 lbs raw shrimp **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce out since 12:30 in prep sink from walk in (68F), see stop sale 10 cheese enchiladas 48F in for two hours from walk in on cook line, manager iced down, 50F 2nd temp 10 enchilada see stop sale . 5lbs Raw shrimp placed in at 12:00 pm from walk in, on cook line 48 manager iced, 2nd temp 50F, see stop sale Spinach at 50F on cook line reach in cooler. Raw chicken on cook line 44F, placed in at 12:30 pm from walk in, manager iced; 2nd temp 43F **Repeat Violation** **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Behind bar soap is located on the other side the bar, causing employee to walk all the way across in order to put soap on his hands. Manager stated he would move soap dispenser or put soap bottle in sink area. **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Behind bar paper towels are located all the way on the other side of the bar and employee has to walk across the bar to dry hands after washing. Manager will place paper towels in area. **Warning**
31B-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice cream scoop in handwashing sink in kitchen next to ice cream freezer, manager moved, container of sauce in handwashing sink next to dishwasher, manager moved, large metal spoon in sink behind bar, employee moved **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running. All handwash sinks other than bar area have no hot water while dish washer is running. Discussed using friction when employees wash hands when this issue is occurring to make sure hands are sanitized. Manager will look into this issue. **Warning**
27-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee drinks on prep table in kitchen. Manager moved. **Corrected On-Site** **Warning**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Dish washer carried stacked wet plastic cups to wait station and left them there. Manager moved to air dry. **Corrected On-Site** **Warning**
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on kitchen door handle. Manager moved. **Corrected On-Site** **Warning**
10-20-4
Basic - Missing drain plug at dumpster. **Warning**
33-11-4
Basic - Soiled dry wiping cloth in use. Soiled wiping cloth being used in cook line. Employee moved to outside area for cleaning. **Corrected On-Site** **Warning**
21-10-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled clothes on prep table in kitchen, manager moved. Wet wiping cloths on cook line moved to outside area. **Corrected On-Site** **Warning**
21-09-4
37
Apr 29, 2024
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in bar area 1 live fly in drink station
35A-02-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server dropped off soiled plates, picked up plated food to serve without hand wash. Discussed with manager.
12A-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa (51F - Cold Holding) on counter at front line. Employee moved to ice bath. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Crate of equipment on hand wash sink in 3 compartment sink area **Repeat Violation**
31A-09-4
58
Dec 4, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Employee dried hands on soiled towel after washing. Employee washed hands, used paper towel then wiped hands on soiled cloth hanging from clothing. Discussed with manager.
12A-18-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee in cook line area touched soiled wiping cloth then clean equipment without washing hands. Discussed with manager.
12A-09-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked with trash can at the end of the cook line. Inspector moved trash can. **Corrected On-Site**
31A-09-4
Basic - Soiled dry wiping cloth in use. On cutting board in cook line area
21-10-4
64
May 15, 2023
Complaint Full
4 critical violations. 4 major violations. 2 minor violations.
View 10 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 lives flies on top shelf of cook line
35A-02-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wiped gloves on soiled towel while engaging in food preparation. Discussed with manager.
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw pork (45F - Cold Holding); chorizo (44F - Cold Holding) operator moved items to walk in cooler to rapidly chill.
03A-02-5
High Priority - Vacuum breaker missing at hose bibb. In 3 compartment sink area in bar.
29-34-4
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. Emailed form to operator **Corrective Action Taken**
11-27-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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. Emailed form to operator **Corrective Action Taken**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Acid spray bottle in 3 compartment sink area Bleach spray bottle in 3 compartment sink area
41-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Employee removed. **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink in cook line area
31B-04-4
33
Sep 19, 2022
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Plumbing Maintained; Sewage Disposal
FL-51
27
Frequently Asked Questions
When was Fiesta Grande Mexican Grill last inspected?
The most recent health inspection at Fiesta Grande Mexican Grill on file is from Mar 2, 2026. The public record contains 10 inspections in total.
What is the most common violation at Fiesta Grande Mexican Grill?
Across the inspection record, “handwash sink not accessible for employee use” has been cited three times, more than any other issue at Fiesta Grande Mexican Grill.
How does Fiesta Grande Mexican Grill compare to other restaurants in The Villages?
Fiesta Grande Mexican Grill most recently scored 100 out of 100, which is higher than the The Villages average of 80.
Has Fiesta Grande Mexican Grill's inspection record improved over time?
Yes. Recent inspections at Fiesta Grande Mexican Grill have averaged around two violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Fiesta Grande Mexican Grill 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 Fiesta Grande Mexican Grill inspected?
Based on the inspection history on file, Fiesta Grande Mexican Grill is inspected around three times per year on average.
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