Garcias Mexican Grill
Last inspected: Jan 26, 2026
45
Score
Garcias Mexican Grill has been inspected 13 times since 2022. The newest entry in the record is dated Jan 26, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Things are looking better lately, with recent visits averaging around 11 violations compared to roughly 15 violations earlier on.
“Kitchen ceiling tiles/vents soiled” accounts for the largest share of issues, appearing five times across the record.
The city-wide average sits at 73, which Garcias Mexican Grill's 45 doesn't quite reach. This restaurant has more on its record than most do.
13
Inspections
1
Critical latest
2
Major latest
6
Minor latest
Inspection History
Jan 26, 2026
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
45
Jul 23, 2025
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - queso, 46-47F, in prep cooler at cookline overnight. Operator instructed to discard. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-07-22: No cooling **Time Extended** - From follow-up inspection 2025-07-23: No cooling **Time Extended**
03D-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, residue, or soil. - cutting board at small prep table **Warning** - From follow-up inspection 2025-07-22: **Time Extended** - From follow-up inspection 2025-07-23: **Time Extended**
22-02-4
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2025-07-22: **Time Extended** - From follow-up inspection 2025-07-23: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Warning** - From follow-up inspection 2025-07-22: **Time Extended** - From follow-up inspection 2025-07-23: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Ceiling tiles out of alignment. **Warning** - From follow-up inspection 2025-07-22: **Time Extended** - From follow-up inspection 2025-07-23: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Clean utensils or equipment stored in dirty drawer or rack. - bins in expediting area **Warning** - From follow-up inspection 2025-07-22: **Time Extended** - From follow-up inspection 2025-07-23: **Time Extended**
24-06-4
Basic - - From initial inspection : Basic - Equipment in poor repair. - gasket torn on small prep cooler **Warning** - From follow-up inspection 2025-07-22: **Time Extended** - From follow-up inspection 2025-07-23: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - beneath cooking equipment **Warning** - From follow-up inspection 2025-07-22: **Time Extended** - From follow-up inspection 2025-07-23: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - exterior of cooking equipment **Warning** - From follow-up inspection 2025-07-22: **Time Extended** - From follow-up inspection 2025-07-23: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Storage area not maintained clean and organized. - unnecessary items, wood panels, extension ladder, old equipment, cluttering alcove behind walk in cooler **Warning** - From follow-up inspection 2025-07-22: **Time Extended** - From follow-up inspection 2025-07-23: **Time Extended**
33-34-4
50
Jul 22, 2025
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - queso, 46-47F, in prep cooler at cookline overnight. Operator instructed to discard. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-07-22: No cooling **Time Extended**
03D-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw beef 44-45 F, in low boy under flat grill - sour cream, 47F, in prep cooler at cookline overnight - raw beef 53F, small prep cooler Operator instructed to discard. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2025-07-22: -prep cooler by cook line Diced tomatoes 42F, sour cream 47F less than 4 hours, operator reduced amount and placed ice -Small Prep cooler Green salsa 38F, sliced tomatoes 40F -Refrigerated drawers food placed overnight. Raw beef 50F, scallops 48F, raw chicken, 50F , chorizo 50F, raw shrimp 48F ;Operator instructed to discard . **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, residue, or soil. - cutting board at small prep table **Warning** - From follow-up inspection 2025-07-22: **Time Extended**
22-02-4
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2025-07-22: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Warning** - From follow-up inspection 2025-07-22: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Ceiling tiles out of alignment. **Warning** - From follow-up inspection 2025-07-22: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Clean utensils or equipment stored in dirty drawer or rack. - bins in expediting area **Warning** - From follow-up inspection 2025-07-22: **Time Extended**
24-06-4
Basic - - From initial inspection : Basic - Equipment in poor repair. - gasket torn on small prep cooler **Warning** - From follow-up inspection 2025-07-22: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. - ware washing area **Warning** - From follow-up inspection 2025-07-22: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - beneath cooking equipment **Warning** - From follow-up inspection 2025-07-22: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. - white upright freezers **Warning** - From follow-up inspection 2025-07-22: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - exterior of cooking equipment **Warning** - From follow-up inspection 2025-07-22: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Storage area not maintained clean and organized. - unnecessary items, wood panels, extension ladder, old equipment, cluttering alcove behind walk in cooler **Warning** - From follow-up inspection 2025-07-22: **Time Extended**
33-34-4
39
Jul 21, 2025
Routine - Food
5 critical violations. 3 major violations. 10 minor violations.
View 18 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
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
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
11
Mar 13, 2025
Routine - Food
4 critical violations. 4 major violations. 7 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station reach in cooler cream cheese (47F - Cold Holding)/overnight; milk (45F - Cold Holding).Placed overnight. Operator instructed to discard cream cheese. Operator placed in another unit milk. **Corrective Action Taken**
03A-02-5
High Priority - Dented/rusted cans present. See stop sale.
01B-01-4
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
01B-14-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.See Stop Sale.
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Chip station unit, soiled with food debris, exterior and interior. Operator cleaned unit.
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan and refried beans prepared 48 hours ago not date marked, in walk in cooler.
02C-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink, near floor ice machine . Operator opened valve. **Corrected On-Site**
27-16-4
Basic - Stored food not covered. In kitchen make tables . operator covered food, **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Cardboard used to line food-contact shelves.
14-05-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee lunch containers in wait station reach in cooler. Operator relocated. **Corrected On-Site**
08B-49-4
Basic - Food employee, with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
Basic - Hole in or other damage to wall, at bar ,under hand sink.
36-24-5
Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ventilation hood, soiled with grease .
23-03-4
26
Aug 26, 2024
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
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. Food worker slicing lines with bare hands .Educated operator. **Corrective Action Taken** **Warning**
09-01-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Horchata at bar low boy unit , date marked more than 7 days. Operator discarded .
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Horchata more 7 days .
01B-13-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.Provided to operator **Corrected On-Site**
02B-02-5
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. Gloribeth A. .
53B-13-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker handling food ,wearing a watch. **Corrected On-Site**
13-07-4
Basic - Food employees with no hair restraint while engaging in food preparation.
13-03-4
Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. North Pole , make table gasket soiled with grime , by kitchen .
23-03-4
Basic - Open dumpster lid. **Corrected On-Site** **Repeat Violation**
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened drink in wait station reach in cooler. Opened drink in wait station reach in cooler, **Corrected On-Site**
12B-13-4
Basic - Stored food not covered, in walk in cooler. In food prepperation area, bin with taco shells not covered.
08B-12-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
35
Mar 4, 2024
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Corn dogs labeled 1-18-2924 in kitchen cold holding unit. **Corrected On-Site**
02C-01-5
Intermediate - Handwash sink used for purposes other than handwashing. Mixer stored in hand sink by triple sink. **Corrected On-Site**
31A-11-4
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
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Refried beans and tamales prepared 24 hours ago not date marked inSAbA reach in cooler. **Corrected On-Site**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Plastic container used to dispense sugar and in walk-in in cooker plastic tray used to dispense tomatoes. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on storage area equipment door handles.
23-24-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal drink stored in kitchen make table l **Corrected On-Site**
08B-49-4
Basic - Food stored on floor. Salsa buckets stored on walk in cooler floor, **Corrected On-Site**
08B-38-4
Basic - Hole in or other damage to storage area wall., behind rack holding can goods,
36-24-5
Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Objectionable odors in women's bathroom or other areas of the establishment.
36-64-5
Basic - Standing water in bottom of bar reach-in-cooler.
29-49-6
Basic - Washware area floor area , covered with standing water.
36-22-4
41
Aug 3, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. - From follow-up inspection 2023-08-03: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2023-08-03: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or mold. -sides if fryers soiled with grease, - From follow-up inspection 2023-08-03: **Time Extended**
23-03-4
86
Aug 2, 2023
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
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. Educated operator.
12A-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored on walk in cooler shelf above green salsa. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Refrigerated drawers 48F - Cold Holding); raw chorizo (48F - Cold Holding); raw beef (48F - Cold Holding)/3 hors .Ice was placed. **Corrective Action Taken**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ground beef, in walk in cooler, prepared 24 hours ago not date marked. **Corrected On-Site**
02C-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Washware area Handwash sinks soiled with food debris,
31A-11-4
Basic - Floor area(s) covered with standing water.p, under cookline,
36-22-4
Basic - Ice buildup in Frigidaire reach-in freezer.
14-69-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. - plastic container used to dispense red salsa.in walk in cooker,
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or mold. -sides if fryers soiled with grease,
23-03-4
Basic - Standing water in bottom of reach-in-cooler, wash ware Area.
29-49-6
35
Feb 27, 2023
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Washware floor area(s) covered with standing water. **Warning** - From follow-up inspection 2023-02-27: **Time Extended**
36-22-4
95
Feb 24, 2023
Complaint Full
4 critical violations. 3 major violations. 11 minor violations.
View 18 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Double door reach in cooler in kitchen Enchilada salsa (86F - Cooling); overnight. Operator discarded. **Corrective Action Taken** **Admin Complaint**
03D-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Flour container with debris in storage area. Operator discarded. **Corrective Action Taken** **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ground beef raw **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station reach in cooler -milk 45F , operator reduced unit, placed in walk in cooker. -kitchen floor Bucket of raw ground beef 85F thawing overnight. -Salsa 47F at wait station overnight. operator discarded. **Corrective Action Taken** **Warning**
03A-02-5
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.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Horchata prorated two days ago not datemarked in bar cooler **Warning**
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at ice machine employee handwash sink. **Warning**
27-16-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in female bathroom ceiling. **Warning**
36-32-5
Basic - Cloth used as a food-contact surface. Apron used to cover cheese on equipment as being shredded. **Warning**
21-05-5
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Food not stored at least 6 inches off of the floor. Buckets of salsa stored on walk in cooler floor. **Warning**
08B-47-4
Basic - Food stored on floor. 1- box of lemon s stored on walk-n- cooler floor 2- Buckets of salsa stored on walk in cooler floor. **Repeat Violation** **Warning**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Warning**
10-20-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Standing water in bottom of kitchen double door reach-in-cooler. **Repeat Violation** **Warning**
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Raw Ground beef 85F left out to thaw out overnight. Operator instructed to discard. **Warning**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Onions stored over diced onions in walk in cooler. **Corrected On-Site** **Warning**
08B-17-4
Basic - Washware floor area(s) covered with standing water. **Warning**
36-22-4
23
Jan 12, 2023
Routine - Food
2 critical violations. 5 major violations. 11 minor violations.
View 18 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
19
Aug 18, 2022
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Kitchen area(s) floor by cookline observed standing water. **Repeat Violation** **Warning** - From follow-up inspection 2022-08-17: **Time Extended** - From follow-up inspection 2022-08-18: repair person is trying to schedule with operator l **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Kitchen ceiling tile shows damage or is in disrepair. **Warning** - From follow-up inspection 2022-08-17: **Time Extended** - From follow-up inspection 2022-08-18: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Kitchen floor tiles missing and/or in disrepair. **Warning** - From follow-up inspection 2022-08-17: **Time Extended** - From follow-up inspection 2022-08-18: Will repair this week. **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Kitchen wall tiles missing.. **Warning** - From follow-up inspection 2022-08-17: **Time Extended** - From follow-up inspection 2022-08-18: scheduled this week. **Time Extended**
36-30-4
82
Frequently Asked Questions
When was Garcias Mexican Grill last inspected?
The most recent health inspection at Garcias Mexican Grill on file is from Jan 26, 2026. The public record contains 13 inspections in total.
What is the most common violation at Garcias Mexican Grill?
Across the inspection record, “kitchen ceiling tiles/vents soiled” has been cited five times, more than any other issue at Garcias Mexican Grill.
How does Garcias Mexican Grill compare to other restaurants in DeLand?
Garcias Mexican Grill most recently scored 45 out of 100, which is lower than the DeLand average of 73.
Has Garcias Mexican Grill's inspection record improved over time?
Yes. Recent inspections at Garcias Mexican Grill have averaged around 11 violations per visit, down from roughly 15 earlier in the record.
What does a high risk rating mean?
A high risk rating at Garcias 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 Garcias Mexican Grill inspected?
Based on the inspection history on file, Garcias Mexican Grill is inspected around four times per year on average.
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