Grand Hacienda Mexican Cuisine
Last inspected: Apr 16, 2026
29
Score
Grand Hacienda Mexican Cuisine appears in inspection records 11 times, starting in 2022. The most recent visit was on Apr 16, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have turned up more issues than earlier ones, averaging around 15 violations lately compared to roughly six violations before.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded six times.
That's lower than the typical St. Petersburg restaurant, which scores around 77. There are enough flags in the record to merit a second thought.
11
Inspections
4
Critical latest
4
Major latest
5
Minor latest
Inspection History
Apr 16, 2026
Routine - Food
4 critical violations. 4 major violations. 5 minor violations.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Carnitas (47F - Cooling) in reach in coolers in rear kitchen. Cooked yesterday morning and cooled in deep pans, have not been removed from cooler since and all other items in coolers are temping 41F and below. Operator used ice bath to cool item before storing in cooler, but did not take a temperature to ensure food was reaching cooling parameters. Stop Sale issued.
03D-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Portioned and Saran-wrapped raw beef stored over open package of corn in reach in freezer at end of cook line. Operator moved meat to store below corn. **Corrected On-Site**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Carnitas (47F - Cooling) in reach in coolers in rear kitchen. Cooked yesterday morning and cooled in deep pans, have not been removed from cooler since and all other items in coolers are temping 41F and below. Operator used ice bath to cool item before storing in cooler, but did not take a temperature to ensure food was reaching cooling parameters. Stop Sale issued.
01B-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Queso (49F - Reheating, retemped at 80F) home made, put in hot box to reheat at 10AM and temping 80F at 12. Operator moved to stove to heat to 165F. I retemped at 150F before I left and it is continuing to heat. **Corrective Action Taken**
03E-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Carnitas (47F - Cooling) in reach in coolers in rear kitchen. Cooked yesterday morning and cooled in deep pans, have not been removed from cooler since and all other items in coolers are temping 41F and below. Operator used ice bath to cool item before storing in cooler, but did not take a temperature to ensure food was reaching cooling parameters. Stop Sale issued.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun nozzles behind bar soiled **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink across from dish machine. Operator restocked with paper towels. **Corrected On-Site**
31B-02-4
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. Employee hired within last 60 days who does not have food handler training has not signed an employee health reporting agreement.
11-26-1
Basic - Cutting board has cut marks and is no longer cleanable. -cutting boards on prep table at end of cook line
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils in wait station area. Employee removed drink. **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. -3 compartment sink sanitize dispenser is dispensing too strong of a solution. Testing at 500PPM. Operator will dilute solution until equipment has been repaired. **Corrective Action Taken**
14-11-5
Basic - Interior of oven has accumulation of black substance/grease/food debris. **Repeat Violation**
22-08-4
Basic - Standing liquid in bottom of reach-in beer cooler behind bar.
29-49-6
29
Nov 5, 2025
Routine - Food
4 critical violations. 4 major violations. 13 minor violations.
View 21 violations
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken (145F - Cooking) Operator returned to grill and finished cooking. Retemped at 165F. **Corrected On-Site**
03C-44-5
High Priority - Live, small flying insects found 3 live flies behind bar 1 live fly in kitchen on cook line Observed landing on stack of napkins and side of ice bin at bar. Operator killed all, cleaned and sanitized areas. **Corrected On-Site**
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and raw beef in walk in cooler stored over milk. Operator rearranged. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter (68F - Cold Holding). Had been put out for breakfast, operator placed in freezer to rapid cool. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line have staining and grooving, no longer cleanable.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -coffee machine filter attachment stored in hand wash sink in wait station area next to ice machine -knife put in hand wash sink on cook line. Operator removed items and cleaned and sanitized. **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink -in wait station next to ice machine. -behind bar on right side Operator refilled soap. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potatoes in reach-in cooler on cook line prepped Monday no date mark. Operator date marked. **Corrected On-Site**
02C-02-5
Basic - Condensation or other drainage not disposed of according to law. AC in ware washing area dripping condensation onto floor over high traffic area.
28-02-4
Basic - Current Hotel and Restaurant license not displayed. License display expired 2/1/25
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone stored on top of prep cooler on cook line Operator removed phone **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. -cups behind bar. Operator cleaned cups again and fully dried before stacking. **Corrected On-Site**
24-08-4
Basic - Floor area(s) covered with standing water. In warewash and dry storage area near warewash area. Operator cleaned floors **Corrected On-Site**
36-22-4
Basic - Ice buildup in reach-in freezer behind bar.
14-69-4
Basic - Interior of ovens on cook line have accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets soiled on reach in freezer on expo line
23-03-4
Basic - Pink mold-like substance in the interior of the ice machine. Operator cleaned and sanitized. **Corrected On-Site**
22-20-5
Basic - Stored food not covered. Refried beans and cooked chicken stored in back storage room with coolers and freezers not covered. Black beans, salsa, and raw shrimp in walk in cooler had no lids. Operator placed foil and/or lids over containers. **Corrected On-Site**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed avocados and carrots stored with ready to eat food in prep cooler on cook line. They are cut and prepared as needed on cook line. Discussed importance of washing and prepping before being used on cook line with ready to eat foods to avoid cross contamination. -halved head of cabbage stored with unwashed produce in walk in cooler. Operator separated. **Corrected On-Site**
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. In wait station area near ice machine. Operator hung to dry. **Corrected On-Site**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Container of flour on dry storage rack in storage room with coolers and freezers has no label. Operator labeled. **Corrected On-Site**
02D-01-5
19
Nov 18, 2024
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
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
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Personal Cleanliness
FL-40
Food Temperature Measuring Devices Provided and Accurate
FL-46
29
Sep 16, 2024
Routine - Food
No violations found.
100
Sep 10, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : 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. Observed employee not washing hands after touching soiled dishes before retrieving clean dishes from dishmachine. Discussed with manager proper hand-hygiene techniques. Will email DBPR Form 5030-157. Washing Hands Method. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-09-10: **Time Extended** - From follow-up inspection 2024-09-10: **Time Extended**
12A-13-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No running water at hand wash sink wait station area. **Warning** - From follow-up inspection 2024-09-10: **Time Extended** - From follow-up inspection 2024-09-10: **Time Extended**
27-16-4
78
Sep 9, 2024
Routine - Food
8 critical violations. 2 major violations. 7 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and pork stored above ready-to-eat sauces in walk-in cooler. **Repeat Violation** **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs and raw chicken stored above raw steak in walk-in cooler. Will email DBPR Form 5030-098. Safe Refrigerator Storage. **Warning**
08A-20-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw scallops above cooked crabs in reach-in freezer. Located near walk-in cooler. **Warning**
08A-17-6
High Priority - Roach activity present as evidenced by live roaches found. 20 live roaches between wall and drainboard. 6 live roaches on wall underneath dishmachine. 10 underneath garbage can in ware washing area. **Warning**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler at 1:50pm. Operator placed items in reach-in freezer. a. raw steak (48F - Cold Holding); b. raw chicken (45F - Cold Holding); **Corrective Action Taken** **Warning**
03A-02-5
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. Observed employee not washing hands after touching soiled dishes before retrieving clean dishes from dishmachine. Discussed with manager proper hand-hygiene techniques. Will email DBPR Form 5030-157. Washing Hands Method. **Corrective Action Taken** **Warning**
12A-13-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies around water heater. **Warning**
35A-02-6
High Priority - Presence of insects, rodents, or other pests. 1 live spider in web between drainboard and wall in warewashing area. **Warning**
35A-09-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No running water at hand wash sink wait station area. **Warning**
27-16-4
Intermediate - Spray bottle located in ware washing ware containing toxic substance not labeled. **Warning**
41-17-4
Basic - Food stored on floor. Two five gallon containers of salsa stored on floor in walk-in cooler. **Warning**
08B-38-4
Basic - Reach-in cooler interior have accumulation of soil residues. **Warning**
22-16-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Located on table in wait station area. **Warning**
24-18-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw pork in prep sink in kitchen is not thawing under cold running water or refrigeration. **Warning**
06-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Dead roaches on premises. 16 dead roaches in spider web between drainboard and wall in ware washing area. 9 dead roaches on sticky trap above dishmachine. 2 dead roaches behind bar. 1 dead roach in rear prep room. **Warning**
35A-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting on shelf in ware washing area. **Warning**
24-08-4
17
Feb 6, 2024
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over mozzarella cheese in reach in cooler. Manager moved shell eggs. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line. Oven soiled with food debris Can opener soiled with food debris Soda gun nozzle at bar soiled with food debris. Margarita, machine nozzles soiled with mold like substance.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Metal spoon in hand sink. Manager moved item. **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labeled. Manager labled windex **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Plastic container with no handle in rice. Manager removed items. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Microwave handles soiled with food debris.
23-24-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drink on prep table front line.
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Gaskets torn reach in coolers.
14-11-5
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Bar straws not wrapped on bar. Manager removed straws **Corrected On-Site**
25-02-4
47
Aug 14, 2023
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Cuttings board soiled. Salsa mixer soiled Margarita mixer nozzles soiled **Repeat Violation** - From follow-up inspection 2023-08-14: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Waitress area ice machine black mold like substance - From follow-up inspection 2023-08-14: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2023-08-14: **Time Extended**
16-03-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2023-08-14: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards on cook line and prep area grooved marks and Bartender cutting board cut marks. - From follow-up inspection 2023-08-14: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled - From follow-up inspection 2023-08-14: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cook line table legs are on wood blocks - From follow-up inspection 2023-08-14: **Time Extended**
14-47-4
67
Jul 27, 2023
Routine - Food
8 critical violations. 5 major violations. 19 minor violations.
View 32 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cheeses in reach in cooler. Raw shell eggs in walk-in cooler over butter. Raw beef stored behind cheese in cooler drawer
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in drain at bar area
35A-05-4
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. Reading. 0ppm 50 ppm bucket was changed **Corrected On-Site**
22-41-4
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. Employee washed dirty dishes did not wash hands then touched the clean dishes spoke associate **Corrected On-Site**
12A-13-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Pork was over corn in three door cooler
08A-02-6
High Priority - Toxic substance/chemical improperly stored. Window cleaner next to horchata bottles at front line. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (54F - Cold Holding); beef (54F - Cold Holding); raw shrimp (54F - Cold Holding); mozzarella cheese (54F - Cold Holding); cooked moved items to another reach in cooler after two hour's chicken 42 degrees. Beef 43 degrees shrimp 42 degrees **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. . Queso (129F - Hot Holding);cooked rice (115F - Hot Holding) in tall warmer on cook line. Cook discard the rice.
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Cuttings board soiled. Salsa mixer soiled Margarita mixer nozzles soiled **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Metal scoop in hand sink on cook line next to reach in cooler **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. No hand sink in waitress area next to ice machine
31A-04-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink or warewashing machine or wiping cloths.
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. Bleach bottle not labeled in dish area **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Cardboard used to line food-contact shelves. In the walk-in and cook line
14-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Waitress area ice machine black mold like substance
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Beans, sugar, rice containers with no handles touching food **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Microwave handle soiled
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards on cook line and prep area grooved marks and Bartender cutting board cut marks.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Though out the kitchen
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees food. Phones stored above onions in dish area **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean pans on shelves in dish area wet nesting **Repeat Violation**
24-08-4
Basic - Food stored on floor. Liquid eggs, oranges stored on floor in walk-in cooler
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Cook line no hand wash sign next to cooler. Public bathroom no hand wash signs
31B-04-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cook line table legs are on wood blocks
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employees water bottles in reach in cooler back prep area.
12B-13-4
Basic - Single-service articles not stored inverted or protected from contamination. Forks and knives at waitress area no inverted. Multiple to containers not inverted **Corrected On-Site**
25-06-4
Basic - Stored food not covered. Taco shell above stove not covered **Corrected On-Site**
08B-12-5
7
Feb 13, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tomato seeds left in clean diced on storage shelf
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Several spray bottles in dish area of kitchen with different coloured liquids need identification
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Portion cup with no handle laying in old bay seasoning
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack sweatshirt on dry goods rear of kitchen
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked wet on shelf in dish area
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle
10-20-4
67
Jul 18, 2022
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 53, beef 46, marinated chicken 46, squid 47 placed on cooks line at 11am. Cooler was open during rush. Employee moved food and closed cooler lids. Within 5 mins cooler dropped to 40f ambient. Inspector instructed about keeping coolers in front of hot line closed during slow periods. **Corrective Action Taken**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle with yellow liquid on cooks line needs identification
41-17-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Near dish machine
31B-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cactus from previous day, milk from previous day marked by cooks **Corrected On-Site**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bar ice machine and server area machine soiled
22-20-5
Basic - Food stored on floor. Bag in box soda on floor near entrance to kitchen
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Manager moved tongs and ladles off cooks line oven handle **Corrected On-Site**
10-20-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
52
Frequently Asked Questions
When was Grand Hacienda Mexican Cuisine last inspected?
The most recent health inspection at Grand Hacienda Mexican Cuisine on file is from Apr 16, 2026. The public record contains 11 inspections in total.
What is the most common violation at Grand Hacienda Mexican Cuisine?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at Grand Hacienda Mexican Cuisine.
How does Grand Hacienda Mexican Cuisine compare to other restaurants in St. Petersburg?
Grand Hacienda Mexican Cuisine most recently scored 29 out of 100, which is lower than the St. Petersburg average of 77.
Has Grand Hacienda Mexican Cuisine's inspection record improved over time?
No. Recent inspections at Grand Hacienda Mexican Cuisine have averaged around 15 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Grand Hacienda Mexican Cuisine 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 Grand Hacienda Mexican Cuisine inspected?
Based on the inspection history on file, Grand Hacienda Mexican Cuisine is inspected around three times per year on average.
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