Grand Hacienda
Last inspected: Jan 21, 2026
90
Score
The health department has logged eight inspections at Grand Hacienda, the earliest from 2022. The latest inspection on file is from Jan 21, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The picture has improved over the last few visits: recent inspections have averaged around 11 violations, down from roughly 19 violations earlier in the record.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged six times.
Grand Hacienda's latest score of 90 sits above the St. Petersburg average of 77. The file should reassure diners considering a visit.
8
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Jan 21, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards.
22-02-4
90
Jul 1, 2025
Complaint Full
2 critical violations. 3 major violations. 12 minor violations.
View 17 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. 0ppm, staff primmed system, 50ppm **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef (99F - Hot Holding) steam table, reheated on stove 178F **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Trash can in front of hand sink on cook line **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to mop sink, manager replaced **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Multiple bottles next to mop sink **Repeat Violation**
41-17-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On floor next to service window
21-44-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers soiled in walk in cooler
23-03-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in 130F water on grill, staff increased temperature **Corrected On-Site**
10-07-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in salt bin
10-01-5
Basic - Equipment in poor repair. Broken cooler handle on cook line
14-11-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal utensils not inverted at service counter
24-05-4
Basic - Waste line missing at soda gun holster. Behind bar
29-17-4
Basic - Stored food not covered. Salsa at wait station in ice bath not covered, staff returned lid **Corrected On-Site**
08B-12-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups next to ice machine **Repeat Violation**
24-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones and bags on dry storage shelf with food
40-06-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice wands on top of boxes of raw chicken in reach in freezer
24-07-4
30
Oct 28, 2024
Complaint Full
2 critical violations. 4 major violations. 9 minor violations.
View 15 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 cracked raw shelled egg on flat stored with unbroken eggs.
01B-14-4
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server brought back dirty dishes and failed to wash hands before taking food out to guests.
12A-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line have built up food debris. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen by mop sink blocked by tub of tortilla chips. Manager removed. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottles of sanitizer in kitchen and behind the bar area.
41-17-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Soda cups in kitchen next to soda machine have wet nesting.
24-08-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles in walk in cooler in disrepair. **Repeat Violation**
36-17-5
Basic - Food stored on floor. Salsa stored on floor of walk in cooler. **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handles in kitchen.
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven on cook line has built up food debris. **Repeat Violation**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees by three compartment sink. **Repeat Violation**
31B-04-4
Basic - Stored food not covered. Cooked beef in walk in cooler not cooling and not stored covered in walk in cooler.
08B-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep tables throughout the kitchen. **Repeat Violation**
12B-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like substance.
22-20-5
32
Aug 28, 2024
Routine - Food
3 critical violations. 5 major violations. 13 minor violations.
View 21 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In tub above reach in cooler on cook line: garlic spread (58F - Cold Holding)
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. Dish washer goes from scraping dirty dishes and putting away clean dishes with no hand wash in between. **Repeat Violation**
12A-13-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Inspector emailed.
11-07-5
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. Inspector emailed. **Repeat Violation**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table before dry goods storage area has built up food debris. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at start of cook line blocked by trash can.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by three compartment sink and hand wash sink before dry goods storage area.
31B-02-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board used for avocados has grooved cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table above reach in cooler in 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. Employee bags stored on food shelves in dry goods storage area. Employee phone and drinks stored on dessert prep table. **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hair restraint. **Corrected On-Site**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting on soda cups by soda machine.
24-08-4
Basic - Floor tiles in disrepair in walk in cooler. **Repeat Violation**
36-17-5
Basic - Food stored on floor. Bag of onions stored on floor of dry goods storage area. **Repeat Violation**
08B-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system.
14-42-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris buildup on stove in kitchen.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees next to three compartment sink and hand wash sink at start of cook line. **Repeat Violation**
31B-04-4
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocados not washed before cutting.
08B-39-4
20
Apr 15, 2024
Routine - Food
3 critical violations. 3 major violations. 10 minor violations.
View 16 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution in rear of kitchen by dry goods storage area exceeds 100 ppm chlorine. Manager corrected to 100 ppm chlorine. **Corrected On-Site**
41-27-4
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. Dishwasher scrapes dirty dishes with gloves on and doesn't remove gloves and wash hands prior to putting away clean dishes. **Repeat Violation**
12A-13-4
High Priority - Container of medicine improperly stored. Medicine above reach in cooler across from grill. Manager removed. **Corrected On-Site**
41-07-4
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. Inspector emailed written procedures. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on rear prep table by electrical panels had built up food debris. **Repeat Violation**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with cleaning agents not labeled in ware washing area. Manager labeled bottles. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Food stored on floor. Cooking oil stored on floor by fryers. Employee stored properly. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in chest freezer behind the bar.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle in kitchen. Employee removed. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees at hand wash sink next to three compartment sink and hand wash sink on cook line. **Repeat Violation**
31B-04-4
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of ice machine not inverted for protection.
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board used to cut cheese has grooved cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine behind bar not sanitizing at minimum chlorine levels. Sanitization will take place in dish machine in kitchen. **Corrective Action Taken**
16-55-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys above reach in cooler across from grill. Manager removed. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Floor tiles missing and/or in disrepair in walk in cooler.
36-17-5
29
Sep 29, 2023
Routine - Food
3 critical violations. 4 major violations. 13 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from fryers: tomatoes (48F - Cold Holding) Manager put ice on tomatoes. **Corrective Action Taken**
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. Employee washing dishes went from dirty dishes to clean dishes with no hand wash. **Repeat Violation**
12A-13-4
High Priority - Dented/rusted cans present. See stop sale. Dented can of tomato puree, 105 ounces, not segregated in dry goods storage area.
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line have built up food debris. Can opener on rear prep table has built up food debris. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink by rear door was used to wash off knife.
31A-11-4
Intermediate - No soap provided at handwash sink. No soap at hand wash sink next to three compartment sink.
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottle of sanitizer in bar area. Manager labeled. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board used to cur lettuce has grooved cut marks and is no longer cleanable.
14-09-4
Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of tomato puree, 105 ounces, not segregated in dry goods storage area.
08B-20-4
Basic - Dumpster overflowing garbage.
33-14-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table. Employee removed. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook on cook line engaged in food preparation with no hair restraint or beard guard. Employee put on hat and beard guard. **Corrected On-Site**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting on cups by soda machine.
24-08-4
Basic - Food stored on floor. Frozen concentrate flavors stored on floor of kitchen. Sauces stored on floor of walk in cooler. Soda boxes stored in floor by soda machine. Manager stored items six inches off the floor. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife used to cut lettuce stored in between reach in coolers. Manager stored correctly. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Ladels used to dispense soups stored on oven handles. Manager stored correctly. **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash sink next to three compartment sink. **Repeat Violation**
31B-04-4
Basic - Open dumpster lid.
33-16-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting lettuce without washing first. **Repeat Violation**
08B-39-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has rust that has pitted the surface.
14-17-4
22
Jun 20, 2023
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
35
Nov 18, 2022
Routine - Food
1 critical violation. 6 major violations. 7 minor violations.
View 14 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 8 live flies behind bar area, not landing on food or food contact surfaces. 2 live flies in kitchen by reach in freezer with ice cream not landing on food or food contact surfaces. 2 live flies in ware washing area not landing on food or food contact surfaces. **Repeat Violation** **Warning** - From follow-up inspection 2022-11-18: 4 live flies behind the bar, not landing on food or food contact surfaces. Manager killed, removed and sanitized the area for 1 fly. 1 live fly in kitchen, not landing on food or food contact surfaces. **Time Extended**
35A-02-6
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict on breakfast menu uses poached eggs. Also salmon eggs Benedict as well as Lox Platter. **Warning** - From follow-up inspection 2022-11-18: New menus are in the process of being printed to properly identify raw or undercooked items. **Time Extended** **Corrective Action Taken**
02B-01-5
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cut lettuce not separated into smaller portions to help in cooling. Manager separated into smaller portions. **Corrective Action Taken** **Warning** - From follow-up inspection 2022-11-18: Lettuce and cooked pork are covered while cooling. Inspector advised Manager and Kitchen Manager of proper cooling methods. Lettuce temperature was 64 F at 3:00 pm, prep was finished at 2:00 pm. Cooked pork temperature was 77 F. Pork finished cooking at 1:00 pm according to Kitchen Manager. Removed lids from both items and put into ice baths. **Time Extended** **Corrective Action Taken**
03D-15-4
Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2022-11-18: **Time Extended**
53A-04-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table by ware washing area has built up food debris. **Warning** - From follow-up inspection 2022-11-18: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed off ladle in hand wash sink by mop sink. Inspector advised manager of hand wash sink for hand wash purposes only. Hand wash sink by ware washing area used to dump lettuce. **Warning** - From follow-up inspection 2022-11-18: Hand wash sink behind bar wax used to dump ice. Employee burned ice, inspector advised that hand wash sinks are for hand wash only. **Time Extended** **Corrected On-Site**
31A-11-4
Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temperature dish machine behind bar only reaches 131.9 F sanitization temperature. Dishes will need to be sanitized in dish machine in rear of kitchen which is sanitizing with chlorine at 100 ppm. **Warning** - From follow-up inspection 2022-11-18: High temperature dish machine behind bar is not sanitizing with contact rinse surface temperature of 160 F. Sanitation of glass ware will be done in kitchen with chlorine dish machine sanitizing at 100 ppm chlorine. Work order has been put in for bar dish machine. **Time Extended** **Corrective Action Taken**
22-56-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on ice cream freezer and gaskets on cook line have built up food debris. **Warning** - From follow-up inspection 2022-11-18: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughput restaurant reach in cooler shelves are soiled. **Warning** - From follow-up inspection 2022-11-18: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has rust that has pitted the surface. **Warning** - From follow-up inspection 2022-11-18: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting on cups by soda machine. **Warning** - From follow-up inspection 2022-11-18: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Exposed insulation on reach in freezers along back wall. **Warning** - From follow-up inspection 2022-11-18: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Floor tiles missing along cook line in kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2022-11-18: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cook line has built up food debris. **Warning** - From follow-up inspection 2022-11-18: **Time Extended**
22-08-4
33
Frequently Asked Questions
When was Grand Hacienda last inspected?
The most recent health inspection at Grand Hacienda on file is from Jan 21, 2026. The public record contains eight inspections in total.
What is the most common violation at Grand Hacienda?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at Grand Hacienda.
How does Grand Hacienda compare to other restaurants in St. Petersburg?
Grand Hacienda most recently scored 90 out of 100, which is higher than the St. Petersburg average of 77.
Has Grand Hacienda's inspection record improved over time?
Yes. Recent inspections at Grand Hacienda have averaged around 11 violations per visit, down from roughly 19 earlier in the record.
What does a low risk rating mean?
A low risk rating at Grand Hacienda 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 Grand Hacienda inspected?
Based on the inspection history on file, Grand Hacienda is inspected around three times per year on average.
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