Grand Hacienda
Last inspected: Jan 29, 2026
78
Score
Grand Hacienda appears in inspection records nine times, starting in 2022. The most recent report on file is from Jan 29, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited four times.
Grand Hacienda's latest score is in line with the Tampa average of 79. Overall, the inspection record reads well.
9
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink by stove back kitchen side manager fixed **Corrected On-Site**
31B-05-4
Basic - Cutting board has cut marks and is no longer cleanable. By hot holding area
14-09-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Produce over ready to eat foods walk in cooler manager began moving to proper storage **Corrected On-Site**
08B-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooks line 109F
10-07-4
78
May 12, 2025
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A block of white cheese 45 F stored in reach-in cooler at cook line.
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Utility cart stored with clean food containers and dishes stored in front of handwash sink by ice machine.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By ice machine.
31B-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees expired on April 2025.
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. 1 spray bottle at chemical storage shelf.
41-17-4
Basic - Working containers of food removed from original container not identified by common name. Oil and water spray bottles.
02D-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop handles in ice bins. **Corrected On-Site**
10-01-5
Basic - Food not stored at least 6 inches off of the floor. A container of frozen garlic sauce stored on floor in front of walk-in freezer in kitchen. Operator moved to shelf in walk-in cooler. A container of sauce stored on floor in beverage walk-in cooler. Operator moved to shelf. **Corrected On-Site**
08B-47-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal items stored on counter top with clean cups that served the public in wait station. Operator moved person items to employee storage cabinet. **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with no lid stored on prep table while preparing raw beef in kitchen. Operator discarded drink. **Corrected On-Site**
12B-07-4
45
Sep 23, 2024
Routine - Food
No violations found.
100
Sep 16, 2024
Routine - Food
6 critical violations. 3 major violations. 2 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of butter spread (68F - Cold Holding) stored on prep table at cook line. Operator move to reach-in cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken. **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs and raw fish ceviche stored over cooked beef and cooked chicken in walk-in cooler. Operator rearranged items to prevent cross contamination at time of inspection. **Corrected On-Site** **Warning**
08A-05-6
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Tongs and ladles stored in standing water temped 81 F. **Warning**
10-05-5
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. Ran dish machine multiple times, tested 10ppm. Operator setup three-compartments sink and contacted dish machine service company. Ran dish machine at bar, tested 0ppm. Wash detergent, rinse aid and sanitizer installed in wrong dispensing tubes. **Warning**
22-41-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. A container of cooked chicken (cooked at 8pm yesterday, 47F at 3:50pm - Cooling) more than 6 hours in walk-in cooler. **Warning**
03D-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at bar used as dump sink. Operator cleaned handwash sink at time of inspection. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Warning**
16-33-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. A container of cooked chicken (cooked at 8pm yesterday, 47F at 3:50pm - Cooling) deeper 4 inches and covered cooling in walk-in cooler. **Warning**
03D-15-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with no lid stored on counter top next to coffee and cups in wait station. Operator removed drinks. **Corrected On-Site** **Warning**
12B-07-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizing bucket at food prep area tested 0ppm. Operator remade solution and test 50ppm. **Corrected On-Site** **Warning**
21-07-4
27
Mar 25, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
55
Oct 4, 2023
Routine - Food
No violations found.
100
Oct 2, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored behind cooked shrimp in reach-in cooler on cook line. Operator rearranged items to prevent cross contamination. **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawer coolers under grill: Cold holding: chorizo 51 F, raw fish 50 F, raw shrimp 51 F, raw calamari 50 F. Operator moved items to walk-in freezer, re temped: chorizo 47 F, raw fish 40-44 F, raw shrimp 39 F, raw calamari 35 F. Walk-in cooler: Cold holding: cooked chicken 45 F, cooked black bean 46 F, queso 45 F, milk 47 F. Operator contacted the refrigerator repair company at time of inspection. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwash sink at kitchen entrance. Operator replaced batteries. **Corrected On-Site** **Warning**
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. Multiple old/wrong date marks on food items in walk-in cooler. Operator able to determined the correct dates and employee starts correcting date marks. **Corrective Action Taken** **Repeat Violation** **Warning**
02C-02-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from coffee mug with no lid while prepping tomato. Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks with no lids stored over prep tables at kitchen and wait station. **Warning**
12B-12-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee prepping food with hair restraint. **Warning**
13-03-4
Basic - Food stored on floor. A container of juice stored on floor in beer cooler. Operator moved to shelf. **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cut avocados with stickers from the original box. Discussed with operator, employee peels stickers and going to wash before prep. **Corrective Action Taken** **Warning**
08B-39-4
47
Mar 8, 2023
Routine - Food
3 critical violations. 4 major violations. 10 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a container of grilled chicken 125 F and Fajita peppers 94 F stored on cook line. Operator reheated items, re temped: grilled chicken 168 F, Fajita pepper 172 F. **Corrected On-Site** **Repeat Violation**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a plate of cooked beef 53F stored on reach-in cooler at cook line. Employee reheated and sold items at time of inspection.
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked potato and shredded lettuce in walk-in cooler. Raw chorizo and raw beef stored over margarita mixer and other homemade drinks in beer walk-in cooler. Operator rearranged items to prevent cross contamination at time of inspection.
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Utility cart with dishes blocked handwash sink ext to ice machine. Operator removed cart. Handwash sink used for purposes other than handwashing. Observed ice cubes dumped in handwash sink at bar. Wooden board stored in handwash sink next to ice machine. Operator removed items. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sinks next to cook line and next to ice machine. Operator provided. **Corrected On-Site** **Repeat Violation**
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.
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. Cooked potato, Queso and other prepped food items in walk-in cooler.
02C-02-5
Basic - Food stored on floor. Salsa and margarita mixed stored on floor in beer walk-in cooler. Operator moved to shelves. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris. Employee cleaned and sanitized at time of inspection. **Corrected On-Site**
22-08-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler on cook line.
29-49-6
Basic - Wiping cloth sanitizing solution stored on the floor. Operator moved to shelf. **Corrected On-Site**
21-38-4
Basic - Employee eating while preparing food. Observed employee chewing food while cooking food on cook line. Discussed with operator.
12B-01-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone stored on prep table. Operator removed. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Walk-in freezer gasket torn. Ice buildup in walk-in freezer.
14-11-5
Basic - Food storage container/container lid cracked or broken. Operator discarded at time of inspection. **Corrected On-Site** **Repeat Violation**
14-38-4
26
Oct 10, 2022
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
Personal Cleanliness
FL-40
Approved Thawing Methods Used
FL-31
50
Frequently Asked Questions
When was Grand Hacienda last inspected?
The most recent health inspection at Grand Hacienda on file is from Jan 29, 2026. The public record contains nine inspections in total.
What is the most common violation at Grand Hacienda?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Grand Hacienda.
How does Grand Hacienda compare to other restaurants in Tampa?
Grand Hacienda most recently scored 78 out of 100, which is about the same as the Tampa average of 79.
Has Grand Hacienda's inspection record improved over time?
Results have been roughly steady. Inspections at Grand Hacienda have averaged around five violations per visit across the recent 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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