Habaneros Mexican Grill
Last inspected: Dec 29, 2025
90
Score
Habaneros Mexican Grill has been inspected 10 times since 2022. On Dec 29, 2025, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
There hasn't been much movement either way: counts have stayed near two violations per visit across recent inspections.
The most common issue across all inspections has been “raw animal food stored over/not properly separated”, showing up three times.
Compared to the broader Bradenton restaurant scene, where the average is 83, this is a stronger showing. The full picture is one of consistent compliance.
10
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Dec 29, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling vent in bar area with surface rust.
36-32-5
Basic - Ice scoop handle in contact with ice. Observed ice scoop handle in ice in ice bin in kitchen. Operator moved scoop. **Corrected On-Site**
10-08-5
90
Aug 27, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chorizo over cheese in walk-in cooler on speed rack. Operator moved chorizo below cheese. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed strainer in hand wash sinks in kitchen next to coffee area. Operator removed strainer. **Corrected On-Site**
31A-11-4
78
Apr 16, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs over radishes in 2 door reach in cooler on cook line. Operator moved raw eggs to bottom shelf. **Corrected On-Site** **Repeat Violation**
08A-05-6
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between flip top make stations. Operator removed knife for cleaning and sanitizing.
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no employees must wash hands San in men restroom.
31B-04-4
Basic - Bowl or other container with no handle used to dispense food. Observed plate being used to dispense shredded pork on cook line. Operator removed plate. **Corrected On-Site**
14-01-5
74
Nov 21, 2024
Complaint Full
No violations found.
100
Nov 19, 2024
Complaint Full
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
61
Jul 1, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
82
Jan 18, 2024
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Food with mold-like growth. See stop sale. 2 moldy uncooked whole zucchini stored in the reach in cooler on the cook line. Manager discarded the zucchini.
01B-07-4
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 sausage stored over cut and washed vegetables in the make reach in cooler on the cook line. Manager removed the sausage. **Corrected On-Site**
08A-13-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw sausage stored over raw shell eggs in the walk-in cooler. Manager removed the sausage.. **Corrected On-Site**
08A-20-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Container of cooked green tomatoes stored in the walk-in cooler not date marked. Manager stated the tomatoes were cooked on 1-16. Manager placed a date mark on the tomatoes **Corrected On-Site**
02C-02-5
58
Jul 21, 2023
Routine - Food
8 critical violations. 1 major violation. 5 minor violations.
View 14 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. Observed dish machine sanitizer at 0 ppm. Technician arrived during inspection, observed 100 ppm at dishmachine. **Corrected On-Site**
22-41-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed tortilla chips stored in non food grade bins.
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored over cheese in walk-in cooler. Operator moved cheese. **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed 18lbs ground beef in walk in cooler dated 7/13/23. Operator discarded ground beef. **Corrected On-Site**
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed 18lbs ground beef dated 7/13/23. Operator discarded ground beef. **Corrected On-Site**
01B-24-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook talk on cell phone with gloves on then engaged in food preparation with out changing gloves.
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 4 gallon container of salsa in reach in cooler at 51F. Operator discarded salsa. **Corrected On-Site**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 4 gallon container of homemade salsa in reach in cooler at 51F. Operator stated salsa had been in cooler overnight. Operator discarded salsa. **Corrected On-Site**
03A-02-5
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.
11-07-5
Basic - Employee eating in a food preparation or other restricted area. Observed cooks eating in the dry foods storage area. Operator moved cooks outside to eat. **Corrected On-Site**
12B-02-4
Basic - Equipment in poor repair. Observed multiple cracked plates on cook line.
14-11-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop in flour bin, sugar bin with handles in food.
10-01-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler with rusted shelves where whipped topping is stored.
14-33-4
Basic - Cardboard used to line food-contact shelves. Observed tortillas stored on shelf lined with cardboard in kitchen.
14-05-4
21
Jan 17, 2023
Routine - Food
4 minor violations.
View 4 violations
Equipment Adequate to Maintain Product Temperature
FL-29
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
82
Aug 2, 2022
Routine - Food
3 critical violations. 3 minor violations.
View 6 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. Operator set up three compartment sink with quaternary ammonium sanitizer reading 200ppm. Operator called service. Service arrived and fixed the dish machine. New reading 100ppm. **Corrected On-Site**
22-41-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook put apron on then put gloves on before washing hands. Observed cook properly washed hands. **Corrected On-Site**
12A-07-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed set up three compartment sink at 00ppm concentration. Operator add sanitizer tablets to sanitizer bath. New reading 200ppm. **Corrected On-Site**
22-43-4
Basic - Bowl or other container with no handle used to dispense food. Observed spice container holding scoop without handle stored in container. Operator removed scoop. **Corrected On-Site**
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed rack in dishwashing area has wet containers stored on top each other. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed screened back door with gap. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
35B-01-4
55
Frequently Asked Questions
When was Habaneros Mexican Grill last inspected?
The most recent health inspection at Habaneros Mexican Grill on file is from Dec 29, 2025. The public record contains 10 inspections in total.
What is the most common violation at Habaneros Mexican Grill?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Habaneros Mexican Grill.
How does Habaneros Mexican Grill compare to other restaurants in Bradenton?
Habaneros Mexican Grill most recently scored 90 out of 100, which is higher than the Bradenton average of 83.
Has Habaneros Mexican Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Habaneros Mexican Grill have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Habaneros 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 Habaneros Mexican Grill inspected?
Based on the inspection history on file, Habaneros Mexican Grill is inspected around three times per year on average.
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