Habanero's Mexican Grill
Last inspected: Dec 10, 2025
52
Score
Across the available record, Habanero's Mexican Grill has 14 inspections on file, the first dated 2022. On Dec 10, 2025, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
Performance has remained roughly level over recent inspections, averaging near eight violations each time.
The pattern that stands out is “reach-in cooler interior/shelves have accumulation”, which has been cited four times.
The city-wide average sits at 79, which Habanero's Mexican Grill's 52 doesn't quite reach. There are enough flags in the record to merit a second thought.
14
Inspections
2
Critical latest
2
Major latest
3
Minor latest
Inspection History
Dec 10, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken and beef in same shelve as onions , properly stored **Corrected On-Site**
08A-04-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork in walk in freezer. Properly stored **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. Queso and sauces no date marked
02C-02-5
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.
53B-14-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook with bracelet , removed Corrected On-Site** **Corrected On-Site**
13-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Gasket on reach in cooler across from oven
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
52
Jul 10, 2025
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork in walk in freezer **Corrected On-Site**
08A-20-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine three compartment sink located at bar with ppm of over 200 ppm. Operator drained some of the water and add more water. Rechecked 100 ppm Corrected On-Site** **Corrected On-Site**
41-15-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink located by fountain machine upon severs station blocked by a cart. **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan made two days ago no date marked, queso prepared 4 days ago no date marked, black beans made 2days ago no date marked. Operator labeled them.Corrected On-Site** **Corrected On-Site**
02C-02-5
Basic - Working containers of food removed from original container not identified by common name. Salt, pepper, garlic powder, chile powder no label. Operator labeled Corrected On-Site** **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle stored over cooked potatoes in reach in freezer. Removed Corrected On-Site** **Corrected On-Site**
12B-13-4
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 open cup located next to cutting board on prep table.
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal sauce stored over chiles in reach in cooler next to steam well. **Corrected On-Site**
40-06-5
Basic - Ice scoop handle in contact with ice. Tongs handle in raw chicken, sliced tomatoes **Corrected On-Site**
10-08-5
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in both bathrooms . **Corrected On-Site**
31B-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves have some debris and are rusted.
22-16-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Cleaned forks facing up.
24-18-4
Basic - Stored food not covered. Cooked chicken, beef, black beans . Operator covered **Corrected On-Site** **Repeat Violation**
08B-12-5
39
Feb 5, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 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
Food Contact Surfaces Clean and Sanitized
FL-22
55
Sep 17, 2024
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Nonfood-grade bags used in direct contact with food. To Go bags used to store raw beef in drawer cooler at cook line
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon in cooler drawer at cook line next to cooked pork in open bags **Corrected On-Site**
08A-05-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened on 9/15 per manager at server area
02C-03-5
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. Provided form **Corrected On-Site**
11-27-4
Intermediate - Spray bottle containing toxic substance not labeled. Chemical bottle not labeled at warehouse wash area
41-17-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon at cook line. Packages has must be removed from packaging before thawing. Salmon at 38F
06-09-1
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. Open drink in server area **Corrected On-Site** **Repeat Violation**
12B-12-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at server station wet nesting.
24-08-4
Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Light in dry storage area missing end cap
38-12-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line across from rolling oven
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler has rusted shelves at cook line across from rolling oven
14-33-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken and chorizo thawing in sink with no running water **Repeat Violation**
06-01-5
37
Jul 10, 2024
Routine - Food
No violations found.
100
Jul 9, 2024
Routine - Food
3 critical violations. 1 major violation. 9 minor violations.
View 13 violations
High Priority - Observed: 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. Chlorine dishwasher with 0 ppm. Priority: High Priority
22-41-4
High Priority - Observed: Roach activity present as evidenced by live roaches found. 1 live roach on walking cooler wall facing the cook line. 1 live roach on floor behind cooling drawers in cook line 1live roach on reach in freezer gasket 2 live roaches on floor under chemicals located in dish area Total = 5 live roaches Priority: High Priority
35A-05-4
High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items kept on make table located in expo window for less than 4 hours in cooler that lid was removed. Tomatoes 77F, shredded cheese 63F, lettuce 52F, guacamole 54F, sour cream 48F. Tomatoes were placed in other cooler for rapid cooling and lid was placed on top of cooler to bring down temperature. **Corrective Action Taken** Priority: High Priority
03A-02-5
Intermediate - Observed: Records/documents for required employee training do not contain all of the required information. Some training missing completion date and others with expiration day of two years. Priority: Intermediate
53B-10-4
Basic - Observed: Exterior door has a gap at the threshold that opens to the outside.Gap on side of back exit door. Priority: Basic
35B-01-4
Basic - Observed: Exterior door has a gap at the threshold that opens to the outside.Gap on side of back exit door. Priority: Basic
35B-01-4
Basic - Observed: Ceiling tile missing by back exit door Priority: Basic
36-36-4
Basic - Observed: Current Hotel and Restaurant license not displayed. Priority: Basic
50-09-4
Basic - Observed: Dead roaches on premises. 1 dead roach on crown molding under extinguisher located in cook line 2 egg sacks on floor located behind cooling drawers in cook line 2 dead roaches on wall behind ice machine 1 dead roach on floor between flat top and stove 1 dead roach under prep table that has plates 2 dead roaches on floor behind reach in freezer 1 dead roach on floor between fryer and table oven Total = 8 dead roaches 2 egg sacks Priority: Basic
35A-03-4
Basic - Observed: Food not stored at least 6 inches off of the floor. Bucket of lard kept on walk in cooler floor. Margarita mix kept on bar floor under three bay sink. Priority: Basic
08B-47-4
Basic - Observed: Opened employee beverage container in a cold holding unit with food to be served to customers. Open drink stored over make table that has guacamole , our cream in expo line. Priority: Basic
12B-13-4
Basic - Observed: Time/temperature control for safety food thawed in an improper manner. Pork been thawed at room temperature in prep sink located by walk in cooler. Priority: Basic
06-01-5
Basic - Observed: Water leaking from pipe and/or faucet/handle. Leak from pipe under three bay sink Priority: Basic
29-11-4
37
Nov 28, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : 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.Coffee left on dish area. **Corrected On-Site** **Warning** - From follow-up inspection 2023-11-28: **Time Extended**
12B-12-5
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface.Reach in cooler that has pico **Warning** - From follow-up inspection 2023-11-28: **Time Extended**
14-33-4
90
Nov 27, 2023
Routine - Food
4 critical violations. 1 major violation. 7 minor violations.
View 12 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.Dish aching chlorine with 0 ppm. **Warning**
22-41-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 8 small flying insects on towel left on rack on dish area. **Warning**
35A-02-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw burger stored over ready to eat vegetable on reach in freezer. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Raw animal food stored over or with unwashed produce.Raw beef stored over unwashed onions on walk in cooler. **Warning**
08A-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Flan made on Friday and black beans with no date marked. **Warning**
02C-02-5
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
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.Coffee left on dish area. **Corrected On-Site** **Warning**
12B-12-5
Basic - Floor area(s) covered with standing water.Standing water on bar floor. **Corrected On-Site** **Warning**
36-22-4
Basic - No Heimlich maneuver/choking sign posted. **Corrected On-Site**
51-13-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.Reach in cooler that has pico **Warning**
14-33-4
Basic - Stored food not covered.Raw burger meat stored on reach in freezer. **Corrected On-Site** **Warning**
08B-12-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm 100 ppm **Corrected On-Site** **Warning**
21-07-4
35
Aug 15, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
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
Toilet Rooms Maintained
FL-53
74
Aug 14, 2023
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork,ground beef,shredded beef,shredded chicken,raw shell eggs,temping between 47F-53F.Per operator food has been in walk in cooler overnight
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork,ground beef,shredded beef,shredded chicken,raw shell eggs,temping between 47F-53F.Per operator food has been in walk in cooler overnight **Warning**
03A-02-5
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 - Handwash sink not accessible for employee use at all times. Hand wash sink at cooks line blocked by large cooking pot and trash can **Corrected On-Site**
31A-09-4
Basic - Equipment in poor repair. Walk in cooler temperature at 60F
14-11-5
Basic - Food stored on floor. Cooking oil stored on floor at cooks line Sauce at prep area stored on floor. **Corrected On-Site**
08B-38-4
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 direct contact with beans in the storage room **Corrected On-Site**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at cooks line is soiled
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. At women's bathroom. Printed operator hand washing sign **Corrective Action Taken**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler at cooks line next to steam table has soiled gaskets Under flat grill is soiled
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler next to steam table at cooks line
29-49-6
Basic - Cutting board has cut marks and is no longer cleanable. On make table and at steam table
14-09-4
41
Jan 3, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
58
Nov 1, 2022
Routine - Food
No violations found.
100
Oct 31, 2022
Complaint Partial
No violations found.
100
Aug 29, 2022
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live flying insect in expo area. 2 live flying insects in hand wash sink at bar 4 live flying insects coming out of mop sink 4 live flying insects in dry storage Total= 11 live flying insects **Repeat Violation** **Warning** - From follow-up inspection 2022-08-25: 2 live flying insect over expo line 2 live flying insects under dish machine 2 live flying insects in dry storage 5 live flying insects in mop sink drain **Admin Complaint** - From follow-up inspection 2022-08-29: 21 live flying insects throughout facility. Dry storage, under dish machine .Servers area, a/c summited on 8-25-2022, Per Liselotte Branner **Admin Complaint**
35A-02-6
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw chicken tenders stored right over French fries in reach in freezer in cook line. **Warning** - From follow-up inspection 2022-08-25: **Admin Complaint** - From follow-up inspection 2022-08-29: **Admin Complaint**
08A-02-6
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable.Grooved cutting board in make table at cook line. **Warning** - From follow-up inspection 2022-08-25: **Time Extended** - From follow-up inspection 2022-08-29: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside.Small gaps under back exit door. **Warning** - From follow-up inspection 2022-08-25: **Time Extended** - From follow-up inspection 2022-08-29: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Mold like substance in gaskets of reach in cooler that is use to keep food for time control . **Warning** - From follow-up inspection 2022-08-25: **Time Extended** - From follow-up inspection 2022-08-29: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.Rusted shelves at reach in cooler across from ovens. **Warning** - From follow-up inspection 2022-08-25: **Time Extended** - From follow-up inspection 2022-08-29: **Time Extended**
14-17-4
61
Frequently Asked Questions
When was Habanero's Mexican Grill last inspected?
The most recent health inspection at Habanero's Mexican Grill on file is from Dec 10, 2025. The public record contains 14 inspections in total.
What is the most common violation at Habanero's Mexican Grill?
Across the inspection record, “reach-in cooler interior/shelves have accumulation” has been cited four times, more than any other issue at Habanero's Mexican Grill.
How does Habanero's Mexican Grill compare to other restaurants in Orlando?
Habanero's Mexican Grill most recently scored 52 out of 100, which is lower than the Orlando average of 79.
Has Habanero's Mexican Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Habanero's Mexican Grill have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Habanero's 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 Habanero's Mexican Grill inspected?
Based on the inspection history on file, Habanero's Mexican Grill is inspected around four times per year on average.
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