Habaneros Mexican Restaurant
Last inspected: Nov 19, 2025
90
Score
Habaneros Mexican Restaurant appears in inspection records nine times, starting in 2022. Inspectors last stopped by on Nov 19, 2025. Low risk means the most recent visit produced few or no significant findings.
Things are looking better lately, with recent visits averaging around three violations compared to roughly six violations earlier on.
The pattern that stands out is “food stored on floor”, which has been cited four times.
Compared to the broader Inverness restaurant scene, where the average is 83, this is a stronger showing. There isn't much in the file that would give a customer pause.
9
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Nov 19, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Purple spray bottle in dish machine area **Repeat Violation** **Warning** - From follow-up inspection 2025-11-19: **Time Extended**
41-17-4
90
Nov 5, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm chlorine sanitizer at dish machine in kitchen. Operator primed machine, still 0ppm. Operator set up 3 compartment sink to manually sanitize 50ppm and called for service **Corrective Action Taken** **Warning**
22-49-4
Intermediate - Spray bottle containing toxic substance not labeled. Purple spray bottle in dish machine area **Repeat Violation** **Warning**
41-17-4
Basic - Dead roaches on premises. 2 dead roaches in rack on top of dish machine. Employee cleaned and sanitized the area. **Corrected On-Site** **Warning**
35A-03-4
Basic - Food stored on floor. Multiple cases of food in walk in freezer **Repeat Violation** **Warning**
08B-38-4
70
Jun 12, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda nozzle in bar area
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. In dining room. Operator labeled sanitizer **Corrected On-Site**
41-17-4
Basic - Food stored on floor. Cases of food in walk in cooler and walk in freezer
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef thawing on counter. Operator moved to sink to run water over. **Corrected On-Site**
06-01-5
74
Dec 13, 2024
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee at cookline placed tortillas in a foam takeout container with bare hands. Inspector stopped employee and had employee place tortillas back on grill. Employee heated tortillas to 149F, then washed hands and put in gloves to continue handling foods. **Corrected On-Site**
09-01-4
High Priority - Nonfood-grade bags used in direct contact with food. Frozen raw beef stored in direct contact with grocery bag inside walk-in cooler.
14-31-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Dish machine chlorine 0ppm. Dish machine has been in-use today. Chlorine sanitizer empty. Manager changed sanitizer and primed machine, then 50ppm. Inspector instructed manager to resanitize all dishes washed today. **Corrected On-Site**
22-41-4
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/ Manager in charge, Yuri Reyes, has no proof of certified food manager training. Manager only has food handler training. Yuri Reyes stated she has been a manager for more than 30 days.
53A-04-6
Intermediate - Handwash sink used for purposes other than handwashing. Ice and drink cup down inside handwash sink in server station.
31A-11-4
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/ Four employees working in restaurant cooking and serving food without a certified food manager present.
53A-05-6
Intermediate - No handwash sign and/or paper towels/mechanical hand drying device provided at handwash sink. 1. No handwash sign at handwash sink in server station. 2. No handwash sign at handwash sink in bar area. 3. No towels at handwash sink at cookline.
31B-02-4
Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining lower shelf of prep table near cookline with dishes stored on top.
14-45-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at cookline has deep cut marks and is no longer smooth and cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep table at cookline directly beside single-use foil containers and beside steam table. Employee removed drink from table during this inspection. **Corrected On-Site**
12B-07-4
Basic - Open dumpster lid. Dumpster lid left open.
33-16-4
Basic - Raw fruits/vegetables not washed prior to preparation. Sliced avocado in reach-in cooler still has sticker attached. Stickers must be removed when washing.
08B-39-4
33
Feb 15, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 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 shrimp in drawer reach in cooler. Operator corrected shelves. **Corrected On-Site**
08A-20-5
Intermediate - Spray bottle containing toxic substance not labeled. Blue chemical spray bottle. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At cook line. Employee cleaned during inspection. **Corrected On-Site**
22-16-4
74
Sep 26, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (48F - Cold Holding) operator states cheese was placed in reach in cooler at 11am. Operator moved cheese to freezer to rapidly cool. **Corrective Action Taken**
03A-02-5
Basic - Bowl or other container with no handle used to dispense food. Souffle cups in seasoning containers
14-01-5
Basic - Food stored on floor. Multiple items in walk in freezer and walk in cooler
08B-38-4
78
May 19, 2023
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
50
Oct 10, 2022
Food-Licensing Inspection
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
37
Aug 18, 2022
Routine - Food
1 critical violation. 5 major violations. 13 minor violations.
View 19 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs stored over raw beef in walk in cooler
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. Multiple items in walk in cooler prepped yesterday morning including cooked meats and vegetables
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. Faustino M Harlee L
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid in chemical spray bottle in lobby area. Operator labeled sanitizer. **Corrected On-Site**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun in bar area. Operator cleaned during inspection. **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Sponges in hand wash sink next to walk in cooler in kitchen Sponge in hand wash sink in server area Scoop in hand wash sink in dish machine area Strainer in hand wash sink in bar area Operator removed all items from hand wash sinks. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Food stored on floor. Case of chicken in walk in cooler. Operator moved to shelf **Corrected On-Site** **Repeat Violation**
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 bulk sugar container. Operator removed scoop. **Corrected On-Site**
10-01-5
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink in bar area Hand wash sink in server area No soap or paper towels in mens restroom in kitchen No paper towels in women's restroom in kitchen Emailed operator sign. **Corrective Action Taken**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on keg coolers in bar area Bottom of prep table in dish machine area rusted
23-03-4
Basic - Old labels stuck to food containers after cleaning. Multiple pans in the walk in cooler
16-46-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer.
38-04-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed limes and tomato stored over cooked onions and peppers in walk in cooler
08B-17-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall in front of hood system at cook line has chipped paint **Repeat Violation**
36-30-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled in kitchen area
36-27-5
Basic - Waste line missing at soda gun holster. In bar area
29-17-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine. Interior of vertical 2 door cooler soiled in kitchen area Interior of reach in cooler soiled on cook line
22-20-5
27
Frequently Asked Questions
When was Habaneros Mexican Restaurant last inspected?
The most recent health inspection at Habaneros Mexican Restaurant on file is from Nov 19, 2025. The public record contains nine inspections in total.
What is the most common violation at Habaneros Mexican Restaurant?
Across the inspection record, “food stored on floor” has been cited four times, more than any other issue at Habaneros Mexican Restaurant.
How does Habaneros Mexican Restaurant compare to other restaurants in Inverness?
Habaneros Mexican Restaurant most recently scored 90 out of 100, which is higher than the Inverness average of 83.
Has Habaneros Mexican Restaurant's inspection record improved over time?
Yes. Recent inspections at Habaneros Mexican Restaurant have averaged around three violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Habaneros Mexican Restaurant 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 Restaurant inspected?
Based on the inspection history on file, Habaneros Mexican Restaurant is inspected around three times per year on average.
Nearby Restaurants