Lime Fresh Mexican Grill
Last inspected: Mar 31, 2026
74
Score
Across the available record, Lime Fresh Mexican Grill has eight inspections on file, the first dated 2022. Lime Fresh Mexican Grill was last inspected on Mar 31, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have found fewer violations than earlier ones, averaging around five violations lately and about 10 violations before that.
“Wet mop not stored in a manner to allow the mop to dry” accounts for the largest share of issues, appearing three times across the record.
The city-wide average sits at 79, which Lime Fresh Mexican Grill's 74 doesn't quite reach. The record is unremarkable in either direction.
8
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Mar 31, 2026
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
74
Oct 27, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
74
Apr 9, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. Observed chemicals stored on shelf over triple sink with clean spoons hanging underneath.
41-10-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee pick up tray that fell on floor and changed gloves without first washing hands. And went to continue handling food. Operator coached employee. Employee washed hands and put on new gloves. **Corrective Action Taken**
12A-07-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed sanitizer bucket inside handwashing sink at bar. Operator removed. Observed metal lid inside handwashing sink on cooksline closest to entrance of restaurant. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - Non-pitting surface rust on food-contact equipment. Rusted shelves throughout facility where clean dishes are stored.
22-31-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Several plates, bowls, pots not inverted on shelves at small prep area closest to cooksline.
24-05-4
Basic - Current Hotel and Restaurant license not displayed. 2025 displayed.
50-09-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Small reach in freezer by back door exit.
14-69-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed heads of lettuce and cabbage over prepped pico salsas and guacamole in walk-in cooler.
08B-17-4
50
Sep 17, 2024
Routine - Food
1 critical violation. 3 major violations. 13 minor violations.
View 17 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker in wrong spot. Operator switched
29-42-4
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. Emailed a copy and he printed and employees working
11-26-1
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Front counter. Operator fixed **Corrected On-Site**
31B-05-4
Intermediate - Spray bottle containing toxic substance not labeled. By mop sink
41-17-4
Basic - Single-service articles not stored inverted or protected from contamination. To go bans on shelf by ice machine Operator flipped **Corrected On-Site**
25-06-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues.
22-16-4
Basic - Plumbing system in disrepair. Water leaking y dish machine
29-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan on cookline dusty
23-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots on top shelf by dish machine Operator flipped **Corrected On-Site**
24-05-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven cookline **Corrected On-Site**
10-20-4
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used in pan of lime seasoning Operator removed **Corrected On-Site**
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Drop shield
22-20-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Few gentlemen Put on beard guards **Corrected On-Site**
13-04-4
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. **Repeat Violation**
16-55-4
Basic - Dishmachine has no data plate/operating specifications.
16-01-4
Basic - Current Hotel and Restaurant license not displayed. 2024 displayed
50-09-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site** **Repeat Violation**
42-01-4
33
Apr 11, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pico de gallo (51F - Cold Holding); corn and black beans mix (52F - Cold Holding) for less than an hour. Operator is going to ice it down to help bring temperature down to at least 41F **Corrective Action Taken**
03A-02-5
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. Bar dish machine chlorine-0ppm, advised to use the dish machine inside the kitchen or 3 compartment sink
16-55-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop in mop sink, operator moved it to the straining part of the mop bucket. **Corrected On-Site** **Repeat Violation**
42-01-4
67
Oct 12, 2023
Routine - Food
2 critical violations. 6 minor violations.
View 8 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. Tested 3 times at 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Repeat Violation**
22-41-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 fruit flies in mop sink.
35A-02-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.light to moderate.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. Top of machine moderately soiled.
16-21-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Top of chest freezer in poor repair.
14-10-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at dishwasher area and 3 bin sink area soiled with black residue.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
55
Jun 6, 2023
Routine - Food
5 critical violations. 1 major violation. 4 minor violations.
View 10 violations
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
Employee Health Policies Present
FL-03
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
35
Dec 12, 2022
Routine - Food
5 critical violations. 3 major violations. 3 minor violations.
View 11 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Pesticide-emitting strip present in food prep/storage area. In the bar, dichlorvos emitting strips
41-24-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Black beans 43-61F cooling in large covered plastic containers overnight in walk in cooler.
03D-02-5
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. Bar 0 ppm cl
22-41-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Light buildup of mold lIke substance/slime, interior and exterior self dispensing ice chute. - light buildup, soda gun nozzle interior, bar
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. In the bar, used to hold glass washer brushes **Corrected On-Site**
31A-11-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - End of cookline near front door, 77F - Restroom next to kitchen entrance
27-16-4
Basic - Old food stuck to clean dishware/utensils. Onion dicer
16-48-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Under counter dressing cooler **Corrected On-Site**
05-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys above prep table **Corrected On-Site**
40-06-5
30
Frequently Asked Questions
When was Lime Fresh Mexican Grill last inspected?
The most recent health inspection at Lime Fresh Mexican Grill on file is from Mar 31, 2026. The public record contains eight inspections in total.
What is the most common violation at Lime Fresh Mexican Grill?
Across the inspection record, “wet mop not stored in a manner to allow the mop to dry” has been cited three times, more than any other issue at Lime Fresh Mexican Grill.
How does Lime Fresh Mexican Grill compare to other restaurants in Orlando?
Lime Fresh Mexican Grill most recently scored 74 out of 100, which is lower than the Orlando average of 79.
Has Lime Fresh Mexican Grill's inspection record improved over time?
Yes. Recent inspections at Lime Fresh Mexican Grill have averaged around five violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Lime Fresh Mexican Grill means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Lime Fresh Mexican Grill inspected?
Based on the inspection history on file, Lime Fresh Mexican Grill is inspected around two times per year on average.
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