Los Reyes Mexican Grill
Last inspected: Jan 20, 2026
19
Score
Los Reyes Mexican Grill has been inspected six times since 2022. Los Reyes Mexican Grill was last inspected on Jan 20, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Performance has remained roughly level over recent inspections, averaging near seven violations each time.
Looking across the full record, “floor tiles missing and/or in disrepair in kitchen” is the recurring theme, flagged four times.
Los Reyes Mexican Grill's latest score of 19 falls below the Clermont average of 68. Diners may want to scan the inspection details before deciding to visit.
6
Inspections
5
Critical latest
4
Major latest
10
Minor latest
Inspection History
Jan 20, 2026
Routine - Food
5 critical violations. 4 major violations. 10 minor violations.
View 19 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. --white rice (45-48F - Cooling, prepared last evening,stored in deep covered pans in upright reach in cooler in prep area
01B-36-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over prepped sauces in reach in cooler on cook line. Operator moved chicken to bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -raw tuna thawed in unopened vacuum packaging, reach in cooler on front line
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fried corn (72F - Cold Holding), front kitchen, held less than four hours per operator. Recommended operator use a Time as a Public Health Control, provided form to operator. **Corrective Action Taken**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -white rice (45-48F - Cooling, prepared last evening,stored in deep covered pans in upright reach in cooler in prep area
03D-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. --white rice (45-48F - Cooling, prepared last evening,stored in deep covered pans in upright reach in cooler in prep area
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose at dish machine has residue buildup
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -in prep room, operator provided **Corrected On-Site**
31B-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Working containers of food removed from original container not identified by common name. -small flour container in dry storage
02D-01-5
Basic - Water leaking from pipe and/or faucet/handle at hand sink in prep room
29-11-4
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. -8 pieces of tuna in reach in cooler on front line. Educated operator, provided thawing ROP fish handout.
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on prep table in prep room, operator removed **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employees prepping and serving food and drinks are wearing bracelets and watches.
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -pans in dish area.
24-08-4
Basic - Ice buildup in reach-in freezer on cook line.
14-69-4
Basic - Ice scoop handle in contact with ice, operator removed **Corrected On-Site**
10-08-5
Basic - No waste receptacle installed at handwash sink provided with disposable towels in prep room. Operator provided. **Corrected On-Site**
33-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top back of fryer cabinets have residue buildup
23-03-4
19
Aug 15, 2025
Food-Licensing Inspection
2 minor violations.
View 2 violations
Basic - Drain cover(s) missing at dishmachine
29-18-4
Basic - Floor tiles missing and/or in disrepair in kitchen
36-17-5
90
Jun 24, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -By dry storage. **Warning** - From follow-up inspection 2024-06-24: **Time Extended**
36-17-5
95
Dec 7, 2023
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Nonfood-grade bags used in direct contact with food.
14-31-5
High Priority - Vacuum breaker missing at hose bibb. - faucet out back
29-34-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - employee restroom
32-04-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Floor tiles missing and/or in disrepair. - tiles between storage room and kitchen
36-17-5
Basic - Food stored on floor. - bag of rice - jugs of cooking oil
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
58
Mar 6, 2023
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 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. 0ppm. Performed several cycles, employee corrected hose. 50ppm. **Corrected On-Site**
22-41-4
High Priority - Nonfood-grade bags used in direct contact with food. Rice in Thank You bag holding rice on cooks line. Employee put in proper container. **Corrected On-Site** **Repeat Violation**
14-31-5
High Priority - Raw shell eggs stored over or with unwashed peppers, avocados in reach in cooler. Employee relocated. **Corrected On-Site**
08A-04-5
High Priority - Toxic substance/chemical improperly stored. Window cleaner on shelf over food in storage closet. Employee relocated. **Corrected On-Site**
41-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on wall in front of cooks line. Deliver expected, No replacements available.
31B-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Juan.
53B-13-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime, inside ice machine next to chest freezer. - soda machine nozzles in kitchen
22-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors for ladies and mens room.
32-04-4
Basic - Cutting board has cut marks and is no longer cleanable, white board on cooks line.
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door in kitchen.
35B-01-4
Basic - Floor tiles missing and/or in disrepair in kitchen cooking area.
36-17-5
33
Sep 23, 2022
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit shut off at employee handwash sink next to 3 compartment sink. Operator turned on. **Corrected On-Site** - From follow-up inspection 2022-09-23: Hot water was shut off again on call back. Operator advises faucet is leaking. Have repair scheduled. **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Ceiling shows damage from recent repair. Advised to fill holes. - From follow-up inspection 2022-09-23: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface in make table. - From follow-up inspection 2022-09-23: **Time Extended**
14-33-4
82
Frequently Asked Questions
When was Los Reyes Mexican Grill last inspected?
The most recent health inspection at Los Reyes Mexican Grill on file is from Jan 20, 2026. The public record contains six inspections in total.
What is the most common violation at Los Reyes Mexican Grill?
Across the inspection record, “floor tiles missing and/or in disrepair in kitchen” has been cited four times, more than any other issue at Los Reyes Mexican Grill.
How does Los Reyes Mexican Grill compare to other restaurants in Clermont?
Los Reyes Mexican Grill most recently scored 19 out of 100, which is lower than the Clermont average of 68.
Has Los Reyes Mexican Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Los Reyes Mexican Grill have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Los Reyes 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 Los Reyes Mexican Grill inspected?
Based on the inspection history on file, Los Reyes Mexican Grill is inspected around two times per year on average.
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