Pico De Gallo Mexican Grill
Last inspected: Feb 3, 2026
55
Score
Across the available record, Pico De Gallo Mexican Grill has eight inspections on file, the first dated 2022. Pico De Gallo Mexican Grill was last inspected on Feb 3, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Things have been moving in the right direction, with the rolling count dropping from around nine violations to closer to four violations per visit.
“Raw animal food stored over/not properly separated” comes up most often, recorded three times in the inspection record.
The city-wide average sits at 79, which Pico De Gallo Mexican Grill's 55 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
8
Inspections
3
Critical latest
0
Major latest
3
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Roach activity present as evidenced by live roaches found. -1 live roach on glue trap placed on dough mixer at rear door in kitchen **Warning**
35A-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell egg over ready to eat food items in reach in cooler in kitchen **Corrected On-Site**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. -bread in grocery bag **Corrected On-Site**
14-31-5
Basic - Cardboard used to line food-contact shelves. -in dry storage
14-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -above panini press **Corrected On-Site**
24-08-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. -hood filters missing leaving gaps in system
14-42-4
55
Jul 17, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. chicharrones date prepared 7-7-25 Operator stated the date was for freezer they take it out of freezer yesterday and changed the label . **Corrected On-Site**
02C-01-5
Intermediate - No soap provided at handwash sink. At the employee hand sink at the bakery station. **Corrected On-Site**
31B-03-4
78
Dec 13, 2024
Complaint Full
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flan 50f from overnight.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Flan 50f from overnight.
01B-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. 3 compartment sink using Quat sanitizer no rest strips available. **Repeat Violation**
16-37-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee bottle of water stored back area on top of clean dishes . **Repeat Violation**
12B-07-4
Basic - Stored food not covered. At the reach-in freezer (empanadas-Arapas). Operator covered all . **Corrected On-Site** **Repeat Violation**
08B-12-5
61
Jul 18, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Personal Cleanliness
FL-40
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Received at Proper Temperature
FL-12
Adequate Handwashing Facilities Supplied and Accessible
FL-10
41
Mar 4, 2024
Routine - Food
5 critical violations. 3 major violations. 4 minor violations.
View 12 violations
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Observed operator using hydrogen peroxide based sanitizer which is not intended to be used in food contact surfaces upon discussing with operator she is choosing to use chlorine based sanitizer from now on-operator obtained proper sanitizer and sit up the 3 compartment sink properly. **Corrected On-Site**
22-48-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored on top of green vegetables at the reach-in cooler next to the stove . **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cheese pastry (79F - Cold Holding); pastel queso (79F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter left out for 3 hours (68F - Cold Holding) we advised the operator to put it back to cool down and .second temperature 39. cheese pastry (79F - Cold Holding); pastel gueso (79F - Cold Holding operator add it to time control form .
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork belly (110F - Hot Holding); empanadas (110F - Hot Holding-operator decided to do a hot hold unit as time control we provided the form and we did explain the difference. **Corrective Action Taken** **Repeat Violation**
03B-01-6
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Black beans found at the walk-in cooler was marked date 2-21-24 when we asked the operator she stated That was at the freezer and she just pull it out to thaw in the morning without creating a thawed label . **Corrected On-Site**
02C-04-5
Intermediate - Handwash sink not accessible for employee use at all times. The one by the kitchen area blocked with fryer oil in the front . **Corrected On-Site**
31A-09-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-02-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. At the front counter by make table . **Corrected On-Site**
10-17-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoon and spatula not vertical. **Corrected On-Site**
24-05-4
Basic - Working containers of food removed from original container not identified by common name. Sugar and flour no label . **Corrected On-Site**
02D-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handel touched flour. **Corrected On-Site**
10-01-5
29
Sep 1, 2023
Food-Licensing Inspection
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Wiping Cloths Properly Used and Stored
FL-41
Insects, Rodents, and Animals Not Present
FL-38
47
Feb 23, 2023
Routine - Food
5 critical violations. 3 major violations. 2 minor violations.
View 10 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. cooked beef from yesterday (47F - Cooling)
01B-36-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. shelled eggs ambient (62F - Cold Holding
01B-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. shelled eggs ambient (62F - Cold Holding
03A-03-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beef from yesterday (47F - Cooling)
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.. raw chicken over cooked beef.
08A-05-6
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 forms
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked beef from yesterday (47F - Cooling)
03D-15-4
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. Provided forms
11-26-1
Basic - Food stored on floor. Eggs in walk-in cooler
08B-38-4
Basic - Single-service articles improperly stored. Cups on the floor under front counter. Manager picked them up **Corrected On-Site**
25-05-4
32
Nov 1, 2022
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. **Warning** - From follow-up inspection 2022-11-01: **Time Extended**
32-12-5
95
Frequently Asked Questions
When was Pico De Gallo Mexican Grill last inspected?
The most recent health inspection at Pico De Gallo Mexican Grill on file is from Feb 3, 2026. The public record contains eight inspections in total.
What is the most common violation at Pico De Gallo 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 Pico De Gallo Mexican Grill.
How does Pico De Gallo Mexican Grill compare to other restaurants in Orlando?
Pico De Gallo Mexican Grill most recently scored 55 out of 100, which is lower than the Orlando average of 79.
Has Pico De Gallo Mexican Grill's inspection record improved over time?
Yes. Recent inspections at Pico De Gallo Mexican Grill have averaged around four violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Pico De Gallo 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 Pico De Gallo Mexican Grill inspected?
Based on the inspection history on file, Pico De Gallo Mexican Grill is inspected around two times per year on average.
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