Plaza Mexico Restaurant Bar Grill
Last inspected: Apr 8, 2026
100
Score
Plaza Mexico Restaurant Bar Grill appears in inspection records 14 times, starting in 2022. The most recent report on file is from Apr 8, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited eight times.
Among Palm Harbor restaurants, the typical score is 74; Plaza Mexico Restaurant Bar Grill is comfortably above that bar. The record reflects steady performance over time.
14
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 8, 2026
Complaint Partial
No violations found.
100
Mar 25, 2026
Complaint Full
No violations found.
100
Mar 24, 2026
Complaint Full
5 critical violations. 2 major violations. 1 minor violation.
View 8 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. 0 ppm, operator primed machine, ran 2 more cycles, still less than 50 ppm chlorine. Operator will set up 3 compartment sink for sanitizing . **Warning**
22-49-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler - case of raw chicken above cut lettuce. Chicken moved to kitchen to prep **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. octopus (49F - Cold Holding) cooked ground beef (51F - Cold Holding); cooked shredded beef (50F - Cold Holding); cooked pork (48F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler - octopus (49F - Cold Holding) cooked ground beef (51F - Cold Holding); cooked shredded beef (50F - Cold Holding); cooked pork (48F - Cold Holding) all have dates of 3/21, temperatures not taken today, they were take yesterday afternoon and were at proper temperature. See stop sale . **Warning**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Towel bucket on cook line, > 200 ppm, corrected to 60 ppm **Corrected On-Site** **Warning**
41-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Multiple brooms in front of hand wash sink in dish room. Operator removed. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Opera added water to pan with soup from hand wash sink. Discussed use of hand wash sink with staff and operator. **Warning**
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on prep table, employee beverage in freezer next to food d for customers, operator removed both **Corrected On-Site** **Repeat Violation** **Warning**
12B-07-4
37
Mar 16, 2026
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee using cell phone then touched fry basket handle without washing hands, discussed with manager, employee washed hands **Corrective Action Taken**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef above canned mushrooms in reach in cooler, items properly moved **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle soiled
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef in walk in cooler no date mark
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. Cesar expired 2/20/26
53B-14-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on reach in cooler, drink removed **Corrected On-Site**
12B-07-4
52
Jun 4, 2025
Routine - Food
No violations found.
100
Jun 3, 2025
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: butter (45F - Cold Holding); queso (45F - Cold Holding); raw chicken (44F - Cold Holding); pork (45F - Cold Holding); cooked chicken (44F - Cold Holding); sour cream (44F - Cold Holding) food was not prepared today. Ambient air of the walk in cooler is between 48F-50F. No temperatures taken. Operator opened the door to the freezer inside the walk in to drop the temperature. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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. salsa (47F - Cold Holding). Operator states salsa was made yesterday. Tomato's were roasted. Operator states that temperatures were not taken to ensure food properly cooled to 41F. See stop sale.
03D-02-5
High Priority - Displayed food not properly protected from contamination. Cups of salsa sitting in the dining room area with no protection. Discussed with manager. Manager moved salsa to the kitchen. Salsa was in the process of cooling at the time of inspection. **Corrected On-Site** **Repeat Violation**
08B-02-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. salsa (47F - Cooling)
01B-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap or paper towels at handwash sink closest to dish machine. Operator stocked sink. **Corrected On-Site**
31B-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 82F handwash sink in the ware washing area. Hot water faucet handle unable to be turned. Discussed with manager.
27-16-4
Basic - Water draining onto floor surface. Handwash sink pipe closest to dishmachine. Operator placed bucket under the sink.
29-03-4
43
Apr 2, 2025
Complaint Full
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. 42 rodent droppings under dishmachine area. 2 rodent droppings on top of dishmachine 11 rodent droppings on top of sanitizer buckets. 9 rodent droppings under handwash sink and prep table in kitchen. 9 rodent droppings under rack holding equipment. 4 rodent droppings under soda machine bags. 1 rodent droppings under rack in dry storage. - From follow-up inspection 2025-04-02: 2 rodent dropping found on the floor underneath the dishmachine. Operator cleaned and sanitized area. **Time Extended**
35A-04-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained - From follow-up inspection 2025-04-02: Operator removed cutting boards from flip tops and has some new ones that he is in the process of replacing. **Time Extended**
22-02-4
Intermediate - - From initial inspection : 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. For 2 new employees: Laura and Lesly - From follow-up inspection 2025-04-02: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top of ice chute - From follow-up inspection 2025-04-02: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. 2 holes in ceiling tile in ware washing area. - From follow-up inspection 2025-04-02: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Provided operator with sign. - From follow-up inspection 2025-04-02: **Time Extended**
31B-04-4
61
Apr 1, 2025
Complaint Full
6 critical violations. 2 major violations. 3 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. Ran 2 times: 0ppm both runs. Discontinue use of dishmachine and sanitize dishes in the 3 compartment sink until dishmachine is working properly. Operator ran a 3rd time and it was 10ppm.
22-41-4
High Priority - Displayed food not properly protected from contamination. Operator has salsa cups sitting in an area that is not protected in the dining room. Discussed with employee who moved salsa cups to walk in cooler.
08B-02-4
High Priority - Live, small flying insects found 5 flies under dishmachine.
35A-02-7
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on chemical bucket under dishmachine
35A-05-4
High Priority - Rodent activity present as evidenced by rodent droppings found. 42 rodent droppings under dishmachine area. 2 rodent droppings on top of dishmachine 11 rodent droppings on top of sanitizer buckets. 9 rodent droppings under handwash sink and prep table in kitchen. 9 rodent droppings under rack holding equipment. 4 rodent droppings under soda machine bags. 1 rodent droppings under rack in dry storage.
35A-04-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting in counter for less than an hour: salsa (62F - Cold Holding) operator relocated to walk in cooler. Discussed Time as a Public Health Control as an option with operator. In flip top cooler next to steam well: cheese (55F - Cold Holding) cheese was refilled less than an hour ago. Cheese is double panned. Discussed with operator. Cheese was relocated to the freezer for rapid chill. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained
22-02-4
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. For 2 new employees: Laura and Lesly
11-26-1
Basic - No handwashing sign provided at a hand sink used by food employees. Provided operator with sign.
31B-04-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top of ice chute
22-20-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. 2 holes in ceiling tile in ware washing area.
36-32-5
29
Dec 27, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Floor area(s) covered with standing water. Cook line, prep srea
36-22-4
Basic - Reuse of single-service or single-use articles. Reuse of gallon containers for mixed beverages. Discussed the importance of of not reusing gallon containers.
25-32-4
70
Mar 12, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 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 corrected to 50ppm **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener **Corrected On-Site** **Repeat Violation**
22-02-4
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. **Corrected On-Site**
06-09-1
Basic - Food stored on floor. Oil stored on floor in rear of restaurant. Operator moved the oil to a minimum of 6inches off the floor **Corrected On-Site**
08B-38-4
Basic - Clean utensils or equipment stored in soiled container. Clean dishes stored in a container containing food debris. Operator removed bus tub to wash rinse and sanitize the container and its contents
24-06-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
64
Oct 13, 2023
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener, cutting board at refrigeration unit to the left of the range. **Repeat Violation** **Warning** - From follow-up inspection 2023-10-13: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef, cooked chicken, cooked beans? Operator was able to determine the prep date and will date accordingly **Warning** - From follow-up inspection 2023-10-13: **Time Extended**
02C-02-5
82
Oct 3, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 44F cold hold, cooked pork 45F cold hold. Operator placed food items in the walk in freezer for a quick cool. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener, cutting board at refrigeration unit to the left of the range. **Repeat Violation** **Warning**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef, cooked chicken, cooked beans? Operator was able to determine the prep date and will date accordingly **Warning**
02C-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. Operator has been utilizing the 3 compartment sink and has a call in for repairs. Dishwasher continuously runs **Warning**
16-55-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator moved employee beverage **Corrected On-Site** **Repeat Violation** **Warning**
12B-07-4
Basic - Standing water or very slow draining water in handwash sink. **Warning**
29-20-5
61
Mar 20, 2023
Complaint Full
2 critical violations. 5 major violations. 5 minor violations.
View 12 violations
High Priority - Container of medicine improperly stored. OTC. Medication stored on upper shelf of prep table. Employee removed the medication **Corrected On-Site**
41-07-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched cell phone and went back to prepping food with no hand wash. Discussed proper hand washing and provided hand outs about proper hand washing written in Spanish via email.
12A-29-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Cutting board at prep table
22-02-4
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 hand out regarding vomit and diarrhea clean up via email
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink had vegetables thawing it it. Second hand wash sink had soiled pans stored in it. Both were cleared by operator. We discussed the importance of keeping the hand wash sink clear from food or utensils **Corrected On-Site** **Repeat Violation**
31A-09-4
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 employee agreement via email.
11-26-1
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. **Repeat Violation**
53B-14-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile disrepair near restrooms
36-32-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on upper shelf of prep table next to food. Operator moved employee beverage. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on upper shelf of prep table near food. Operator removed cell phone. **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. Floors soiled primarily under and behind fixed equipment and prep tables.
36-73-4
Basic - Time/temperature control for safety food thawed in an improper manner. Vegetables being thawed at room temperature in hand wash sink. Operator removed vegetables from hand wash sink. **Corrected On-Site**
06-01-5
35
Nov 30, 2022
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - Handwash sink not accessible for employee use at all times. Apron stored in hand wash sink. Operator removed the apron **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. Salsa, beef, operator was able to determine the prep date, and date marked Accordingly **Repeat Violation**
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 - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages stored above prep table. Operator moved beverages. **Corrected On-Site**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of chip containers. Gaskets on drawers
23-03-4
Basic - Stored food not covered. Chicken in walk in cooler **Corrected On-Site**
08B-12-5
61
Frequently Asked Questions
When was Plaza Mexico Restaurant Bar Grill last inspected?
The most recent health inspection at Plaza Mexico Restaurant Bar Grill on file is from Apr 8, 2026. The public record contains 14 inspections in total.
What is the most common violation at Plaza Mexico Restaurant Bar Grill?
Across the inspection record, “food-contact surface soiled with food debris” has been cited eight times, more than any other issue at Plaza Mexico Restaurant Bar Grill.
How does Plaza Mexico Restaurant Bar Grill compare to other restaurants in Palm Harbor?
Plaza Mexico Restaurant Bar Grill most recently scored 100 out of 100, which is higher than the Palm Harbor average of 74.
Has Plaza Mexico Restaurant Bar Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Plaza Mexico Restaurant Bar Grill have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Plaza Mexico Restaurant Bar Grill 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 Plaza Mexico Restaurant Bar Grill inspected?
Based on the inspection history on file, Plaza Mexico Restaurant Bar Grill is inspected around four times per year on average.
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