Simon Parrilla Bar and Grill of Longwood
Last inspected: Apr 6, 2026
33
Score
Going back to 2022, Simon Parrilla Bar and Grill of Longwood has 11 inspections in the public record. The most recent report on file is from Apr 6, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have ticked up lately, averaging around 11 violations per visit versus roughly seven violations earlier in the record.
Across the inspection history, “nonfood-contact surface soiled with grease” is the issue that surfaces most often, recorded six times.
Compared to other Longwood restaurants (averaging 87), there's room to close the gap. The pattern in the record is worth a careful look.
11
Inspections
3
Critical latest
4
Major latest
5
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 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. - Dishwasher (Chlorine 0ppm) **Warning**
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. - raw chicken over raw steak at walk in cooler **Warning**
08A-17-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. - server dropped off dirty dishes then washed hands at three comp sink **Warning**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - back of meat slicer - cookline cutting board stained. **Warning**
22-02-4
Intermediate - No soap provided at handwash sink. - at bar handwash sink **Corrected On-Site** **Warning**
31B-03-4
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. **Warning**
53B-14-5
Basic - Accumulation of debris inside warewashing machine. **Warning**
16-03-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cookline employee **Warning**
13-07-4
Basic - Ice scoop handle in contact with ice. - at bar **Warning**
10-08-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - scoop inside rice **Corrected On-Site** **Warning**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters **Warning**
23-03-4
33
Oct 6, 2025
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
37
Apr 10, 2025
Routine - Food
4 critical violations. 2 major violations. 7 minor violations.
View 13 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over fruit mix at beverage walk in cooler **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - salsa crilla date marked 3/31. Manager states wrong date.
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.
01B-24-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. - milk
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. - hand wash sink at cookline storing utensil
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. - metal container no handle used to scoop cooked beans
14-01-5
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. - salmon
06-09-1
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - 1 cook line employee wearing watch
13-07-4
Basic - Insect control device installed over food preparation area.
35B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters
23-03-4
Basic - Outer openings not protected with self-closing doors. - back door **Repeat Violation**
35B-03-4
Basic - Unprotected ice machine in a customer/nonsecure area. - ice machine at end of hallway leading to restroom
08B-62-4
32
Nov 26, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - - From initial inspection : 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. - zero ppm **Warning** - From follow-up inspection 2024-11-21: Chlorine 0ppm **Time Extended** - From follow-up inspection 2024-11-26: Operator states has stopped using until repairs are made. Operator states establishment sets up triple sink for ware washing. **Time Extended**
22-41-4
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2024-11-21: **Time Extended** - From follow-up inspection 2024-11-26: **Time Extended**
32-12-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - walk in fan covers dusty - From follow-up inspection 2024-11-21: **Time Extended** - From follow-up inspection 2024-11-26: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. - back door - From follow-up inspection 2024-11-21: **Time Extended** - From follow-up inspection 2024-11-26: **Time Extended**
35B-03-4
Basic - - From initial inspection : Basic - Unprotected ice machine in a customer/nonsecure area. - ice machine not locked located at end of hallway leading to restroom. Observed latch on lid but lacking a way to secure latch. - From follow-up inspection 2024-11-21: **Time Extended** - From follow-up inspection 2024-11-26: **Time Extended**
08B-62-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. - left side of hood system - From follow-up inspection 2024-11-21: **Time Extended** - From follow-up inspection 2024-11-26: **Time Extended**
36-32-5
67
Nov 21, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - - From initial inspection : 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. - zero ppm **Warning** - From follow-up inspection 2024-11-21: Chlorine 0ppm **Time Extended**
22-41-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. - left side of hood system - From follow-up inspection 2024-11-21: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2024-11-21: **Time Extended**
32-12-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - walk in fan covers dusty - From follow-up inspection 2024-11-21: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. - back door - From follow-up inspection 2024-11-21: **Time Extended**
35B-03-4
Basic - - From initial inspection : Basic - Unprotected ice machine in a customer/nonsecure area. - ice machine not locked located at end of hallway leading to restroom. Observed latch on lid but lacking a way to secure latch. - From follow-up inspection 2024-11-21: **Time Extended**
08B-62-4
67
Nov 20, 2024
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
50
Mar 19, 2024
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
33
Nov 14, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef , OPERATOR corrected , reviewed chart with employee
08A-20-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. At the bar a sign is present on the 3 compartment sink for hand washing a employee rinsed their hand in this sink, please remove the sign and direct the employees to the hand sink at the other end of the bar
12A-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On the line whip, spatula, ect business end up
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the bar back packs and purse on the liquor
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -remove the packing film on the dishwasher, water will get under the film and rust the doors -fan in the stock room
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Unwashed avocados in the front cooler , sticker is still present
08B-39-4
Basic - Single-service articles not stored inverted or protected from contamination. Foam containers not inverted at the bar
25-06-4
61
May 15, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. -gasket to the traulsen cooler is ripped - From follow-up inspection 2023-03-20: **Time Extended** - From follow-up inspection 2023-03-21: **Time Extended** - From follow-up inspection 2023-03-22: **Time Extended** - From follow-up inspection 2023-05-15: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In the back storage area - From follow-up inspection 2023-03-20: **Time Extended** - From follow-up inspection 2023-03-21: **Time Extended** - From follow-up inspection 2023-03-22: **Time Extended** - From follow-up inspection 2023-05-15: **Time Extended**
36-02-5
90
Mar 15, 2023
Routine - Food
5 critical violations. 8 major violations. 11 minor violations.
View 24 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. 0 PPM sanitizer not being drawn into the machine. **Repeat Violation** **Warning**
22-41-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Warning**
12A-07-5
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. Dish washer **Warning**
12A-13-4
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Warning**
12A-02-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. **Repeat Violation** **Warning**
03A-03-5
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 DBPR HR 5030-103 EMPLOYEE HEALTH Food Employee Reporting Agreement
11-26-1
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. Only one employee certificate available **Repeat Violation** **Warning**
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked proteins not dated
02C-02-5
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 DBPR HR 5030-104 Clean-Up of Vomiting and Diarrheal Events
11-27-4
Intermediate - Line/dish sink items stored in sink , sink is dirty and the drain line is not connected water runs on the floor, no paper towels at this sink . Must be made operational This is the only hand sink in the kitchen. A 7 day call back inspection will be required 3) IF HAND WASHING VIOLATIONS ARE OBSERVED AND/OR HAND WASH SINKS ARE OBSERVED BEING USED FOR ANY PURPOSE OTHER THAN HAND WASHING, AN ADDITIONAL HAND WASH SINK WILL BE REQUIRED. **Warning**
31A-04-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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/ no manager on duty 6 employee working **Repeat Violation**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both sinks
31B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses
24-08-4
Basic - Equipment in poor repair. -gasket to the traulsen cooler is ripped
14-11-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Cooks line
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in the walk in cooler are rusty -hood filters dirty
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocados not washed in the line cooler with the stickers on
08B-39-4
Basic - Screening is not 16-mesh to the inch. Kitchen door
35B-13-4
Basic - Unprotected ice machine in a customer/nonsecure area. Ice machine not locked in a area close to the restrooms ICE MACHINE LID MUST BE KEPT LOCKED AT ALL TIMES EXCEPT WHEN EMPLOYEE ACCESS IS REQUIRED. IF CONTAMINATION IS OBSERVED AT THE ICE MACHINE OR THE ICE MACHINE IS OBSERVED UNLOCKED THE ICE MACHINE WILL BE REQUIRED TO BE RELOCATED INTO AN EMPLOYEE ONLY AREA WITH AN ACCESSIBLE HAND SINK STATION.
08B-62-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In the back storage area
36-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. At the dumpster pad
51-11-4
12
Oct 17, 2022
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
33
Frequently Asked Questions
When was Simon Parrilla Bar and Grill of Longwood last inspected?
The most recent health inspection at Simon Parrilla Bar and Grill of Longwood on file is from Apr 6, 2026. The public record contains 11 inspections in total.
What is the most common violation at Simon Parrilla Bar and Grill of Longwood?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Simon Parrilla Bar and Grill of Longwood.
How does Simon Parrilla Bar and Grill of Longwood compare to other restaurants in Longwood?
Simon Parrilla Bar and Grill of Longwood most recently scored 33 out of 100, which is lower than the Longwood average of 87.
Has Simon Parrilla Bar and Grill of Longwood's inspection record improved over time?
No. Recent inspections at Simon Parrilla Bar and Grill of Longwood have averaged around 11 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Simon Parrilla Bar and Grill of Longwood 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 Simon Parrilla Bar and Grill of Longwood inspected?
Based on the inspection history on file, Simon Parrilla Bar and Grill of Longwood is inspected around three times per year on average.
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