The Whole Enchilada Fresh Mex Grill
Last inspected: Feb 3, 2026
50
Score
Inspectors have visited The Whole Enchilada Fresh Mex Grill nine times, with records going back to 2022. The most recent report on file is from Feb 3, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have found fewer violations than earlier ones, averaging around three violations lately and about six violations before that.
“Raw animal food stored over/not properly separated” accounts for the largest share of issues, appearing three times across the record.
The city-wide average sits at 85, which The Whole Enchilada Fresh Mex Grill's 50 doesn't quite reach. The pattern in the record is worth a careful look.
9
Inspections
3
Critical latest
1
Major latest
3
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
50
Aug 15, 2025
Routine - Food
No violations found.
100
Mar 28, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (123F - Hot Holding) at steam table observed stored stacked, held less than 1 hr, operator placed on stove to reheat. cooked chicken (160F - Hot Holding) **Corrected On-Site**
03B-01-6
Basic - Garbage enclosure area in disrepair, both lids missing.
33-24-4
82
Dec 26, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. -79F - From follow-up inspection 2024-12-26: Observed same **Time Extended**
27-24-5
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -Front line 78F -Prep area 79F - From follow-up inspection 2024-12-26: -Front line 79F -Prep area 79F Observed same **Time Extended**
27-16-4
82
Dec 12, 2024
Routine - Food
4 critical violations. 4 major violations. 3 minor violations.
View 11 violations
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. -Employee washed hands and dried on pants, reviewed proper hand washing procedures with employee, employee washed hands and used paper towels to wash hands, printed hand washing procedure in Spanish to operator. **Corrected On-Site**
12A-18-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -Employee washed dishes, put on gloves and began food preparation. Reviewed proper handwashing procedures and glove usage with employee. Employee washed hands and put on new gloves. **Corrected On-Site**
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Walk in cooler; Raw shrimp over cooked ground beef, operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Front steam table; Cooked chicken 109F observed under no temperature control, operator placed on flat top to reheat. To 165 **Corrected On-Site**
03B-01-6
Intermediate - Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. -79F
27-24-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -Front line 78F -Prep area 79F
27-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Coca-Cola Drink machine nozzle.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -Prep area; 1) 2 large buckets stored in sink, Operator stored properly. 2) Large amount of food particles in sink as evidence sink is also being utilized as a dump sink. Reviewed proper hand washing sink usage with operator. **Corrected On-Site**
31A-11-4
Basic - Accumulation of black mold-like substance in the interior of the ice bin.
22-20-5
Basic - Garbage enclosure area in disrepair. -Missing lid for right side of dumpster.
33-24-4
Basic - Very slow draining water in handwash sink in prep area. Operator removed food particles, sink draining efficiently. **Corrected On-Site**
29-20-5
32
Feb 23, 2024
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired December 1, 2023 **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw shrimp and raw fish stored over fresh herbs. Operator moved fish below herbs **Corrected On-Site** **Warning**
08A-05-6
Basic - Food stored on floor. In prep area, box of green chilis stored on floor. **Warning**
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. In prep area, ground beef thawing in prep sink with no running water. **Warning**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. On cook line, oil in spray bottle not labeled. Employee labeled bottle. **Corrected On-Site** **Warning**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. In prep area, soufflé cups used to dispense sugar and salt. **Warning**
14-01-5
61
Oct 3, 2023
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched raw shrimp then put on new gloves without first washing hands. Reviewed proper hand washing and employee washed hands. **Corrected On-Site**
12A-12-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over ready to eat over cooked beef and case of cream cheese in walk in cooler. Operator stored all items properly. **Corrected On-Site**
08A-05-6
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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employees filled out during inspection. **Corrected On-Site**
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.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Cookline area - operator labeled. **Corrected On-Site**
41-17-4
Intermediate - Handwash sink not accessible for employee use at all times. Prep area hand sink with ice bucket in sink. Operator removed. **Corrected On-Site**
31A-09-4
Basic - Employee eating in a food preparation or other restricted area. 2 employees eating in prep area. Employees discarded their items. **Corrected On-Site**
12B-02-4
Basic - Equipment in poor repair. Cookline drawer unit - torn gaskets.
14-11-5
45
Jun 23, 2023
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Nov 17, 2022
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. cheese (46F - Cold Holding);in the drawers at cook line; as per operator food brought from walk-in cooler an hour prior; drawer left open ; food out of temperature for 30 minutes; operator closed drawer ; **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink by three compartment sink not accessible for employee use at all times- tall plastic buckets stored on top Operator removed **Corrected On-Site**
31A-09-4
Intermediate - No chemical quaternary test kit provided when using sanitizer at three-compartment sink and wiping cloths.
16-37-1
Basic - Ice scoop handle in contact with ice- ice machine in the back; Operator stored properly **Corrected On-Site**
10-08-5
Basic - Bowl used to dispense Pico de gallo in walk-in cooler Operator removed **Corrected On-Site**
14-01-5
Basic - Employee with no hair restraint while engaging in food preparation. Operator provided hat. **Corrected On-Site**
13-03-4
61
Frequently Asked Questions
When was The Whole Enchilada Fresh Mex Grill last inspected?
The most recent health inspection at The Whole Enchilada Fresh Mex Grill on file is from Feb 3, 2026. The public record contains nine inspections in total.
What is the most common violation at The Whole Enchilada Fresh Mex Grill?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at The Whole Enchilada Fresh Mex Grill.
How does The Whole Enchilada Fresh Mex Grill compare to other restaurants in Oakland Park?
The Whole Enchilada Fresh Mex Grill most recently scored 50 out of 100, which is lower than the Oakland Park average of 85.
Has The Whole Enchilada Fresh Mex Grill's inspection record improved over time?
Yes. Recent inspections at The Whole Enchilada Fresh Mex Grill have averaged around three violations per visit, down from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at The Whole Enchilada Fresh Mex 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 The Whole Enchilada Fresh Mex Grill inspected?
Based on the inspection history on file, The Whole Enchilada Fresh Mex Grill is inspected around three times per year on average.
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