The Whole Enchilada Fresh Mexican Grill and Bar
Last inspected: Oct 23, 2025
82
Score
Public records show 13 inspections at The Whole Enchilada Fresh Mexican Grill and Bar stretching back to 2022. The latest inspection on file is from Oct 23, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Things have been moving in the right direction, with the rolling count dropping from around 14 violations to closer to nine violations per visit.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited eight times.
The city-wide average for Winter Garden sits at 65, putting The Whole Enchilada Fresh Mexican Grill and Bar on the better side of that line. The record reflects steady performance over time.
13
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Oct 23, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on dish rack. **Repeat Violation** - From follow-up inspection 2025-10-23: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor in the corner of ice machine. Floor in walk in cooler. Floor behind dry storage rack - From follow-up inspection 2025-10-23: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk in cooler. **Repeat Violation** - From follow-up inspection 2025-10-23: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in walk in cooler. - From follow-up inspection 2025-10-23: **Time Extended**
22-16-4
82
Oct 13, 2025
Routine - Food
1 critical violation. 1 major violation. 9 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. Second floor bar dishwasher 0 ppm **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table. Soda nozzles at the bar. Operator cleaned. **Corrected On-Site** **Repeat Violation**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on dish rack. **Repeat Violation**
24-08-4
Basic - Floor soiled/has accumulation of debris. Floor in the corner of ice machine. Floor in walk in cooler. Floor behind dry storage rack
36-73-4
Basic - Food stored on floor. Bag of onions in walk in cooler. Operator removed. **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. At bar hand washing sink. Operator replaced. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk in cooler. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in walk in cooler.
22-16-4
Basic - Single-service articles improperly stored. Box of lids. Operator removed. **Corrected On-Site**
25-05-4
Basic - Stored food not covered. Mule Sauce in walk in cooler. Operator covered. **Corrected On-Site**
08B-12-5
50
Feb 5, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Live, small flying insects found 2 flying insects at the bar area. **Repeat Violation**
35A-02-7
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per manager less than four hours. Moved to walk in . Diced Tomatoes (47F - Cold Holding); Cut lettuce (48F - Cold Holding) **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on dish drying rack **Repeat Violation**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle in kitchen area. Manager labeled ed **Corrected On-Site**
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler soiled. **Repeat Violation**
23-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on dish rack **Repeat Violation**
24-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by ice machine soiled
36-27-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler.
14-17-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. One male on cook line. Operator provided **Corrected On-Site**
13-04-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile by dish area. **Repeat Violation**
36-34-5
Basic - Old labels stuck to food containers after cleaning. Metal pans on dry storage rack. Operator removed. **Corrected On-Site**
16-46-4
43
Aug 21, 2024
Routine - Food
5 major violations. 9 minor violations.
View 14 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles at the bars Ice chute in dining area Cutting boards by cooks line soiled **Repeat Violation** - From follow-up inspection 2024-08-21: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Dish machine uses chlorine no test kits. - From follow-up inspection 2024-08-21: **Time Extended**
16-37-1
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. - From follow-up inspection 2024-08-21: **Time Extended**
11-26-1
Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-08-21: **Time Extended**
53B-13-5
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 rice and ground beef in walk in cooler. - From follow-up inspection 2024-08-21: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. In ceiling by dry storage - From follow-up inspection 2024-08-21: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout back storage and dish area. **Repeat Violation** - From follow-up inspection 2024-08-21: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. In dishwashing area and across from dish washing wall by hallway. - From follow-up inspection 2024-08-21: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes on dish rack in ware washing area - From follow-up inspection 2024-08-21: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink at the bar - From follow-up inspection 2024-08-21: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Table legs by warmer oven - From follow-up inspection 2024-08-21: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves soiled - From follow-up inspection 2024-08-21: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters - From follow-up inspection 2024-08-21: **Time Extended**
25-06-4
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over cut lettuce in walk in cooler. **Corrected On-Site** - From follow-up inspection 2024-08-21: **Time Extended**
08B-17-4
39
Aug 20, 2024
Routine - Food
1 critical violation. 9 major violations. 10 minor violations.
View 20 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed small flying insects: 30 flying insects in food prep area 5 flying insects by corner of dry storage 20+flying insects by bar area main bar landing on liquor spouts 2 flying insects at upstairs bar 57+ small flying insects **Admin Complaint**
35A-02-6
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-04-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles at the bars Ice chute in dining area Cutting boards by cooks line soiled **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Dish machine uses chlorine no test kits.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink at the bar
31B-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.
11-26-1
Intermediate - No soap provided at handwash sink. At hand wash sink at the bar
31B-03-4
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Type of sanitizer that is used for dishwasher
53A-14-4
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
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice and ground beef in walk in cooler.
02C-02-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. In ceiling by dry storage
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout back storage and dish area. **Repeat Violation**
36-34-5
Basic - Cove molding at floor/wall juncture broken/missing. In dishwashing area and across from dish washing wall by hallway.
36-03-4
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes on dish rack in ware washing area
24-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink at the bar
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Table legs by warmer oven
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves soiled
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters
25-06-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over cut lettuce in walk in cooler. **Corrected On-Site**
08B-17-4
21
Apr 15, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato 50F, shred cheese 50F (temped at 3:35 pm). In case 1 hour per operator. Removed by operator to walk in cooler
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener in prep room -cutting board on make line -drink nozzle in bar
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. -on cook line **Corrected On-Site**
41-17-4
Basic - Accumulation of debris on exterior of warewashing machine. -in bar **Repeat Violation**
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -in front of walk in cooler **Corrected On-Site** **Repeat Violation**
36-34-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Old labels stuck to food containers after cleaning. -in dish room **Corrected On-Site** **Repeat Violation**
16-46-4
Basic - Working containers of food removed from original container not identified by common name. -in prep room
02D-01-5
55
Dec 22, 2023
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Proper Sanitizer Contact Time and Concentration
FL-33
Approved Thawing Methods Used
FL-31
Hot and Cold Water Available; Adequate Pressure
FL-25
Warewashing Facilities Maintained and Used
FL-24
Toilet Rooms Maintained
FL-53
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Lighting Adequate; Required Shields in Place
FL-36
32
Dec 19, 2023
Routine - Food
2 critical violations. 4 major violations. 12 minor violations.
View 18 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled./observed cook line employee touched clothing with gloves on then touched single service item with no hand wash and changing gloves/advised/ **Corrected On-Site**
12A-09-4
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. Bar dish machine chlorine 0ppm. Upstairs bar dish machine chlorine 0ppm. **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener blade soiled. Cook line white cutting board soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Empty pitcher stored in cook line hand sink. Scrubs and squeezed bottles stored inside dish room hand sink.
31A-11-4
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./form emailed to manager Steven.
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./missing one front employee Chelsea's certificate.
53B-13-5
Basic - Trash receptacles not provided where needed in establishment.cook line hand sink/ **Corrected On-Site**
33-06-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched./plastic knives/ **Repeat Violation**
25-02-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink.
36-27-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside./back exit door.
35B-01-4
Basic - Light not functioning./one light bulb at cook line not functioning.
36-62-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Outside walk in cooler above single service plates storage rack. Dish room.
36-34-5
Basic - No handwashing sign provided at a hand sink used by food employees. Bar hand sink. Dish room hand sink. Upstair bar hand sink. **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
27
Jun 7, 2023
Complaint Full
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
41
Jun 6, 2023
Complaint Full
1 critical violation. 3 major violations. 11 minor violations.
View 15 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./observed 6 flying insects at the upstairs bar. **Warning**
35A-02-6
Intermediate - Spray bottle containing toxic substance not labeled./several chemical bottles not labeled/ **Corrected On-Site**
41-17-4
Intermediate - Handwash sink not accessible for employee use at all times./food cart blocking cook line hand sink/ **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available for bar dish machine.
16-37-1
Basic - Unwrapped single-service utensils not presented so that only the handles are touched./plastic knives on small table across from cook line/ **Corrected On-Site**
25-02-4
Basic - Working containers of food removed from original container not identified by common name./cinnamon sugar and salt, kitchen prep room/ **Corrected On-Site**
02D-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable./all cutting boards/white cutting boards at cook line, green and yellow cutting board stored under prep room table/ **Repeat Violation**
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish rack.
24-08-4
Basic - Equipment in poor repair./cook line reach in cooler gaskets torn.
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./127F on stove, rechecked 165F/ **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees./kitchen prep room and upstairs open bar. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./walk in cooler fan cover soiled with dust/ **Repeat Violation**
23-03-4
Basic - Presetting of unwrapped silverware and/or tableware outdoors. **Repeat Violation**
24-01-4
Basic - Single-service articles not stored inverted or protected from contamination./tea filter next to soda machine.
25-06-4
37
Feb 9, 2023
Routine - Food
4 major violations. 9 minor violations.
View 13 violations
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at preparation table.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink block with cart next to dish area. **Corrected On-Site**
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. Servers with no food handler certificate.
11-26-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled vents at walk-in cooler. Soiled gaskets at walk-in cooler.
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards at preparation table front line.
14-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee engaging in food preparation at cook line. **Corrected On-Site**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clear containers on stored on shelf in the kitchen.
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temperature at 112°f rechecked 135°f. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - No Heimlich maneuver/choking sign posted. **Corrected On-Site**
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. At entrance bar station. **Corrected On-Site**
31B-04-4
43
Dec 5, 2022
Routine - Food
5 critical violations. 3 major violations. 7 minor violations.
View 15 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Beans kept in walk in cooler since last night with temperature of 47F.
01B-02-5
High Priority - Employee washed hands with cold water.Both inspector and manager washed hands with cold water at cook line.
12A-19-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Beans kept on hot box located at cook line. Kept there for less than 4 hrs with temperature of 118F. Manager thru away. **Corrected On-Site**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.Sanitizer bucket at prep , quad with strength over 500 ppm. Corrected to 200Ppm **Corrected On-Site**
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Beans kept on walk in cooler overnight with temperature of 47F. **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Old food encrusted on can opener. **Corrected On-Site**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.No chemical test strips for dish machine located at bar.
16-37-1
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.No hot water at hand sink on cook line.
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.Mold like substance on ice machine.
22-20-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee preparing food on cook line while wearing a watch .
13-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Utensils stored on cook line kept on water with temperature of 123 , water was dirty. **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees.No employee hand wash sing at ladies bathroom .
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Fans located at cook line have dust.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Mold like substance on reach in coolers at bar.
22-16-4
25
Jul 13, 2022
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. **Warning** - From follow-up inspection 2022-07-13: **Time Extended**
29-34-4
86
Frequently Asked Questions
When was The Whole Enchilada Fresh Mexican Grill and Bar last inspected?
The most recent health inspection at The Whole Enchilada Fresh Mexican Grill and Bar on file is from Oct 23, 2025. The public record contains 13 inspections in total.
What is the most common violation at The Whole Enchilada Fresh Mexican Grill and Bar?
Across the inspection record, “food-contact surface soiled with food debris” has been cited eight times, more than any other issue at The Whole Enchilada Fresh Mexican Grill and Bar.
How does The Whole Enchilada Fresh Mexican Grill and Bar compare to other restaurants in Winter Garden?
The Whole Enchilada Fresh Mexican Grill and Bar most recently scored 82 out of 100, which is higher than the Winter Garden average of 65.
Has The Whole Enchilada Fresh Mexican Grill and Bar's inspection record improved over time?
Yes. Recent inspections at The Whole Enchilada Fresh Mexican Grill and Bar have averaged around nine violations per visit, down from roughly 14 earlier in the record.
What does a low risk rating mean?
A low risk rating at The Whole Enchilada Fresh Mexican Grill and Bar 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 The Whole Enchilada Fresh Mexican Grill and Bar inspected?
Based on the inspection history on file, The Whole Enchilada Fresh Mexican Grill and Bar is inspected around four times per year on average.
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