Chulas Mexican Grill
Last inspected: Feb 11, 2026
58
Score
Chulas Mexican Grill has been inspected eight times since 2022. Chulas Mexican Grill was last inspected on Feb 11, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Violation counts have ticked up lately, averaging around seven violations per visit versus roughly three violations earlier in the record.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing five times across the record.
By comparison, the average Spring Hill facility scores 83, putting Chulas Mexican Grill on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
1
Critical latest
3
Major latest
2
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Dented/rusted cans present. See stop sale.
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. The can opener is soiled with debris. The reach-in refrigerator fan, located in the kitchen and containing drinks and salsa, is soiled with a mold-like substance and dust.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. 2 bottles not labeled. The operator labeled the bottles. **Corrected On-Site**
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. The hand sink by the steam table - 71F.
27-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The fan guard in the walk in cooler is soiled with dust.
23-03-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
58
Apr 23, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 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, operate put new bucket of chlorine sanitizer on, corrected to 50 ppm **Corrected On-Site**
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Across from dish machine **Corrected On-Site**
31B-02-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine. Ice machine outside, on drop plate
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Styrofoam cup on lift top cooler, operator discarded **Corrected On-Site**
12B-07-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On top of cooler by soda station, moved to bottom shelf **Corrected On-Site**
21-44-1
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm ,corrected to 50 ppm **Corrected On-Site**
21-07-4
55
Aug 20, 2024
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. House made salsa (59F - Cold Holding); all other food in cooler at 41F. In drawer on cook line - cut cabbage (57F - Cooling) prepped at 11 am. See stop sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door cooler at wait station- House made salsa (59F - Cold Holding); all other food in cooler at 41F. In drawer on cook line - cut cabbage (57F - Cooling) prepped at 11 am. See stop sale
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut cabbage (57F - Cooling)prepped this morning at 11/11:30, 4 hrs 10 minutes.
03D-06-5
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. No original safe staff certificates, certificates appear to be copies of small card that is given to employees.
53B-09-4
Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Dish machine 100F
16-53-4
Basic - Ceiling tile missing. In dry storage area, by walk in cooler wall/ ceiling tiles missing
36-36-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. In bar area - 0 ppm, corrected to 50 ppm **Corrected On-Site**
21-07-4
41
Feb 1, 2024
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under steam table Behind soda nozzles **Warning** - From follow-up inspection 2024-02-01: **Time Extended**
23-03-4
95
Jan 30, 2024
Complaint Full
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Invoice for Mahi mahi shows that it is delivered frozen but does not state the freezing process. Operator will discontinue serving Mahi until proof proper parasite destruction is obtained. Non-exempt fish may not be served raw or undercooked. Consumer Advisory must be in place. **Warning**
01D-01-5
Intermediate - Handwash sink not accessible for employee use at all times. Large bucket of water in hand wash sink, manager removed **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Mahi mahi used in Ceviche is not cooked, is served in lime juice, Is delivered frozen. Operator will not serve Mahi raw until menu has been corrected. **Warning**
02B-01-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. One hand wash sink in kitchen has no hot water, handle for faucet is being repaired. **Warning**
27-16-4
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. Mahi, package states to remove from package before thawing. **Warning**
06-09-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under steam table Behind soda nozzles **Warning**
23-03-4
58
Oct 26, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans on shelf over prep table
24-08-4
95
Apr 12, 2023
Routine - Food
7 critical violations. 2 major violations. 10 minor violations.
View 19 violations
High Priority - Nonfood-grade bags used in direct contact with food. For tortilla chips
14-31-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook dropped tongs on floor, then continued to cook, picked up tongs, operator asked cook to wash hands and change gloves. Cook washed **Corrective Action Taken**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler - chili (48F - Cold Holding); cut lettuce (48F - Cold Holding)made last night at approximately 7. See stop sale
03A-02-5
High Priority - Vacuum breaker missing at hose bibb. On end of cook line by hand wash sink.
29-34-4
High Priority - Dented/rusted cans present. See stop sale. Crushed tomatoes 6 cans, 105oz
01B-01-4
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. 0 ppm, operator primed machine, changed jug, still 0 ppm **Repeat Violation**
22-41-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 in dry storage area, 2 in dish room
35A-02-6
Intermediate - Handwash sink used for purposes other than handwashing. Hose in hand wash sink on cook line. Operator removed
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink in prep area, operator put towels in dispenser. Towel dispenser jammed on cook line, operator corrected **Corrected On-Site**
31B-02-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Measuring cups, other equipment on soiled
24-06-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Damaged/spoiled/recalled food not properly segregated. Crushed tomatoes 6 cans, 105oz
08B-20-4
Basic - Equipment in poor repair. Dry storage shelves rusted
14-11-5
Basic - Floor tiles missing and/or in disrepair. **Repeat Violation**
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of rice cooker Plastic curtain at back door Cords and wires by steam table
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On cart by bar over margarita mix, operator put on other bucket **Corrected On-Site**
21-44-1
Basic - Soiled dry wiping cloth in use. On apron of cook, towel was removed **Corrected On-Site**
21-10-4
Basic - Unclean building components, attachments or fixtures. Ceiling fan by dish room
36-50-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
17
Dec 6, 2022
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 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. Sanitizer bucket empty, manager put new sanitizer bucket at dish machine, now at 100ppm **Corrected On-Site** **Repeat Violation**
22-41-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off under sink at bar, manager turned water on **Corrected On-Site** **Repeat Violation**
27-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table next to where employee is portioning food, drink removed **Corrected On-Site**
12B-07-4
Basic - Floor tiles missing and/or in disrepair. Throughout kitchen
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in server area at 0ppm, refilled sanitizer bucket now at 100ppm **Corrected On-Site**
21-07-4
52
Frequently Asked Questions
When was Chulas Mexican Grill last inspected?
The most recent health inspection at Chulas Mexican Grill on file is from Feb 11, 2026. The public record contains eight inspections in total.
What is the most common violation at Chulas Mexican Grill?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Chulas Mexican Grill.
How does Chulas Mexican Grill compare to other restaurants in Spring Hill?
Chulas Mexican Grill most recently scored 58 out of 100, which is lower than the Spring Hill average of 83.
Has Chulas Mexican Grill's inspection record improved over time?
No. Recent inspections at Chulas Mexican Grill have averaged around seven violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Chulas 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 Chulas Mexican Grill inspected?
Based on the inspection history on file, Chulas Mexican Grill is inspected around three times per year on average.
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