La Palma Mexican Grill
Last inspected: Mar 18, 2026
39
Score
La Palma Mexican Grill appears in inspection records 10 times, starting in 2022. The latest inspection on file is from Mar 18, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Inspection results have stayed in a similar range over the last few visits, averaging around seven violations each.
The pattern that stands out is “equipment or utensils not designed or constructed”, which has been cited five times.
La Palma Mexican Grill's latest score of 39 falls below the Leesburg average of 76. The pattern in the record is worth a careful look.
10
Inspections
4
Critical latest
2
Major latest
3
Minor latest
Inspection History
Mar 18, 2026
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Salsa 51f, Chicken 50f, Tamales 46f.Cooling from previous night.
03D-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw beef over raw shrimp. **Corrected On-Site**
08A-20-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -Soup made 03-10.
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Chicken 50f, Tamales 46f, Salsa 51f. Cooling from previous night.
01B-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Chicken, Tamales, Salsa too deep.
03D-15-4
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -At beginning of cook line.
36-34-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Cooler gaskets. -Exterior of bulk containers.
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed peppers over soup in walk in cooler.
08B-17-4
39
Aug 27, 2025
Routine - Food
2 critical violations. 11 minor violations.
View 13 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -Cook handled food, Change gloves without washing hands. Operator coached. **Corrective Action Taken**
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cut tomato 48f, Pico 52f. Less than 4 hours. Operator placed on ice. **Corrective Action Taken**
03A-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Corrected On-Site**
22-20-5
Basic - Ceiling tile missing. -Over ice machine.
36-36-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Jacket stored on case of tortillas. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. -Prep cooler gasket torn.
14-11-5
Basic - Equipment or utensils not designed or constructed in a durable manner. -Plastic container with hole and burn mark. Operator discarded. **Corrected On-Site**
14-10-4
Basic - Floor soiled/has accumulation of debris. -Under wait station hand sink.
36-73-4
Basic - Food stored on floor. -Corn leaves. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hoods over flat grill. -Under grill. -Top of stove.
23-03-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -Light bulbs in box over prep table. **Corrected On-Site**
42-03-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven door.
22-08-4
43
Feb 18, 2025
Routine - Food
No violations found.
100
Feb 17, 2025
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
26
Jul 23, 2024
Routine - Food
1 minor violation.
View 1 violation
Required Records Available; Shellstock Tags/Labels
FL-14
95
Jul 22, 2024
Routine - Food
3 critical violations. 1 major violation. 9 minor violations.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Salsa made previous day at 55f. **Warning**
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Salsa cooling from previous night at 55f. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cut lettuce 55f, Guacamole 54f, Cheese 54f, Tamales 46f. Less than 4 hours. Advised to rapid chill. **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade. **Warning**
22-02-4
Basic - Dead roaches on premises. -1 dead on cookline. **Corrected On-Site** **Warning**
35A-03-4
Basic - Equipment in poor repair. -Small white reach in freezer door held with duct tape. **Warning**
14-11-5
Basic - Equipment or utensils not designed or constructed in a durable manner. -Plastic bus tub cracked down the middle. **Warning**
14-10-4
Basic - Food stored on floor. -Case of French fries in walk in freezer. **Corrected On-Site** **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior of fryer cabinets. -Stove top. **Warning**
23-03-4
Basic - Ripped/worn tin foil used as shelf cover. -Under steam table. **Warning**
14-20-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -Weedeater stored against boxes of tortillas. **Corrected On-Site** **Warning**
42-03-5
Basic - Time/temperature control for safety food thawed in an improper manner. -Pork at room temperature. **Warning**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. -Bulk container of flour. **Corrected On-Site** **Warning**
02D-01-5
37
Feb 13, 2024
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
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 - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
24-08-4
Basic - Equipment or utensils not designed or constructed in a durable manner. -Reach in cooler gaskets torn on far end of cookline.
14-10-4
Basic - Floor area(s) covered with standing water. Under bar dish machine.
36-22-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Reach in freezer on cookline. -Walk in freezer.
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave. **Corrected On-Site**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Stovetop. -Hood filters over flat grill. -Under microwave.
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed peppers over salsa in walk in cooler. **Corrected On-Site**
08B-17-4
64
Jul 13, 2023
Routine - Food
8 minor violations.
View 8 violations
Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. On fish.
06-08-5
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Equipment or utensils not designed or constructed in a durable manner. -Reach in cooler gasket torn at end of cookline. **Repeat Violation**
14-10-4
Basic - Floor area(s) covered with standing water. At end of cookline.
36-22-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -Weed eater stored by disposable gloves.
42-03-5
Basic - Stored food not covered. -Frozen pizza stored directly on freezer rack.
08B-12-5
67
Jan 12, 2023
Routine - Food
No violations found.
100
Sep 9, 2022
Food-Licensing Inspection
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Employee washed hands with no soap. Server. Manager coached. Employee re washed. **Corrected On-Site**
12A-20-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook put on a glove over an already gloved hand, handle raw chicken and then dispose glove. Return to work with original glove still on.
12A-09-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -On cookline.
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upper portion of plastic shield.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Some on cookline.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. -Blue cutting board under microwave.
14-09-4
Basic - Equipment or utensils not designed or constructed in a durable manner. -4 door cooler gaskets torn on cookline.
14-10-4
Basic - In-use tongs stored on equipment door handle between uses. On oven door handle.
10-20-4
Basic - Ripped/worn tin foil used as shelf cover. Under steam table.
14-20-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour.
02D-01-5
47
Frequently Asked Questions
When was La Palma Mexican Grill last inspected?
The most recent health inspection at La Palma Mexican Grill on file is from Mar 18, 2026. The public record contains 10 inspections in total.
What is the most common violation at La Palma Mexican Grill?
Across the inspection record, “equipment or utensils not designed or constructed” has been cited five times, more than any other issue at La Palma Mexican Grill.
How does La Palma Mexican Grill compare to other restaurants in Leesburg?
La Palma Mexican Grill most recently scored 39 out of 100, which is lower than the Leesburg average of 76.
Has La Palma Mexican Grill's inspection record improved over time?
Results have been roughly steady. Inspections at La Palma Mexican Grill have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at La Palma Mexican 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 La Palma Mexican Grill inspected?
Based on the inspection history on file, La Palma Mexican Grill is inspected around three times per year on average.
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