Los Reyes Mexican Grill
Last inspected: Jan 20, 2026
19
Score
Los Reyes Mexican Grill Inc, located at 658 West Ave in Clermont, Florida, underwent a high-risk inspection on January 20, 2026. This inspection identified 5 critical, 4 major, and 10 minor violations. While the most recent inspection noted several issues including improper thawing of fish and employee personal items in food preparation areas, the facility's historical record across eight scored inspections has primarily shown low-risk outcomes.
6
Inspections
5
Critical latest
4
Major latest
10
Minor latest
Inspection History
Jan 20, 2026
Routine - Food
5 critical violations. 4 major violations. 10 minor violations.
19
Aug 15, 2025
Food-Licensing Inspection
2 minor violations.
90
Jun 24, 2024
Routine - Food
1 minor violation.
95
Dec 7, 2023
Routine - Food
2 critical violations. 5 minor violations.
58
Mar 6, 2023
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
33
Sep 23, 2022
Routine - Food
1 major violation. 2 minor violations.
82
Violations — Jan 20, 2026 Inspection
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. -8 pieces of tuna in reach in cooler on front line. Educated operator, provided thawing ROP fish handout.
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on prep table in prep room, operator removed **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employees prepping and serving food and drinks are wearing bracelets and watches.
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -pans in dish area.
24-08-4
Basic - Ice buildup in reach-in freezer on cook line.
14-69-4
Basic - Ice scoop handle in contact with ice, operator removed **Corrected On-Site**
10-08-5
Basic - No waste receptacle installed at handwash sink provided with disposable towels in prep room. Operator provided. **Corrected On-Site**
33-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top back of fryer cabinets have residue buildup
23-03-4
Basic - Water leaking from pipe and/or faucet/handle at hand sink in prep room
29-11-4
Basic - Working containers of food removed from original container not identified by common name. -small flour container in dry storage
02D-01-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -white rice (45-48F - Cooling, prepared last evening,stored in deep covered pans in upright reach in cooler in prep area
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. --white rice (45-48F - Cooling, prepared last evening,stored in deep covered pans in upright reach in cooler in prep area
01B-36-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over prepped sauces in reach in cooler on cook line. Operator moved chicken to bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -raw tuna thawed in unopened vacuum packaging, reach in cooler on front line
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fried corn (72F - Cold Holding), front kitchen, held less than four hours per operator. Recommended operator use a Time as a Public Health Control, provided form to operator. **Corrective Action Taken**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. --white rice (45-48F - Cooling, prepared last evening,stored in deep covered pans in upright reach in cooler in prep area
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose at dish machine has residue buildup
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -in prep room, operator provided **Corrected On-Site**
31B-02-4
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
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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