The_Whole Enchilada Fresh Mexican Grill
Last inspected: Feb 13, 2026
70
Score
The_Whole Enchilada Fresh Mexican Grill appears in inspection records eight times, starting in 2022. The_Whole Enchilada Fresh Mexican Grill was last inspected on Feb 13, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The trend has been favorable: violation counts have eased from around seven violations to closer to four violations per visit over the last few inspections.
The most common issue across all inspections has been “no soap provided at handwash sink”, showing up three times.
Compared to other Fort Lauderdale restaurants (averaging 80), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.
8
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 13, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
70
Oct 21, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Sanitizer Contact Time and Concentration
FL-33
67
Mar 11, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline - Sanitizer Bucket (Quaternary over 500ppm). Triple Sink (Quaternary over 500ppm) Operator diluted. Both retested - Quaternary 400ppm. **Corrected On-Site**
41-27-4
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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employee filled out during inspection. **Corrected On-Site**
11-26-1
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 - Floor area(s) covered with standing water. Under hand sink in prep area. **Repeat Violation**
36-22-4
67
Sep 20, 2024
Routine - Food
4 critical violations. 5 major violations. 3 minor violations.
View 12 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Prep area countertop - cooked beef - cooling 1 hour at 10:50am (90-100F - Cooling) at 11:15am 80-90F. At this rate proper cooling will not occur. Operator moved item to walk in to quick chill. **Corrective Action Taken**
03D-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline drawers - raw shrimp (47-50F). Per operator item held in unit overnight. Items not prepped or portioned today. Observed loose gasket at top of drawer. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline drawers - raw shrimp (47-50F). Per operator item held in unit overnight. Items not prepped or portioned today. Observed loose gasket at top of drawer. See stop sale.
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline - quat 500ppm. Advised operator to dilute solution. New solution - Quat 200ppm. **Corrected On-Site**
41-27-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Triple sink and sanitizer bucket. Quat over 500ppm. Operator diluted. Quat 200ppm. **Corrected On-Site**
16-33-4
Intermediate - Handwash sink not accessible for employee use at all times. Prep area hand sink blocked by case of lettuce. Operator removed and made sink accessible. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Cookline hand sink used to fill container. Operator removed container. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By ice machine. Operator replaced. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. By ice machine. Operator replaced. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline drawers - raw shrimp (47-50F). Per operator item held in unit overnight. Items not prepped or portioned today. Observed loose gasket at top of drawer.
14-74-7
Basic - Floor area(s) covered with standing water. Under hand sink - prep area. In and around door of walk in cooler.
36-22-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Back prep hand sink.
29-20-5
29
Apr 26, 2024
Routine - Food
5 major violations.
View 5 violations
Intermediate - Handwash sink used for purposes other than handwashing. Cookline Handsink being used to fill food container with water. Handsink by ice machine - pan lid and towel in hand sink. Reviewed proper use of hand sinks. Operator removed items. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By ice machine. Operator replaced. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. By ice machine. Operator replaced. **Corrected On-Site** **Repeat Violation**
31B-03-4
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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. By ice machine. Operator labeled. **Corrected On-Site**
41-17-4
61
Sep 18, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Employee took out the trash, replaced the bag and then proceeded to wash dishes without removing gloves and washing hands. Operator reviewed proper hand washing with employee and employee properly washed hands. **Corrected On-Site**
12A-02-4
Intermediate - Food manager certification expired. 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-03-7
Intermediate - No soap provided at handwash sink. By ice machine. Operator replaced. **Corrected On-Site**
31B-03-4
Basic - In-use ice scoop stored on soiled surface between uses. On top of ice machine. Operator removed. **Corrected On-Site**
10-12-5
Basic - In-use knife/knives stored in cracks between pieces of equipment and wall - prep area. Operator removed. **Corrected On-Site**
10-17-4
64
Jun 29, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (109F - Hot Holding) on top of another container in steam table. Chicken out less than 1 hour per Manager and container moved to grill to reheat above 165F. **Corrective Action Taken**
03B-01-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook handled raw beef and changed gloves, no hand wash. Manager instructed cook to change gloves and wash hands. **Corrected On-Site**
12A-07-5
Intermediate - Handwash sink not accessible for employee use at all times. Plastic container removed in sink at cook line. **Corrected On-Site**
31A-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sign faded at cook line.
31B-04-4
Basic - Bowl or other container with no handle used to dispense food. Plastic cup in cheese container in flip top cooler. Plastic cup removed. **Corrected On-Site**
14-01-5
Basic - Food stored on floor. Container of salsa and sauce on floor in walk in cooler.
08B-38-4
Basic - Soiled dry wiping cloth in use. Wiping cloths at cook line moved to sanitizer buckets. **Corrected On-Site**
21-10-4
55
Sep 27, 2022
Routine - Food
1 minor violation.
View 1 violation
Food in Good Condition, Safe, and Unadulterated
FL-13
95
Frequently Asked Questions
When was The_Whole Enchilada Fresh Mexican Grill last inspected?
The most recent health inspection at The_Whole Enchilada Fresh Mexican Grill on file is from Feb 13, 2026. The public record contains eight inspections in total.
What is the most common violation at The_Whole Enchilada Fresh Mexican Grill?
Across the inspection record, “no soap provided at handwash sink” has been cited three times, more than any other issue at The_Whole Enchilada Fresh Mexican Grill.
How does The_Whole Enchilada Fresh Mexican Grill compare to other restaurants in Fort Lauderdale?
The_Whole Enchilada Fresh Mexican Grill most recently scored 70 out of 100, which is lower than the Fort Lauderdale average of 80.
Has The_Whole Enchilada Fresh Mexican Grill's inspection record improved over time?
Yes. Recent inspections at The_Whole Enchilada Fresh Mexican Grill have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at The_Whole Enchilada Fresh 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 The_Whole Enchilada Fresh Mexican Grill inspected?
Based on the inspection history on file, The_Whole Enchilada Fresh Mexican Grill is inspected around two times per year on average.
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