ALACRUZ GRILL

Name: ALACRUZ GRILL
Address: 11924 W FOREST HILL BLVD UNIT 24-25, WELLINGTON, FL, 33414, US
Rating: 68.4

11924 W FOREST HILL BLVD UNIT 24-25, WELLINGTON, FL 33414

License #6022938

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

68.4 Grade F / 100

Failing Health Score

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Quick take

ALACRUZ GRILL in WELLINGTON currently holds an InspectFL Health Score of 68.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 20, 2026. Across those visits, inspectors documented 16 total violations — 10 critical, 4 major, 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Administrative complaint recommended
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked vegetable mash cooked, frozen then removed and stored in walk in cooler to thawed 1 day prior; no date mark. Advised operator to date mark.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched garbage can then touched clean containers with pesto; no hand wash. Employee washed hands.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Employee corrected: Sanitizer Bucket (Quaternary 200ppm)
[08B-38-4] Food stored on floor.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lower compartment of flip top unit near fryer: heavy cream (47F - Cold Holding) As per employee, stored in unit overnight. Not prepped or portioned today. See stop sale.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: mashed potatoes (47F at 4:05pm- Cooked Cooling) As per chef, since overnight. Product did not cool from 135F to 41F in a total of 6 hours. See stop sale.
[01B-02-5] 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. Lower compartment of flip top unit near fryer: heavy cream (47F - Cold Holding) As per employee, stored in unit overnight. Not prepped or portioned today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: mashed potatoes (47F at 4:05pm- Cooked Cooling) As per chef, since overnight. Product did not cool from 135F to 41F in a total of 6 hours. See stop sale.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler at cook-line: cut butter (55F at 4:00pm; 55F at 4:25pm- Ambient Cooling) As per employee, since 1:30pm. At current rate of cooling, butter will not cool to 41F in a total of 4 hours. Advised operator to quick chill.

Administrative complaint recommended
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler: Whipped cheese mixture 12/26. As per operator, prepared 3 days prior. Advised operator to correctly date mark.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler close to dish wash area: cut butter (54F at 4:05pm; 53F at 4:35pm - Cooling) As per chef, cooling since 1 hour. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Advised operator to quick chill.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: Raw beef carpaccio stored above bread. Operator stored properly.
[22-41-4] 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. Dishwasher (Chlorine 0ppm) Corrected Dishwasher (Chlorine 100ppm)
[53B-13-5] 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.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handle dirty dishes then handled clean dishes from dishwasher; no hand wash. Dishwasher washed hands and cleaned and sanitized dishes.
[41-10-4] Toxic substance/chemical improperly stored. At expo area: Spray bottle of chemical stored over to go boxes. Manager removed.
[01B-28-5] Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At walk in cooler: In house made tomato based mixture date 12/23 Chimichurri mayo dressing 12/26 See stop sale.

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