What is Cancun Mexican Grille's health inspection score?

Cancun Mexican Grille has a SafeDine safety score of 85 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Cancun Mexican Grille last inspected?

Cancun Mexican Grille was last inspected on February 25, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Cancun Mexican Grille have?

Cancun Mexican Grille has 35 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Cancun Mexican Grille safe to eat at?

Yes, Cancun Mexican Grille has an excellent safety record with a score of 85/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Cancun Mexican Grille serve?

Cancun Mexican Grille serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Cancun Mexican Grille

Name: Cancun Mexican Grille
Address: 5034 GLENCROSSING WY, Cincinnati, 45238
Rating: 85

5034 GLENCROSSING WY, Cincinnati

Last Inspected: 2/25/2026

▲Improving

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0Excellent

American•WESTWOOD

Ranked #62 of 164 in WESTWOODBetter than 17% of american restaurants

Improving

5 inspections

Last: Feb 25, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

10x

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-15

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Inspection Timeline

+11 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

5034 GLENCROSSING WY, Cincinnati, FL 45238

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Violation Timeline

Aug 2024

2 inspections

13 basic

Aug

Jan 2025

1 inspections

5 basic

Jul 2025

1 inspections

14 basic

Jul

Feb 2026

1 inspections

3 basic

Inspection History

5 records on file

5 Routine

Feb 26

Routine InspectionLatest

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

6.2(B)6.2(B) - III. Preventing Contamination by Hands - Handwashing Cleanser - Availability−2
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding−2
4.4(J)4.4(J) - Mechanical warewashing: Wash Solution Temperature−2

Base deductions−6 pts

Jul 25

Routine Inspection

14 Basic

14 total

72/100inspection score

−28 pts

Basic (14)

−28 pts

5.4(F)(1)5.4(F)(1) - Outdoor Receptacles−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
4.1(Z)4.1(Z) - Temperature Measuring Device - Functionality−2
3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths - use limitation−2
4.4(D)4.4(D) - Warewashing equipment: Cleaning Frequency−2
3.2(C)(1)(e)3.2(C)(1)(e) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.4(C)3.4(C) - Thawing TCS−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
4.5(B)(1)(e)4.5(B)(1)(e) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−2
4.5(B)(4)(d)4.5(B)(4)(d) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−2
3.2(C)(1)(a)3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2

Base deductions−28 pts

Jan 25

Routine Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

3.2(D)3.2(D) - Food Storage containers−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.2(C)(8)3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination−2
3.2(Q)3.2(Q) - Food Storage−2
4.4(A)(1)4.4(A)(1) - Equipment−2

Base deductions−10 pts

Aug 24

Routine Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths−2
6.4(A)6.4(A) - Facilities: Maintenance: Good repair−2
3.2(Q)3.2(Q) - Food Storage−2

Base deductions−6 pts

Aug 24

Routine Inspection

10 Basic

10 total

80/100inspection score

−20 pts

Basic (10)

−20 pts

3.2(M)(5)3.2(M)(5) - Wiping cloth−2
4.4(S)(1)4.4(S)(1) - Single-service articles and single-use articles - use limitation−2
4.5(C)4.5(C) - VII. Protection from Contamination - Cooking / Baking equipment−2
3.2(J)3.2(J) - VII. Protection from Contamination - Food Contact with equipment and utensils−2
4.8(A)(1)4.8(A)(1) - Equipment and utensils - air-drying required−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2
3.2(C)(8)3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination−2
6.1(M)(2)6.1(M)(2) - Facilities−2
3.2(D)3.2(D) - Food Storage containers−2
5.1(S)(2)5.1(S)(2) - Plumbing system−2

Base deductions−20 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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