Ay Jalisco
Last inspected: Dec 8, 2025
22
Score
Across the available record, Ay Jalisco has eight inspections on file, the first dated 2022. The latest inspection on file is from Dec 8, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have turned up more issues than earlier ones, averaging around 17 violations lately compared to roughly 11 violations before.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded four times.
Compared to other Clermont restaurants (averaging 68), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
4
Critical latest
4
Major latest
10
Minor latest
Inspection History
Dec 8, 2025
Routine - Food
4 critical violations. 4 major violations. 10 minor violations.
View 18 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee on cook line handled raw chicken and raw shrimp then began preparing food on stove. Educated employee and operator, employee changed gloves and washed hands. **Corrected On-Site**
12A-09-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -refried beans (48F - cooling, prepared yesterday, temped at 1:00, in walk in cooler
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. -refried beans (48F - cooling, prepared yesterday, temped at 1:00, in walk in cooler
01B-36-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp over prepped peppers and onions in upright reach in cooler on cook line **Repeat Violation**
08A-05-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -refried beans (48F - cooling, prepared yesterday, temped at 1:00), in walk in cooler in deep pan
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -grill grates -plastic guard on ice machine is soiled
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -ice in hand wash sink in dish area
31A-11-4
Intermediate - 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 chicken in walk in freezer
02C-04-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system -area under pass through shelf on cook line -floors in dry storage under soda boxes and mop sink room **Repeat Violation**
23-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -over reach in cooler on front line
36-34-5
Basic - Driving surfaces not maintained. -parking lot has a large area of disrepair allowing for pooling of water near garbage dumpsters.
33-32-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -pans across from walk in cooler
24-08-4
Basic - Equipment in poor repair. -gaskets on upright reach in cooler on cook line -reach in cooler handle in outside bar area -bar reach in cooler shelves rust pitted **Repeat Violation**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. -front double doors -back door open at time of inspection with no screen door **Repeat Violation**
35B-01-4
Basic - Holes in or other damage to wall in dish area
36-24-5
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Open dumpster lids. **Repeat Violation**
33-16-4
22
Apr 17, 2025
Routine - Food
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -individually wrapped raw chicken over individually wrapped raw beef in walk in freezer - From follow-up inspection 2025-04-17: **Time Extended**
08A-02-6
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand sink by oven in kitchen - From follow-up inspection 2025-04-17: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on cook line -interior spray hose at dish machine -underside of reach in covers on cook line - From follow-up inspection 2025-04-17: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Ceiling tile missing in kitchen near back door - From follow-up inspection 2025-04-17: **Time Extended**
36-36-4
Basic - - From initial 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. -3 pieces mahi and 3 pieces tilapia - From follow-up inspection 2025-04-17: **Time Extended**
06-09-1
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. -cook line - From follow-up inspection 2025-04-17: **Time Extended**
13-04-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -gaskets on reach in cooler on cook line -oven door on cook line - From follow-up inspection 2025-04-17: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -front and back door - From follow-up inspection 2025-04-17: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -under dry storage racks, mop sink closet - From follow-up inspection 2025-04-17: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - No hot running water at mop sink. - From follow-up inspection 2025-04-17: **Time Extended**
27-10-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets and sides on all reach in coolers and reach in freezers -filters on hood suppression system **Repeat Violation** - From follow-up inspection 2025-04-17: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. -avocados and green onions in top of reach in cooler on cook line - From follow-up inspection 2025-04-17: **Time Extended**
08B-39-4
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** - From follow-up inspection 2025-04-17: **Time Extended**
14-17-4
43
Apr 16, 2025
Routine - Food
6 critical violations. 2 major violations. 12 minor violations.
View 20 violations
High Priority - Nonfood-grade bags used in direct contact with food. -tortillas on cook line
14-31-5
High Priority - Presence of insects, rodents, or other pests. -squirrel in dry storage. Operator removed. No evidence of droppings, nesting, or chewing. **Corrected On-Site** **Warning**
35A-09-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -individually wrapped raw chicken over individually wrapped raw beef in walk in freezer
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef over prepped veggies in upright reach in cooler on cook line
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -commercially processed ROP fish not removed from packaging prior to thawing...3 pieces mahi, 3 pieces tilapia
01B-13-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -rice (119F - Hot Holding), held less than four hours per operator. Moved to oven for rapid reheat, then 169F **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on cook line -interior spray hose at dish machine -underside of reach in covers on cook line
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand sink by oven in kitchen
31B-02-4
Basic - Floor soiled/has accumulation of debris. -under dry storage racks, mop sink closet
36-73-4
Basic - No hot running water at mop sink.
27-10-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets and sides on all reach in coolers and reach in freezers -filters on hood suppression system **Repeat Violation**
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Raw fruits/vegetables not washed prior to preparation. -avocados and green onions in top of reach in cooler on cook line
08B-39-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Working containers of food removed from original container not identified by common name. -container of sugar in dry storage
02D-01-5
Basic - Ceiling tile missing in kitchen near back door
36-36-4
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. -3 pieces mahi and 3 pieces tilapia
06-09-1
Basic - Employee with no beard guard/restraint while engaging in food preparation. -cook line
13-04-4
Basic - Equipment in poor repair. -gaskets on reach in cooler on cook line -oven door on cook line
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. -front and back door
35B-01-4
18
Dec 9, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
45
Apr 9, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
39
Dec 14, 2023
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - refried beans <1 hour (105 - Hot Holding)
03B-01-6
High Priority - Vacuum breaker missing at hose bibb - out back
29-34-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. - employee washed hands at a food prep sink
12A-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. - for two employees. Emailed form to operator
11-26-1
Basic - Bowl or other container with no handle used to dispense food. - bulk rice
14-01-5
Basic - Ceiling tile missing.next to ice machine **Corrected On-Site**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - above cook line
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
12B-12-5
Basic - Floor tiles missing and/or in disrepair. - around floor drain at cook line
36-17-5
Basic - Food stored on floor. - case of pork in walk in freezer **Corrected On-Site**
08B-38-4
Basic - Standing water in bottom of reach-in-cooler. - bar cooler
29-49-6
Basic - Waste line missing at soda gun holster.
29-17-4
39
May 8, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
47
Dec 16, 2022
Routine - Food
8 critical violations. 6 major violations. 8 minor violations.
View 22 violations
High Priority - Server handled soiled dishes or utensils prepared a beverage without washing hands. **Warning**
12A-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Chicken,62 f held less than four hours .Operator placed in walk in freezer.Afterwards,41 f. **Warning**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb.Hose by the cooks line area. **Warning**
29-34-4
High Priority - Employee ate food from the line and then engaged in food preparation without washing hands. **Corrected On-Site** **Warning**
12A-05-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Corrected On-Site** **Warning**
12A-07-5
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. .Cheese sauce,117 f,rice,121 f held less than four hours.Advised operator to reheat. **Warning**
03B-15-5
High Priority - Nonfood-grade bags used for food storage - direct contact with food.Tortillas in kitchen. **Warning**
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Open package of raw chicken stored over drink mixes in walk in freezer.Raw shell eggs stored next to salsa in walk in cooler. **Warning**
08A-05-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink and dishmachine achine or wiping cloths. **Warning**
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Yoseli Garcia. **Warning**
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Cooked goat in walk in cooler. **Warning**
02C-02-5
Intermediate - Torn packages/bags of food exposing the contents to contamination. Sugar in dry storage area. **Warning**
01B-16-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided at employee handwash sink.Ladies bathroom,bar area and prep area. **Warning**
27-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.White cutting are stained kitchen.Mixer head is soiled. **Warning**
22-02-4
Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
16-23-4
Basic - Establishment using sponges for glass rimmer at the bar area. **Corrected On-Site** **Warning**
21-23-4
Basic - In-use wet wiping cloth/towel used under cutting board.Front line area. **Warning**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees.Cooks line. **Warning**
31B-04-4
Basic - No mop sink or curbed cleaning facility provided at establishment. **Warning**
29-27-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Caulking has a residue build up at three comp sink area.Side of walk in cooler and walk in freezer door. **Warning**
23-03-4
Basic - Water leaking from pipe at toilet in ladies restroom. **Warning**
29-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
22-20-5
11
Frequently Asked Questions
When was Ay Jalisco last inspected?
The most recent health inspection at Ay Jalisco on file is from Dec 8, 2025. The public record contains eight inspections in total.
What is the most common violation at Ay Jalisco?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Ay Jalisco.
How does Ay Jalisco compare to other restaurants in Clermont?
Ay Jalisco most recently scored 22 out of 100, which is lower than the Clermont average of 68.
Has Ay Jalisco's inspection record improved over time?
No. Recent inspections at Ay Jalisco have averaged around 17 violations per visit, up from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Ay Jalisco 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 Ay Jalisco inspected?
Based on the inspection history on file, Ay Jalisco is inspected around three times per year on average.
Nearby Restaurants