Ay Jalisco II
Last inspected: Feb 25, 2026
58
Score
Across the available record, Ay Jalisco II has 12 inspections on file, the first dated 2022. Inspectors last stopped by on Feb 25, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent visits have flagged more than earlier ones: around eight violations per visit lately, up from roughly five violations before.
Looking across the full record, “stop sale issued on time/temperature control” is the recurring theme, flagged five times.
Restaurants in Vero Beach average 77, so Ay Jalisco II trails the local norm. The record is unremarkable in either direction.
12
Inspections
1
Critical latest
2
Major latest
4
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Nonfood-grade bags used in direct contact with food. Shopping bags used to store shrimp in walk in freezer. Advised to use food grade plastic bags
14-31-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator needs chlorine test strips
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salsa in walk in cooler. Advised to add date mark
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. employee drink stored on tray next to clean beer mugs in servers station. Drink was moved **Corrected On-Site**
12B-07-4
Basic - In-use tongs stored on oven door handle between uses.
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in sugar bin **Corrected On-Site**
10-01-5
Basic - Stored food not covered. Seafood breaded is dry storage room. Manager added lid **Corrected On-Site**
08B-12-5
58
Jul 22, 2025
Complaint Full
2 major violations. 4 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk at wait station - From follow-up inspection 2025-07-22: **Time Extended**
02C-03-5
Intermediate - - From initial inspection : 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 new hire. Emailed form to manager **Corrective Action Taken** - From follow-up inspection 2025-07-22: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Microwave door handles have residue - From follow-up inspection 2025-07-22: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Reading 101f. Employee turned up heat on stove **Corrective Action Taken** - From follow-up inspection 2025-07-22: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados with stickers stored with cut tomato - From follow-up inspection 2025-07-22: **Time Extended**
08B-17-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at servers station - From follow-up inspection 2025-07-22: **Time Extended**
24-08-4
67
Jul 21, 2025
Complaint Full
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line cooler: Cheese 51 cold holding for 4.5 hours. See stop sale Cut lettuce 47f. Cold holding for 1 hour. Employee moved lettuce to rapid chill Walk in cooler: chicken wings (46F - Cold Holding) salsa verde (46F - Cold Holding) beef Birria 46f. White cheese 47f. Yellow cheese 50f. All cold holding **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Dump sink at servers area
31A-11-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk at wait station
02C-03-5
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 new hire. Emailed form to manager **Corrective Action Taken**
11-26-1
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados with stickers stored with cut tomato
08B-17-4
Basic - Buildup of food debris/soil residue on equipment door handles. Microwave door handles have residue
23-24-4
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.ambient 44f
14-74-7
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at servers station
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Reading 101f. Employee turned up heat on stove **Corrective Action Taken**
10-07-4
43
Jan 22, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers next to cut avocados on cooks line - From follow-up inspection 2025-01-22: **Time Extended**
08B-17-4
95
Jan 14, 2025
Routine - Food
4 critical violations. 4 minor violations.
View 8 violations
High Priority - 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. At bar Sanitizer reading 0ppm. Ran twice and still reading 0ppm **Warning**
22-41-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher scraped dirty dishes with hands and began to handle clean dishes. Chef spoke to employee
12A-29-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked spinach found at 98f on top of oven. Chef states it has been in service since 8am. Found at 12:06pm.
03B-01-6
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean cups at servers station **Repeat Violation**
24-08-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In sugar bin **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Stored food not covered. Tamales in walk in freezer **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers next to cut avocados on cooks line
08B-17-4
45
Jul 31, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Warewashing Facilities Maintained and Used
FL-24
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
55
Jan 29, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked spinach cooling over night 60F Cooling over night green sauce (47F - Cooling); enchilada sauce (47F - Cooling) - From follow-up inspection 2024-01-29: 45F green sauce 47F enchilada sauce **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked spinach 60F cooling over night in cook line cooler. Cooling over night enchilada sauce and green sauce 47F - From follow-up inspection 2024-01-29: 45F green sauce 47F enchilada sauce **Admin Complaint**
03D-02-5
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Kitchen - From follow-up inspection 2024-01-29: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cook line - From follow-up inspection 2024-01-29: **Time Extended**
14-09-4
67
Jan 24, 2024
Routine - Food
4 critical violations. 2 major violations. 9 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken nuggets 45F **Repeat Violation** **Warning**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked spinach 60F cooling over night in cook line cooler. Cooling over night enchilada sauce and green sauce 47F
03D-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash hands while wearing gloves. Manager informed him to remove gloves and then wash hands. **Corrected On-Site**
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked spinach cooling over night 60F Cooling over night green sauce (47F - Cooling); enchilada sauce (47F - Cooling)
01B-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Spoon in hand sink **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Bar
41-17-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine. **Corrected On-Site**
22-20-5
Basic - Cove molding at floor/wall juncture broken/missing. Kitchen
36-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Cook line
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at server station stacked wet. **Repeat Violation**
24-08-4
Basic - Oil stored on floor.
08B-38-4
Basic - Onions not washed prior to preparation. Lettuce removed from packaging and cut before washing.
08B-39-4
Basic - Unwashed avocados stored with ready-to-eat food in the cook line cooler. In the walk in cooler unwashed tomatoes and mushrooms stored over clean cut vegetables. **Corrected On-Site**
08B-17-4
Basic - Water leaking from pipe under hand sink in prep area.
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Seasoning container
02D-01-5
29
Aug 3, 2023
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Wait station sink used as a dump sink - From follow-up inspection 2023-08-03: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : 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. Operator has had form since last inspection,but have not filled it out - From follow-up inspection 2023-08-03: **Time Extended**
11-26-1
82
Aug 1, 2023
Routine - Food
3 critical violations. 3 major violations. 10 minor violations.
View 16 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken fajitas (46F - Cold Holding); marinated chicken breast (45F - Cold Holding); raw shrimp (47F - Cold Holding); raw hamburger (46F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken fajitas (46F - Cold Holding); marinated chicken breast (45F - Cold Holding); raw shrimp (47F - Cold Holding); raw hamburger (46F - Cold Holding) **Warning**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Black hose in dish area
29-34-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shredded chicken cooked yesterday not date marked
02C-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Wait station sink used as a dump sink
31A-11-4
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. Operator has had form since last inspection,but have not filled it out
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Corrected On-Site**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Handle on microwave broken, using monofilament to open door
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Cooks line
31B-04-4
Basic - Standing water in bottom of reach-in-cooler. Middle cooler
29-49-6
Basic - Stored food not covered. Tortilla shells and Mexican pizza shells not covered
08B-12-5
Basic - Unnecessary items/unused equipment on the premises. Bike in rear storage area. **Corrected On-Site**
33-31-5
Basic - Working containers of food removed from original container not identified by common name. Salt in tall dredge
02D-01-5
29
Feb 27, 2023
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Nonfood-grade bags used in direct contact with food. Raw meat
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Meat in freezer **Repeat Violation**
08A-02-6
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. Manager removed package
06-09-1
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Repeat Violation**
13-07-4
Basic - Food stored on floor. Ice cream
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water found at 97°. Manager turned on burner rechecked now at 143° **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
55
Jul 5, 2022
Complaint Full
1 critical violation. 11 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
08A-02-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. In bag of sugar **Corrected On-Site**
14-01-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Employee eating in a food preparation or other restricted area. Kitchen staff food on plates above single serve items. Manager moved to proper location **Corrected On-Site**
12B-02-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watches on multiple servers
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water read 123°. Advised to turn up flame. Rechecked now reading 143° **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Open dumpster lid.
33-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocado next to cheese
08B-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Read over 200+++. Advised to remake bucket **Corrected On-Site** **Repeat Violation**
21-07-4
50
Frequently Asked Questions
When was Ay Jalisco II last inspected?
The most recent health inspection at Ay Jalisco II on file is from Feb 25, 2026. The public record contains 12 inspections in total.
What is the most common violation at Ay Jalisco II?
Across the inspection record, “stop sale issued on time/temperature control” has been cited five times, more than any other issue at Ay Jalisco II.
How does Ay Jalisco II compare to other restaurants in Vero Beach?
Ay Jalisco II most recently scored 58 out of 100, which is lower than the Vero Beach average of 77.
Has Ay Jalisco II's inspection record improved over time?
No. Recent inspections at Ay Jalisco II have averaged around eight violations per visit, up from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Ay Jalisco II 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 Ay Jalisco II inspected?
Based on the inspection history on file, Ay Jalisco II is inspected around three times per year on average.
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