Ay Jalisco III
Last inspected: Jan 28, 2026
67
Score
Ay Jalisco III has been inspected 10 times since 2022. The latest inspection on file is from Jan 28, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Things are looking better lately, with recent visits averaging around five violations compared to roughly nine violations earlier on.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged five times.
That's lower than the typical Sebastian restaurant, which scores around 76. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
10
Inspections
0
Critical latest
0
Major latest
8
Minor latest
Inspection History
Jan 28, 2026
Routine - Food
8 minor violations.
View 8 violations
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Gasket make table
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door **Repeat Violation**
35B-01-4
Basic - Food stored on floor. Frying oil **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Corrected On-Site**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters **Repeat Violation**
23-03-4
Basic - Stored food not covered. Coconut shrimp and frozen fish walk in freezer **Corrected On-Site**
08B-12-5
67
Sep 9, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shredded cheese bagsstored on top of raw shell eggs **Corrected On-Site**
08A-05-6
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. O ppm. Operator changed bucket Corrected to 50 ppm **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle bar
22-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
35B-01-4
Basic - Food stored on floor. Frying oil Salsa walk in cooler Blueberries walk in freezer **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket reach make table
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
12B-13-4
52
Apr 24, 2025
Routine - Food
No violations found.
100
Feb 26, 2025
Routine - Food
1 critical violation. 2 major violations. 5 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. Bar dishwasher 0ppm. Will sanitize in other dishwasher till fixed
22-41-4
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - Covered waste receptacle not provided in women's bathroom. **Corrected On-Site**
32-12-6
Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses **Corrected On-Site**
24-08-4
Basic - Floor area(s) covered with standing water. Kitchen area
36-22-4
Basic - No handwashing sign provided at a hand sink used by food employees. Men's bathroom
31B-04-4
Basic - Stored food not covered. Cooked chicken. Walk in cooler **Corrected On-Site** **Repeat Violation**
08B-12-5
55
Aug 26, 2024
Routine - Food
6 minor violations.
View 6 violations
Basic - Ceiling tile missing. Over triple sink
36-36-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Educated employee **Corrected On-Site** **Repeat Violation**
16-13-5
Basic - Food stored on floor. Rice **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
14-69-4
Basic - Single-service articles improperly stored. On floor dry storage **Corrected On-Site**
25-05-4
Basic - Stored food not covered. Walk in freezer **Corrected On-Site** **Repeat Violation**
08B-12-5
74
Feb 5, 2024
Routine - Food
1 critical violation. 2 major violations. 10 minor violations.
View 13 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. 0 ppm. Will call eco lab and sanitize in triple sink till repaired Main dishwasher and small dishwasher at bar. Both no reading. Will sanitize in triple sink
22-41-4
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda Gunn nozzle at bar
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
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 and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Had sanitizer set up in middle sink. Educated **Corrective Action Taken**
16-13-5
Basic - Floor tiles missing and/or in disrepair. **Repeat Violation**
36-17-5
Basic - No handwashing sign provided at a hand sink used by food employees. Sink on cookline Sink men's bathroom Sent signs to operator **Corrective Action Taken**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Both make tables **Corrected On-Site**
29-49-6
Basic - Stored food not covered. Crab legs and frozen burgers. Walk in freezer **Corrected On-Site**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken being thawed at room temperature. Still frozen **Corrected On-Site**
06-01-5
43
Oct 9, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket on reach in cool on cooks line is torn - From follow-up inspection 2023-10-09: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. On cooks line - From follow-up inspection 2023-10-09: **Time Extended**
36-17-5
90
Oct 6, 2023
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Diced tomatoes in flip top cooler since 10am at 48°, found at 2pm. Walk in cooler: all over night Steak -48F Pork -47F Chicken -47F Shrimp -51 F Coleslaw -51F Burgers - 47 Beef strips -47F Cooked shred beef- 50 Pork verde -46 Chile Roja steak-46 30 bags x5 lb cheese-47 **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Diced tomatoes in flip top cooler since 10am at 48°, found at 2pm. Walk in cooler: all over night Steak -48F Pork -47F Chicken -47F Shrimp -51 F Coleslaw -51F Burgers - 47 Beef strips -47F Cooked shred beef- 50 Pork verde -46 Chile Roja steak-46 30 bags x5 lb cheese-47 **Warning**
03A-02-5
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient Thermometer in walk in cooler reading 44°. Calibrated my thermometer and is reading 48-50° in walk in cooler.
05-05-4
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. Manager just ordered new books for a few employees whose certification expired 9/2023
53B-14-5
Basic - Canned tomato sauce and garlic stored in lettuce bin in flip top cooler **Corrected On-Site** **Repeat Violation**
08B-31-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted **Corrected On-Site**
24-05-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Sauté pan hung next to hand wash sink **Corrected On-Site** **Repeat Violation**
24-07-4
Basic - Equipment in poor repair. Gasket on reach in cool on cooks line is torn
14-11-5
Basic - Floor tiles missing and/or in disrepair. On cooks line
36-17-5
Basic - Food stored on floor. Sodas on floor under drink mixer
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. 1. Scoop in rice bin 2. Scoop in ice at bar **Corrected On-Site**
10-01-5
Basic - Open dumpster lid.
33-16-4
Basic - Standing water in bottom of reach-in-cooler. **Corrected On-Site**
29-49-6
39
Jan 26, 2023
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 chlorine at bar 3 compartment sink. Water added to 50 ppm
41-27-4
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. 0 ppm chlorine and dishes being washed at glassware machine at bar. Employee changed to new sanitizer and retest at 100ppm. **Corrected On-Site**
22-41-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided and printed. **Corrected On-Site**
11-27-4
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. Blank forms in binder observed not completed yet.
11-26-1
Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean sauté pan hung at hand sink. Removed. **Corrected On-Site**
24-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Removed at cook line. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Hood filters at both cook stations soiled with grease.
36-50-4
Basic - Ice scoop handle in contact with ice. At bar. Removed. **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in fan covers. **Corrected On-Site**
23-03-4
Basic - Tomato sauce can in lettuce container. Removed. **Corrected On-Site**
08B-31-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm chlorine at wait station. Bleach added to 100ppm. **Corrected On-Site**
21-07-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cook line viewing area is greasy and hole in tile.
36-34-5
41
Aug 24, 2022
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream at 49f and shredded cheese 49/50f. Top of flip top cooler left open. Manager closed, adjusted cooler lower and added ice bath. Manager will track temperatures to ensure unit maintains food at -41f. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser spray bottle. Labeled. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At ice chute at top of interior.
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Removed. **Corrected On-Site**
12B-07-4
Basic - Hood filters with heavy grease buildup.
36-50-4
Basic - Ice scoop handle in contact with ice. Removed at bar. **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - Nonfood-contact surface soiled with grease and mold like substance. Walk in fan covers. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 2 reach-in coolers at cook line. Both cleaned and sanitized. **Corrected On-Site**
22-16-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Ansel pipes, tank and wall area with heavy grease buildup. **Repeat Violation**
36-27-5
52
Frequently Asked Questions
When was Ay Jalisco III last inspected?
The most recent health inspection at Ay Jalisco III on file is from Jan 28, 2026. The public record contains 10 inspections in total.
What is the most common violation at Ay Jalisco III?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Ay Jalisco III.
How does Ay Jalisco III compare to other restaurants in Sebastian?
Ay Jalisco III most recently scored 67 out of 100, which is lower than the Sebastian average of 76.
Has Ay Jalisco III's inspection record improved over time?
Yes. Recent inspections at Ay Jalisco III have averaged around five violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Ay Jalisco III 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 III inspected?
Based on the inspection history on file, Ay Jalisco III is inspected around three times per year on average.
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