El Jalisco Crawfordville
Last inspected: Apr 22, 2026
52
Score
El Jalisco Crawfordville has been inspected 10 times since 2022. Inspectors last stopped by on Apr 22, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The trend has not been favorable: recent inspections average around 11 violations each, up from closer to one violation before.
Looking across the full record, “handwash sink used for purposes other than handwashing” is the recurring theme, flagged four times.
The city-wide average sits at 80, which El Jalisco Crawfordville's 52 doesn't quite reach. There are enough flags in the record to merit a second thought.
10
Inspections
0
Critical latest
2
Major latest
9
Minor latest
Inspection History
Apr 22, 2026
Routine - Food
2 major violations. 9 minor violations.
View 11 violations
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/ Seven employees working in kitchen and/or handling food without a certified food manager present. A certified food manager arrived during this inspection. **Corrected On-Site**
53A-05-6
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. 13 Florida Restaurant and Lodging Association food handler certificates expired on 04/19/2026.
53B-05-5
Basic - Garbage on the ground and/or pad around dumpster. Buildup of trash around dumpster and behind building.
33-19-4
Basic - No handwashing sign provided at a hand sink used by food employees. No sign at handwash sink in bar area.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Exterior of equipment at cookline soiled with grease. 2. Gaskets on cooler doors in bar area soiled with mold-like substance. 3. Area around opening of ice machine soiled with mold-like substance. 4. Area around nozzles of fountain machine soiled with mold-like substance.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Pan of beef thawing on counter at room temperature in prep area. An employee moved the beef back into the walk-in cooler to continue to thaw.
06-01-5
Basic - Cardboard used to line nonfood-contact shelves. Shelving in dry storage room lined with cardboard.
14-45-4
Basic - Ceiling tile missing. Four missing ceiling tiles near cookline.
36-36-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Several employee jackets above beans and seasonings in dry storage area.
40-06-5
Basic - Floor area(s) covered with standing water. Standing water in floor near cookline.
36-22-4
Basic - Garbage can located outside has no lid or lid open/broken. Dumpster lid broken and cannot be closed.
33-15-4
52
Nov 4, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Handwash sink used for purposes other than handwashing. Colander stored in hws by dishwasher.
31A-11-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Standing water in floor drain/floor drain draining very slowly standing water in soda room and back prep area.
29-19-4
Basic - Stored food not covered. Dry storage rice and beans not covered.
08B-12-5
Basic - Current Hotel and Restaurant license not displayed. Operator printed license. **Corrected On-Site**
50-09-4
74
Jun 6, 2025
Routine - Food
5 critical violations. 3 major violations. 8 minor violations.
View 16 violations
High Priority - Food stored in ice used for drinks. Observed container with cut lemons stored in drinking ice at wait station. See stop sale.
08B-56-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Observed raw chicken stored over raw shrimps in refrigerator drawers. Operator removed chicken to bottom drawer. **Corrected On-Site**
08A-20-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Observed employee touch raw chicken and then raw shrimp and beef without changing gloves and wash hands. After brief education, employee then charge gloves and wash hands. **Corrected On-Site**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed guacamole cold held in flip top cooler at 44F. Per operator, item transfer to unit 3.5 hours prior to the inspection. Operator placed ice packs on item for quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -Observed chlorine sanitizer at sanitizer bucket exceeds 200 ppm. Operator correct solution to 100 ppm. **Corrected On-Site**
41-15-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black mold-like substances build up on can opener blade.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -Observed handwashing sink in kitchen used as dump sink, evidence by large waste food particles found inside. -Observed food containers stored in hand washing sink at dishwashing area. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on tomato sauce stored in walk in cooler. Per operator, sauce made yesterday more than 24 hours.
02C-02-5
Basic - Stored food not covered. -Observed an uncovered container with chili sauce stored in walk in cooler. Operator covered. **Corrected On-Site**
08B-12-5
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -Observed water in hand washing sink drain slowly.
29-20-5
Basic - In-use tongs stored on oven door handle between uses. Operator removed and stored properly **Corrected On-Site**
10-20-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Observed employee food stored in flip top cooler not identified or segregated from restaurant foods
08B-49-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Bathroom door left open other than during cleaning or maintenance. Observed employees restroom door open during operation. Operator closed door. **Corrected On-Site**
32-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black mold-like substances buildup inside ice machine. Operator clean and sanitized. **Corrected On-Site**
22-20-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
23
Nov 12, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
61
Jun 5, 2024
Food-Licensing Inspection
No violations found.
100
Mar 18, 2024
Routine - Food
No violations found.
100
Dec 18, 2023
Routine - Food
No violations found.
100
Feb 17, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed food items in make table on right side of cook line since 11am cold held above 41F at 2:10pm. Dairy products 48F, tomato products 47F, bacon 47F. Observed employee move food products into working cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
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.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in ware washing area stored with cleaning supplies. **Repeat Violation**
31A-11-4
Basic - Stored food not covered. Observed dried peppers in dry storage in middle of hallway right side to kitchen uncovered.
08B-12-5
Basic - In-use ice scoop stored on top of ice machine on soiled surface between uses.
10-12-5
64
Jul 22, 2022
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork in right side make table that was cooked at 10:30am at temperature of 101F at 3pm. See stop sale. Observed multiple food items in right side make table since that was exposed to hot food at 10:30am cold held above 41F. Cheese 46F, sour cream 49F, cut tomatoes 46F. **Warning** - From follow-up inspection 2022-07-22: Observed multiple food items in make table since yesterday 7-21-22 cold held above 41F today 7-22-22 at 10:40am. Cheese 46F, sour cream 46F, cut tomatoes 46F. See stop sale. **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items in right side make table since that was exposed to hot food at 10:30am cold held above 41F. Cheese 46F, sour cream 49F, cut tomatoes 46F. See stop sale. Observed cut tomatoes on guacamole station since 11am held at 61F at 2:50pm. Observed meats in pull out cooler under grill since 12pm cold held at 71F at 2:50pm. **Warning** - From follow-up inspection 2022-07-22: Pull out cooler: beef 39F, fish 41F. Observed multiple food items in make table since yesterday 7-21-22 cold held above 41F today 7-22-22 at 10:40am. Cheese 46F, sour cream 46F, cut tomatoes 46F. See stop sale. **Time Extended**
03A-02-5
74
Jul 21, 2022
Routine - Food
5 critical violations. 3 major violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork in right side make table that was cooked at 10:30am at temperature of 101F at 3pm. See stop sale. Observed multiple food items in right side make table since that was exposed to hot food at 10:30am cold held above 41F. Cheese 46F, sour cream 49F, cut tomatoes 46F. **Warning**
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed small flying insect land on lime on mobile guacamole station. Observed manager discard lime. See stop sale. **Warning**
01B-13-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed small flying insect land on lime on mobile guacamole station. Observed manager discard lime. See stop sale. **Warning**
35A-02-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked pork in right side make table that was cooked at 10:30am at temperature of 101F at 3pm. See stop sale. **Warning**
03D-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items in right side make table since that was exposed to hot food at 10:30am cold held above 41F. Cheese 46F, sour cream 49F, cut tomatoes 46F. See stop sale. Observed cut tomatoes on guacamole station since 11am held at 61F at 2:50pm. Observed meats in pull out cooler under grill since 12pm cold held at 71F at 2:50pm. **Warning**
03A-02-5
Intermediate - Handwash sinks in kitchen used for purposes other than handwashing; evidenced by items being stored in them.
31A-11-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked pork in right side make table that was cooked at 10:30am at temperature of 101F at 3pm. See stop sale. **Warning**
03D-15-4
Intermediate - No paper towels or mechanical hand drying device nor handwash sign provided at handwash sink in bar area.
31B-02-4
35
Frequently Asked Questions
When was El Jalisco Crawfordville last inspected?
The most recent health inspection at El Jalisco Crawfordville on file is from Apr 22, 2026. The public record contains 10 inspections in total.
What is the most common violation at El Jalisco Crawfordville?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited four times, more than any other issue at El Jalisco Crawfordville.
How does El Jalisco Crawfordville compare to other restaurants in Crawfordville?
El Jalisco Crawfordville most recently scored 52 out of 100, which is lower than the Crawfordville average of 80.
Has El Jalisco Crawfordville's inspection record improved over time?
No. Recent inspections at El Jalisco Crawfordville have averaged around 11 violations per visit, up from roughly one earlier in the record.
What does a high risk rating mean?
A high risk rating at El Jalisco Crawfordville 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 El Jalisco Crawfordville inspected?
Based on the inspection history on file, El Jalisco Crawfordville is inspected around three times per year on average.
Nearby Restaurants