El Jalisco Mexican Restaurant
Last inspected: Feb 26, 2026
55
Score
Inspectors have visited El Jalisco Mexican Restaurant 11 times, with records going back to 2022. On Feb 26, 2026, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The trend has not been favorable: recent inspections average around five violations each, up from closer to three violations before.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing four times across the record.
Restaurants in East Point average 88, so El Jalisco Mexican Restaurant trails the local norm. The full record sits in fairly typical territory for a working restaurant.
11
Inspections
0
Critical latest
3
Major latest
6
Minor latest
Inspection History
Feb 26, 2026
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards pickup window. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed single service cups in the employee hand sink on the cook line.
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.
02C-02-5
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. Mahi.
06-09-1
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.
35B-01-4
Basic - Ice scoop handle in contact with ice. Waitress station ice bin. **Repeat Violation**
10-08-5
Basic - Stored food not covered. Tea containers in the waitress station not covered from possible contamination.
08B-12-5
Basic - Walk in cooler floors not in good condition. **Repeat Violation**
36-09-5
Basic - Hole in or other damage to wall,three compartment sink.
36-24-5
55
Nov 17, 2025
Routine - Food
No violations found.
100
Nov 4, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 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. Reading 00 ppm They setup the three compartment sink . **Corrected On-Site** **Warning**
22-41-4
Basic - Walk in cooler floors not in good condition.
36-09-5
Basic - Food stored on floor. Cooking oil on the kitchen floor. Cook remove oil off the floor. **Corrected On-Site**
08B-38-4
Basic - Ice scoop handle in contact with ice. Bar ice bin.
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Hanging Oven door.
10-20-4
Basic - Knife stored between reach in cooler and steam table.
24-14-4
67
Mar 20, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cutting board.
22-02-4
Basic - In-use tongs stored on equipment door handle between uses. Hanging on oven door.
10-20-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef thawing inside of a white bucket at room temperature.
06-01-5
82
Dec 13, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Three compartment sink drain line.
29-44-4
Intermediate - Spray bottle bleach containing toxic substance not labeled in the dished room area.
41-17-4
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.mahi.
06-09-1
Basic - Exterior backdoor has a gap at the threshold that opens to the outside,needs replacing.
35B-01-4
Basic - Food stored on floor. Observed a bag onions on the kitchen floor. Employee removed onion off the floor and stored them correctly. **Corrected On-Site**
08B-38-4
67
Jun 7, 2024
Food-Licensing Inspection
1 major violation.
View 1 violation
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
90
Jun 6, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Observed: Roach activity present as evidenced by live roaches found. Observed activity of live roaches present in the following location. 8 live roaches underneath the table on the cook line. 23 live roaches behind the stand up reach in cooler against the wall on the cook line. **Warning** Priority: High Priority
35A-05-4
Intermediate - Observed: 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. Reference: 2-501.11 FC: A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Priority: Intermediate
11-27-4
Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on the cook line. Priority: Intermediate
22-02-4
Basic - Observed: In-use tongs stored on equipment door handle between uses. Hanging on the oven door on the cook line. Priority: Basic
10-20-4
67
Jan 29, 2024
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink ,cook line next to the oven.
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled in the bar area. Employee placed labeled on the spray bottle. **Corrected On-Site**
41-17-4
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.( Blood Borne Pathogen Bodily Fluid Spill Kit) **Repeat Violation**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the cook line.
22-02-4
Basic - Clean utensils stored between equipment on the cook line, knife.
24-14-4
Basic - Open dumpster lid. Employee closed dumpster lid . **Corrected On-Site**
33-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in five gallon buckets of water. Employee removed bucket of shrimp put shrimp under runner water. **Corrected On-Site**
06-01-5
Basic - Walk in cooler Floor in disrepair.
36-17-5
55
Aug 28, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
64
Jan 26, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
67
Oct 19, 2022
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Food in Good Condition, Safe, and Unadulterated
FL-13
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
43
Frequently Asked Questions
When was El Jalisco Mexican Restaurant last inspected?
The most recent health inspection at El Jalisco Mexican Restaurant on file is from Feb 26, 2026. The public record contains 11 inspections in total.
What is the most common violation at El Jalisco Mexican Restaurant?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at El Jalisco Mexican Restaurant.
How does El Jalisco Mexican Restaurant compare to other restaurants in East Point?
El Jalisco Mexican Restaurant most recently scored 55 out of 100, which is lower than the East Point average of 88.
Has El Jalisco Mexican Restaurant's inspection record improved over time?
No. Recent inspections at El Jalisco Mexican Restaurant have averaged around five violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at El Jalisco Mexican Restaurant 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 El Jalisco Mexican Restaurant inspected?
Based on the inspection history on file, El Jalisco Mexican Restaurant is inspected around three times per year on average.
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