El Jalisco
Last inspected: Dec 30, 2025
70
Score
Going back to 2022, El Jalisco has 10 inspections in the public record. The latest inspection on file is from Dec 30, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have ticked up lately, averaging around six violations per visit versus roughly three violations earlier in the record.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited three times.
Compared to other Panama City restaurants (averaging 83), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.
10
Inspections
1
Critical latest
0
Major latest
4
Minor latest
Inspection History
Dec 30, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Nonfood-grade bags used in direct contact with food. Plastic Togo bags used to store tortillas.
14-31-5
Basic - Covered waste receptacle not provided in women's bathroom. All trash cans in stalls missing covers.
32-12-6
Basic - Cutting board on cook line has cut marks and is no longer cleanable.
14-09-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels. In server station. Manager placed trash can by sink at time of inspection. **Corrected On-Site**
33-38-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust in walk-in cooler.
36-27-5
70
May 13, 2025
Complaint Full
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make Table diced tomatoes 50F, shredded cheese 48F, for 2 hours.
03A-02-5
Basic - Ceiling tile missing. Observed tile missing from above hand washing sink in the prep kitchen.
36-36-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed raw chicken in closed bucket and container of salsa on floor in walk in cooler. Operator moved chicken and salsa to shelf. **Corrected On-Site**
24-26-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone and wireless speaker on shelf above prep area. Operator removed items from prep area. **Corrected On-Site**
40-06-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed spoon handle stored in seasoning container. Operator removed spoon from container. **Corrected On-Site**
10-01-5
Basic - Objectionable odors in bathroom or other areas of the establishment. Observed objectionable odor near the dish washing machine.
36-64-5
67
Oct 3, 2024
Complaint Full
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Iced on expo counter: pico de gallo 54F, per manager items on ice for approximately 3 hours.employee added ice around product for better cooling. New temp taken 45F, **Corrective Action Taken**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Shredded cheese cooling since 11:30am 50F at 1:18 down to 49F in 30mins. Operator removed lids for better cooling. **Corrective Action Taken**
03D-15-4
Basic - Buildup of food debris/soil residue on walk-in freezer door handle.
23-24-4
Basic - Covered waste receptacle not provided in women's bathroom. No cover on trash cans in stalls or trash can in common area.
32-12-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen.
35B-01-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels. No conveniently located trash can at hand wash sink in salsa area.
33-38-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
61
Feb 20, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Chili rellenos and mint stored in non food grade grocery bags. Operator removed items from bags. **Corrected On-Site**
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above shredded cheese in cook line upright. Manager moved to bottom of cooler. **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by office and hand wash sink on expo area. Restocked at time of inspection. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.
27-16-4
Basic - Strip of trim missing on end of wall by grill.
36-03-4
58
Oct 31, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grill hot holding: onion pepper tomato squash mix 97F, per manager approximately 20 mins. Manager reheated vegetables to 182F, **Corrected On-Site**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At back kitchen handwash sink. Manager restocked at time of inspection. **Corrected On-Site**
31B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris on speed rack in walk-in cooler.
23-03-4
Basic - Stored food not covered. Pan of chili powder in back kitchen uncovered. Manager covered at time of inspection. **Corrected On-Site**
08B-12-5
Basic - Floor area(s) covered with standing water. In mom sink room. **Repeat Violation**
36-22-4
67
Aug 23, 2023
Complaint Full
No violations found.
100
Jun 20, 2023
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. All certificates provided expired. Observed 2 cooks, 1 bartender, 3 servers. **Warning** - From follow-up inspection 2023-06-20: Operator working to get employees trained. **Time Extended**
53B-05-5
90
Jun 19, 2023
Complaint Full
7 critical violations. 1 major violation. 4 minor violations.
View 12 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. Dish machine at bar tested at 0 ppm.
22-41-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed bartender touching cell phone and then begin cutting limes. Discussed with bartender, bartender washed hands. **Corrected On-Site**
12A-16-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed bartender cutting limes with bare hands.
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs observed over diced tomatoes in cook line reach in. Rearranged at time of inspection. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Server side upright reach in: milk 52F, Beer walk-in: boiled shrimp 47F/52F per manager all items over night. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Server side upright reach in: milk 52F, Beer walk-in: boiled shrimp 47F/52F per manager all items over night. See stop sale. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In pass through window: cooked onions 90F, less than 1 hour. Placed on grill for reheating. **Corrective Action Taken** **Repeat Violation** **Warning**
03B-01-6
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. All certificates provided expired. Observed 2 cooks, 1 bartender, 3 servers. **Warning**
53B-05-5
Basic - Food-contact surface not smooth and easily cleanable. Observed molcajete bowls in establishment with rough porous texture.
14-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease/food residue on shelf near cook line, and on radio on back prep kitchen table. **Repeat Violation**
23-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed in back prep area.
14-09-4
Basic - Floor area(s) covered with standing water. On cookline behind/beside stove.
36-22-4
26
Jan 27, 2023
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold sham: cooked chicken 109F. Employee reheated to 171F, at time of inspection. **Corrected On-Site**
03B-01-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed bartender move dirty dishes from bar to bus pan, then make drink, no hand wash. Manager discussed with bartender, bartender washed hands. **Corrected On-Site**
12A-02-4
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 flyer with clean up procedure to operator.
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. Provided employee reporting agreement form to operator.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef soup in walk-in cooler not dated, prepared approximately 2 days ago per operator.
02C-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. White mold like substance on shelves in walk-in cooler.
23-03-4
Basic - Standing water in floor drain/floor drain draining very slowly. In prep room.
29-19-4
50
Oct 4, 2022
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Lighting Adequate; Required Shields in Place
FL-36
70
Frequently Asked Questions
When was El Jalisco last inspected?
The most recent health inspection at El Jalisco on file is from Dec 30, 2025. The public record contains 10 inspections in total.
What is the most common violation at El Jalisco?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at El Jalisco.
How does El Jalisco compare to other restaurants in Panama City?
El Jalisco most recently scored 70 out of 100, which is lower than the Panama City average of 83.
Has El Jalisco's inspection record improved over time?
No. Recent inspections at El Jalisco have averaged around six 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 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 inspected?
Based on the inspection history on file, El Jalisco is inspected around three times per year on average.
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