El Jalisco
Last inspected: Apr 2, 2026
17
Score
Public records show 10 inspections at El Jalisco stretching back to 2022. The latest inspection on file is from Apr 2, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have ticked up lately, averaging around 20 violations per visit versus roughly 17 violations earlier in the record.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up eight times.
El Jalisco's latest score of 17 falls below the Seminole average of 71. The pattern in the record is worth a careful look.
10
Inspections
3
Critical latest
6
Major latest
15
Minor latest
Inspection History
Apr 2, 2026
Routine - Food
3 critical violations. 6 major violations. 15 minor violations.
View 24 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Mixer bottles stored in drink ice in soda machine at wait station. Staff instructed to burn and replace ice.
01B-13-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/26, manager renewed license during inspection **Corrected On-Site**
50-17-3
High Priority - Food stored in ice used for drinks. See stop sale. Mixer bottles stored in drink ice in soda machine at wait station. Staff instructed to burn and replace ice.
08B-56-4
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. Two opened gallons of milk not dated in walk in cooler
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
22-02-4
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/ 4 employees present at start of inspection with no CFM **Repeat Violation**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dispenser empty at hand sink next to wait station in kitchen
31B-02-4
Intermediate - No soap provided at handwash sink. Soap dispenser empty at hand sink in wait station
31B-03-4
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. Multiple certificates expired, manager advised he is in the process of completing retraining for all eligible employees **Repeat Violation**
53B-14-5
Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean stacked plates and to go containers on solid shelf above coolers on cook line **Repeat Violation**
24-06-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags on top shelf above stored food in dry storage room
40-06-5
Basic - Floor area(s) covered with standing water. Liquor storage room, dish pit
36-22-4
Basic - Food stored on floor. Bucket of salsa on floor in walk in cooler
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Cook line where hand **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
23-03-4
Basic - Old labels stuck to food containers after cleaning. Metal pans stacked on shelf above dish pit **Repeat Violation**
16-46-4
Basic - Plumbing system in disrepair. Compressor dripping in walk in cooler
29-08-4
Basic - Raw fruits/vegetables not washed prior to preparation. Whole avocados in top of deli prep cooler on cook line with stickers still affixed, not properly washed
08B-39-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler in rear kitchen hallway **Repeat Violation**
14-33-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Standing water in hand sink next to dish machine, not draining
29-20-5
Basic - Stored food not covered. Ice cream uncovered in walk in freezer **Repeat Violation**
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
17
Nov 24, 2025
Routine - Food
2 critical violations. 5 major violations. 17 minor violations.
View 24 violations
High Priority - Pesticide/insecticide labeled for household use only present in establishment. RAID insect spray on bottom shelf of prep table on cook line does
41-05-4
High Priority - Displayed food not properly protected from contamination. Cocktail garnishes on top of bar next to customer seating not covered
08B-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle soiled behind bar
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket and soiled equipment in hand sinks behind bar
31A-09-4
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/ Owner with valid CFM, not present. 6 employees present with no CFM **Repeat Violation**
53A-05-6
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.
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean plates stored on top of soiled shelf over cook line
24-06-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine not in use due to no chemicals, per manager additional chemicals on order **Repeat Violation**
16-55-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on shelf in dry storage area
40-06-5
Basic - Equipment in poor repair. Deli cooler door on cook line does not stay closed **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. Food debris on floor in walk in freezer
36-73-4
Basic - Floor tiles missing and/or in disrepair. Damaged floor tiles in dish pit
36-17-5
Basic - Ice scoop handle in contact with ice. Drink ice well behind bar **Repeat Violation**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. On handle in front of fryers **Repeat Violation**
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. Scoop handle in rice bin **Repeat Violation**
10-01-5
Basic - Old labels stuck to food containers after cleaning. Date stickers on clean metal pans stacked in dish pit
16-46-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Uncovered employee beverage over raw beef in walk in freezer
12B-13-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Salsa cooler in rear hallway
14-33-4
Basic - Stored food not covered. Seasoning bins in dry storage area missing lids Ice cream uncovered in walk in freezer
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at wait station 0ppm
21-07-4
19
Apr 3, 2025
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa cups next to tortilla chips (46F - Cold Holding), held less than 4 hours, moved to walk in cooler **Corrective Action Taken** **Warning** - From follow-up inspection 2025-04-03: Salsa cups 47F in cooler next to tortilla chips dispenser **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies around bar **Warning** - From follow-up inspection 2025-04-03: 1 live fly behind bar 1 live fly next to ice machine **Time Extended**
35A-02-6
High Priority - - From initial inspection : High Priority - Dented/rusted cans present. See stop sale. Dented Cans of tomatillos and tomato purée on can rack **Warning** - From follow-up inspection 2025-04-03: 3 dented cans of tomato purée on can rack **Time Extended**
01B-01-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained **Warning** - From follow-up inspection 2025-04-03: **Time Extended**
22-02-4
Intermediate - - From initial inspection : 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/ **Warning** - From follow-up inspection 2025-04-03: At time of inspection 7 employees present with no manager on site. Asst Manager was contacted and arrived shortly after, employed less than 1 moth, no CFM **Time Extended**
53A-05-6
Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. **Warning** - From follow-up inspection 2025-04-03: **Time Extended**
16-55-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above steam table **Warning** - From follow-up inspection 2025-04-03: Uncovered employee beverage above steam table **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Prep cooler on cook line not holding temperature, staff using ice to hold food at temperature **Warning** - From follow-up inspection 2025-04-03: Prep cooler on left side of cook line not holding temperature. Digital temperature gauge read 91F, internal ambient thermometer rear 60F. Time/temperature control for safety foods present, all at 41F or below. Advised manager to remove food from cooler until cooler is properly operating **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Next to ice machine **Warning** - From follow-up inspection 2025-04-03: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Oven door handle **Warning** - From follow-up inspection 2025-04-03: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in rice bin, removed **Corrected On-Site** **Warning** - From follow-up inspection 2025-04-03: **Time Extended**
10-01-5
39
Jan 30, 2025
Routine - Food
4 critical violations. 4 major violations. 8 minor violations.
View 16 violations
High Priority - Dented/rusted cans present. See stop sale. Dented Cans of tomatillos and tomato purée on can rack **Warning**
01B-01-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies around bar **Warning**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken, beef and shrimp over produce in drawer coolers on cook line, order corrected **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa cups next to tortilla chips (46F - Cold Holding), held less than 4 hours, moved to walk in cooler **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Manager Erix Carranza expired 11/8/24, no other staff with a CFM **Warning**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained **Warning**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
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/ **Warning**
53A-05-6
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in rice bin, removed **Corrected On-Site** **Warning**
10-01-5
Basic - In-use tongs stored on equipment door handle between uses. Oven door handle **Warning**
10-20-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. **Warning**
16-55-4
Basic - Ice scoop handle in contact with ice. Behind bar **Warning**
10-08-5
Basic - Floor area(s) covered with standing water. Next to ice machine **Warning**
36-22-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing in standing water, placed under cold running water **Corrected On-Site** **Warning**
06-01-5
Basic - Equipment in poor repair. Prep cooler on cook line not holding temperature, staff using ice to hold food at temperature **Warning**
14-11-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above steam table **Warning**
12B-07-4
25
Aug 12, 2024
Routine - Food
4 critical violations. 1 major violation. 12 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked beef in walk in cooler
08A-05-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in dish room
35A-02-6
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. 0ppm, staff re-primed lines, 50ppm **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler on cook line: shredded cheese (67F - Cold Holding); pico (66F - Cold Holding); sour cream (66F - Cold Holding); guacamole (64F - Cold Holding), ice bags added to some items, remaining items moved to walk in. Retell: All items at or below 42F **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
22-02-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
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. Triple sink at bar set up in incorrect order, staff corrected **Corrected On-Site**
16-13-5
Basic - Floor tiles missing and/or in disrepair. Dish room
36-17-5
Basic - Food stored in undrained ice. Cut lettuce in untrained ice in walk in cooler
08B-31-4
Basic - In-use tongs stored on equipment door handle between uses. On cook line, removed **Corrected On-Site** **Repeat Violation**
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. Scoop handle in rice and bean bins, removed **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. Cook line
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Old date mark labels on containers of food in walk in cooler **Repeat Violation**
16-46-4
Basic - Stored food not covered. Ice cream in walk in cooler, covered **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Chorizo thawing in standing water, crab thawing at room temperature, both moved to running water **Corrected On-Site**
06-01-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
27
Feb 6, 2024
Routine - Food
1 critical violation. 2 major violations. 15 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (46F - Cold Holding); diced tomatoes (45F - Cold Holding), operator closed cooler lids **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Bowl or other container with no handle used to dispense food. Styrofoam bowl in sugar bin
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Coolers on cook line
23-24-4
Basic - Cove molding at floor/wall juncture broken/missing. Side of cook line, broken floor tiles in dish area
36-03-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Detergent and sanitizer lines reversed with chemicals, operator corrected and primed lines
16-55-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets on dry storage shelves over salt and tamal mix
40-06-5
Basic - Floor area(s) covered with standing water. Liquor storage room **Repeat Violation**
36-22-4
Basic - In-use tongs stored on equipment door handle between uses. On cook line **Repeat Violation**
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. Scoop handle in seasoning bins in dry storage. Scoop handle in tortilla dispenser **Repeat Violation**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Storage bins on storage racks **Repeat Violation**
16-46-4
Basic - Soiled dry wiping cloth in use. Cook line **Repeat Violation**
21-10-4
Basic - Stored food not covered. Multiple items in walk in cooler
08B-12-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm, business using surface cleaner with hydrogen peroxide as sanitizer, buckets replaced with chlorine sanitizer 50ppm
21-07-4
33
Sep 18, 2023
Routine - Food
2 critical violations. 2 major violations. 14 minor violations.
View 18 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen 6 live flies near hand sink at bar **Warning** - From follow-up inspection 2023-09-18: 2 live flies at bar near slushy machines **Time Extended**
35A-02-6
High Priority - - From initial inspection : High Priority - Pesticide-emitting strip present in food prep area. Next to ticket printer on service line, removed **Corrected On-Site** **Warning** - From follow-up inspection 2023-09-18: Next to ticket printer and above cooler on service line **Time Extended**
41-24-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line **Warning** - From follow-up inspection 2023-09-18: **Time Extended**
22-02-4
Intermediate - - From initial inspection : 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/. Manager on duty hired over 30days **Warning** - From follow-up inspection 2023-09-18: 4 or more employees present with no valid CFM **Time Extended**
53A-05-6
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled **Repeat Violation** **Warning** - From follow-up inspection 2023-09-18: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - No copy of latest inspection report available. **Warning** - From follow-up inspection 2023-09-18: **Time Extended**
51-18-6
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line **Warning** - From follow-up inspection 2023-09-18: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Oven handles **Warning** - From follow-up inspection 2023-09-18: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer at bar **Warning** - From follow-up inspection 2023-09-18: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Dish washing area **Warning** - From follow-up inspection 2023-09-18: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Liquor storage room **Warning** - From follow-up inspection 2023-09-18: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cook line **Repeat Violation** **Warning** - From follow-up inspection 2023-09-18: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Plastic bowls in flour, sprinkles containers, removed **Corrected On-Site** **Warning** - From follow-up inspection 2023-09-18: Styrofoam bowl in sugar bin **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation** **Warning** - From follow-up inspection 2023-09-18: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Drain cover(s) missing. Floor drain in dish washing area **Warning** - From follow-up inspection 2023-09-18: **Time Extended**
29-18-4
Basic - - From initial inspection : Basic - Unclean building components, attachments or fixtures. Fan covers soiled in walk in cooler **Warning** - From follow-up inspection 2023-09-18: **Time Extended**
36-50-4
Basic - - From initial inspection : Basic - Soiled dry wiping cloth in use. Cook line **Repeat Violation** **Warning** - From follow-up inspection 2023-09-18: **Time Extended**
21-10-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. In use food containers in walk-in cooler with multiple date mark stickers **Warning** - From follow-up inspection 2023-09-18: **Time Extended**
16-46-4
30
Sep 14, 2023
Routine - Food
6 critical violations. 5 major violations. 18 minor violations.
View 29 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. 0ppm, operator replaced chemical, 50ppm **Corrected On-Site** **Warning**
22-41-4
High Priority - Container of medicine improperly stored. OTC pill bottle next to to go containers above service line **Warning**
41-07-4
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Cracked shell egg on tray with other shell eggs, removed **Corrected On-Site** **Warning**
01B-14-4
High Priority - Pesticide-emitting strip present in food prep area. Next to ticket printer on service line, removed **Corrected On-Site** **Warning**
41-24-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen 6 live flies near hand sink at bar **Warning**
35A-02-6
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line up on clean gloves then drank from beverage without washing hands or replacing gloves **Warning**
12A-05-4
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 in walk-in cooler opened 9/12, date added **Corrected On-Site** **Warning**
02C-03-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cut tomatoes ambient cooling in open top cooler across from service line, discussed additional cooling methods with operator **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Wiping cloths in hand sink at bar, removed **Corrected On-Site** **Warning**
31A-09-4
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/. Manager on duty hired over 30days **Warning**
53A-05-6
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in beans and tortilla chips dispenser, removed. Knife handle in cut lemons at wait station **Corrective Action Taken** **Repeat Violation** **Warning**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line **Warning**
22-08-4
Basic - No copy of latest inspection report available. **Warning**
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled **Repeat Violation** **Warning**
23-03-4
Basic - Old labels stuck to food containers after cleaning. In use food containers in walk-in cooler with multiple date mark stickers **Warning**
16-46-4
Basic - Soiled dry wiping cloth in use. Cook line **Repeat Violation** **Warning**
21-10-4
Basic - Unclean building components, attachments or fixtures. Fan covers soiled in walk in cooler **Warning**
36-50-4
Basic - Wet mop not stored in a manner to allow the mop to dry. In mop bucket next to servers station **Warning**
42-01-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation** **Warning**
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Plastic bowls in flour, sprinkles containers, removed **Corrected On-Site** **Warning**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cook line **Repeat Violation** **Warning**
14-09-4
Basic - Damaged/spoiled/recalled food not properly segregated. Broken shell eggs not segregated in walk-in cooler **Warning**
08B-20-4
Basic - Drain cover(s) missing. Floor drain in dish washing area **Warning**
29-18-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On self at servers station next to sugar packets Open beverages next to steam table on service line **Repeat Violation** **Warning**
12B-07-4
Basic - Floor area(s) covered with standing water. Liquor storage room **Warning**
36-22-4
Basic - Floor tiles missing and/or in disrepair. Dish washing area **Warning**
36-17-5
Basic - Ice buildup in reach-in freezer at bar **Warning**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Oven handles **Warning**
10-20-4
10
Feb 23, 2023
Routine - Food
5 critical violations. 11 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coolers on cook line - Poultry (44F - Cold Holding); guacamole (43F - Cold Holding); sour cream (46F - Cold Holding); sour cream (46F - Cold Holding); Dairy (44F - Cold Holding), items moved to walk-in cooler, retemp chicken 42F, guacamole 43F, sour cream 42F, dairy 43F Cooler on service line - salsa (50F); cut tomatoes (49F - Cold Holding); salsa verde (49F - Cold Holding), operator placed ice bags on items. Retemp salsa 42F, salsa verde 43F, cut tomatoes 40FDiscussed with operator about placing items on time as a public health control**Corrective Action Taken** **Corrected On-Site**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken/shrimp over cooked food in walk-in cooler, operator corrected order **Corrected On-Site**
08A-05-6
High Priority - Dented/rusted cans present. See stop sale. 2 #10 cans of tomatillos on can rack
01B-01-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked poblanos cooling on top of oven 100F, operator voluntarily disposed of
03D-01-5
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine sanitizer 0ppm, corrected to 50ppm **Corrected On-Site**
22-42-4
Basic - Food stored on floor. Can of tortilla chips on floor of dry storage, operator moved off floor **Corrected On-Site**
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. Spoon handle in cut raw vegetables, operator moved **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on hood filters
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee not washing heads of lettuce before prep, discussed proper procedures with staff
08B-39-4
Basic - Soiled dry wiping cloth in use. Laying over packaged food products in dry storage, operator removed
21-10-4
Basic - Stored food not covered. Taco shell bowls not covered on top shelf of cook line, operator corrected placement. Poblanos peppers in walk-in freezer not covered **Corrective Action Taken**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef thawing at room temperature in rear prep room, operator moved to cold running water **Corrected On-Site**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over cooked beef, operator corrected order **Corrected On-Site**
08B-17-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable. On cook line
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks over prep tables, operator moved **Corrected On-Site**
12B-07-4
27
Sep 21, 2022
Food-Licensing Inspection
2 minor violations.
View 2 violations
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
90
Frequently Asked Questions
When was El Jalisco last inspected?
The most recent health inspection at El Jalisco on file is from Apr 2, 2026. The public record contains 10 inspections in total.
What is the most common violation at El Jalisco?
Across the inspection record, “food-contact surface soiled with food debris” has been cited eight times, more than any other issue at El Jalisco.
How does El Jalisco compare to other restaurants in Seminole?
El Jalisco most recently scored 17 out of 100, which is lower than the Seminole average of 71.
Has El Jalisco's inspection record improved over time?
No. Recent inspections at El Jalisco have averaged around 20 violations per visit, up from roughly 17 earlier in the record.
What does a high risk rating mean?
A high risk rating at El Jalisco 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 inspected?
Based on the inspection history on file, El Jalisco is inspected around three times per year on average.
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