El Jalisco Southwood
Last inspected: Mar 5, 2026
64
Score
Across the available record, El Jalisco Southwood has nine inspections on file, the first dated 2022. The newest entry in the record is dated Mar 5, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have held steady across recent visits, averaging around five violations each.
Across the inspection history, “employee beverage container on a food preparation table” is the issue that surfaces most often, recorded five times.
El Jalisco Southwood's latest score of 64 falls below the Tallahassee average of 87. On the whole, the file is mixed but not concerning.
9
Inspections
1
Critical latest
3
Major latest
0
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm , manager fixed hose retested at 100 ppm. **Corrected On-Site**
22-49-4
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/
53A-03-7
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
31B-05-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.
31B-06-4
64
Aug 14, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 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, changed tank and brought to 100 ppm. **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods have grease build-up.
23-03-4
Basic - Hood filter missing from automatic fire suppression/exhaust system.
14-42-4
70
Apr 8, 2025
Complaint Full
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Left prep area, came back and resumed food handling.
12A-09-4
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, sanitizer changed retested 100 ppm.
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - No soap provided at handwash sink.
31B-03-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water turned on. **Corrected On-Site**
27-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Ripped/worn tin foil used as shelf cover.
14-20-4
43
Aug 22, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Toxic substance/chemical improperly stored. Open bottle of sanitizer above cook line.
41-10-4
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.
22-41-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.
31B-06-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. In dry beans.
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink on cook line.
12B-07-4
55
Mar 20, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
55
Sep 7, 2023
Complaint Full
1 critical violation.
View 1 violation
Food Contact Surfaces Clean and Sanitized
FL-22
86
Sep 6, 2023
Complaint Full
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawer unit on line beef 48°, chicken 51°, wait station salsa 69°. **Warning**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
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. **Warning**
22-41-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled.
22-02-4
Basic - Stored food not covered. Container of dried beans no lid. Covered with foil. **Corrected On-Site**
08B-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
47
Dec 9, 2022
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice at 55° from previous day.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 45° and beef 50°. Less than 4 hours per operator Iced during inspection. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and cutting boards.
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
14-74-7
52
Jul 5, 2022
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce at 48, cheese at 51, less than 4 hours per operator , iced during inspection. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Items stored in sink.
31A-09-4
Intermediate - No soap provided at handwash sink.
31B-03-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Prep table on line.
14-74-7
Basic - Cardboard used to line shelves. Removed during inspection. **Corrected On-Site**
14-05-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small white fridge.
05-09-4
Basic - Water leaking from pipe and/or faucet/handle.
29-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
55
Frequently Asked Questions
When was El Jalisco Southwood last inspected?
The most recent health inspection at El Jalisco Southwood on file is from Mar 5, 2026. The public record contains nine inspections in total.
What is the most common violation at El Jalisco Southwood?
Across the inspection record, “employee beverage container on a food preparation table” has been cited five times, more than any other issue at El Jalisco Southwood.
How does El Jalisco Southwood compare to other restaurants in Tallahassee?
El Jalisco Southwood most recently scored 64 out of 100, which is lower than the Tallahassee average of 87.
Has El Jalisco Southwood's inspection record improved over time?
Results have been roughly steady. Inspections at El Jalisco Southwood have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at El Jalisco Southwood 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 Southwood inspected?
Based on the inspection history on file, El Jalisco Southwood is inspected around two times per year on average.
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