Jalapenos Mexican Restaurant
Last inspected: Feb 18, 2026
67
Score
Inspectors have visited Jalapenos Mexican Restaurant seven times, with records going back to 2022. Jalapenos Mexican Restaurant was last inspected on Feb 18, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent inspections have found fewer violations than earlier ones, averaging around seven violations lately and about 10 violations before that.
Looking across the full record, “raw animal food stored over/not properly separated” is the recurring theme, flagged three times.
Jalapenos Mexican Restaurant's latest score of 67 falls below the St. Cloud average of 84. The full record sits in fairly typical territory for a working restaurant.
7
Inspections
1
Critical latest
2
Major latest
1
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
67
Oct 3, 2025
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
45
Jun 10, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Croissant dough covered with thank you bags at cooks line
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage and raw bacon stored over ham and cheese at glass reach in cooler on cooks line
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at cooks line
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Facility uses chlorine for sanitizer
16-37-1
Basic - Stored food not covered. Salt at cooks line has no lid
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Salt with no label at cooks line
02D-01-5
Basic - Floors not maintained smooth and durable. Throughout kitchen
36-11-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at back of restaurant
35B-01-4
50
May 16, 2024
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Nonfood-grade bags used in direct contact with food. Beef stored in grocery bag at glass reach in fridge
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw beef stored over beans at glass sliding door reach in fridge **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by reach in freezer had a pitcher in the sink **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef in glass sliding door reach in fridge,per operator made the day before
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl in container of salsa in glass sliding door fridge at cooks line
14-01-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between steam table and prep table at cooks line
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cooks line
22-08-4
45
Jul 20, 2023
Routine - Food
1 critical violation. 3 major violations. 11 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cooked rice **Corrected On-Site**
08A-05-6
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 **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Spoon in sink at bar **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. Red beans, shredded pork. shredded chicken 2 door upright cooler **Corrected On-Site**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Plate used to scoop rice **Corrected On-Site**
14-01-5
Basic - Current Hotel and Restaurant license not displayed. Current
50-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Shell eggs in glass cooler. Educated operator **Corrected On-Site**
08B-49-4
Basic - Equipment in poor repair. Gaskets reach in upright freezer
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
35B-01-4
Basic - Ice bucket/shovel stored not inverted **Corrected On-Site**
10-14-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Upright reach in freezer
14-69-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - No handwashing sign provided at a hand sink used by food employees. Men's bathroom **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. 2 door upright cooler
14-33-4
37
Mar 7, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over canned/bottled drinks. **Corrected On-Site**
08A-11-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter at mop sink with fresh and chemicals. Backflow needed on fresh water hose.
29-34-4
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 reach in cooler.
02C-03-5
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.
11-26-1
Basic - Clean utensils stored between equipment and wall. Knives at cookline.
24-14-4
Basic - Food-contact surface not smooth and easily cleanable. Dry towels used on cutting boards to set plates on. Changed frequently and no food or food contact is made. Advised to find something smooth, easily cleaned and non absorbent.
14-13-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Dishwash area.
36-30-4
50
Aug 17, 2022
Routine - Food
3 critical violations. 2 major violations. 14 minor violations.
View 19 violations
High Priority - Observed 1 Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./ 3 comp sink area
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice (52F - Cold Holding); raw ground beef (55f- Cold Holding), operator discarded rice and move ground beef to another cooler to bring temperature down to 41f **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./ cook line **Corrected On-Site**
31B-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink./ cook line **Corrected On-Site**
27-16-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./ cellphone cook line
40-06-5
Basic - Equipment in poor repair./ double door reach in cooler gasket in disrepair - ambient temp 56f **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris./ underneath cooking equipments kitchen **Repeat Violation**
36-73-4
Basic - Food stored on floor./ beans and oil kitchen
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - Light not functioning./ hoods
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ equipments cook line **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues./ double door reach in cooler , cook line
22-16-4
Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.
38-02-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust./ throughout kitchen
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Bowl or other container with no handle used to dispense food./ salsa
14-01-5
26
Frequently Asked Questions
When was Jalapenos Mexican Restaurant last inspected?
The most recent health inspection at Jalapenos Mexican Restaurant on file is from Feb 18, 2026. The public record contains seven inspections in total.
What is the most common violation at Jalapenos Mexican Restaurant?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Jalapenos Mexican Restaurant.
How does Jalapenos Mexican Restaurant compare to other restaurants in St. Cloud?
Jalapenos Mexican Restaurant most recently scored 67 out of 100, which is lower than the St. Cloud average of 84.
Has Jalapenos Mexican Restaurant's inspection record improved over time?
Yes. Recent inspections at Jalapenos Mexican Restaurant have averaged around seven violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Jalapenos 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 Jalapenos Mexican Restaurant inspected?
Based on the inspection history on file, Jalapenos Mexican Restaurant is inspected around two times per year on average.
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