Jaleo and Pepe by Jose Andres
Last inspected: Mar 30, 2026
47
Score
Public records show 10 inspections at Jaleo and Pepe by Jose Andres stretching back to 2022. Inspectors last stopped by on Mar 30, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
“Food-contact surface soiled with food debris” comes up most often, recorded four times in the inspection record.
Jaleo and Pepe by Jose Andres' latest score of 47 falls below the Lake Buena Vista average of 87. The pattern in the record is worth a careful look.
10
Inspections
2
Critical latest
3
Major latest
3
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature chicken 52°f (sous vide) per Chef Stored inside reach in cooler drawers less than 4 hours Chef discarded immediately. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed garlic confit stored on the cook line without time mark, employee stated placed out at 10am-2:00 pm spoke to Chef item must be on Tine as public health control written plan. **Corrected On-Site**
03F-02-5
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. Observed cooked macaroni not date marked stored inside reach in cooler on the cook line.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting boards on the cook line has black discoloration on the surface. (Chef discarded) **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed storage chicken in ROP package inside walk in cooler using sous vide process, without Approved HACCP plan. Per chef ROP steak stored more than 48 hours inside walk in cooler **Warning**
03G-50-1
Basic - Carbon dioxide/helium tanks not adequately secured. Observed Co2 cylinder stored underneath hand wash sink located in grab n go. **Corrected On-Site**
51-11-4
Basic - Clean utensils stored between equipment and wall. Observed three knives store on the side of the equipment on the cook line.
24-14-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitize bucket stored on the floor in the bar area. **Corrected On-Site**
21-44-1
47
Sep 5, 2025
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects found Observed two flying insects in the back (Pepe kitchen) Notify supervisor on duty next unannounced inspection Recommend to notify current professional pest control service. **Warning** - From follow-up inspection 2025-09-05: Observed no flying insects in the back (Pepe kitchen) Observed three flying insects in the Main bar downstairs. Spoke to supervisor on duty next unannounced inspection. **Time Extended**
35A-02-7
Basic - - From initial inspection : Basic - Insect control device installed over food preparation area. Observed insect control device near sandwich reach in cooler and handwashing sink located Pepe kitchen. **Warning** - From follow-up inspection 2025-09-05: Checked insect control device near sandwich reach in cooler has not been relocated. Spoke to Manager notify the technician from the current pest control service. **Time Extended**
35B-02-4
82
Sep 2, 2025
Complaint Full
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Live, small flying insects found Observed two flying insects in the back (Pepe kitchen) Notify supervisor on duty next unannounced inspection Recommend to notify current professional pest control service. **Warning**
35A-02-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed yellow cutting board soiled has black discoloration, recommend to replace or resurface. (Fire kitchen) **Repeat Violation** **Warning**
22-02-4
Intermediate - Hot water at hand wash sink does not reach 85 degrees Fahrenheit. Checked hot water in the handicap bathroom only reaching 75°f maintenance adjusted at time of inspection to reach 85°f plus. **Corrected On-Site** **Warning**
27-24-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips to check glass ware dish machine in the Main bar **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for the handicap bathroom. **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic pans stacked on the storage shelves. **Repeat Violation** **Warning**
24-08-4
Basic - Insect control device installed over food preparation area. Observed insect control device near sandwich reach in cooler and handwashing sink located Pepe kitchen. **Warning**
35B-02-4
Basic - Plumbing system in disrepair. Observed out of order service sign on the hand wash sink located in the Ladies restroom, per maintenance sensor not working have to replace part for the handwashing sink until 2 days. **Warning**
29-08-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed avocado's with labels stored on the counter tapas area. Explained to employees the importance of washing produce. **Warning**
08B-39-4
47
Mar 26, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked diced tomatoes 51°f stored on the top panel less than 4 hours recommend to quick chill product.(Tapas bar) **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting board soiled used for mushrooms, recommend to replace or resurface. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels provided at hand sink located in the Lake side bar.
31B-02-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed four mussels tags not marked with last date served explained to Chef to check daily.
01C-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet pans stacked wet on the storage shelve
24-08-4
Basic - Working containers of food removed from original container not identified by common name. Observed tubes of aioli not labeled stored inside reach in cooler. **Corrected On-Site**
02D-01-5
58
Nov 13, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Employee Health Policies Present
FL-03
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
74
Apr 5, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
55
Oct 2, 2023
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausages over cooked lamb in walk in cooler **Corrected On-Site**
08A-05-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Atun crudo con agucate Manager printed with asterisk **Corrected On-Site**
02B-01-5
Intermediate - No soap provided at handwash sink. At prep kitchen **Corrected On-Site**
31B-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Cook filling up cambro for table top,Warner Chef addressed **Corrective Action Taken**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup on salt container on shelf above rice cooker **Corrected On-Site**
14-01-5
Basic - Clean spoodles not stored inverted or in a protected manner by grill and cleans spoons in dish room **Corrected On-Site**
24-05-4
Basic - Equipment in poor repair. Rice cooker next to grill area
14-11-5
Basic - Ice buildup in reach-in cooler# 8
14-69-4
Basic - One Light not functioning on hood on cooks line
36-62-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Cook line **Corrected On-Site**
21-44-1
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
03G-53-1
Basic - White Cutting boards has cut marks and is no longer cleanable in Pepe kitchen
14-09-4
43
Feb 21, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server bring dirty soil glasses in the dishmachine area place in rack did not wash hands after touching soiled glasses from customers.
12A-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed yellow cutting boards has black stains left on the surface Fire kitchen, Chef removed at time of inspection. **Corrected On-Site**
22-02-4
Intermediate - Nonfood-grade basting brush used in food. Observed paint brush used in tapas bar, Chef removed **Corrected On-Site**
14-14-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Checked temperature 74°f at the handwash sink in the main bar area.
27-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like growth on the side panel of the hand wash sink located tapas area.
23-03-4
Basic - Equipment in poor repair. Observed door gaskets loose seams from door panel in the Pepe area.
14-11-5
Basic - Toilet/urinal not flushing/functioning properly. Observed toilet in the ladies restroom not operating properly.
32-23-4
55
Oct 21, 2022
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Personal Cleanliness
FL-40
61
Jul 25, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Jaleo and Pepe by Jose Andres last inspected?
The most recent health inspection at Jaleo and Pepe by Jose Andres on file is from Mar 30, 2026. The public record contains 10 inspections in total.
What is the most common violation at Jaleo and Pepe by Jose Andres?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Jaleo and Pepe by Jose Andres.
How does Jaleo and Pepe by Jose Andres compare to other restaurants in Lake Buena Vista?
Jaleo and Pepe by Jose Andres most recently scored 47 out of 100, which is lower than the Lake Buena Vista average of 87.
Has Jaleo and Pepe by Jose Andres' inspection record improved over time?
Results have been roughly steady. Inspections at Jaleo and Pepe by Jose Andres have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Jaleo and Pepe by Jose Andres 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 Jaleo and Pepe by Jose Andres inspected?
Based on the inspection history on file, Jaleo and Pepe by Jose Andres is inspected around three times per year on average.
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