Jalisco Town
Last inspected: Feb 18, 2026
45
Score
Inspectors have visited Jalisco Town 10 times, with records going back to 2022. The most recent report on file is from Feb 18, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have held steady across recent visits, averaging around six violations each.
The pattern that stands out is “food stored on floor”, which has been cited four times.
Restaurants in Lake Mary average 79, so Jalisco Town trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
Toilet Rooms Maintained
FL-53
Hot and Cold Water Available; Adequate Pressure
FL-25
45
Sep 11, 2025
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Warewashing Facilities Maintained and Used
FL-24
Food Contact Surfaces Clean and Sanitized
FL-22
35
Mar 5, 2025
Routine - Food
2 minor violations.
View 2 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
90
Mar 3, 2025
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - shredded beef (128 - Hot Holding). Observed in shallow pan double panned. Chef transferred to deeper pan and removed second pan **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. WALK IN COOLER: - Enchilada sauce (85F - Cold Holding); - shredded beef (86-89F - Cold Holding) Manager states made yesterday LOWBOY COOLER; - chicken (46F - Cold Holding); - beef (47F - Cold Holding); - imitation crab (45F - Cold Holding); - grilled chicken (46F - Cold Holding); - shredded beef (46F - Cold Holding) **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken over raw shrimp at walk-in cooler
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. - hand wash sink next to dish machine **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. - birria sauce. Chef states made 2 days ago
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. - metal bowl no handle used to dispense bulk rice
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - ice buckets
24-05-4
Basic - Equipment in poor repair. - handwashing sink at bar plumbing disconnected - triple sink at bar 1 bay has a hole not able to hold water - water turned off at hand wash sink at cookline - cold water turned off at hand wash sink near dish machine **Warning**
14-11-5
Basic - Food stored on floor. - jugs of margarita mix - various items on floor in walk in cooler - various items on floor in walk-in freezer **Corrected On-Site**
08B-38-4
Basic - Outer openings not protected with self-closing doors. - back door closure broken
35B-03-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
33
Aug 23, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Food stored on floor. - various food pans on floor in walk in cooler **Warning** - From follow-up inspection 2024-08-23: **Time Extended**
08B-38-4
95
Aug 20, 2024
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOK LINE COOLER: - scallop (49F - Cold Holding); - tomato (64F - Cold Holding); - beef (50F - Cold Holding); - shrimp (52F - Cold Holding); - chicken (52F - Cold Holding) WALK IN COOLER: - tomato salsa date marked 8/18 (50F - Cold Holding); - shredded pork held overnight (50F - Cold Holding); - chicken stock held overnight (50F - Cold Holding); - - shredded chicken held overnight (51F - Cold Holding); - tres leches held overnight (51F - Cold Holding); - pork belly held over (54F - Cold Holding); - ground pork held overnight (42f-45fF - Cold Holding); - refried beans (51F - Cold Holding); - white queso (55F - Cold Holding); - tomato paste (52F - Cold Holding) **Repeat Violation** **Warning**
03A-02-5
High Priority - Food with mold-like growth. See stop sale. - tomato paste **Warning**
01B-07-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
Intermediate - Handwash sink not accessible for employee use at all times. - at front bar storing pan of fruits **Warning**
31A-09-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. - manager states Ribeye can be served undercooked and eggs can also be served undercooked. Manager printed and posted consumer advisory on wall. **Corrected On-Site** **Repeat Violation** **Warning**
02B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - various items in walk in cooler prepared more than 24 hours per manager. **Warning**
02C-02-5
Basic - Food stored on floor. - various food pans on floor in walk in cooler **Warning**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - scoops at make line in standing water **Warning**
10-07-4
43
Feb 15, 2024
Routine - Food
5 critical violations. 3 major violations. 4 minor violations.
View 12 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Shredded chicken in walk in cooler temping at 60F. Per operator item was cooked the night before
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork temping at 48F at reach in cooler under flat top grill. Per operator food was there overnight
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork,shrimp,scallops,beef and steak at reach in cooler under flat top grill temping between 44F-48F. Stop sale on pork. Other items were bought up to reach in cooler less than an hour,per operator employees have been in and out of reach in cooler. Advised operator to ice items. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Shredded chicken temping at 60F.Per operator item was cooked last night and placed into walk in cooler
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat at walk in cooler Raw fish stored over empanadas at glass reach in cooler by entrance to kitchen **Corrected On-Site**
08A-05-6
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Facility serves eggs over easy.Emailed operator consumer advisory **Corrective Action Taken**
02B-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink by dish wash area had no soap or paper towels **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Blue chemical in spray bottle at bar not labeled
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Container of salt has bowl instead of scoop
14-01-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Ice scoop handle in direct contact with ice in ice machine at dish wash area
10-06-5
Basic - Food not stored at least 6 inches off of the floor. Case of tomatoes stored on floor of walk in cooler Bucket of pre portioned mixed vegetables stored on floor of walk in freeer
08B-47-4
Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink at cooks line Hand wash sink at dish wash area missing faucet handle
29-11-4
29
Aug 15, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Raw Animal Food Properly Separated from Each Other and RTE Food
FL-47
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
50
Feb 13, 2023
Routine - Food
5 critical violations. 3 major violations. 6 minor violations.
View 14 violations
High Priority - Toxic substance/chemical improperly stored. Peroxide stored on the ice machine, operator removed. Top of machine needs to be cleaned
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (105F - Hot Holding); operator removed and replaced with fresh **Corrective Action Taken**
03B-01-6
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Scoops in 75° water
10-05-5
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 operator called ECO LAB for service
22-41-4
High Priority - Dented/rusted cans present. See stop sale. Tomato puree can damaged
01B-01-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Towel dispenser missing at the warewash hand sink
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at the hand sink at the flat top ,
27-16-4
Basic - Bowl or other container with no handle used to dispense food. In the spices
14-01-5
Basic - Equipment in poor repair. -chipped plates
14-11-5
Basic - Faucet/handle missing at plumbing fixture. Hand wash sink at the warewash area missing a handle to the hot water
29-09-4
Basic - Food stored on floor. In the freezer
08B-38-4
Basic - Outer openings not protected with self-closing doors.
35B-03-4
Basic - Working containers of food removed from original container not identified by common name.
02D-01-5
26
Aug 15, 2022
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over Krab in the coke cooler
08A-05-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies at the mop sink
35A-02-6
High Priority - Food with mold-like growth. See stop sale. Pineapple canned had a pink mold like substance present
01B-07-4
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. O ppm container is empty
22-41-4
Intermediate - Handwash sink not accessible for employee use at all times. Items stored in the bar hand sink
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at the dish area
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meat wrapped not dated
02C-02-5
Basic - Employee eating in a food preparation or other restricted area. Plate on the prep table partially eaten
12B-02-4
Basic - Equipment in poor repair. Walk in cooler down, empty -hood filters are down for cleaning
14-11-5
Basic - Faucet/handle missing at plumbing fixture. Missing handle to the hand sink at the dishwasher
29-09-4
Basic - Handle repair to the grill scraper needs to be cleaned currently there is a plastic wrap on the handle
14-71-4
33
Frequently Asked Questions
When was Jalisco Town last inspected?
The most recent health inspection at Jalisco Town on file is from Feb 18, 2026. The public record contains 10 inspections in total.
What is the most common violation at Jalisco Town?
Across the inspection record, “food stored on floor” has been cited four times, more than any other issue at Jalisco Town.
How does Jalisco Town compare to other restaurants in Lake Mary?
Jalisco Town most recently scored 45 out of 100, which is lower than the Lake Mary average of 79.
Has Jalisco Town's inspection record improved over time?
Results have been roughly steady. Inspections at Jalisco Town have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Jalisco Town 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 Jalisco Town inspected?
Based on the inspection history on file, Jalisco Town is inspected around three times per year on average.
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