Los Altos Jalisco
Last inspected: Mar 19, 2026
41
Score
Los Altos Jalisco has been inspected 11 times since 2022. Los Altos Jalisco was last inspected on Mar 19, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Performance has remained roughly level over recent inspections, averaging near five violations each time.
“Dishmachine chlorine sanitizer not” accounts for the largest share of issues, appearing three times across the record.
That's lower than the typical West Palm Beach restaurant, which scores around 79. Taken together, the history suggests a facility that has struggled with consistency.
11
Inspections
2
Critical latest
2
Major latest
2
Minor latest
Inspection History
Mar 19, 2026
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
41
Jan 21, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2026-01-21: **Time Extended**
16-62-1
90
Jan 13, 2026
Routine - Food
2 critical violations. 4 major violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
43
Mar 14, 2025
Routine - Food
4 critical violations. 5 major violations. 3 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic and oil 58 f as per cook less than one hour . He moved fresh garlic and oil to cooler. **Corrective Action Taken**
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. mashed potatoes 45 f cooling overnight in the upright cooler.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. mashed potatoes 45 f cooling overnight in the upright cooler.
01B-36-5
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 tested 3 times . Currently washing dishes.( as per data plate low temp machine ,chlorine sanitizer ). Technician arrived during inspection and repaired. Chlorine100 ppm.**Repeat Violation** **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
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
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Equipment drain line from soda gun holster draining into handwash sink at the bar.
31A-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee filling pan of water from hand sink by three compartment sink. Explained.
31A-11-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
Basic - In-use wet wiping cloth/towel used under red cutting board at prep table. Explained.Employee removed the cloth.
21-04-4
Basic - In-use knife/knives stored in cracks between wall and pipe in dishwasher area.
10-17-4
Basic - Current Hotel and Restaurant license not displayed. Current license not available upon request. License posted expired on 12/01/2024. License current in the system.
50-09-4
29
Dec 30, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : 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. Discontinue using the dishwasher to sanitize. Use three compartment sink. **Warning** - From follow-up inspection 2024-12-30: Chlorine 0 ppm **Admin Complaint**
22-41-4
Intermediate - - From initial inspection : 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. Reduced oxygen packaging cooked meatballs in marinara sauce. As per chef cooked this morning at 10 am. Please submit to DHR.specialprocess@ myFloridalicense.com **Warning** - From follow-up inspection 2024-12-30: ROP of cooked meatballs **Time Extended**
03G-50-1
78
Oct 22, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handling soiled dishes then handled clean dishes without washing hands. Explained and he washed hands **Corrected On-Site** **Warning**
12A-13-4
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. Discontinue using the dishwasher to sanitize. Use three compartment sink. **Warning**
22-41-4
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. Reduced oxygen packaging cooked meatballs in marinara sauce. As per chef cooked this morning at 10 am. Please submit to DHR.specialprocess@ myFloridalicense.com **Warning**
03G-50-1
67
Mar 18, 2024
Routine - Food
No violations found.
100
Feb 15, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. **Warning**
51-16-7
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
82
Jul 6, 2023
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef tongue (125F - Hot Holding); pork (120F - Hot Holding); mole (122F - Hot Holding); beef (120F - Hot Holding) in first steam table. Chef states food reheated less thanFour hours ago and placed in steam table. Water in steam table not hot enough. Removed and reheated food to 165F. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine interior **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing wiping cloths in bar hand sink
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in dining room contains pink solution. Operator states it is a cleaning solution. Labeled. **Corrected On-Site**
41-17-4
64
Jan 19, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
52
Aug 12, 2022
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Homemade salsa (46F - Cold Holding); chorizo (48F - Cold Holding) in four door unit by back door. Operator states food not prepped or portioned today. Food items made yesterday and held in unit over night.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Homemade salsa (46F - Cold Holding); chorizo (48F - Cold Holding) in four door unit by back door. Operator states food not prepped or portioned today. Food items made yesterday and held in unit over night.
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior to ice cooler at bar unclean. Operator cleaned. **Corrected On-Site**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labeled at front wait station by freezer chest. Operated states it is sanitizer. Spray bottle labeled. **Corrected On-Site**
41-17-4
55
Frequently Asked Questions
When was Los Altos Jalisco last inspected?
The most recent health inspection at Los Altos Jalisco on file is from Mar 19, 2026. The public record contains 11 inspections in total.
What is the most common violation at Los Altos Jalisco?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited three times, more than any other issue at Los Altos Jalisco.
How does Los Altos Jalisco compare to other restaurants in West Palm Beach?
Los Altos Jalisco most recently scored 41 out of 100, which is lower than the West Palm Beach average of 79.
Has Los Altos Jalisco's inspection record improved over time?
Results have been roughly steady. Inspections at Los Altos Jalisco have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Los Altos 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 Los Altos Jalisco inspected?
Based on the inspection history on file, Los Altos Jalisco is inspected around three times per year on average.
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