Restaurante Don Beto Jaimes
Last inspected: Feb 11, 2026
64
Score
Public records show nine inspections at Restaurante Don Beto Jaimes stretching back to 2022. The most recent visit was on Feb 11, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Violation counts have been trending down, averaging around five violations across recent inspections versus roughly 10 violations before.
The most common issue across all inspections has been “ceiling not smooth”, showing up four times.
Compared to other Sarasota restaurants (averaging 81), there's room to close the gap. The record is unremarkable in either direction.
9
Inspections
2
Critical latest
0
Major latest
3
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Nonfood-grade bags used in direct contact with food. Observed food items stored in nonfood grade bags in reach in cooler and freezer. **Warning**
14-31-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handles. Operator moved tongs. **Repeat Violation** **Warning**
10-20-4
Basic - Uncovered food stored near sink exposed to splash. Observed food being prepared on the triple sink. Operator moved food. **Corrected On-Site** **Warning**
08B-54-4
64
Sep 4, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed food items stored in nonfood grade bags in reach in cooler. **Repeat Violation**
14-31-5
Basic - Food stored on floor. Observed chicken stored on the floor in pans. Operator moved. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handles. **Repeat Violation**
10-20-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed to go containers on cook line not inverted. Operator moved items. **Corrected On-Site**
25-06-4
Basic - Uncovered food stored near sink exposed to splash. Observed food being prepared on the triple sink. **Corrected On-Site**
08B-54-4
70
Feb 21, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
70
Aug 9, 2024
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
58
Mar 20, 2024
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
35
Oct 12, 2023
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 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. Observed employee handling dirty equipment and then clean equipment and utensils. Operator coached employee on proper handling. **Corrected On-Site**
12A-13-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee work from raw food to ready to eat food without changing gloves and washing hands. Coached employees on proper hand washing. **Corrected On-Site** **Repeat Violation**
12A-12-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over ready to eat salsa in reach in cooler. **Corrected On-Site**
08A-05-6
Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed employees handling raw beef and pork bare handed without the use of gloves. Coached employees on proper procedure. **Corrective Action Taken**
09-17-4
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. Observed some illness reporting forms completed but not all. Operator will complete. **Corrective Action Taken**
11-26-1
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling throughput kitchen not easily cleanable. **Repeat Violation**
36-37-5
Basic - Current Hotel and Restaurant license not displayed. Observed current license not displayed and not in establishment. Operator is working on getting license on line.
50-09-4
Basic - Dumpster overflowing garbage. Observed garbage dumpster over flowing onto the ground.
33-14-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drinks on the prep table and next to floor mixer.
12B-07-4
Basic - Food stored on floor. Observed potatoes, onions, peppers, oil and tomatoes stored on the floor throughout prep kitchen.
08B-38-4
Basic - Garbage on the ground and/or pad around dumpster. Observed a build up of garbage and other materials piled on the ground around the dumpster on the pad.
33-19-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet soiled cloths used under cutting boards.
21-04-4
Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Observed wood surface walls in prep kitchen behind prep tables soiled and not easily cleanable.
14-52-4
Basic - Open dumpster lid. Observed dumpster lid open.
33-16-4
33
Feb 23, 2023
Routine - Food
3 critical violations. 4 major violations. 3 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over salsa in the reach in cooler in the preparation area. Owner placed the pork below the salsa. **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Can of WD-40 stored next to to go boxes in the front counter area. Owner removed the WD-40. **Corrected On-Site**
41-10-4
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer reading in the three compartment sink 00ppm chlorine. Owner replaced the sanitizer solution new reading 100ppm. Employee sanitizer all the pots and pan used in the morning. **Corrected On-Site**
22-42-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salsa prepared on 2/21 stored in the reach in cooler in the preparation area with no date mark. Owner placed a date mark on the salsa. **Corrected On-Site**
02C-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
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
Basic - Cutting board has cut marks and is no longer cleanable. Several cutting boards in the kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
14-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Owner placed the towels in a sanitizer solution.
21-12-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceilings though out the kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
36-37-5
37
Sep 7, 2022
Routine - Food
4 minor violations.
View 4 violations
Basic - Bowl or other container with no handle used to dispense food in rice dry storage container. Operator removed. **Corrected On-Site**
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Operator stated a repair is being scheduled to be in compliance with this violation. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. **Repeat Violation**
36-37-5
Basic - Cutting board has cut marks and is no longer cleanable in use in the kitchen.
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting on metal containers stacked together on storage rack across from the warewashing area.
24-08-4
82
Jul 29, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage area, or warewashing area throughout kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning** - From follow-up inspection 2022-05-27: **Time Extended** - From follow-up inspection 2022-07-29: **Time Extended**
36-37-5
95
Frequently Asked Questions
When was Restaurante Don Beto Jaimes last inspected?
The most recent health inspection at Restaurante Don Beto Jaimes on file is from Feb 11, 2026. The public record contains nine inspections in total.
What is the most common violation at Restaurante Don Beto Jaimes?
Across the inspection record, “ceiling not smooth” has been cited four times, more than any other issue at Restaurante Don Beto Jaimes.
How does Restaurante Don Beto Jaimes compare to other restaurants in Sarasota?
Restaurante Don Beto Jaimes most recently scored 64 out of 100, which is lower than the Sarasota average of 81.
Has Restaurante Don Beto Jaimes' inspection record improved over time?
Yes. Recent inspections at Restaurante Don Beto Jaimes have averaged around five violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Restaurante Don Beto Jaimes 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 Restaurante Don Beto Jaimes inspected?
Based on the inspection history on file, Restaurante Don Beto Jaimes is inspected around three times per year on average.
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