San Jose Mex Rest
Last inspected: Dec 16, 2025
32
Score
Inspectors have visited San Jose Mex Rest 13 times, with records going back to 2023. The most recent visit was on Dec 16, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded five times.
San Jose Mex Rest's latest score of 32 falls below the Land O' Lakes average of 76. Taken together, the history suggests a facility that has struggled with consistency.
13
Inspections
3
Critical latest
2
Major latest
10
Minor latest
Inspection History
Dec 16, 2025
Routine - Food
3 critical violations. 2 major violations. 10 minor violations.
View 15 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken above raw beef in walk in cooler. Operator moved chicken to bottom shelf **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Portioned salsa (46F-cold holding )in vertical drink reach in cooler in front line. Operator stated it's been prepared two hours ago. Operator moved it reach in freezer cool off quickly **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked rice (120F - Hot Holding); cooked rice (120F - Hot Holding); operator stated that rice been there 2 hours; put it on stove reheating to 194F
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. A card box on top of hand wash sink by triple sink. Operator moved the box **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. Cooked chicken in reach in cooler over 24 hours no date marked. Operator marked it correctly. **Corrected On-Site**
02C-02-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee bottle coffee drink in vertical reach in cooler in front line. Operator discarded it. **Corrected On-Site**
12B-13-4
Basic - Open dumpster lid. Shared dumpster lids open
33-16-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Dry storage shelf panel not smooth and easily cleanable.
14-47-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook no hair restraint while engaged food preparation. Manager asked him put hair net on. **Corrected On-Site**
13-03-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooksno beard guard while engaging food preparation, manager asked him them to put beard guard on **Corrected On-Site**
13-04-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wears bracelets while engaging food preparation. Manager asked him to remove it. **Corrected On-Site**
13-07-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Working containers of food removed from original container not identified by common name. Salt and condiments containers not labeled
02D-01-5
Basic - Stored food not covered. Sauce container not coved in walk in cooler. Operator covered it with lid **Corrected On-Site**
08B-12-5
32
Jun 13, 2025
Routine - Food
No violations found.
100
Jun 6, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding under flat top grill raw beef 44 f raw chicken 44 f employee added ice. Walk in cooler cook salsa 48 f raw beef 44 f cook egg plant 47 f sour cream 45 f cook beans 48 f cook rice 48 f employee began moving product to walk In freezer to rapid cool down **Warning** - From follow-up inspection 2025-06-06: See stop sale : walk in cooler ambient air temperature 48 f cook beef 47 f cook beans 48 f cook tomato sauce 48 f red cook salsa 48 f snow crab lard 48 f cook chicken 48 f cook beef 48 f all foods held overnight repair company is supposed to be here later commercially packaged cheese 49 f commercially packaged sour cream 47 f discussed with kitchen manager to add ice bags to rapid cool down . Observed employees put ice on sour cream and cheese bags **Admin Complaint**
03A-02-5
86
Jun 4, 2025
Routine - Food
3 critical violations. 3 major violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding under flat top grill raw beef 44 f raw chicken 44 f employee added ice. Walk in cooler cook salsa 48 f raw beef 44 f cook egg plant 47 f sour cream 45 f cook beans 48 f cook rice 48 f employee began moving product to walk In freezer to rapid cool down **Warning**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed gloves in hand washing sink. Employee removed gloves and washed hands and added new gloves **Corrective Action Taken** **Warning**
12A-09-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Flan prep date 5-26-25 2 lbs individually plated. **Warning**
01B-24-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar area manager restocked **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. At bar **Warning**
31B-03-4
47
Jan 7, 2025
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Handwash sink not accessible for employee use at all times. Cleaning supplies in hand sink in prep area
31A-09-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over salsa in walk-in cooler
08B-17-4
Basic - Stored food not covered. Multiple items in walk-in cooler
08B-12-5
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Power tools stored on top of rack holding canned food
42-03-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Cooler gaskets soiled
23-03-4
Basic - In-use wet wiping cloth/towel used under cutting board. In prep area
21-04-4
Basic - Ice buildup in walk-in freezer.
14-69-4
67
Apr 15, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade **Warning** - From follow-up inspection 2024-04-15: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. By walk in cooler employee restocked bar area. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2024-04-15: No soap **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer floor **Repeat Violation** **Warning** - From follow-up inspection 2024-04-15: Still observed **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Spices in dry storage area not labeled **Warning** - From follow-up inspection 2024-04-15: Still observed **Time Extended**
02D-01-5
74
Apr 10, 2024
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
29
Oct 30, 2023
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - - From initial inspection : High Priority - Employee touched face and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands and immediately put on gloves Cook touched his face then put gloves on without washing hands, discussed proper hand washing procedures with manager - From follow-up inspection 2023-10-30: Cook put hair net on, put gloves on and started making sandwich without washing hands **Admin Complaint**
12A-25-4
High Priority - - From initial inspection : High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Dropping off dirty dishes and immediately touching clean plates without washing dishes. Discussed proper hand washing procedures with manager - From follow-up inspection 2023-10-30: Server dropped off dirty dishes in dish area touched clean bowls without washing hands **Admin Complaint**
12A-02-4
Intermediate - - From initial inspection : 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 opened yesterday not date marked in reach in cooler on server line. Manager properly date marked **Corrected On-Site** - From follow-up inspection 2023-10-30: **Time Extended**
02C-03-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled - From follow-up inspection 2023-10-30: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 expired and 1 valid certificate present. 11 employees on duty at this time. - From follow-up inspection 2023-10-30: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Missing drain plug at dumpster. - From follow-up inspection 2023-10-30: **Time Extended**
33-11-4
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer on floors and behind condenser - From follow-up inspection 2023-10-30: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Food stored on floor. Salad oil stored on floor in prep area. Management moved container. **Corrected On-Site** - From follow-up inspection 2023-10-30: Can of chips on floor in server area **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets on cook line reach in cooler torn - From follow-up inspection 2023-10-30: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Pans wet nesting in dish area - From follow-up inspection 2023-10-30: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Gatorade bottle in beer cooler Cream cheese for personal use in beer cooler, items removed **Corrected On-Site** - From follow-up inspection 2023-10-30: Employee items in an open bag in beverage cooler next to drinks for customers **Time Extended**
08B-49-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board in server line. - From follow-up inspection 2023-10-30: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted. Management flipped ice bucket **Corrected On-Site** - From follow-up inspection 2023-10-30: Ice bucket not inverted **Time Extended**
24-05-4
37
Oct 27, 2023
Routine - Food
12 critical violations. 6 major violations. 13 minor violations.
View 31 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Chips held at room temperature touched with bare hand contact
01B-13-4
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Dropping off dirty dishes and immediately touching clean plates without washing dishes. Discussed proper hand washing procedures with manager
12A-02-4
High Priority - Raw animal food stored over or with unwashed produce. Raw beef held over shredded lettuce in walk-in cooler Raw beef moved to bottom shelf **Corrected On-Site**
08A-04-5
High Priority - Nonfood-grade bags used in direct contact with food. Used to store tortillas on cook line. Cook changed container **Corrected On-Site**
14-31-5
High Priority - Employee with symptoms of vomiting and/or diarrhea working. Certified Food Manager or person in charge failed to exclude the employee.
11-19-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched tortilla chips and bagged to be served to guest after touching his face, discussed proper procedures with manager see stop sale
09-01-4
High Priority - Employee touched face and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands and immediately put on gloves Cook touched his face then put gloves on without washing hands, discussed proper hand washing procedures with manager
12A-25-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched raw fish and then shredded lettuce without changing gloves or washing hands. Discussed proper hand washing procedures with manager
12A-12-4
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 or wearing gloves Dish washer handling dirty dishes then clean dishes without washing hands. Discussed proper hand washing procedures with manager
12A-13-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked beef has been sitting on counter since 10am with no temperature monitoring. See stop sale
03D-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pablano peppers at 51 F manager indicated that they were cooked the day prior, see stop sale
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature. pablano peppers (52F - Cold Holding) Beef (92F - Cooling) Sitting on counter since 10 am temped at 12:45 pm;
01B-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. Milk opened yesterday not date marked in reach in cooler on server line. Manager properly date marked **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing station behind bar. Management restocked. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at hand washing station behind bar. Management restocked. **Corrected On-Site**
31B-03-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 expired and 1 valid certificate present. 11 employees on duty at this time.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. 2 unlabeled spray bottles in dish area with yellow liquid. 2 unlabeled spray bottle in server area with blue liquid. Spray bottles properly labeled **Corrected On-Site**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone above cook line steam tables, cell phone removed **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint or beard guards while engaging in food preparation.
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans wet nesting in dish area
24-08-4
Basic - Equipment in poor repair. Gaskets on cook line reach in cooler torn
14-11-5
Basic - Floor soiled/has accumulation of debris. Floors between and behind fryers soiled.
36-73-4
Basic - Food stored on floor. Salad oil stored on floor in prep area. Management moved container. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in walk-in freezer on floors and behind condenser
14-69-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop sitting on floor in prep area. Mop moved to proper area by management. **Corrected On-Site**
42-01-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted. Management flipped ice bucket **Corrected On-Site**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board in server line.
14-09-4
Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Server chewing gum while trading up food and making drinks, server discarded chewing gum **Corrected On-Site**
12B-09-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Gatorade bottle in beer cooler Cream cheese for personal use in beer cooler, items removed **Corrected On-Site**
08B-49-4
5
May 31, 2023
Routine - Food
5 major violations. 1 minor violation.
View 6 violations
Intermediate - - From initial inspection : 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.provided by email **Corrective Action Taken** - From follow-up inspection 2023-05-26: **Time Extended** - From follow-up inspection 2023-05-31: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine - From follow-up inspection 2023-05-26: **Time Extended** - From follow-up inspection 2023-05-31: **Time Extended**
16-37-1
Intermediate - - From initial inspection : 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.provided by email. **Corrective Action Taken** - From follow-up inspection 2023-05-26: **Time Extended** - From follow-up inspection 2023-05-31: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.observed one employee training - From follow-up inspection 2023-05-26: **Time Extended** - From follow-up inspection 2023-05-31: **Time Extended**
53B-13-5
Intermediate - - From initial inspection : Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Tested at 106 f - From follow-up inspection 2023-05-26: **Time Extended** - From follow-up inspection 2023-05-31: tested at 60 f **Time Extended**
16-53-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2023-05-26: **Time Extended** - From follow-up inspection 2023-05-31: **Time Extended**
14-09-4
58
May 26, 2023
Routine - Food
1 critical violation. 4 major violations.
View 5 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Toilet Rooms Maintained
FL-53
50
May 24, 2023
Routine - Food
3 critical violations. 8 major violations. 1 minor violation.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On grill top Hot holding: Mojo pork 113 170f 2nd temp **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stove reach in coolerCold holding: cooked sausage 50 f Ambient cooling of walk in cooler 49 f operator stated door open throughout lunch rush employee began placing ice bags on all temperature control safety items Cold holding:cheese 43 f raw beef 43 f cut tomatoes 47 f cooked chicken 47 f cut tomatoes 46 f salsa 47 f cooked salsa 47 f cooked beans 47 f cook beef 47f raw bacon 47 **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cooked shrimp reach in cooler prep line operator moved to proper storage **Corrected On-Site**
08A-05-6
Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Tested at 106 f
16-53-4
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.provided by email **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade operator cleaned at time of inspection. **Corrected On-Site**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.bar area
31B-02-4
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.provided by email. **Corrective Action Taken**
11-26-1
Intermediate - No soap provided at handwash sink. Bar area
31B-03-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.observed one employee training
53B-13-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
27
Jan 25, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
55
Frequently Asked Questions
When was San Jose Mex Rest last inspected?
The most recent health inspection at San Jose Mex Rest on file is from Dec 16, 2025. The public record contains 13 inspections in total.
What is the most common violation at San Jose Mex Rest?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at San Jose Mex Rest.
How does San Jose Mex Rest compare to other restaurants in Land O' Lakes?
San Jose Mex Rest most recently scored 32 out of 100, which is lower than the Land O' Lakes average of 76.
Has San Jose Mex Rest's inspection record improved over time?
Results have been roughly steady. Inspections at San Jose Mex Rest have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at San Jose Mex Rest 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 San Jose Mex Rest inspected?
Based on the inspection history on file, San Jose Mex Rest is inspected around four times per year on average.
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