San Jose's Original Mexican Restaurant
Last inspected: Sep 3, 2025
86
Score
Across the available record, San Jose's Original Mexican Restaurant has 11 inspections on file, the first dated 2022. The latest inspection on file is from Sep 3, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
Across the inspection history, “raw animal food stored over/not properly separated” is the issue that surfaces most often, recorded two times.
San Jose's Original Mexican Restaurant's latest score of 86 sits above the Altamonte Springs average of 76. Overall, the inspection record reads well.
11
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Sep 3, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -fried eggs need to be marked in some manner to indicate that they are undercooked. - From follow-up inspection 2025-08-25: **Time Extended** - From follow-up inspection 2025-09-03: **Time Extended**
02B-01-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dust build up around ceiling vent above 3 compartment sink. - From follow-up inspection 2025-08-25: **Time Extended** - From follow-up inspection 2025-09-03: **Time Extended**
36-34-5
86
Aug 25, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
74
Aug 14, 2025
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
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. -primed kitchen dish machine, ran 3 cycles, chlorine 0ppm. **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -1 small pan of raw beef in beer walk-in cooler above cooked beans. Operator will rearrange products.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -flan 52, raw chicken 52 in walk-in cooler less than 4 hours. Deliveries earlier today, door possibly left open. Operator opened freezer door for temperature recovery, will monitor cooler and move product if necessary.
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -fried eggs need to be marked in some manner to indicate that they are undercooked.
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -no chlorine test strips for dish machine.
16-37-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dust build up around ceiling vent above 3 compartment sink.
36-34-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -salmon partially thawed still in package in kitchen reach in cooler. Operator removed all salmon from vacuum packages. **Corrected On-Site**
06-09-1
Basic - In-use tongs stored on equipment door handle between uses. -oven door in kitchen.
10-20-4
Basic - Single-service articles improperly stored. -case of straws on floor in storage room.
25-05-4
43
Apr 9, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -refried beans 39-51 prepared yesterday per operator. **Warning** - From follow-up inspection 2025-04-09: No items cooling overnight **Time Extended**
03D-02-5
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 chef employed 3 months. **Warning** - From follow-up inspection 2025-04-09: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. -ambient thermometer unreadable in cook line make table. **Warning** - From follow-up inspection 2025-04-09: **Time Extended**
05-09-4
74
Feb 6, 2025
Routine - Food
5 critical violations. 1 major violation. 2 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Toilet Rooms Maintained
FL-53
27
Sep 11, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef trim above flan in walk in cooler. Beef relocated. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. -cleaning products in hand wash sink behind bar. Employee removed. **Corrected On-Site**
31A-09-4
78
Apr 10, 2024
Routine - Food
No violations found.
100
Apr 8, 2024
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -unable to provide proof of parasite destruction for shrimp or tilapia. Non-exempt fish may not be served raw or undercooked. Consumer Advisory must be in place. **Warning**
01D-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -caldo made 3/30.
01B-24-5
Intermediate - Handwash sink used for purposes other than handwashing. -ice dumped in hand wash sink near entrance to kitchen when reicing salsa. Advised.
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -shrimp and tilapia in ceviches are raw marinated only. **Warning**
02B-01-5
Intermediate - No soap provided at handwash sink. -at cook line hand wash sink. **Corrected On-Site**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. -in black beans. Operator placed scoop with handle in product. **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee backpack on shelf with food in dry storage room. **Corrected On-Site**
40-06-5
50
Jan 3, 2024
Routine - Food
No violations found.
100
Oct 23, 2023
Routine - Food
3 critical violations. 6 major violations. 2 minor violations.
View 11 violations
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 placed garnish in beverage with bare hands. Educated. **Corrective Action Taken** **Warning**
09-01-4
High Priority - Nonfood-grade bags used in direct contact with food. -rice in steam table in to go bag. **Warning**
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -beef portions in lift top cooler 40-51° stacked above the load line less than 4 hours. Recommend extra portions be store in lower reach-in cooler. **Warning**
03A-02-5
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
Intermediate - Manager or person in charge lacking proof of food manager certification. -chef Michael. **Warning**
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -no chlorine test kit for dish machine. **Warning**
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink at kitchen entrance and hand wash sink on cook line out of paper towels. **Warning**
31B-02-4
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/. Facility changed ownership, all equipment removed. Operator has submitted plan review application. Plans will be verified at next routine inspection. **Warning**
51-16-7
Basic - Cloth used as a food-contact surface. -under nopales in cook line drawer. **Warning**
21-05-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -salmon in sealed package in cook line reach-in cooler. Educated operator. **Warning**
06-09-1
32
Dec 14, 2022
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -0ppm in 3rd sink at bar. Operator added chlorine bleach. Recheck 50ppm. **Corrected On-Site** **Warning**
22-42-4
High Priority - Roach activity present as evidenced by live roaches found. -2 live roaches in sticky trap on floor of ice machine room. Operator removed. **Corrected On-Site** **Warning**
35A-05-4
Intermediate - Handwash sink used for purposes other than handwashing. -empty horchata bottle in wait station hand wash sink. Removed. **Warning**
31A-11-4
Basic - Dead roaches on premises. -5 dead roaches on floor behind ice machine and water heater. **Corrected On-Site** **Warning**
35A-03-4
64
Frequently Asked Questions
When was San Jose's Original Mexican Restaurant last inspected?
The most recent health inspection at San Jose's Original Mexican Restaurant on file is from Sep 3, 2025. The public record contains 11 inspections in total.
What is the most common violation at San Jose's Original Mexican Restaurant?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at San Jose's Original Mexican Restaurant.
How does San Jose's Original Mexican Restaurant compare to other restaurants in Altamonte Springs?
San Jose's Original Mexican Restaurant most recently scored 86 out of 100, which is higher than the Altamonte Springs average of 76.
Has San Jose's Original Mexican Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at San Jose's Original Mexican Restaurant have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at San Jose's Original Mexican Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is San Jose's Original Mexican Restaurant inspected?
Based on the inspection history on file, San Jose's Original Mexican Restaurant is inspected around four times per year on average.
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