San Jose's Original Mexican Restaurant of Leesburg
Last inspected: Mar 27, 2026
61
Score
Public records show 12 inspections at San Jose's Original Mexican Restaurant of Leesburg stretching back to 2022. The latest inspection on file is from Mar 27, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things are looking better lately, with recent visits averaging around three violations compared to roughly seven violations earlier on.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing six times across the record.
By comparison, the average Leesburg facility scores 76, putting San Jose's Original Mexican Restaurant of Leesburg on the weaker side. The inspection history reads as standard for a restaurant of this size.
12
Inspections
1
Critical latest
1
Major latest
5
Minor latest
Inspection History
Mar 27, 2026
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
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. **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Blender base.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Plastic shield and interior of lid.
22-20-5
Basic - Cardboard used to line food-contact shelves. -On top of oven.
14-05-4
Basic - Floor tiles missing and/or in disrepair.
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Walk in freezer.
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
61
Oct 3, 2025
Routine - Food
No violations found.
100
Oct 1, 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. -Guacamole 47f, Pico 46f, Cheese 47f, Cut lettuce 47f, Cut tomato 47f. Less than 4 hours. Advised to rapid chill. -Tamales 47f, Queso 46f, Chicken 46f, Beef 47f. **Warning** - From follow-up inspection 2025-10-01: Cheese 49f, Pico 47f, Cut tomato 47f, Cut lettuce 48f **Admin Complaint**
03A-02-5
86
Sep 26, 2025
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw beef over raw shrimp in walk in cooler. **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Guacamole 47f, Pico 46f, Cheese 47f, Cut lettuce 47f, Cut tomato 47f. Less than 4 hours. Advised to rapid chill. -Tamales 47f, Queso 46f, Chicken 46f, Beef 47f. **Warning**
03A-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Backpacks by can goods. **Corrected On-Site** **Warning**
40-06-5
Basic - Food stored on floor. -2 cases in walk in freezer. **Warning**
08B-38-4
Basic - In-use ice scoop stored on soiled surface between uses. -Stored directly on top of ice machine. **Corrected On-Site** **Warning**
10-12-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** **Warning**
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven. **Warning**
22-08-4
Basic - Time/temperature control for safety food thawed in an improper manner. -Beef at room temperature. Operator put under cold running water. **Corrected On-Site** **Warning**
06-01-5
55
Apr 3, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. -On cook line. - From follow-up inspection 2025-04-03: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -On cookline. **Repeat Violation** - From follow-up inspection 2025-04-03: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -In warewash. - From follow-up inspection 2025-04-03: **Time Extended**
31B-04-4
86
Apr 1, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cheese 50f, Cut lettuce 49f, Cut tomato 46f, Pico 46f, Sour cream 45f. Less than 4 hours. Advised to rapid chill. **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board on cookline.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -Knife in hand sink in warewash.
31A-09-4
Basic - Floor tiles missing and/or in disrepair. -On cookline. **Repeat Violation**
36-17-5
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
10-12-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. -In warewash.
31B-04-4
Basic - Floor area(s) covered with standing water. -On cook line.
36-22-4
Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site** **Repeat Violation**
24-18-4
43
Jul 18, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
47
Mar 6, 2024
Routine - Food
No violations found.
100
Feb 27, 2024
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -Employee handled raw beef and changed gloves without washing hands.
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cut lettuce 50f, Less than 4 hours. Advised to rapid chill.
03A-02-5
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. -Bar 0 ppm. Main Dishwasher 0 ppm. **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -Spray bottle in handsink. **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. -Blue spray bottle. **Corrected On-Site**
41-17-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -No date on filter by soda syrup boxes. **Corrected On-Site**
29-28-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable. -Blue cutting board.
14-09-4
Basic - Floor soiled/has accumulation of debris. Walk in freezer.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood ffilters. -Under flat grill.
23-03-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
25-27-4
32
Jul 20, 2023
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Cook wiping gloved hands on soiled rag.
12A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -On cookline. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. -Handsink at wait station used as dump sink. **Corrected On-Site**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Corrected On-Site**
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
22-08-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
50
Mar 7, 2023
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 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. 0 ppm.
22-41-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
12A-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. In warewash. **Repeat Violation**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. At warewash. **Corrected On-Site**
41-17-4
Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site** **Repeat Violation**
16-21-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Over dry storage shelf. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee backpack hanging on dry storage shelf.
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters.
23-03-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. At bar.
25-27-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Flour and sugar. **Corrected On-Site**
02D-01-5
39
Nov 8, 2022
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Roach activity present as evidenced by live roaches found. 1 live by three compartment sink. Manager killed immediately. Searched surrounding areas, no other activity observed. **Corrected On-Site**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa 54f. Less than 4 hours. Advised to completely surround container with ice. Manager added more ice. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. On cookline.
31A-09-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site**
16-21-4
Basic - Floor area(s) covered with standing water. -By three compartment sink.
36-22-4
Basic - Food stored on floor. -Cooking oil in kitchen.
08B-38-4
Basic - Food-contact surface not smooth and easily cleanable. Sponge used as salt applicator at bar. **Corrected On-Site**
14-13-4
47
Frequently Asked Questions
When was San Jose's Original Mexican Restaurant of Leesburg last inspected?
The most recent health inspection at San Jose's Original Mexican Restaurant of Leesburg on file is from Mar 27, 2026. The public record contains 12 inspections in total.
What is the most common violation at San Jose's Original Mexican Restaurant of Leesburg?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at San Jose's Original Mexican Restaurant of Leesburg.
How does San Jose's Original Mexican Restaurant of Leesburg compare to other restaurants in Leesburg?
San Jose's Original Mexican Restaurant of Leesburg most recently scored 61 out of 100, which is lower than the Leesburg average of 76.
Has San Jose's Original Mexican Restaurant of Leesburg's inspection record improved over time?
Yes. Recent inspections at San Jose's Original Mexican Restaurant of Leesburg have averaged around three violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at San Jose's Original Mexican Restaurant of Leesburg 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 San Jose's Original Mexican Restaurant of Leesburg inspected?
Based on the inspection history on file, San Jose's Original Mexican Restaurant of Leesburg is inspected around four times per year on average.
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