San Jose's Original Mexican Restaurant
Last inspected: Jan 15, 2026
64
Score
San Jose's Original Mexican Restaurant has been inspected seven times since 2023. The most recent report on file is from Jan 15, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Things have been moving in the right direction, with the rolling count dropping from around 10 violations to closer to five violations per visit.
“Equipment and utensils not properly air-dried - wet nesting” comes up most often, recorded four times in the inspection record.
The city-wide average is 64, putting San Jose's Original Mexican Restaurant squarely in typical territory. The inspection history reads as standard for a restaurant of this size.
7
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 15, 2026
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 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 beef/walk in cooler. Raw chicken over raw beef/cook line cold drawer. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over fries/cold drawers/cook line. **Corrected On-Site**
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled./two chemical bottles hanging in dish area not labeled. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
64
Jul 11, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./homemade hot sauce (with tomatoes) cold holding at 47F for less than 4 hours per manager/insufficient ice, adding ice/ **Corrective Action Taken**
03A-02-5
High Priority - Nonfood-grade bags used in direct contact with food./plastic shopping bag used for ready to eat bread, cook line reach in cooler.
14-31-5
Intermediate - Spray bottle containing toxic substance not labeled./two purple chemical spray bottles not labeled/dish area/ **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./open drink cup on storage shelf, cook line/ **Corrected On-Site**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./walk in cooler fan cover soiled.
23-03-4
58
Jan 24, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 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./chlorine 0ppm/ran 3 times, rechecked 50ppm/kitchen dish machine. **Corrected On-Site**
22-41-4
Intermediate - Handwash sink not accessible for employee use at all times./garbage can blocked kitchen cook line hand sink/ **Corrected On-Site** **Repeat Violation**
31A-09-4
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./one new employee/form emailed, printed and signed by employee and manager/ **Corrected On-Site**
11-26-1
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers.
24-08-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./scoop for oregano/dry storage rack, back kitchen/ **Corrected On-Site**
10-01-5
Basic - Ice scoop handle in contact with ice./ice machine/ **Corrected On-Site**
10-08-5
61
Jul 26, 2024
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cheese sauce 109F, less than 4 hours per manager/reheated to 165F/ **Corrective Action Taken** - From follow-up inspection 2024-07-26: **Time Extended**
03B-01-6
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw chicken stored over beer can, walk in cooler. - From follow-up inspection 2024-07-26: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener. - From follow-up inspection 2024-07-26: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Garbage can blocked cook line hand sink. Container inside cook line hand sink. - From follow-up inspection 2024-07-26: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing./used to dump ice, wait station hand sink. **Repeat Violation** - From follow-up inspection 2024-07-26: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained./3 employee's training certificates are copies only. - From follow-up inspection 2024-07-26: **Time Extended**
53B-09-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting./soda cups at wait station. **Repeat Violation** - From follow-up inspection 2024-07-26: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - In-use wet green wiping cloth/towel used under cutting board. - From follow-up inspection 2024-07-26: **Time Extended**
21-04-4
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2024-07-26: **Time Extended**
16-23-4
43
Jul 25, 2024
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
Personal Cleanliness
FL-40
Approved Thawing Methods Used
FL-31
Warewashing Facilities Maintained and Used
FL-24
27
Jan 23, 2024
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Homemade salsa 45F, homemade green salsa 46F/less than 4 hours/cook line prep table/moved to walk in freezer, rechecked salsa 35Fm green salsa 37F. Salsa in dining room near the bar at 50F/less than 4 hours, iced/rechecked 41F. **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing./cook line hand sink used to dump ice.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./quat strips not available.
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled./several chemical spray bottles not labeled/dish machine area/ **Corrected On-Site**
41-17-4
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelves.
24-08-4
Basic - Food stored on floor./oil carton, kitchen floor/ **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./walk in cooler gasket soiled.
23-03-4
Basic - Stored food not covered./salsa on food cart, near the bar/ **Corrected On-Site**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed tomatoes stored over shredded lettuce, walk in cooler/ **Corrected On-Site**
08B-17-4
Basic - Water leaking from pipe and/or faucet/handle./kitchen hand sink leaking, next to 3 compartment sink.
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses./cook line sanitizing bucket/ **Corrected On-Site**
21-12-4
45
Sep 19, 2023
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - Cutting board has cut marks and is no longer cleanable. Sandwich top reach in coolers on cooks line.
14-09-4
95
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 Jan 15, 2026. The public record contains seven inspections in total.
What is the most common violation at San Jose's Original Mexican Restaurant?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited four 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 Windermere?
San Jose's Original Mexican Restaurant most recently scored 64 out of 100, which is about the same as the Windermere average of 64.
Has San Jose's Original Mexican Restaurant's inspection record improved over time?
Yes. Recent inspections at San Jose's Original Mexican Restaurant 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 San Jose's Original Mexican Restaurant 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 inspected?
Based on the inspection history on file, San Jose's Original Mexican Restaurant is inspected around three times per year on average.
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