Tacos Jalisco 2
Last inspected: Apr 21, 2026
55
Score
Inspectors have visited Tacos Jalisco 2 nine times, with records going back to 2022. The newest entry in the record is dated Apr 21, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
The picture has improved over the last few visits: recent inspections have averaged around three violations, down from roughly six violations earlier in the record.
“No proof provided that food employees are informed” comes up most often, recorded four times in the inspection record.
Compared to other Islamorada restaurants (averaging 69), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.
9
Inspections
2
Critical latest
2
Major latest
2
Minor latest
Inspection History
Apr 21, 2026
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Nonfood-grade hose conveying potable water.
29-04-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
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.
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 - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
55
Dec 8, 2025
Routine - Food
No violations found.
100
Sep 26, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Employee Health Policies Present
FL-03
Plumbing Maintained; Sewage Disposal
FL-51
Warewashing Facilities Maintained and Used
FL-24
78
Mar 19, 2025
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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.
11-26-1
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. Joel Guitterez
53B-13-5
Basic - Bowl or other container with no handle used to dispense food. Side order cup is In seasonings .
14-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in standing water.shrimp at 32 F
06-01-5
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
64
Sep 6, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (110F - Hot Holding); cheese (108F - Hot Holding) as per employee the warmer is not working and the owner is bringing a new warmer now, food out of temp less than 4 hours .
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (54*F - Cold Holding); salsa (55*F - Cold Holding); sour cream (50F - Cold Holding) in lift lid unit next to sinks. Unit was closed and the inserts were added to empty spaces.
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
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. diaries ramirez
53B-13-5
Basic - Equipment in poor repair. The food Warmer is not working.
14-11-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Chest freezer gaskets spiked with food debris
23-03-4
52
Mar 1, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked ground beef at 109F beef was put onto flat top to rest to 165F **Corrective Action Taken**
03B-01-6
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/
53A-05-6
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. **Corrective Action Taken** **Repeat Violation**
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. **Corrective Action Taken** **Repeat Violation**
11-26-1
Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef thawing in a container stored on the floor under prep table the raw beef was transferred into a cooler **Corrective Action Taken**
06-01-5
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
58
Oct 13, 2023
Routine - Food
5 critical violations. 4 major violations. 1 minor violation.
View 10 violations
High Priority - Raw shell eggs stored over/not properly separated from ready-to-eat food in reach in cooler
08A-05-6
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. Observed the cook touching cooked and ready to eat food with bare hands. I instructed the cook to use utensils or wear gloves for touching ready to eat foods. **Corrected On-Site**
09-01-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves without washing hand First. **Corrected On-Site**
12A-07-5
High Priority - Vacuum breaker missing at hose bibb or on fitting connecting to the MFDV as the water supply
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 47F, Fish 49F in reach in cooler . Ice was added to shrimp and fish in reach in cooler to help cool down raw items during inspection **Corrective Action Taken**
03A-02-5
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. **Corrective Action Taken**
11-27-4
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/
53A-05-6
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. **Corrective Action Taken**
11-26-1
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. Ariel , John new employees need training before 60 days.
53B-13-5
Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
05-09-4
30
Mar 14, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - Handwash sink used for purposes other than handwashing. Chicken thawing in handwash sink **Corrected On-Site**
31A-11-4
90
Sep 20, 2022
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Toilet Rooms Maintained
FL-53
Hands Clean and Properly Washed
FL-08
82
Frequently Asked Questions
When was Tacos Jalisco 2 last inspected?
The most recent health inspection at Tacos Jalisco 2 on file is from Apr 21, 2026. The public record contains nine inspections in total.
What is the most common violation at Tacos Jalisco 2?
Across the inspection record, “no proof provided that food employees are informed” has been cited four times, more than any other issue at Tacos Jalisco 2.
How does Tacos Jalisco 2 compare to other restaurants in Islamorada?
Tacos Jalisco 2 most recently scored 55 out of 100, which is lower than the Islamorada average of 69.
Has Tacos Jalisco 2's inspection record improved over time?
Yes. Recent inspections at Tacos Jalisco 2 have averaged around three violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Tacos Jalisco 2 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 Tacos Jalisco 2 inspected?
Based on the inspection history on file, Tacos Jalisco 2 is inspected around three times per year on average.
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