Tacos Jalisco
Last inspected: Jan 15, 2026
74
Score
Public records show six inspections at Tacos Jalisco stretching back to 2022. The latest inspection on file is from Jan 15, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Violation counts have been trending down, averaging around five violations across recent inspections versus roughly nine violations before.
“Time/temperature control for safety food cold held” comes up most often, recorded three times in the inspection record.
That puts the facility ahead of the local pack: the average Key Largo restaurant scores 69. On the whole, the file is mixed but not concerning.
6
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jan 15, 2026
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
74
Jul 8, 2025
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
32
Jul 30, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Food Received at Proper Temperature
FL-12
64
Oct 25, 2023
Routine - Food
3 critical violations. 5 major violations. 2 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork( 48F - Cold Holding); cooked chicken (49F - Cold Holding) in reach in cooler, as per employee over 24 hours. Employee discarded during inspection. **Repeat Violation**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork (48F - Cold Holding); cooked chicken (49F - Cold Holding) in reach in cooler, as per employee over 24 hours. Employee discarded during inspection. **Repeat Violation**
01B-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee cleaning gloves with a WC, Inspector instructed employee.
12A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork (48F - Cold Holding); cooked chicken (49F - Cold Holding) in reach in cooler not date marked,as per employee over 24 hours. Employee discarded during inspection.
02C-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. Provided form during inspection.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board in reach in cooler next to 3 compartment sink.
22-02-4
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. Provided form during ins.
11-26-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed around hand wash sink. **Repeat Violation**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of cutting board.
21-12-4
35
Mar 6, 2023
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed the quaternary sanitizing solution at the triple sink at 400 ppm. Operator is diluting the solution . **Corrective Action Taken**
41-18-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the reach in cooler chicken (50F - Cold Holding); beef (51F - Cold Holding); shrimp (50F - Cold Holding). Per operator food was cooked yesterday on the afternoon.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the reach in cooler chicken (50F - Cold Holding); beef (51F - Cold Holding); shrimp (50F - Cold Holding). Per operator food was cooked yesterday on the afternoon. Operator discarded the food.
01B-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the hand wash sink. Paper towels were replenished . **Corrected On-Site**
31B-02-4
Basic - Food not stored at least 6 inches off of the floor. Observed a oil container stored on the floor of the unit Operator moved the oil container over a rack. **Corrected On-Site** **Repeat Violation**
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the white chaulk around the hand wash sink soiled with black debris. **Repeat Violation**
23-03-4
52
Aug 8, 2022
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw yellow tail (48F - Cold Holding)inside standing cooler. As per operator raw yellow tail is been inside standing cooler since Saturday. Operator discarded it. **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink been block by a white chest freezer.
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat test kit.
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/
53A-05-6
Basic - Equipment in poor repair. Observed make table gasket disrepair.
14-11-5
Basic - Floor soiled/has accumulation of debris.
36-73-4
Basic - Food stored on floor. Observed oil on floor.
08B-38-4
Basic - Food stored outside. Observed oil stored outside located on the side of the food truck.
08B-42-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gasket soiled.
23-03-4
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
43
Frequently Asked Questions
When was Tacos Jalisco last inspected?
The most recent health inspection at Tacos Jalisco on file is from Jan 15, 2026. The public record contains six inspections in total.
What is the most common violation at Tacos Jalisco?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Tacos Jalisco.
How does Tacos Jalisco compare to other restaurants in Key Largo?
Tacos Jalisco most recently scored 74 out of 100, which is higher than the Key Largo average of 69.
Has Tacos Jalisco's inspection record improved over time?
Yes. Recent inspections at Tacos Jalisco have averaged around five violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Tacos Jalisco 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 inspected?
Based on the inspection history on file, Tacos Jalisco is inspected around two times per year on average.
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