AY JALISCO

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -dish racks -interior of spray hose at dish machine -grill grates -plastic guard on ice machine Repeat Violation - From follow-up inspection 2026-06-08: Progress made -dish racks -interior of spray hose at dish machine Time Extended Corrective Action Taken

Intermediate - - From initial inspection : 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. - From follow-up inspection 2026-06-08: Time Extended

Intermediate - - From initial inspection : Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. -spent time educating new management, provided handouts Corrective Action Taken - From follow-up inspection 2026-06-08: Time Extended

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. - From follow-up inspection 2026-06-08: Time Extended

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2026-06-08: Progress made Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -kitchen - From follow-up inspection 2026-06-08: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2026-06-08: Garbage cans are on order Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2026-06-08: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -pans on dish storage rack Repeat Violation - From follow-up inspection 2026-06-08: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -fryer baskets -gaskets on upright cooler door on cook line - From follow-up inspection 2026-06-08: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -front and back door Repeat Violation - From follow-up inspection 2026-06-08: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of chip containers -filters on hood suppression system -gaskets and sides of reach in freezers - From follow-up inspection 2026-06-08: Progress made -exterior of chip containers -filters on hood suppression system Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. -old equipment in outdoor storage area - From follow-up inspection 2026-06-08: Time Extended

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 (48F - cooling, prepared yesterday, temped at 1:00, in walk in cooler

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -refried beans (48F - cooling, prepared yesterday, temped at 1:00, in walk in cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp over prepped peppers and onions in upright reach in cooler on cook line Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee on cook line handled raw chicken and raw shrimp then began preparing food on stove. Educated employee and operator, employee changed gloves and washed hands. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -refried beans (48F - cooling, prepared yesterday, temped at 1:00), in walk in cooler in deep pan

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -grill grates -plastic guard on ice machine is soiled

Intermediate - Handwash sink used for purposes other than handwashing. -ice in hand wash sink in dish area

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -cooked chicken in walk in freezer

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -over reach in cooler on front line

Basic - Driving surfaces not maintained. -parking lot has a large area of disrepair allowing for pooling of water near garbage dumpsters.

Basic - Equipment and utensils not properly air-dried - wet nesting. -pans across from walk in cooler

Basic - Equipment in poor repair. -gaskets on upright reach in cooler on cook line -reach in cooler handle in outside bar area -bar reach in cooler shelves rust pitted Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. -front double doors -back door open at time of inspection with no screen door Repeat Violation

Basic - Holes in or other damage to wall in dish area

Basic - Ice buildup in walk-in freezer.

Basic - Missing drain plug at dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system -area under pass through shelf on cook line -floors in dry storage under soda boxes and mop sink room Repeat Violation

Basic - Open dumpster lids. Repeat Violation

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -individually wrapped raw chicken over individually wrapped raw beef in walk in freezer - From follow-up inspection 2025-04-17: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on cook line -interior spray hose at dish machine -underside of reach in covers on cook line - From follow-up inspection 2025-04-17: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand sink by oven in kitchen - From follow-up inspection 2025-04-17: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing in kitchen near back door - From follow-up inspection 2025-04-17: Time Extended

Basic - - From initial inspection : 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. -3 pieces mahi and 3 pieces tilapia - From follow-up inspection 2025-04-17: Time Extended

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. -cook line - From follow-up inspection 2025-04-17: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -gaskets on reach in cooler on cook line -oven door on cook line - From follow-up inspection 2025-04-17: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -front and back door - From follow-up inspection 2025-04-17: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -under dry storage racks, mop sink closet - From follow-up inspection 2025-04-17: Time Extended

Basic - - From initial inspection : Basic - No hot running water at mop sink. - From follow-up inspection 2025-04-17: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets and sides on all reach in coolers and reach in freezers -filters on hood suppression system Repeat Violation - From follow-up inspection 2025-04-17: Time Extended

Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. -avocados and green onions in top of reach in cooler on cook line - From follow-up inspection 2025-04-17: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation - From follow-up inspection 2025-04-17: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per manager less than 4 hours. Moved to walk in freezer for quick chill. Guacamole with tomatoes (45F - Cold Holding); Sour Cream (48F - Cold Holding) Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. WC chlorine sanitizer over 200 ppm. Manager changed water. Recheck 50 ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Yellow cutting board on dish rack soiled Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in dry storage soiled.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dish rack in the kitchen

Basic - Ice scoop handle in contact with ice. At the bar. Manager removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets on cook line soiled

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in on cook line soiked Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves rusted in walk in cooler

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Rice 124f. Less than 4 hours. Advised to reheat.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Dicer.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Cooked beef.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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. -Tilapia.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Jacket over clean pans.

Basic - Equipment or utensils not designed or constructed in a durable manner. -Reach in cooler gasket torn by stove.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Ladle in 75f water.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Top shelf in double door cooler by stove.

Basic - Stored food not covered. -Pork in walk in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - refried beans <1 hour (105 - Hot Holding)

High Priority - Vacuum breaker missing at hose bibb - out back

Intermediate - Employee washed hands in a sink other than an approved handwash sink. - employee washed hands at a food prep sink

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. - for two employees. Emailed form to operator

Basic - Bowl or other container with no handle used to dispense food. - bulk rice

Basic - Ceiling tile missing.next to ice machine Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - above cook line

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Floor tiles missing and/or in disrepair. - around floor drain at cook line

Basic - Food stored on floor. - case of pork in walk in freezer Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. - bar cooler

Basic - Waste line missing at soda gun holster.

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 cutting limes with bare hands.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On cookline. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Mixer head.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and beef.

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.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink in walk in cooler.

Basic - Food stored on floor. Gallon of milk. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Fan on prep table. -Under flat grill.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.White cutting are stained kitchen.Mixer head is soiled. Warning - From follow-up inspection 2023-03-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided at employee handwash sink.Ladies bathroom,bar area and prep area. Warning - From follow-up inspection 2023-03-07: At callback 3/7/23 , bar hand sink temperature at 102F, prep area 100F, ladies room still no hot water. Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Warning - From follow-up inspection 2023-03-07: Time Extended

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Warning - From follow-up inspection 2023-03-07: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Caulking has a residue build up at three comp sink area.Side of walk in cooler and walk in freezer door. Warning - From follow-up inspection 2023-03-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filter at rear entrance door. - From follow-up inspection 2022-05-24: Time Extended - From follow-up inspection 2022-05-25: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On cookline. - From follow-up inspection 2022-05-24: Time Extended - From follow-up inspection 2022-05-25: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled dirty dishes, then put on gloves without washing hands and handled clean dishes.

Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line no hair restraint.

Basic - Food stored on floor. Buckets of cheese on floor in walk in cooler. Repeat Violation

Basic - Ice buildup in walk-in freezer.

Basic - In-use wet wiping cloth/towel used under cutting board. On cook line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Table fan at cook line with buildup of dust/debris.

Basic - Walk in cooler shelves have accumulation of soil residues.

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation