AY! JALISCO

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Warning - From follow-up inspection 2026-02-04: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -Green cutting board to left of ice machine. -Blue cutting board on prep cooler in kitchen. Repeat Violation Warning - From follow-up inspection 2026-02-04: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Walk in freezer. Warning - From follow-up inspection 2026-02-04: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in beer keg cooler. -Walk in cooler shelving. Warning - From follow-up inspection 2026-02-04: Time Extended

High Priority - Dented/rusted cans present. See stop sale. -#10 raspberry preserves.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over cooked vegetables. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -Stored at room temp since 10am. Manager placed in refrigerator. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cheese 50f. Less than 4 hours. Advised to rapid chill. Manager put on ice. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. -Blocked by trash can in ware wash. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -On cook line.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Cookline. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. -Green cutting board.

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior of fryer cabinet.

Basic - Ripped/worn tin foil used as shelf cover. -Under griddle grill. Repeat Violation

Basic - Silverware/utensils stored upright with the food-contact surface up. -At wait station.

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation Warning - From follow-up inspection 2025-05-09: Time Extended

Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. -Under griddle grill. Repeat Violation Warning - From follow-up inspection 2025-05-09: Time Extended

High Priority - Raw animal food stored over or with unwashed produce. -Raw fish over onions.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Salsa 49f. Less than 4 hours. Advised to rapid chill. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. -Blocked by trash can in warewash. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. -Hand sink at bar used as dump sink.

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. Corrected On-Site

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -No date on filter by ice machine. Repeat Violation

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

Basic - Cutting board has cut marks and is no longer cleanable. -Green cutting board by ice machine.

Basic - Equipment or utensils not designed or constructed in a durable manner. -Chip barrel lid has hole in it.

Basic - Floor soiled/has accumulation of debris. -Drain cover under three compartment sink.

Basic - Food stored on floor. -Bucket of onions and peppers.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelf under steam table.

Basic - Ripped/worn tin foil used as shelf cover. -Under grill.

Basic - Stored food not covered. -Sugar in dry storage. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -No date on filter by ice machine. Warning - From follow-up inspection 2024-07-31: Time Extended

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Open gallon of milk.

Intermediate - Handwash sink not accessible for employee use at all times. -In warewash. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -Purple spray bottle.

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

Basic - Exterior door has a gap at the threshold that opens to the outside. -Side exit door. Repeat Violation

Basic - Food stored on floor. -Sugar.

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior of fryer cabinet.

Basic - Ripped/worn tin foil used as shelf cover.

Basic - Time/temperature control for safety food thawed in an improper manner. -Chicken at room temperature. Corrected On-Site

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. Manager refilled sanitizer. Rechecked at Chl 50 ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over salsa. Corrected On-Site

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.

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

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date on filter by ice machine.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Faucet/handle missing at plumbing fixture. At three compartment sink.

Basic - Floor area(s) covered with standing water. Behind cookline.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. -Over clean bowls.

Basic - Food stored on floor. Cooking oil in dry storage.

Basic - Hole in or other damage to wall. Bottom of wall to right of mop sink.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer.

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

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

Basic - Ripped/worn tin foil used as shelf cover.

Basic - Stored food not covered. -Taco bowls.

Intermediate - Handwash sink not accessible for employee use at all times. Ladles stored in handsink in kitchen. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked pork.

Intermediate - Spray bottle containing toxic substance not labeled. Green bottle in warewash. Repeat Violation

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Exterior door has a gap at the threshold that opens to the outside. Side exit door.

Basic - Food stored on floor. -Cooking oil in kitchen. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. -On oven door. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.

Basic - No handwashing sign provided at a hand sink used by food employees. In warewash.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Some hood filters. -Top of stove.

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Purple bottle in warewash area. Warning - From follow-up inspection 2023-02-23: Time Extended - From follow-up inspection 2023-04-28: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -Blue cutting board in kitchen. Warning - From follow-up inspection 2023-02-23: Time Extended - From follow-up inspection 2023-04-28: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven. Warning - From follow-up inspection 2023-02-23: Time Extended - From follow-up inspection 2023-04-28: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over spinach in double door refrigerator. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by trash can in warewash.

Intermediate - Spray bottle containing toxic substance not labeled. At wait station.

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

Basic - Cutting board has cut marks and is no longer cleanable. Blue cutting board in kitchen.

Basic - Floor soiled/has accumulation of debris. -Behind cookline equipment.

Basic - Floor tiles missing and/or in disrepair. Under oven.

Basic - Food stored on floor. Cooking oil in kitchen. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen.

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. Operator refilled Chl. 100. Corrected On-Site

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. Repeat Violation Admin Complaint

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee took drink with gloves and returned to food without washing hands or changing gloves.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 47f. Less than 4 hours. Advised to rapid chill.

Intermediate - Handwash sink not accessible for employee use at all times. Pitcher stored in handsink in kitchen.

Intermediate - Handwash sink used for purposes other than handwashing. Food debris in handsink behind bar.

Basic - Drain cover(s) missing. Under three compartment sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on cutting board.

Basic - Employee with no hair restraint while engaging in food preparation. Cook. Repeat Violation

Basic - Food stored on floor. Walk in freezer. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Some shelving in walk in cooler.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. At wait station.

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. Operator reprimed, 100 ppm. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Multiple cleaning items stored in dry storage closet stored over liquor bottles and chocolate syrup. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine over 200 ppm at wait station.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Blue cutting board in kitchen. -Soda gun at bar.

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. Chicken. Manager determined correct thaw date. Corrected On-Site

Basic - Dead roaches on premises. -1 dead in kitchen. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. All cooks.

Basic - Equipment in poor repair. Triple door cooler gasket torn.

Basic - Food stored on floor. -Cooking oil in warewash area. -Multiple items in walk in freezer. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of large burner in kitchen.

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Small reach in cooler in kitchen. Corrected On-Site