EL JALISCO

High Priority - Food stored in ice used for drinks. See stop sale. Mixer bottles stored in drink ice in soda machine at wait station. Staff instructed to burn and replace ice.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/26, manager renewed license during inspection Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Mixer bottles stored in drink ice in soda machine at wait station. Staff instructed to burn and replace ice.

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. Two opened gallons of milk not dated in walk in cooler

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

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/ 4 employees present at start of inspection with no CFM Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dispenser empty at hand sink next to wait station in kitchen

Intermediate - No soap provided at handwash sink. Soap dispenser empty at hand sink in wait station

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. Multiple certificates expired, manager advised he is in the process of completing retraining for all eligible employees Repeat Violation

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean stacked plates and to go containers on solid shelf above coolers on cook line Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags on top shelf above stored food in dry storage room

Basic - Floor area(s) covered with standing water. Liquor storage room, dish pit

Basic - Food stored on floor. Bucket of salsa on floor in walk in cooler

Basic - In-use tongs stored on equipment door handle between uses. Cook line where hand Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled

Basic - Old labels stuck to food containers after cleaning. Metal pans stacked on shelf above dish pit Repeat Violation

Basic - Plumbing system in disrepair. Compressor dripping in walk in cooler

Basic - Raw fruits/vegetables not washed prior to preparation. Whole avocados in top of deli prep cooler on cook line with stickers still affixed, not properly washed

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler in rear kitchen hallway Repeat Violation

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Standing water in hand sink next to dish machine, not draining

Basic - Stored food not covered. Ice cream uncovered in walk in freezer Repeat Violation

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

High Priority - Displayed food not properly protected from contamination. Cocktail garnishes on top of bar next to customer seating not covered

High Priority - Pesticide/insecticide labeled for household use only present in establishment. RAID insect spray on bottom shelf of prep table on cook line does

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle soiled behind bar

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket and soiled equipment in hand sinks behind bar

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

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/ Owner with valid CFM, not present. 6 employees present with no CFM Repeat Violation

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

Basic - Accumulation of debris inside warewashing machine.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean plates stored on top of soiled shelf over cook line

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine not in use due to no chemicals, per manager additional chemicals on order Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on shelf in dry storage area

Basic - Equipment in poor repair. Deli cooler door on cook line does not stay closed Repeat Violation

Basic - Floor soiled/has accumulation of debris. Food debris on floor in walk in freezer

Basic - Floor tiles missing and/or in disrepair. Damaged floor tiles in dish pit

Basic - Ice scoop handle in contact with ice. Drink ice well behind bar Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. On handle in front of fryers Repeat Violation

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 handle in rice bin Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Date stickers on clean metal pans stacked in dish pit

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Uncovered employee beverage over raw beef in walk in freezer

Basic - Reach-in cooler shelves with rust that has pitted the surface. Salsa cooler in rear hallway

Basic - Stored food not covered. Seasoning bins in dry storage area missing lids Ice cream uncovered in walk in freezer

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

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

High Priority - - From initial inspection : High Priority - Dented/rusted cans present. See stop sale. Dented Cans of tomatillos and tomato purée on can rack Warning - From follow-up inspection 2025-04-03: 3 dented cans of tomato purée on can rack Time Extended

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies around bar Warning - From follow-up inspection 2025-04-03: 1 live fly behind bar 1 live fly next to ice machine Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa cups next to tortilla chips (46F - Cold Holding), held less than 4 hours, moved to walk in cooler Corrective Action Taken Warning - From follow-up inspection 2025-04-03: Salsa cups 47F in cooler next to tortilla chips dispenser Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained Warning - From follow-up inspection 2025-04-03: Time Extended

Intermediate - - From initial inspection : 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/ Warning - From follow-up inspection 2025-04-03: At time of inspection 7 employees present with no manager on site. Asst Manager was contacted and arrived shortly after, employed less than 1 moth, no CFM Time Extended

Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Warning - From follow-up inspection 2025-04-03: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above steam table Warning - From follow-up inspection 2025-04-03: Uncovered employee beverage above steam table Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Prep cooler on cook line not holding temperature, staff using ice to hold food at temperature Warning - From follow-up inspection 2025-04-03: Prep cooler on left side of cook line not holding temperature. Digital temperature gauge read 91F, internal ambient thermometer rear 60F. Time/temperature control for safety foods present, all at 41F or below. Advised manager to remove food from cooler until cooler is properly operating Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Next to ice machine Warning - From follow-up inspection 2025-04-03: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Oven door handle Warning - From follow-up inspection 2025-04-03: Time Extended

Basic - - From initial inspection : 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 handle in rice bin, removed Corrected On-Site Warning - From follow-up inspection 2025-04-03: Time Extended

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. 0ppm, staff re-primed lines, 50ppm Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in dish room

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked beef in walk in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler on cook line: shredded cheese (67F - Cold Holding); pico (66F - Cold Holding); sour cream (66F - Cold Holding); guacamole (64F - Cold Holding), ice bags added to some items, remaining items moved to walk in. Retell: All items at or below 42F Corrected On-Site Repeat Violation

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Triple sink at bar set up in incorrect order, staff corrected Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Dish room

Basic - Food stored in undrained ice. Cut lettuce in untrained ice in walk in cooler

Basic - In-use tongs stored on equipment door handle between uses. On cook line, removed Corrected On-Site Repeat Violation

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 handle in rice and bean bins, removed Corrected On-Site Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Old date mark labels on containers of food in walk in cooler Repeat Violation

Basic - Stored food not covered. Ice cream in walk in cooler, covered Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Chorizo thawing in standing water, crab thawing at room temperature, both moved to running water Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (46F - Cold Holding); diced tomatoes (45F - Cold Holding), operator closed cooler lids Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Accumulation of debris inside warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Styrofoam bowl in sugar bin

Basic - Buildup of food debris/soil residue on equipment door handles. Coolers on cook line

Basic - Cove molding at floor/wall juncture broken/missing. Side of cook line, broken floor tiles in dish area

Basic - Current Hotel and Restaurant license not displayed.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Detergent and sanitizer lines reversed with chemicals, operator corrected and primed lines

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets on dry storage shelves over salt and tamal mix

Basic - Floor area(s) covered with standing water. Liquor storage room Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. On cook line Repeat Violation

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 handle in seasoning bins in dry storage. Scoop handle in tortilla dispenser Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Storage bins on storage racks Repeat Violation

Basic - Soiled dry wiping cloth in use. Cook line Repeat Violation

Basic - Stored food not covered. Multiple items in walk in cooler

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm, business using surface cleaner with hydrogen peroxide as sanitizer, buckets replaced with chlorine sanitizer 50ppm

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen 6 live flies near hand sink at bar Warning - From follow-up inspection 2023-09-18: 2 live flies at bar near slushy machines Time Extended

High Priority - - From initial inspection : High Priority - Pesticide-emitting strip present in food prep area. Next to ticket printer on service line, removed Corrected On-Site Warning - From follow-up inspection 2023-09-18: Next to ticket printer and above cooler on service line Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line Warning - From follow-up inspection 2023-09-18: Time Extended

Intermediate - - From initial inspection : 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/. Manager on duty hired over 30days Warning - From follow-up inspection 2023-09-18: 4 or more employees present with no valid CFM Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation Warning - From follow-up inspection 2023-09-18: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Plastic bowls in flour, sprinkles containers, removed Corrected On-Site Warning - From follow-up inspection 2023-09-18: Styrofoam bowl in sugar bin Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cook line Repeat Violation Warning - From follow-up inspection 2023-09-18: Time Extended

Basic - - From initial inspection : Basic - Drain cover(s) missing. Floor drain in dish washing area Warning - From follow-up inspection 2023-09-18: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Liquor storage room Warning - From follow-up inspection 2023-09-18: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Dish washing area Warning - From follow-up inspection 2023-09-18: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer at bar Warning - From follow-up inspection 2023-09-18: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Oven handles Warning - From follow-up inspection 2023-09-18: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line Warning - From follow-up inspection 2023-09-18: Time Extended

Basic - - From initial inspection : Basic - No copy of latest inspection report available. Warning - From follow-up inspection 2023-09-18: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Repeat Violation Warning - From follow-up inspection 2023-09-18: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. In use food containers in walk-in cooler with multiple date mark stickers Warning - From follow-up inspection 2023-09-18: Time Extended

Basic - - From initial inspection : Basic - Soiled dry wiping cloth in use. Cook line Repeat Violation Warning - From follow-up inspection 2023-09-18: Time Extended

Basic - - From initial inspection : Basic - Unclean building components, attachments or fixtures. Fan covers soiled in walk in cooler Warning - From follow-up inspection 2023-09-18: Time Extended

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine sanitizer 0ppm, corrected to 50ppm Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked poblanos cooling on top of oven 100F, operator voluntarily disposed of

High Priority - Dented/rusted cans present. See stop sale. 2 #10 cans of tomatillos on can rack

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken/shrimp over cooked food in walk-in cooler, operator corrected order Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coolers on cook line - Poultry (44F - Cold Holding); guacamole (43F - Cold Holding); sour cream (46F - Cold Holding); sour cream (46F - Cold Holding); Dairy (44F - Cold Holding), items moved to walk-in cooler, retemp chicken 42F, guacamole 43F, sour cream 42F, dairy 43F Cooler on service line - salsa (50F); cut tomatoes (49F - Cold Holding); salsa verde (49F - Cold Holding), operator placed ice bags on items. Retemp salsa 42F, salsa verde 43F, cut tomatoes 40FDiscussed with operator about placing items on time as a public health controlCorrective Action Taken Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cutting board has cut marks and is no longer cleanable. On cook line

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks over prep tables, operator moved Corrected On-Site

Basic - Food stored on floor. Can of tortilla chips on floor of dry storage, operator moved off floor Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon handle in cut raw vegetables, operator moved Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on hood filters

Basic - Raw fruits/vegetables not washed prior to preparation. Employee not washing heads of lettuce before prep, discussed proper procedures with staff

Basic - Soiled dry wiping cloth in use. Laying over packaged food products in dry storage, operator removed

Basic - Stored food not covered. Taco shell bowls not covered on top shelf of cook line, operator corrected placement. Poblanos peppers in walk-in freezer not covered Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef thawing at room temperature in rear prep room, operator moved to cold running water Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over cooked beef, operator corrected order Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Mens room.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket and door frame.