AY JALISCO II
1902 US HWY #1, Vero Beach FL 32960 · 772-778-8489
Last inspected Feb 25, 2026 · 10 visits since August 2023
JAN 24
JUL 24
JAN 25
JUL 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-24. Operator renewed license during inspection
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Feb 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. Shopping bags used to store shrimp in walk in freezer. Advised to use food grade plastic bags
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator needs chlorine test strips
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salsa in walk in cooler. Advised to add date mark
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. employee drink stored on tray next to clean beer mugs in servers station. Drink was moved
Show the remaining 3 findings ▾
In-use tongs stored on oven door handle between uses.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in sugar bin
Stored food not covered. Seafood breaded is dry storage room. Manager added lid
Jul 22, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk at wait station
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. 1 new hire. Emailed form to manager
Buildup of food debris/soil residue on equipment door handles. Microwave door handles have residue
Equipment and utensils not properly air-dried - wet nesting. Cups at servers station
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Reading 101f. Employee turned up heat on stove
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados with stickers stored with cut tomato
Jul 21, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
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. Cook line cooler: Cheese 51 cold holding for 4.5 hours. See stop sale Cut lettuce 47f. Cold holding for 1 hour. Employee moved lettuce to rapid chill Walk in cooler: chicken wings (46F - Cold Holding) salsa verde (46F - Cold Holding) beef Birria 46f. White cheese 47f. Yellow cheese 50f. All cold holding
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk at wait station
Handwash sink used for purposes other than handwashing. Dump sink at servers area
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. 1 new hire. Emailed form to manager
Buildup of food debris/soil residue on equipment door handles. Microwave door handles have residue
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.ambient 44f
Equipment and utensils not properly air-dried - wet nesting. Cups at servers station
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Reading 101f. Employee turned up heat on stove
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados with stickers stored with cut tomato
Jan 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers next to cut avocados on cooks line
Jan 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority0 Intermediate4 Basic
Show 8 findings ▾
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. At bar Sanitizer reading 0ppm. Ran twice and still reading 0ppm
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher scraped dirty dishes with hands and began to handle clean dishes. Chef spoke to employee
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked spinach found at 98f on top of oven. Chef states it has been in service since 8am. Found at 12:06pm.
Equipment and utensils not properly air-dried - wet nesting. Clean cups at servers station
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In sugar bin
Stored food not covered. Tamales in walk in freezer
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers next to cut avocados on cooks line
Jul 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-24. Operator renewed license during inspection
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1. Tamales in walk in cooler made yesterday. 2. Cooked ribs pulled from freezer yesterday not date marked. Educated chef.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink being stored above cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee sunglasses stored with canned goods in dry storage
Equipment and utensils not properly air-dried - wet nesting. Clean hotels pans in dishwasher area. Chef spoke with dishwasher.
Food stored on floor. Fryer oil on cooks line
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 laying in sugar in bulk bin
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in pot of water on stove. Water is at 117f. Chef turned up heat
Stored food not covered. Tamales in pan in walk in freezer are uncovered
Jan 29, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked spinach 60F cooling over night in cook line cooler. Cooling over night enchilada sauce and green sauce 47F
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked spinach cooling over night 60F Cooling over night green sauce (47F - Cooling); enchilada sauce (47F - Cooling)
Cove molding at floor/wall juncture broken/missing. Kitchen
Cutting board has cut marks and is no longer cleanable. Cook line
Jan 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority2 Intermediate9 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked spinach 60F cooling over night in cook line cooler. Cooling over night enchilada sauce and green sauce 47F
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash hands while wearing gloves. Manager informed him to remove gloves and then wash hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked spinach cooling over night 60F Cooling over night green sauce (47F - Cooling); enchilada sauce (47F - Cooling)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken nuggets 45F
Handwash sink used for purposes other than handwashing. Spoon in hand sink
Spray bottle containing toxic substance not labeled. Bar
Accumulation of black mold-like substance in the interior of the ice machine.
Cove molding at floor/wall juncture broken/missing. Kitchen
Cutting board has cut marks and is no longer cleanable. Cook line
Equipment and utensils not properly air-dried - wet nesting. Cups at server station stacked wet.
Oil stored on floor.
Onions not washed prior to preparation. Lettuce removed from packaging and cut before washing.
Unwashed avocados stored with ready-to-eat food in the cook line cooler. In the walk in cooler unwashed tomatoes and mushrooms stored over clean cut vegetables.
Water leaking from pipe under hand sink in prep area.
Working containers of food removed from original container not identified by common name. Seasoning container
Aug 3, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Handwash sink used for purposes other than handwashing. Wait station sink used as a dump sink
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. Operator has had form since last inspection,but have not filled it out
Aug 1, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 3 high priority.
3 High priority3 Intermediate10 Basic
Show 16 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken fajitas (46F - Cold Holding); marinated chicken breast (45F - Cold Holding); raw shrimp (47F - Cold Holding); raw hamburger (46F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken fajitas (46F - Cold Holding); marinated chicken breast (45F - Cold Holding); raw shrimp (47F - Cold Holding); raw hamburger (46F - Cold Holding)
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Black hose in dish area
Handwash sink used for purposes other than handwashing. Wait station sink used as a dump sink
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. Operator has had form since last inspection,but have not filled it out
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shredded chicken cooked yesterday not date marked
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. Handle on microwave broken, using monofilament to open door
In-use tongs stored on equipment door handle between uses.
No handwashing sign provided at a hand sink used by food employees. Cooks line
Standing water in bottom of reach-in-cooler. Middle cooler
Stored food not covered. Tortilla shells and Mexican pizza shells not covered
Unnecessary items/unused equipment on the premises. Bike in rear storage area.
Working containers of food removed from original container not identified by common name. Salt in tall dredge
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.