EL JALISCO
180 S JEFFERSON ST, Monticello FL 32344
Last inspected May 12, 2026 · 11 visits since December 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
SEP 24
APR 25
MAY 25
OCT 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and C. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Steaks and hamburger patties.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
May 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 6, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep table on line cut tomatoes 50, pico 52, sour cream 51. Chef base krab 55, chicken 56.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
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.
May 4, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep table on line cut tomatoes 50, pico 52, sour cream 51. Chef base krab 55, chicken 56.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
Handwash sink used for purposes other than handwashing. Storing scrub pad.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathrooms.
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.
Soiled dry wiping cloth in use.
Time/temperature control for safety food thawed in an improper manner.shrimp thawing in standing water.
Oct 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Steaks and hamburger patties.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Steaks 60°F, hamburger patties 61°F, in cooler from previous day. Discarded by operator.
Toxic substance/chemical improperly stored. Degreaser on line counter.
Handwash sink used for purposes other than handwashing. Items stored in sink.
No paper towels or mechanical hand drying device provided at handwash sink. Dish room area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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.
Ice scoop handle in contact with ice.
Jun 17, 2025□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 3, 2025Call Back - Extension given, pendingComplaint Investigation (Partial)
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water pump turned on during inspection.
Plumbing system in disrepair. Hot and cold water turned off to prep sink and hand sink.
Water leaking from pipe and/or faucet/handle.
May 20, 2025Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Hot water at three-compartment sink does not reach 85 degrees Fahrenheit.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water pump turned on during inspection.
Plumbing system in disrepair. Hot and cold water turned off to prep sink and hand sink.
Water leaking from pipe and/or faucet/handle.
Apr 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate8 Basic
Show 15 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Sanitize sink no sanitizer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 49, chicken 48, shrimp 56, fish 61. chef base and flip top coolers on cook line.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dishwasher not setting up sanitize sink.
Handwash sink used for purposes other than handwashing.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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/
Spray bottle containing toxic substance not labeled.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Two wash sinks and one rinse, no sani.
Ice scoop handle in contact with ice.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs hanging in garbage can.
No conspicuously located ambient air temperature thermometer in holding unit.
Stored food not covered. Cheese in white reachin cooler.
Sep 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Cuts made in package.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish at 50°F, beef at 52°F, Iced during inspection.
Handwash sink used for purposes other than handwashing. Storing towels.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on line, drink removed.
Floor area(s) covered with standing water. Dish room.
Apr 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate2 Basic
Show 8 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee washed hands in a sink other than an approved handwash sink. Washed in prep sink.
Handwash sink not accessible for employee use at all times. Sink in kitchen blocked with table.
Handwash sink used for purposes other than handwashing. All sinks have Items stored in sinks. Items removed.
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink.
Clean utensils stored between equipment and wall. Knife.
Soiled dry wiping cloth in use.
Dec 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority6 Intermediate3 Basic
Show 10 findings ▾
Raw animal food stored over or with unwashed produce. Eggs over produce.
Food-contact surface soiled with food debris, mold-like substance or slime. French fry slicer.
Handwash sink not accessible for employee use at all times. All sinks blocked with various items.
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bread pudding.
Spray bottle containing toxic substance not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Dead flys on sticky tape in kitchen.
Exterior door has a gap at the threshold that opens to the outside. Back door leading to dish room.
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.