EL JALISCO
8841 PARK BLVD, Seminole FL 33777
Last inspected Apr 2, 2026 · 8 visits since September 2023
FEB 24
AUG 24
JAN 25
NOV 25
APR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in dish room
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 24 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate15 Basic
What the inspector wrote — 24 findingsThe state's own report →
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.
Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/26, manager renewed license during inspection
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.
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
Show the remaining 20 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
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
No paper towels or mechanical hand drying device provided at handwash sink. Dispenser empty at hand sink next to wait station in kitchen
No soap provided at handwash sink. Soap dispenser empty at hand sink in wait station
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
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
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
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
Floor area(s) covered with standing water. Liquor storage room, dish pit
Food stored on floor. Bucket of salsa on floor in walk in cooler
In-use tongs stored on equipment door handle between uses. Cook line where hand
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
Old labels stuck to food containers after cleaning. Metal pans stacked on shelf above dish pit
Plumbing system in disrepair. Compressor dripping in walk in cooler
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
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler in rear kitchen hallway
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
Stored food not covered. Ice cream uncovered in walk in freezer
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Nov 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 24 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate17 Basic
Show 24 findings ▾
Displayed food not properly protected from contamination. Cocktail garnishes on top of bar next to customer seating not covered
Pesticide/insecticide labeled for household use only present in establishment. RAID insect spray on bottom shelf of prep table on cook line does
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle soiled behind bar
Handwash sink not accessible for employee use at all times. Sanitizer bucket and soiled equipment in hand sinks behind bar
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/ Owner with valid CFM, not present. 6 employees present with no CFM
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
Clean utensils or equipment stored in dirty drawer or rack. Clean plates stored on top of soiled shelf over cook line
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
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
Equipment in poor repair. Deli cooler door on cook line does not stay closed
Floor soiled/has accumulation of debris. Food debris on floor in walk in freezer
Floor tiles missing and/or in disrepair. Damaged floor tiles in dish pit
Ice scoop handle in contact with ice. Drink ice well behind bar
In-use tongs stored on equipment door handle between uses. On handle in front of fryers
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
Old labels stuck to food containers after cleaning. Date stickers on clean metal pans stacked in dish pit
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
Reach-in cooler shelves with rust that has pitted the surface. Salsa cooler in rear hallway
Stored food not covered. Seasoning bins in dry storage area missing lids Ice cream uncovered in walk in freezer
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at wait station 0ppm
Apr 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Dented/rusted cans present. See stop sale. Dented Cans of tomatillos and tomato purée on can rack
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies around bar
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
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained
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/
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above steam table
Equipment in poor repair. Prep cooler on cook line not holding temperature, staff using ice to hold food at temperature
Floor area(s) covered with standing water. Next to ice machine
In-use tongs stored on equipment door handle between uses. Oven door handle
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
Jan 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority4 Intermediate8 Basic
Show 16 findings ▾
Dented/rusted cans present. See stop sale. Dented Cans of tomatillos and tomato purée on can rack
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies around bar
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken, beef and shrimp over produce in drawer coolers on cook line, order corrected
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
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Manager Erix Carranza expired 11/8/24, no other staff with a CFM
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained
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/
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above steam table
Equipment in poor repair. Prep cooler on cook line not holding temperature, staff using ice to hold food at temperature
Floor area(s) covered with standing water. Next to ice machine
Ice scoop handle in contact with ice. Behind bar
In-use tongs stored on equipment door handle between uses. Oven door handle
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
Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing in standing water, placed under cold running water
Aug 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate12 Basic
Show 17 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. 0ppm, staff re-primed lines, 50ppm
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in dish room
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked beef in walk in cooler
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
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
Accumulation of debris on exterior of warewashing machine.
Current Hotel and Restaurant license not displayed.
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
Floor tiles missing and/or in disrepair. Dish room
Food stored in undrained ice. Cut lettuce in untrained ice in walk in cooler
In-use tongs stored on equipment door handle between uses. On cook line, removed
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
In-use wet wiping cloth/towel used under cutting board. Cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
Old labels stuck to food containers after cleaning. Old date mark labels on containers of food in walk in cooler
Stored food not covered. Ice cream in walk in cooler, covered
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
Feb 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate15 Basic
Show 18 findings ▾
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
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Accumulation of debris inside warewashing machine.
Bowl or other container with no handle used to dispense food. Styrofoam bowl in sugar bin
Buildup of food debris/soil residue on equipment door handles. Coolers on cook line
Cove molding at floor/wall juncture broken/missing. Side of cook line, broken floor tiles in dish area
Current Hotel and Restaurant license not displayed.
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
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
Floor area(s) covered with standing water. Liquor storage room
In-use tongs stored on equipment door handle between uses. On cook 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 in seasoning bins in dry storage. Scoop handle in tortilla dispenser
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
Old labels stuck to food containers after cleaning. Storage bins on storage racks
Soiled dry wiping cloth in use. Cook line
Stored food not covered. Multiple items in walk in cooler
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
Sep 18, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate14 Basic
Show 18 findings ▾
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
Pesticide-emitting strip present in food prep area. Next to ticket printer on service line, removed
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line
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
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Plastic bowls in flour, sprinkles containers, removed
Cutting board has cut marks and is no longer cleanable. Cook line
Drain cover(s) missing. Floor drain in dish washing area
Floor area(s) covered with standing water. Liquor storage room
Floor tiles missing and/or in disrepair. Dish washing area
Ice buildup in reach-in freezer at bar
In-use tongs stored on equipment door handle between uses. Oven handles
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
Old labels stuck to food containers after cleaning. In use food containers in walk-in cooler with multiple date mark stickers
Soiled dry wiping cloth in use. Cook line
Unclean building components, attachments or fixtures. Fan covers soiled in walk in cooler
Sep 14, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 29 recorded, 6 high priority.
6 High priority5 Intermediate18 Basic
Show 29 findings ▾
Container of medicine improperly stored. OTC pill bottle next to to go containers above service line
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, operator replaced chemical, 50ppm
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 on cook line up on clean gloves then drank from beverage without washing hands or replacing gloves
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
Pesticide-emitting strip present in food prep area. Next to ticket printer on service line, removed
Shell eggs in use or stored with cracks or broken shells. See stop sale. Cracked shell egg on tray with other shell eggs, removed
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 in walk-in cooler opened 9/12, date added
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cut tomatoes ambient cooling in open top cooler across from service line, discussed additional cooling methods with operator
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line
Handwash sink not accessible for employee use at all times. Wiping cloths in hand sink at bar, removed
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
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Plastic bowls in flour, sprinkles containers, removed
Cutting board has cut marks and is no longer cleanable. Cook line
Damaged/spoiled/recalled food not properly segregated. Broken shell eggs not segregated in walk-in cooler
Drain cover(s) missing. Floor drain in dish washing area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On self at servers station next to sugar packets Open beverages next to steam table on service line
Floor area(s) covered with standing water. Liquor storage room
Floor tiles missing and/or in disrepair. Dish washing area
Ice buildup in reach-in freezer at bar
In-use tongs stored on equipment door handle between uses. Oven handles
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 beans and tortilla chips dispenser, removed. Knife handle in cut lemons at wait station
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
Old labels stuck to food containers after cleaning. In use food containers in walk-in cooler with multiple date mark stickers
Soiled dry wiping cloth in use. Cook line
Unclean building components, attachments or fixtures. Fan covers soiled in walk in cooler
Wet mop not stored in a manner to allow the mop to dry. In mop bucket next to servers station
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.