JACALITO MEXICAN RESTAURANT
3622 WEST FLAGLER ST, Miami FL 33135 · 305-879-0849
Last inspected Jun 1, 2026 · 7 visits since October 2023
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef in stam table 130 f chicken 132 f was reheated to 165 f
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
In-use large ladel stored on equipment door handle between uses.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Handwash sink used for purposes other than handwashing. Kitchen,by the three compartment sink: bowl and serving spoon stored inside the hand washing sink.
Food not stored at least 6 inches off of the floor. Walk in cooler: case of lettuce stored on the floor.
Stored food not covered. Walk in cooler: containers with beef soup and different sauces not covered
Walk-in cooler shelves with rust that has pitted the surface.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed clean utensils being washed without sanitizing them inside 3 compartment sink with 0 ppm quat sanitizer. Employee them, added chlorine because quat sanitizer has not been delivered at the time of the inspection. Utensils were sanitizer.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef steak above raw pork chops inside reach in cooler located in front of the 3CS. Employee inverted them.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed vegetable soup from Wednesday 8/20 as per employee without date marking. Employee marked them.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage cup on the prep table. Employee moved it immediately.
Employee with no hair restraint while engaging in food preparation. Observed both employees handling food on the kitchen area without hair restraint.
In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle. Employee moved it.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
Handwash sink not accessible for employee use at all times. By the three compartment sink: bustub stored on the hand washing sink.
Stored food not covered. Dry storage area: container with salt not covered.
Walk-in cooler shelves with rust that has pitted the surface.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef in stam table 130 f chicken 132 f was reheated to 165 f
Handwash sink used for purposes other than handwashing. Observed kitchen utensils in side handwashing sink.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wiping cloth sanitizing solution stored on the floor.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the prep table by the entrance to the kitchen.
In-use tongs stored on equipment door handle between uses.
Stored food not covered in the walk in cooler. Pans with chicken taquitos.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Handwash sink not accessible for employee use at all times in the kitchen by the three compartment sink. Blocked by a garbage can.
Food stored on floor. Kitchen: pan with fried chips stored on the floor by the cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stand up reach in freezer gaskets soiled, by the walk in cooler.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket with quaternary solution stored on a prep table nearby a cutting board.
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.