SAN JOSE MEX REST
7804 LAND O LAKES BLVD, Land O' Lakes FL 34638 · 813.929.7100
Last inspected May 5, 2026 · 10 visits since October 2023
APR 24
JAN 25
JUN 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Employee with symptoms of vomiting and/or diarrhea working. Certified Food Manager or person in charge failed to exclude the employee.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
May 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp above mozzarella cheese in walk in cooler, operator removed the shrimp to bottom shelf
No soap provided at handwash sink by soda rack. Operator refilled it
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and beef no date mark over 24 hours in walk in cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf with liquor together in sink station. Manager discarded the drink
Show the remaining 4 findings ▾
Employee with no hair restraint while engaging in food preparation. Employee no hair restraint while engaging food preparation, manager asked him to put hair net on
Iced tea dispenser not cleaned at least once every 24 hours. Ice machine chutes soiled and black mold like substance buildup
Soiled dry wiping cloth in use. Manager asked employee to remove it
Stored food not covered. Cooked beans and rice not covered in walk in cooler, operator covered them with plastic wrap
Dec 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate10 Basic
Show 15 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken above raw beef in walk in cooler. Operator moved chicken to bottom shelf
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Portioned salsa (46F-cold holding )in vertical drink reach in cooler in front line. Operator stated it's been prepared two hours ago. Operator moved it reach in freezer cool off quickly
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked rice (120F - Hot Holding); cooked rice (120F - Hot Holding); operator stated that rice been there 2 hours; put it on stove reheating to 194F
Handwash sink not accessible for employee use at all times. A card box on top of hand wash sink by triple sink. Operator moved the box
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in reach in cooler over 24 hours no date marked. Operator marked it correctly.
Current Hotel and Restaurant license not displayed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wears bracelets while engaging food preparation. Manager asked him to remove it.
Employee with no beard guard/restraint while engaging in food preparation. Cooksno beard guard while engaging food preparation, manager asked him them to put beard guard on
Employee with no hair restraint while engaging in food preparation. Cook no hair restraint while engaged food preparation. Manager asked him put hair net on.
Ice buildup in walk-in freezer.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Dry storage shelf panel not smooth and easily cleanable.
Open dumpster lid. Shared dumpster lids open
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee bottle coffee drink in vertical reach in cooler in front line. Operator discarded it.
Stored food not covered. Sauce container not coved in walk in cooler. Operator covered it with lid
Working containers of food removed from original container not identified by common name. Salt and condiments containers not labeled
Jun 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 6, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding under flat top grill raw beef 44 f raw chicken 44 f employee added ice. Walk in cooler cook salsa 48 f raw beef 44 f cook egg plant 47 f sour cream 45 f cook beans 48 f cook rice 48 f employee began moving product to walk In freezer to rapid cool down
Jun 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority3 Intermediate0 Basic
Show 6 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Flan prep date 5-26-25 2 lbs individually plated.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed gloves in hand washing sink. Employee removed gloves and washed hands and added new gloves
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding under flat top grill raw beef 44 f raw chicken 44 f employee added ice. Walk in cooler cook salsa 48 f raw beef 44 f cook egg plant 47 f sour cream 45 f cook beans 48 f cook rice 48 f employee began moving product to walk In freezer to rapid cool down
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
No paper towels or mechanical hand drying device provided at handwash sink. At bar area manager restocked
No soap provided at handwash sink. At bar
Jan 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Handwash sink not accessible for employee use at all times. Cleaning supplies in hand sink in prep area
Ice buildup in walk-in freezer.
In-use wet wiping cloth/towel used under cutting board. In prep area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Cooler gaskets soiled
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Power tools stored on top of rack holding canned food
Stored food not covered. Multiple items in walk-in cooler
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over salsa in walk-in cooler
Apr 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
No soap provided at handwash sink. By walk in cooler employee restocked bar area.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer floor
Working containers of food removed from original container not identified by common name. Spices in dry storage area not labeled
Apr 10, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority3 Intermediate4 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. stop sale cooked salsa 69 f 10 lbs did not cool from 135 f to 41 f within 6 hours cooked at 10:30 am previous night.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing dishes with no sanitizer only soap and water
Raw animal food stored over or with unwashed produce. Raw beef over vegetables walk in Cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stop sale cook beef 4 beef patties 48 f over 4 hours in walk in cooler. Stop sale : cook rice 48 f 1 lbs held in walk in cooler overnight no temperatures taken ambient air temperature of walk in cooler 45 f stop sale cooked salsa 69 f 10 lbs did not cool from 135 f to 41 f within 6 hours cooked at 10:30 am previous night. No temperature taken
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler door above flat top grill Stop sale cook beef 4 beef patties 48 f held overnight Walk in cooler Stop sale : cook rice 48 f 1 lbs held overnight no temperature taken ambient air temperature 45 f Cold holding: walk in cooler cook peppers 45 f cook beef 46 f cook flan 46 f cook pork 46 f cut ham 46 f discuss with manager to place ice on all time/temperature control for safety food items or move to freezer.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
No soap provided at handwash sink. By walk in cooler employee restocked bar area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cutting board has cut marks and is no longer cleanable. On cooks line
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer floor
Working containers of food removed from original container not identified by common name. Spices in dry storage area not labeled
Oct 30, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 2 high priority.
2 High priority3 Intermediate8 Basic
Show 13 findings ▾
Employee touched face and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands and immediately put on gloves Cook touched his face then put gloves on without washing hands, discussed proper hand washing procedures with manager
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Dropping off dirty dishes and immediately touching clean plates without washing dishes. Discussed proper hand washing procedures with manager
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 opened yesterday not date marked in reach in cooler on server line. Manager properly date marked
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 expired and 1 valid certificate present. 11 employees on duty at this time.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted. Management flipped ice bucket
Cutting board has cut marks and is no longer cleanable. Green cutting board in server line.
Employee personal food not properly identified and segregated from food to be served to the public. Gatorade bottle in beer cooler Cream cheese for personal use in beer cooler, items removed
Equipment and utensils not properly air-dried - wet nesting. Pans wet nesting in dish area
Equipment in poor repair. Gaskets on cook line reach in cooler torn
Food stored on floor. Salad oil stored on floor in prep area. Management moved container.
Ice buildup in walk-in freezer on floors and behind condenser
Missing drain plug at dumpster.
Oct 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 31 recorded, 12 high priority.
12 High priority6 Intermediate13 Basic
Show 31 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked beef has been sitting on counter since 10am with no temperature monitoring. See stop sale
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands or wearing gloves Dish washer handling dirty dishes then clean dishes without washing hands. Discussed proper hand washing procedures with manager
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched raw fish and then shredded lettuce without changing gloves or washing hands. Discussed proper hand washing procedures with manager
Employee touched face and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands and immediately put on gloves Cook touched his face then put gloves on without washing hands, discussed proper hand washing procedures with manager
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched tortilla chips and bagged to be served to guest after touching his face, discussed proper procedures with manager see stop sale
Employee with symptoms of vomiting and/or diarrhea working. Certified Food Manager or person in charge failed to exclude the employee.
Nonfood-grade bags used in direct contact with food. Used to store tortillas on cook line. Cook changed container
Raw animal food stored over or with unwashed produce. Raw beef held over shredded lettuce in walk-in cooler Raw beef moved to bottom shelf
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Dropping off dirty dishes and immediately touching clean plates without washing dishes. Discussed proper hand washing procedures with manager
Stop Sale issued due to food not being in a wholesome, sound condition. Chips held at room temperature touched with bare hand contact
Stop Sale issued on time/temperature control for safety food due to temperature. pablano peppers (52F - Cold Holding) Beef (92F - Cooling) Sitting on counter since 10 am temped at 12:45 pm;
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pablano peppers at 51 F manager indicated that they were cooked the day prior, see stop sale
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 opened yesterday not date marked in reach in cooler on server line. Manager properly date marked
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing station behind bar. Management restocked.
No soap provided at handwash sink. No soap at hand washing station behind bar. Management restocked.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 expired and 1 valid certificate present. 11 employees on duty at this time.
Spray bottle containing toxic substance not labeled. 2 unlabeled spray bottles in dish area with yellow liquid. 2 unlabeled spray bottle in server area with blue liquid. Spray bottles properly labeled
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted. Management flipped ice bucket
Cutting board has cut marks and is no longer cleanable. Green cutting board in server line.
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Server chewing gum while trading up food and making drinks, server discarded chewing gum
Employee personal food not properly identified and segregated from food to be served to the public. Gatorade bottle in beer cooler Cream cheese for personal use in beer cooler, items removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone above cook line steam tables, cell phone removed
Employee with no hair restraint or beard guards while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting. Pans wet nesting in dish area
Equipment in poor repair. Gaskets on cook line reach in cooler torn
Floor soiled/has accumulation of debris. Floors between and behind fryers soiled.
Food stored on floor. Salad oil stored on floor in prep area. Management moved container.
Ice buildup in walk-in freezer on floors and behind condenser
Missing drain plug at dumpster.
Wet mop not stored in a manner to allow the mop to dry. Mop sitting on floor in prep area. Mop moved to proper area by management.
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.