SAN JOSE'S ORIGINAL MEXICAN RESTAURANT
11620 LAKESIDE VILLAGE LN STE 140, Windermere FL 34786 · 407-347-3603
Last inspected Jul 10, 2026 · 8 visits since September 2023
JUL 24
JAN 25
JUL 25
JAN 26
JUL 26
▼ IMPROVING
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./cheese sauce 109F, less than 4 hours per manager/reheated to 165F/
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
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./chlorine 0ppm/technician on site/rechecked 50ppm/
Handwash sink not accessible for employee use at all times./cook line hand sink blocked by garbage can/removed/
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./one new kitchen employee. Form emailed to manager. Signed by employee immediately/
Accumulation of debris on exterior of warewashing machine.
Show the remaining 1 finding ▾
Equipment and utensils not properly air-dried - wet nesting.
Jan 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over fries/cold drawers/cook line.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef/walk in cooler. Raw chicken over raw beef/cook line cold drawer.
Spray bottle containing toxic substance not labeled./two chemical bottles hanging in dish area not labeled.
Equipment and utensils not properly air-dried - wet nesting.
Jul 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Nonfood-grade bags used in direct contact with food./plastic shopping bag used for ready to eat bread, cook line reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./homemade hot sauce (with tomatoes) cold holding at 47F for less than 4 hours per manager/insufficient ice, adding ice/
Spray bottle containing toxic substance not labeled./two purple chemical spray bottles not labeled/dish area/
Accumulation of black/green mold-like substance in the interior of the ice machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./open drink cup on storage shelf, cook line/
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./walk in cooler fan cover soiled.
Jan 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 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./chlorine 0ppm/ran 3 times, rechecked 50ppm/kitchen dish machine.
Handwash sink not accessible for employee use at all times./garbage can blocked kitchen cook line hand 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./one new employee/form emailed, printed and signed by employee and manager/
Equipment and utensils not properly air-dried - wet nesting./plastic containers.
Ice scoop handle in contact with ice./ice machine/
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./scoop for oregano/dry storage rack, back kitchen/
Jul 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food./raw chicken stored over beer can, walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cheese sauce 109F, less than 4 hours per manager/reheated to 165F/
Food-contact surface soiled with food debris, mold-like substance or slime./can opener.
Handwash sink not accessible for employee use at all times. Garbage can blocked cook line hand sink. Container inside cook line hand sink.
Handwash sink used for purposes other than handwashing./used to dump ice, wait station hand sink.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained./3 employee's training certificates are copies only.
Accumulation of lime scale on the inside of the dishmachine.
Equipment and utensils not properly air-dried - wet nesting./soda cups at wait station.
In-use wet green wiping cloth/towel used under cutting board.
Jul 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority4 Intermediate6 Basic
Show 14 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./chlorine 0ppm, bar dish machine.
Raw animal food stored over/not properly separated from ready-to-eat food./raw chicken stored over beer can, walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./homemade pepper spicy sauce 47F for less than 4 hours, insufficient ice, kitchen entrance/rechecked 41F/
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cheese sauce 109F, less than 4 hours per manager/reheated to 165F/
Food-contact surface soiled with food debris, mold-like substance or slime./can opener.
Handwash sink not accessible for employee use at all times. Garbage can blocked cook line hand sink. Container inside cook line hand sink.
Handwash sink used for purposes other than handwashing./used to dump ice, wait station hand sink.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained./3 employee's training certificates are copies only.
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle used to dispense food./plastic cup to scoop salt/kitchen prep table/
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's phone and keys on prep table shelf/
Equipment and utensils not properly air-dried - wet nesting./soda cups at wait station.
Food stored on floor./bucket of chips, bar/
In-use wet green wiping cloth/towel used under cutting board.
Jan 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate7 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Homemade salsa 45F, homemade green salsa 46F/less than 4 hours/cook line prep table/moved to walk in freezer, rechecked salsa 35Fm green salsa 37F. Salsa in dining room near the bar at 50F/less than 4 hours, iced/rechecked 41F.
Handwash sink used for purposes other than handwashing./cook line hand sink used to dump ice.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./quat strips not available.
Spray bottle containing toxic substance not labeled./several chemical spray bottles not labeled/dish machine area/
Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelves.
Food stored on floor./oil carton, kitchen floor/
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./walk in cooler gasket soiled.
Stored food not covered./salsa on food cart, near the bar/
Unwashed fruits/vegetables stored with ready-to-eat food./unwashed tomatoes stored over shredded lettuce, walk in cooler/
Water leaking from pipe and/or faucet/handle./kitchen hand sink leaking, next to 3 compartment sink.
Wet wiping cloth not stored in sanitizing solution between uses./cook line sanitizing bucket/
Sep 19, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable. Sandwich top reach in coolers on cooks line.
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.