Jalisco Town 2
4401 NW 25 Pl Ste A, Gainesville, FL 32606 · Permanent Food Service · License 1102662
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Aug 6 routine inspection2 intermediate (2 repeats), 10 basic (2 repeats)-20
- Administrative complaint on Aug 6Counts in full until a follow-up finds the problems fixed-20
- Safety score60
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 6, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 11, Employee health: 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.
No signed health agreements and no food handler certificates.
Repeat violationAdministrative complaint
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. No food handler certificates.
Repeat violationAdministrative complaint
Basic10
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Bulk items in dry storage no labels, employee labeled as flour and sugar.
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Stored food not covered.
Bulk container of sugar in dry storage no lid, employee placed lid on container.
Fixed on the spot
Food stored on floor.
Bucket of tomatoes on floor in the back of kitchen, operator placed on shelf.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Ice bin has a scoop with handle touching ice.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
No handle cup in sugar bin, employee removed.
Fixed on the spot
Hood filter missing from automatic fire suppression/exhaust system.
Hood filter in disrepair causing gaps above flat top.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Fan guard in walk in cooler soiled with dust in back of walk in cooler.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Server cups stacked with water droplets.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Water leaking from spray hose pipe at Three compartment sink.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Back door in kitchen has sun shining through the bottom indicating a gap.
Repeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.