Jalapeno's

2451 US Highway 27 South, Avon Park, FL 33825 · Permanent Food Service · License 3801152

Official report

out of 100

Grade B

Safety score 84 of 100

Latest visit: Oct 21, 2026 (2 weeks ago)

What drove the grade

Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.High priority · fixed on the spot · 9 other violations

How the score was calculated

Starting score100
Violations at the Oct 9 routine inspection
2 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 6 basic
-16
Safety score84

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Oct92026

Routine inspection

10 violations found · Inspector came back once

Follow-up visitOct 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 3 Basic
What was still cited
Basic3
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  More time given
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  More time given
Official report, on the Florida DBPR website
First visitOct 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 2 High priority
- 2 Intermediate
- 6 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.
  Observed a pan of raw shrimp over a pan of enchilada sauce on the make table in kitchen, owner moved the sauce.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine chlorine reading at 10 ppm, owner is setting up 3-compartment sink till dish machine can be serviced.
  Fixed on the spot
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed container of enchilada sauce in reach in cooler in kitchen, per owner stated was prepared on 10/6/26 and not date marked, owner date marked.
  Fixed on the spot
  Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Observed milk in reach in cooler in the kitchen per owner opened two days ago on 10/7/26 and not date marked, owner dated marked.
  Fixed on the spot
Basic6
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Observed knife in between cutting board and prep table, owner moved.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
  Observed cardboard lining shelf in reach in cooler with drinks on it, operator removed cardboard.
  Fixed on the spot
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed ice buildup up in reach in freezer in the kitchen.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Observed old labels on pans on cook line.
- Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  Observed soiled wiping cloths on cutting boards, used for cleaning food debris and used on equipment on cook line, owner removed cloths and replaced.
  Fixed on the spot
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Observed several CO2 tanks not secure in back of kitchen.
Official report, on the Florida DBPR website

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.