Don Jose Mexican Restaurant

4731 Lakeview Dr, Sebring, FL 33870 · Permanent Food Service · License 3800968

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Oct 22, 2026 (2 weeks ago)

What drove the grade

Dented/rusted cans present.High priority · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Oct 22 routine inspection
7 high priority (1 no follow-up needed, 6 fixed on the spot), 1 intermediate, 3 basic
-27
Safety score73

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

Inspection history

1 inspection · 1 visit

Oct222026

Routine inspection

11 violations found

First visitOct 22, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
11 violations found:
- 7 High priority
- 1 Intermediate
- 3 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Observed one dented can of tomato juice on can rack in dry storage area, owner discarded.
  Fixed on the spot
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Observed two pans 1/4 full in walk in cooler with a date mark of 10/15/26, owner discarded.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed two pans of cheese on top of cook line at room temperature at 81°F, per owner was out less than four hours, suggested and went over a written procedures and emailed.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw beef over bags of french fries in walk in cooler, observed raw chicken over raw beef in reach in cooler in kitchen owner moved.
  Fixed on the spot
  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 raw tilapia over pans of vegetables on cook line, owner moved the tilapia.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Observed an employee touch his hat on cook line and proceed to prepare carry out order of fajita and beans, notified the owner and he educated employee on changing gloves and washing hands, employee changed gloves and washed hands.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. Observed employee wiping pans down with plain water over 3-compartment sink next to cook line, the sink was not set up to sanitize, emailed owner copy of chart.
  Fixed on the spot
Intermediate1
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Basic3
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed scoop in soiled standing water on the microwave, owner replaced scoop and water.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed no hand washing sign in the women's bathroom, emailed owner copy.
  Fixed on the spot
- Code 33, Garbage and refuse: Open dumpster lid.
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.
Stop sale: An order that the food can’t be sold or served.