Aj Jalisco

1909 N 20 St, Vero Bch, FL 32960 · Permanent Food Service · License 4101072

Official report

out of 100

Grade D

Safety score 60 of 100

Latest visit: Jul 27, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Jul 27 follow-up · 20 other violations

How the score was calculated

Starting score100
Violations at the Jul 23 routine inspection
8 high priority (6 fixed by the Jul 27 follow-up, 2 fixed on the spot), 1 intermediate (1 repeat), 12 basic (1 repeat); basic violations cost 12 at most
-40
Safety score60

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

Inspection history

1 inspection · 2 visits

Jul232026

Routine inspection

21 violations found · Inspector came back once

Follow-up visitJul 27, 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: Equipment in poor repair.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  More time given
Official report, on the Florida DBPR website
First visitJul 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
21 violations found:
- 8 High priority
- 1 Intermediate
- 12 Basic
What the inspector cited
High priority8
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Cooked beef in walk in made 7/11. Found 7/23
- 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.
  Cooked beef made 7/11/26, today is 7/23
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  cut lettuce (42-49°F - Cold Holding) 2 hours. Employee moved to rapid chill
  Fixed on the spot
  Hot time/temperature control for safety food received at less than 135°F.
  rice (112°F - Hot Holding) since 10am. Found at 2:30.
- Code 08, Food protection and cross-contamination: Raw animal food stored over clean glasses in freezer.
  Raw seafood over ready to eat sauce
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Black hose next to dishwasher
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Wd40 and peroxide commingling with food items in storage
Intermediate1
- 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.
  Slaw and pico in walk in cooler
  Repeat violation
Basic12
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Case mushrooms over sauces in walk in
  Food stored on floor.
  Fryer oil
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Gasket on cooler drawers
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Cooler drawers on cooks line reading 44-45f
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Cups at servers station
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Hand washing sign only posted next to walk in
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Covered waste receptacle not provided in women's bathroom.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Old food debris on wall
- Code 38, Lighting: Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.