Ay! Jalisco
1152 Main Street, The Villages, FL 32159 · Permanent Food Service · License 4508457
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 18 routine inspection1 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot), 8 basic (3 repeats)-22
- Safety score78
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 19, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
More time given
Basic4
Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
More time given
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
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 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
More time given
- First visitAug 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-Shrimp 46f, Beef 45f, Pork 45f, Chicken 47f, Fish 46f, Salsa 51f, Flan 52f. Pico 47f, Guacamole 49f, Sour Cream 51f, Cut tomato 49f . Less than 4 hours. Manager placed in freezer.
Fixed on the spot
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
-Blocked by trash can in warewash.
Handwash sink used for purposes other than handwashing.
-Used as dump sink at bar.
No paper towels or mechanical hand drying device provided at handwash sink.
-At wait station.
Fixed on the spot
Basic8
Code 08, Food protection and cross-contamination: Food stored on floor.
-Cooking oil in kitchen.
Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
-Stored directly on ice machine.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
-Mug freezer at bar.
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-Waste line at bar. -Shelving under steam table. -Hood filters.
Repeat violation
Code 25, Single-service items: Straws provided for customer self-service not individually wrapped or in an approved dispenser.
-At bar.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
-Under cook line equipment. -Walk in freezer.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
-Employee backpack stored on canned goods.
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.