Hacienda Jalisco Bar & Grill
4820 Candia St, Cape Coral, FL 33904 · Permanent Food Service · License 4606307
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 26 routine inspection3 high priority (fixed on the spot), 4 intermediate, 5 basic-26
- Safety score74
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 26, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Salsa 63°F cold hold less than 4 hours. Operator placed salsa back in reach in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed container of raw chicken stored over container of ready to eat chorizo.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed can of paint stored next to box of sugar in wait station. Operator removed paint.
Fixed on the spot
Intermediate4
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed handwash sink near ice machine blocked by chip storage bin.
Handwash sink used for purposes other than handwashing.
Observed utensil storage container stored inside handwash sink in dishwash area.
No paper towels or mechanical hand drying device provided at handwash sink in corner near ice machine.
No soap provided at handwash sink in dishwash area and handwash sink near ice machine.
Basic5
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Operator discarded employee beverage.
Fixed on the spot
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Operator discarded employee beverage.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall above dirty dish storage table in dishwash area.
Floor soiled/has accumulation of debris underneath equipment near back kitchen exit.
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.