Jalisco Restaurant Corporation
1661 NE 8th St, Homestead, FL 33033 · Permanent Food Service · License 2324779
What drove the grade
Operator unable to verify source of shellstock.
How the score was calculated
- Starting score100
- Violations at the Sep 29 routine inspection6 high priority (2 fixed by the Sep 30 follow-up, 4 fixed on the spot), 8 intermediate (2 fixed on the spot, 1 repeat), 6 basic (2 repeats); intermediate violations cost 18 at most-44
- Safety score56
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 visitSep 30, 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
Intermediate3
Code 01, Approved source; food safe and unadulterated: Oyster tags not marked with last date served.
Still observed
More time given
Oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Still observed
More time given
Code 53, Manager certification and employee training: Required employee training expired for some employees.
Still observed.
More time given
Basic2
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 tiles missing and/or in disrepair.
Still observed.
More time given
- First visitSep 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
20 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Operator unable to verify source of shellstock.
See stop sale. No tag on/for original container of raw, in-shell oysters. See stop sale. Observed one container with oysters without tag. Observed one cabinet with oysters inside chest freezer without tag.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours. Observed (refried beans 72°F - Cooling) as per operator for more than 2 hrs.
Fixed on the spot
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.
See stop sale. Observed cooked tripe with date of 9/16 not used within 7 days of preparation. Operator 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 inside Cold drawers: chicken (48°F - Cold Holding); beef fajitas (47°F - Cold Holding); shredded chicken (49°F - Cold Holding); shredded beef (48°F - Cold Holding). As per operator drawers were constantly opened during rush time for less than 4 hrs.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Observed (refried beans 72°F - Cooling) as per operator for more than 2 hrs. Operator discarded.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw chicken stored over churrasco inside reach in cooler across cook line. Operator rearranged.
Fixed on the spot
Intermediate8
Code 01, Approved source; food safe and unadulterated: No tag on/for original container of raw, in-shell oysters.
See stop sale. Observed one container with oysters without tag. Observed one cabinet with oysters inside chest freezer without tag. Operator segregated.
Fixed on the spot
Oyster tags not marked with last date served.
Oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Observed water at 82°F.
Hot water at three-compartment sink does not reach 100°F where manual warewashing occurs.
Observed water at 82°F.
Hot water at mop sink does not reach 85°F.
Observed water at 82°F.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed hand sink blocked by black plastic container. Operator removed item.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed employee training for Glenda and Eliakin expired on 4/26.
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed oil stored on floor on hallway to restrooms.
Repeat violation
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed scoop handle in contact with sugar inside plastic container next to walk in cooler. Operator removed handle from product.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed inside container with salt next to walk in cooler. Operator removed the bowl.
Fixed on the spotRepeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed hood filters soiled.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed at washing area.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Observed at cook line.
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.