San Jose Mexican Grill
463797 State Rd 200 Ste 1, Yulee, FL 32097 · Permanent Food Service · License 5501016
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Aug 18 routine inspection6 high priority (3 repeats), 1 intermediate (fixed on the spot), 11 basic (6 repeats); basic violations cost 12 at most-56
- Administrative complaint on Aug 18Counts in full until a follow-up finds the problems fixed-20
- Safety score24
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 18, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. In reach in cooler on cook line, three containers of salsa dated marked 8/6, 8/7 and 8/10.
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
On stove, steak (115°F - Hot Holding). Employee stated it was cooked 20 minutes prior.
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
In reach in freezer in kitchen, tray of raw beef plastic wrapped over ziplock bags of cooked beef. Also, in reach in freezer at server area, commercially packaged raw octopus and flounder over ready to eat churros in ziplock bags.
Repeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee put raw meat with gloved hands on grill then change gloves with no handwash.
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
At bar, paper napkin used as plug in top of canned soda.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
On bottom shelf of prep table when you enter kitchen, h hydrogen peroxide and rubbing alcohol stored in box with condensed milk. Also, on shelf above prep table when you enter kitchen, aspirin stored with food.
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
In server area, spray bottle with light purple liquid in it not labeled. Manager had employee label bottle.
Fixed on the spot
Basic11
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
Observed employee on cook line using avocado with sticker on skin.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Multiple drinks on server station counter next to cutting boards and utensils. Employee moved drinks.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Interior of reach in freezer in dining room has build up of ice. Also, in reach in cooler in dining room has build up of ice on fan unit.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Interior of reach in freezer in kitchen soiled with raw chicken residue.
Repeat violation
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior of ice machines soiled with black mold-like substance.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Multiple gaskets on reach in coolers soiled with food debris. Also, around nozzles on drink machine soiled with mold-like substance.
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
In server area, plastic cups stated before properly air drying.
Repeat violation
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
One dead roach observed in cubby next to chip warmer in server area. Employee cleaned up and discarded.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Unsealed concrete in walk-in cooler. Also, paint peeling on floor in kitchen.
Repeat violation
Floor soiled/has accumulation of debris.
Floor under cook line soiled with food debris/grease. Also, floor under dish machine soiled with food debris.
Repeat violation
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 cellphone on shelf of cook line next to microwave above reach in cooler. Employee removed phones.
Repeat violation
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.