Jaleo and Pepe by Jose Andres
1482 Buena Vista Dr Floor 1, Lake Buena Vista, FL 32830 · Permanent Food Service · License 5808565
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 17 complaint inspection2 high priority (fixed on the spot, 1 repeat), 2 basic-10
- Safety score90
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Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitAug 19, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Checked raw chicken 43-46°F , chicken w vegetables 43°F stored inside reach in cooler removed from walk in cooler less than 4 hours per chef items are removed daily.(fire kitchen) recommend to quick chill all the products. Checked temperature of raw chicken 55°F, hamburger patties 57°F, ham manchego sandwich 55°F stored inside reach in drawers on the cook line. Per Chef electrical breaker kicked out on reach in cooler drawers.
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shell eggs stored above ready to eat mayonnaise, in reach in cooler.
Fixed on the spot
Basic2
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Observed wiping cloths underneath the cutting boards used on the cook line.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed black mold like growth on the wall in the dishmachine room.
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.