El Jalisco

8841 Park Blvd, Seminole, FL 33777 · Permanent Food Service · License 6218410

Official report

out of 100

Grade F

Safety score 55 of 100

Latest visit: Oct 19, 2026 (3 weeks ago)

What drove the grade

Live, small flying insects found.High priority · no follow-up needed · 27 other violations

How the score was calculated

Starting score100
Violations at the Oct 19 routine inspection
5 high priority (no follow-up needed), 6 intermediate, 17 basic (5 repeats); basic violations cost 12 at most
-45
Safety score55

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct192026

Routine inspection

28 violations found

First visitOct 19, 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.
28 violations found:
- 5 High priority
- 6 Intermediate
- 17 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Raw beef burger patties observed stored directly on metal walk in freezer shelf with no protection
  Stop Sale issued.
  Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Individually commercially vacuum sealed raw salmon in walk in freezer completely thawed (freezer not holding proper temp), not removed from packaging as indicated on label
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  4 raw beef burger patties resting directly on metal shelves (unprotected) over cooked chicken tenders Raw salmon over queso fresco in walk in freezer (items not frozen)
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  2 live flies near floor drain under dish machine
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Bottle of OTC pain reliever on shelf over steam table next to printer
Intermediate6
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Staff unable to locate test kit
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Tortilla bins in dry storage area soiled
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Soiled pans in hand sink in rear prep area
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Unlabeled spray bottle under tea dispenser at wait station
- Code 53, Manager certification and employee training: No person in charge present during hours of operation.
  Employee in charge was not aware that walk in freezer was not holding proper temp
  Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Staff unable to provide training certificates for all required employees
Basic17
- Code 03, Food out of temperature: Time/temperature control for safety food not maintained frozen solid in a freezer.
  Majority of food in walk in freezer thawed, ambient temp 36°F
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. Individually commercially vacuum sealed raw salmon in walk in freezer completely thawed (freezer not holding proper temp), not removed from packaging as indicated on label
- Code 08, Food protection and cross-contamination: Food contaminated by unsanitized equipment or utensil.
  See stop sale. Raw beef burger patties observed stored directly on metal walk in freezer shelf with no protection
  Food stored on floor.
  Multiple boxes of produce on floor in walk in cooler
  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.
  Scoop handle in rice and beans bins in dry storage
  In-use tongs stored on equipment door handle between uses.
  Oven door handle on cook line
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
  Salsa cooler in rear hallway of kitchen
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in freezer not keeping stored food frozen, all food below 41°F
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  Repeat violation
  Accumulation of debris on exterior of warewashing machine.
  Repeat violation
- Code 25, Single-service items: Single-service articles stored on a soiled surface.
  Foil to go containers stored on soiled top shelf over steam table on cook line
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Covering floor in rear liquor storage closet
  Repeat violation
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Heavy dust accumulation on ceiling tiles over kitchen. Black mold like substance on ceiling air vent over dry storage
  Objectionable odors in bathroom or other areas of the establishment.
  Objectionable odor in walk in freezer shelf
  Floor soiled/has accumulation of debris.
  Walk in freezer floor heavily soiled
- Code 38, Lighting: Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer.
  All ceiling lights broken in walk in freezer
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.