DirtyFLRestaurant Inspection Data

AY JALISCO

With 6 inspections documented, AY JALISCO maintains a 1.0/5 food safety rating in CLERMONT. Food safety practices have remained consistent.

580 East Highway 50
Clermont, Florida, 32711
Lake County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 12/8/2025

Inspection #: Visit ID: 10902976

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -over reach in cooler on front line
  • 33-32-4:Basic - Driving surfaces not maintained. -parking lot has a large area of disrepair allowing for pooling of water near garbage dumpsters.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. -pans across from walk in cooler
  • 14-11-5:Basic - Equipment in poor repair. -gaskets on upright reach in cooler on cook line -reach in cooler handle in outside bar area -bar reach in cooler shelves rust pitted Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -front double doors -back door open at time of inspection with no screen door Repeat Violation
  • 36-24-5:Basic - Holes in or other damage to wall in dish area
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 33-11-4:Basic - Missing drain plug at dumpster.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system -area under pass through shelf on cook line -floors in dry storage under soda boxes and mop sink room Repeat Violation
  • 33-16-4:Basic - Open dumpster lids. Repeat Violation
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -refried beans (48F - cooling, prepared yesterday, temped at 1:00, in walk in cooler
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -refried beans (48F - cooling, prepared yesterday, temped at 1:00, in walk in cooler
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp over prepped peppers and onions in upright reach in cooler on cook line Repeat Violation
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee on cook line handled raw chicken and raw shrimp then began preparing food on stove. Educated employee and operator, employee changed gloves and washed hands. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -refried beans (48F - cooling, prepared yesterday, temped at 1:00), in walk in cooler in deep pan
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -grill grates -plastic guard on ice machine is soiled
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -ice in hand wash sink in dish area
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -cooked chicken in walk in freezer

Inspection Date: 4/17/2025

Inspection #: Visit ID: 10820036

  • 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing in kitchen near back door - From follow-up inspection 2025-04-17: **Time Extended**
  • 06-09-1:Basic - - From initial inspection : Basic - 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. -3 pieces mahi and 3 pieces tilapia - From follow-up inspection 2025-04-17: **Time Extended**
  • 13-04-4:Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. -cook line - From follow-up inspection 2025-04-17: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -gaskets on reach in cooler on cook line -oven door on cook line - From follow-up inspection 2025-04-17: **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -front and back door - From follow-up inspection 2025-04-17: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -under dry storage racks, mop sink closet - From follow-up inspection 2025-04-17: **Time Extended**
  • 27-10-4:Basic - - From initial inspection : Basic - No hot running water at mop sink. - From follow-up inspection 2025-04-17: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets and sides on all reach in coolers and reach in freezers -filters on hood suppression system Repeat Violation - From follow-up inspection 2025-04-17: **Time Extended**
  • 08B-39-4:Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. -avocados and green onions in top of reach in cooler on cook line - From follow-up inspection 2025-04-17: **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation - From follow-up inspection 2025-04-17: **Time Extended**
  • 08A-02-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -individually wrapped raw chicken over individually wrapped raw beef in walk in freezer - From follow-up inspection 2025-04-17: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on cook line -interior spray hose at dish machine -underside of reach in covers on cook line - From follow-up inspection 2025-04-17: **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand sink by oven in kitchen - From follow-up inspection 2025-04-17: **Time Extended**

Inspection Date: 4/16/2025

Inspection #: Visit ID: 10738400

  • 36-36-4:Basic - Ceiling tile missing in kitchen near back door
  • 06-09-1:Basic - 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. -3 pieces mahi and 3 pieces tilapia
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. -cook line
  • 14-11-5:Basic - Equipment in poor repair. -gaskets on reach in cooler on cook line -oven door on cook line
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -front and back door
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -under dry storage racks, mop sink closet
  • 27-10-4:Basic - No hot running water at mop sink.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets and sides on all reach in coolers and reach in freezers -filters on hood suppression system Repeat Violation
  • 33-16-4:Basic - Open dumpster lid.
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. -avocados and green onions in top of reach in cooler on cook line
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -container of sugar in dry storage
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. -tortillas on cook line
  • 35A-09-4:High Priority - Presence of insects, rodents, or other pests. -squirrel in dry storage. Operator removed. No evidence of droppings, nesting, or chewing. Corrected On-Site Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -individually wrapped raw chicken over individually wrapped raw beef in walk in freezer
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef over prepped veggies in upright reach in cooler on cook line
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -commercially processed ROP fish not removed from packaging prior to thawing...3 pieces mahi, 3 pieces tilapia
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -rice (119F - Hot Holding), held less than four hours per operator. Moved to oven for rapid reheat, then 169F Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on cook line -interior spray hose at dish machine -underside of reach in covers on cook line
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand sink by oven in kitchen

Inspection Date: 12/9/2024

Inspection #: Visit ID: 8785383

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in dry storage soiled.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dish rack in the kitchen
  • 10-08-5:Basic - Ice scoop handle in contact with ice. At the bar. Manager removed. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets on cook line soiled
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in on cook line soiked Repeat Violation
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves rusted in walk in cooler
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per manager less than 4 hours. Moved to walk in freezer for quick chill. Guacamole with tomatoes (45F - Cold Holding); Sour Cream (48F - Cold Holding) **Corrective Action Taken**
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. WC chlorine sanitizer over 200 ppm. Manager changed water. Recheck 50 ppm Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Yellow cutting board on dish rack soiled Repeat Violation

Inspection Date: 4/9/2024

Inspection #: Visit ID: 8575286

  • 06-09-1:Basic - 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. -Tilapia.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Jacket over clean pans.
  • 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. -Reach in cooler gasket torn by stove.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Ladle in 75f water.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Top shelf in double door cooler by stove.
  • 08B-12-5:Basic - Stored food not covered. -Pork in walk in cooler. Corrected On-Site
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Rice 124f. Less than 4 hours. Advised to reheat.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Dicer.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Cooked beef.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 12/14/2023

Inspection #: Visit ID: 8383975

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - bulk rice
  • 36-36-4:Basic - Ceiling tile missing.next to ice machine Corrected On-Site
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - above cook line
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 12B-12-5:Basic - 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.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. - around floor drain at cook line
  • 08B-38-4:Basic - Food stored on floor. - case of pork in walk in freezer Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. - bar cooler
  • 29-17-4:Basic - Waste line missing at soda gun holster.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - refried beans <1 hour (105 - Hot Holding)
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb - out back
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. - employee washed hands at a food prep sink
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - for two employees. Emailed form to operator