TACOS JALISCO 2
Old Highway
Florida, 33036
Monroe County County
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/19/2025
High Priority
0
Intermediate
3
Basic
3
Total
6
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Side order cup is In seasonings .
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in standing water.shrimp at 32 F
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site
- 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.
- 53B-13-5:Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. Joel Guitterez
Food safety inspection conducted on 3/19/2025 revealed 6 total violations (0 high priority, 3 intermediate, 3 basic).
Inspection on 9/6/2024
High Priority
2
Intermediate
2
Basic
3
Total
7
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. The food Warmer is not working.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Chest freezer gaskets spiked with food debris
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (54*F - Cold Holding); salsa (55*F - Cold Holding); sour cream (50F - Cold Holding) in lift lid unit next to sinks. Unit was closed and the inserts were added to empty spaces.
- 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 (110F - Hot Holding); cheese (108F - Hot Holding) as per employee the warmer is not working and the owner is bringing a new warmer now, food out of temp less than 4 hours .
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 53B-13-5:Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. diaries ramirez
Food safety inspection conducted on 9/6/2024 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).
Inspection on 3/1/2024
High Priority
1
Intermediate
3
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef thawing in a container stored on the floor under prep table the raw beef was transferred into a cooler **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked ground beef at 109F beef was put onto flat top to rest to 165F **Corrective Action Taken**
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Corrective Action Taken** Repeat Violation
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 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. **Corrective Action Taken** Repeat Violation
Food safety inspection conducted on 3/1/2024 revealed 6 total violations (1 high priority, 3 intermediate, 2 basic).
Inspection on 10/13/2023
High Priority
5
Intermediate
4
Basic
1
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves without washing hand First. Corrected On-Site
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed the cook touching cooked and ready to eat food with bare hands. I instructed the cook to use utensils or wear gloves for touching ready to eat foods. Corrected On-Site
- 08A-05-6:High Priority - Raw shell eggs stored over/not properly separated from ready-to-eat food in reach in cooler
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 47F, Fish 49F in reach in cooler . Ice was added to shrimp and fish in reach in cooler to help cool down raw items during inspection **Corrective Action Taken**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting connecting to the MFDV as the water supply
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Corrective Action Taken**
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 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. **Corrective Action Taken**
- 53B-13-5:Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. Ariel , John new employees need training before 60 days.
Food safety inspection conducted on 10/13/2023 revealed 10 total violations (5 high priority, 4 intermediate, 1 basic).