DirtyFLRestaurant Inspection Data

TACOS JALISCO

TACOS JALISCO in KEY LARGO has 3 health inspections on record with an overall food safety rating of 1.1/5. Recent inspections indicate some food safety concerns.

100460 OVERSEAS HWY, KEY LARGO 33037-2547

Overall Food Safety Rating

★☆☆☆☆ (1.1/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 7/8/2025

Inspection #: Visit ID: 10899954

  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed sanitizer solution in the middle compartment, coached employees on proper set up.
  • 08B-38-4:Basic - Food stored on floor. Observed cooked rice pot stored on floor, employee stored properly during inspection. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wiping cloths by grill and preparation area.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed raw pork stored on nonfood grade bags on reach in freezer.
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs next to reach in cooler, as per employee less than 30 minutes. Operator moved raw shell eggs to reach in cooler. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw mahi mahi (46F - Cold Holding) on reach in cooler, as per employee food container was on preparation area 45 minutes ago. Employee add ice cubes to cool down temperature. **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. Observed beans (133F - Hot Holding) on steamer, as per employee less than 1 hour. Employee proceeded to reheat food. beans (166F - Reheating) Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed clean utensils inside hand wash sink. Employee removed during inspection. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine or quaternary test strips available.
  • 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/
  • 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. Observe cooked chicken not date marked inside reach in cooler, as per employee over 24 hours.

Inspection Date: 7/30/2024

  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 08B-12-5:Basic - Stored food not covered. Observed cooked steak not covered inside reach in cooler by door. Corrected On-Site
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Inspector instructed employee.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shells eggs stored above salsa inside reach in cooler next to 3 compartment sink. Corrected On-Site

Inspection Date: 10/25/2023

Inspection #: Visit ID: 8331461

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed around hand wash sink. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of cutting board.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee cleaning gloves with a WC, Inspector instructed employee.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork (48F - Cold Holding); cooked chicken (49F - Cold Holding) in reach in cooler, as per employee over 24 hours. Employee discarded during inspection. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork( 48F - Cold Holding); cooked chicken (49F - Cold Holding) in reach in cooler, as per employee over 24 hours. Employee discarded during inspection. Repeat Violation
  • 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. Provided form during inspection.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board in reach in cooler next to 3 compartment sink.
  • 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. Provided form during ins.
  • 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. Observed cooked pork (48F - Cold Holding); cooked chicken (49F - Cold Holding) in reach in cooler not date marked,as per employee over 24 hours. Employee discarded during inspection.