DirtyFLRestaurant Inspection Data

JALEO AND PEPE BY JOSE ANDRES

JALEO AND PEPE BY JOSE ANDRES located in LAKE BUENA VISTA has undergone 7 health department inspections, achieving a 1.7/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 2 weeks ago · 7 reports on file

1482 BUENA VISTA DR FLOOR 1

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 7 health inspection reports

All Inspection Reports

3/30/2026· 2w ago

Visit ID: 10873259

Follow-up Inspection Required

2 high, 3 int, 3 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed Co2 cylinder stored underneath hand wash sink located in grab n go. Corrected On-Site
  • 24-14-4:Basic - Clean utensils stored between equipment and wall. Observed three knives store on the side of the equipment on the cook line.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitize bucket stored on the floor in the bar area. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature chicken 52°f (sous vide) per Chef Stored inside reach in cooler drawers less than 4 hours Chef discarded immediately. **Corrective Action Taken**
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed garlic confit stored on the cook line without time mark, employee stated placed out at 10am-2:00 pm spoke to Chef item must be on Tine as public health control written plan. Corrected On-Site
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed cooked macaroni not date marked stored inside reach in cooler on the cook line.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting boards on the cook line has black discoloration on the surface. (Chef discarded) Corrected On-Site Repeat Violation
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed storage chicken in ROP package inside walk in cooler using sous vide process, without Approved HACCP plan. Per chef ROP steak stored more than 48 hours inside walk in cooler Warning

9/5/2025· 7mo ago

Visit ID: 13509524

Met Inspection Standards

1 high, 1 basic

  • 35B-02-4:Basic - - From initial inspection : Basic - Insect control device installed over food preparation area. Observed insect control device near sandwich reach in cooler and handwashing sink located Pepe kitchen. Warning - From follow-up inspection 2025-09-05: Checked insect control device near sandwich reach in cooler has not been relocated. Spoke to Manager notify the technician from the current pest control service. **Time Extended**
  • 35A-02-7:High Priority - - From initial inspection : High Priority - Live, small flying insects found Observed two flying insects in the back (Pepe kitchen) Notify supervisor on duty next unannounced inspection Recommend to notify current professional pest control service. Warning - From follow-up inspection 2025-09-05: Observed no flying insects in the back (Pepe kitchen) Observed three flying insects in the Main bar downstairs. Spoke to supervisor on duty next unannounced inspection. **Time Extended**

9/2/2025· 7mo ago

Visit ID: 13509400

Follow-up Inspection Required

1 high, 4 int, 4 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic pans stacked on the storage shelves. Repeat Violation Warning
  • 35B-02-4:Basic - Insect control device installed over food preparation area. Observed insect control device near sandwich reach in cooler and handwashing sink located Pepe kitchen. Warning
  • 29-08-4:Basic - Plumbing system in disrepair. Observed out of order service sign on the hand wash sink located in the Ladies restroom, per maintenance sensor not working have to replace part for the handwashing sink until 2 days. Warning
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Observed avocado's with labels stored on the counter tapas area. Explained to employees the importance of washing produce. Warning
  • 35A-02-7:High Priority - Live, small flying insects found Observed two flying insects in the back (Pepe kitchen) Notify supervisor on duty next unannounced inspection Recommend to notify current professional pest control service. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed yellow cutting board soiled has black discoloration, recommend to replace or resurface. (Fire kitchen) Repeat Violation Warning
  • 27-24-5:Intermediate - Hot water at hand wash sink does not reach 85 degrees Fahrenheit. Checked hot water in the handicap bathroom only reaching 75°f maintenance adjusted at time of inspection to reach 85°f plus. Corrected On-Site Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips to check glass ware dish machine in the Main bar Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for the handicap bathroom. Corrected On-Site Repeat Violation Warning

3/26/2025· 1y ago

Visit ID: 10719381

Met Inspection Standards

1 high, 3 int, 2 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet pans stacked wet on the storage shelve
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed tubes of aioli not labeled stored inside 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. Checked diced tomatoes 51°f stored on the top panel less than 4 hours recommend to quick chill product.(Tapas bar) **Corrective Action Taken**
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed four mussels tags not marked with last date served explained to Chef to check daily.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting board soiled used for mushrooms, recommend to replace or resurface. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels provided at hand sink located in the Lake side bar.

11/13/2024· 1y 5mo ago

Visit ID: 8785056

Met Inspection Standards

1 high, 3 basic

  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water on the floor per Chef having problem with reach in cooler.
  • 33-17-4:Basic - Garbage can soiled. Observed trash can in the dish machine very soiled.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like growth on the wall in the dish machine area.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of sofrito 46°f stored inside reach in cooler less than 4 hours, recommend to quick chill product. **Corrective Action Taken**

4/5/2024· 2y ago

Visit ID: 8514977

Met Inspection Standards

2 high, 2 int, 2 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on the freezer panel used for ice cream.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers drawers interior panel has mold like growth in tapas bar and Pepe kitchen.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shell eggs stored over goat cheese inside reach in cooler on the cook line. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of tomato sauce 50°f stored inside reach in cooler less than 4 hours per Chef recommend to quick chill product. cuttle fish 58°f stored inside reach in cooler (fire pit ) Chef removed stored inside walk in freezer. (Quick chill) **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed yellow cutting board has black discoloration on the surface located cook line. White cutting board in the Pepe kitchen. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed trash can stored directly in front of hand sink located on the front service line. Observed bottles stored in the hand wash sink at the bar, Manager removed. Corrected On-Site

10/2/2023· 2y 6mo ago

Visit ID: 8383598

Met Inspection Standards

1 high, 3 int, 8 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé cup on salt container on shelf above rice cooker Corrected On-Site
  • 24-05-4:Basic - Clean spoodles not stored inverted or in a protected manner by grill and cleans spoons in dish room Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Rice cooker next to grill area
  • 14-69-4:Basic - Ice buildup in reach-in cooler# 8
  • 36-62-4:Basic - One Light not functioning on hood on cooks line
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Cook line Corrected On-Site
  • 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
  • 14-09-4:Basic - White Cutting boards has cut marks and is no longer cleanable in Pepe kitchen
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausages over cooked lamb in walk in cooler Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Cook filling up cambro for table top,Warner Chef addressed **Corrective Action Taken**
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Atun crudo con agucate Manager printed with asterisk Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At prep kitchen Corrected On-Site