DirtyFLRestaurant Inspection Data

JALISCO TOWN

601 WELDON BLVD #117

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 3/5/2025

Inspection #: Visit ID: 10790922

  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. - jugs of margarita mix - various items on floor in walk in cooler - various items on floor in walk-in freezer Corrected On-Site - From follow-up inspection 2025-03-05: **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2025-03-05: **Time Extended**

Inspection Date: 3/3/2025

Inspection #: Visit ID: 8866014

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - metal bowl no handle used to dispense bulk rice
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - ice buckets
  • 14-11-5:Basic - Equipment in poor repair. - handwashing sink at bar plumbing disconnected - triple sink at bar 1 bay has a hole not able to hold water - water turned off at hand wash sink at cookline - cold water turned off at hand wash sink near dish machine Warning
  • 08B-38-4:Basic - Food stored on floor. - jugs of margarita mix - various items on floor in walk in cooler - various items on floor in walk-in freezer Corrected On-Site
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. - back door closure broken
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken over raw shrimp at walk-in cooler
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. WALK IN COOLER: - Enchilada sauce (85F - Cold Holding); - shredded beef (86-89F - Cold Holding) Manager states made yesterday LOWBOY COOLER; - chicken (46F - Cold Holding); - beef (47F - Cold Holding); - imitation crab (45F - Cold Holding); - grilled chicken (46F - Cold Holding); - shredded beef (46F - Cold Holding) Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - shredded beef (128 - Hot Holding). Observed in shallow pan double panned. Chef transferred to deeper pan and removed second pan **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. - hand wash sink next to dish machine Corrected On-Site
  • 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. - birria sauce. Chef states made 2 days ago

Inspection Date: 8/23/2024

Inspection #: Visit ID: 8865736

  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. - various food pans on floor in walk in cooler Warning - From follow-up inspection 2024-08-23: **Time Extended**

Inspection Date: 8/20/2024

Inspection #: Visit ID: 8721690

  • 08B-38-4:Basic - Food stored on floor. - various food pans on floor in walk in cooler Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - scoops at make line in standing water Warning
  • 01B-07-4:High Priority - Food with mold-like growth. See stop sale. - tomato paste Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOK LINE COOLER: - scallop (49F - Cold Holding); - tomato (64F - Cold Holding); - beef (50F - Cold Holding); - shrimp (52F - Cold Holding); - chicken (52F - Cold Holding) WALK IN COOLER: - tomato salsa date marked 8/18 (50F - Cold Holding); - shredded pork held overnight (50F - Cold Holding); - chicken stock held overnight (50F - Cold Holding); - - shredded chicken held overnight (51F - Cold Holding); - tres leches held overnight (51F - Cold Holding); - pork belly held over (54F - Cold Holding); - ground pork held overnight (42f-45fF - Cold Holding); - refried beans (51F - Cold Holding); - white queso (55F - Cold Holding); - tomato paste (52F - Cold Holding) Repeat Violation Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. - at front bar storing pan of fruits Warning
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. - manager states Ribeye can be served undercooked and eggs can also be served undercooked. Manager printed and posted consumer advisory on wall. Corrected On-Site Repeat Violation Warning
  • 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. - various items in walk in cooler prepared more than 24 hours per manager. Warning
  • 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. - back door blocked by chairs. Manager moved Corrected On-Site

Inspection Date: 2/15/2024

Inspection #: Visit ID: 8473437

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Container of salt has bowl instead of scoop
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Case of tomatoes stored on floor of walk in cooler Bucket of pre portioned mixed vegetables stored on floor of walk in freeer
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Ice scoop handle in direct contact with ice in ice machine at dish wash area
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink at cooks line Hand wash sink at dish wash area missing faucet handle
  • 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. Shredded chicken temping at 60F.Per operator item was cooked last night and placed into walk in cooler
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat at walk in cooler Raw fish stored over empanadas at glass reach in cooler by entrance to kitchen Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Shredded chicken in walk in cooler temping at 60F. Per operator item was cooked the night before
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork temping at 48F at reach in cooler under flat top grill. Per operator food was there overnight
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork,shrimp,scallops,beef and steak at reach in cooler under flat top grill temping between 44F-48F. Stop sale on pork. Other items were bought up to reach in cooler less than an hour,per operator employees have been in and out of reach in cooler. Advised operator to ice items. **Corrective Action Taken** Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink by dish wash area had no soap or paper towels Corrected On-Site
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Facility serves eggs over easy.Emailed operator consumer advisory **Corrective Action Taken**
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Blue chemical in spray bottle at bar not labeled

Inspection Date: 8/15/2023

Inspection #: Visit ID: 8343826

  • 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Missing handle at the HWS at the dish area
  • 36-24-5:Basic - Hole in or other damage to wall. At the dish washer
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter missing Remove package film on the ice machine and bin
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm sanitizer out, replaced the sanitizer the unit would not primed. Operator called for service
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beans (45F - Cold Holding); butter (45F - Cold Holding); chicken (45F - Cold Holding); ambient (43F - Cold Holding) removed a plastic bag from the back of the unit ambient temperature 43°. Operator to monitor sm line make cooler , cheese (50F - Cold Holding); cut lettuce (50F - Cold Holding) unit not operating correctly, operator removed items to the cooler
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. HWS at the dish area
  • 47-03-4:Observed electrical wiring in disrepair. For reporting purposes only. Missing out let plate at the chip station