SAN JOSE'S ORIGINAL MEXICAN RESTAURANT #4
8995 W COLONIAL DR
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 3/20/2025
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed and replaced with mat. **Corrected On-Site**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pork with chicken on sheet pan in walk in cooler. Operator removed pork and placed above. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa on prep table 50F ( salsa on top of ice, operator submerged in ice for temperature recovery) Rechecked salsa 43**Corrected On-Site** **Corrected On-Site**
Food safety inspection conducted on 3/20/2025 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 10/28/2024
High Priority
3
Intermediate
2
Basic
10
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the cook line.
- 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. Salmon thawing. staff opened fish **Corrected On-Site** **Repeat Violation**
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.0ppm. Several attempts. Changed solution and primed machine. 100ppm **Corrected On-Site**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Expo cups in storage
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife 77F. Staff removed knife **Corrected On-Site**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. At bar manager removed towel. **Corrected On-Site**
- 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris. Staff cleaned **Corrected On-Site**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Dish rack
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Tomatoes washed and returned to same container. Staff washed tomatoes. **Corrected On-Site**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Thank you bag with ready to eat foo. Bread. Staff removed the bread. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. house salsa (59F - Cold Holding). On ice , ice not touching all of containers.staff divided Sal's into smaller batch so that ice touches all of the item. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. On prep table next to clean equipment. Spray bottle of orange clean. Manager removed. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Staff cleaned **Corrected On-Site**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.Yellow substance Manager asked staff to add label. **Corrective Action Taken**
Food safety inspection conducted on 10/28/2024 revealed 15 total violations (3 high priority, 2 intermediate, 10 basic).