DirtyFLRestaurant Inspection Data

SAN JOSE'S ORIGINAL MEXICAN RESTAURANT #4

With 6 inspections documented, SAN JOSE'S ORIGINAL MEXICAN RESTAURANT #4 maintains a 2.3/5 food safety rating in OCOEE. Recent inspections indicate some food safety concerns.

8995 W COLONIAL DR

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 9/12/2025

Inspection #: Visit ID: 10912000

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Portion cup in jalapeño and parsley containers. operator immediately removed Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Drinks on shelf with containers of spices and above microwave. Operator immediately removed Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Gasket torn in prep cooler. Operator has parts on order
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood filter out of place that creates a gap in the hood filter system.
  • 10-18-5:Basic - In-use utensil stored in sanitizer between uses. Knife. Operator immediately removed Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Beer keg cooler at bar
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw beef over raw shrimp in lowboy cooler. Operator immediately switched Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Salsa 54F cold holding in insufficient ice bath at wait station over 4hrs per operator. Operator immediately discarded. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Salsa 54F cold holding in insufficient ice bath at wait station over 4hrs per operator. Operator immediately discarded. -french fries on counter ; (77F - Cold Holding) less than 4hrs per operator. Operator immediately put in freezer for temperature recovery **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar. Operator immediately cleaned Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped drink in hand sink.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. In womens restroom. Operator immediately filled Corrected On-Site

Inspection Date: 3/20/2025

Inspection #: Visit ID: 10706087

  • 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 43Corrected On-Site Corrected On-Site

Inspection Date: 10/28/2024

Inspection #: Visit ID: 8783964

  • 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**

Inspection Date: 2/26/2024

Inspection #: Visit ID: 8619467

  • N/A:No Violations Were Observed

Inspection Date: 2/12/2024

Inspection #: Visit ID: 8508380

  • 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.
  • 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. Staff signed. 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. Cut melons from 2 days ago. Manager added date mark. Corrected On-Site

Inspection Date: 9/25/2023

Inspection #: Visit ID: 8382374

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket. Manager turned over Corrected On-Site
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. At back door
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Dry rice and beans. Manager stood scoop up. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk-in cooler
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Avocado in make table. Staff removed stickers from other avocados in the table. **Corrective Action Taken**
  • 29-34-4:High Priority - Vacuum breaker missing splitter added to hose bibb.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche de Camaron . Manager added notation Corrected On-Site
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for some employees trained.