DirtyFLRestaurant Inspection Data

EL JALISCO

With 8 inspections documented, EL JALISCO maintains a 3.5/5 food safety rating in SAINT GEORGE ISLAND. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 8 reports on file

2022 North Monroe Street
Tallahassee, Florida, 32303
Leon County County

Overall Food Safety Rating

★★★½☆ (3.5/5)
Based on 8 health inspection reports

All Inspection Reports

2/26/2026· 1mo ago

Visit ID: 13568617

Met Inspection Standards

3 int, 6 basic

  • 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. Mahi.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.
  • 36-24-5:Basic - Hole in or other damage to wall,three compartment sink.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Waitress station ice bin. Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Tea containers in the waitress station not covered from possible contamination.
  • 36-09-5:Basic - Walk in cooler floors not in good condition. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards pickup window. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed single service cups in the employee hand sink on the cook line.
  • 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.

11/17/2025· 5mo ago

Visit ID: 13567574

Met Inspection Standards
  • N/A:No Violations Were Observed

11/4/2025· 5mo ago

Visit ID: 10927074

Follow-up Inspection Required

1 high, 5 basic

  • 08B-38-4:Basic - Food stored on floor. Cooking oil on the kitchen floor. Cook remove oil off the floor. Corrected On-Site
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Bar ice bin.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Hanging Oven door.
  • 24-14-4:Basic - Knife stored between reach in cooler and steam table.
  • 36-09-5:Basic - Walk in cooler floors not in good condition.
  • 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. Reading 00 ppm They setup the three compartment sink . Corrected On-Site Warning

3/20/2025· 1y ago

Visit ID: 10743106

Met Inspection Standards

1 int, 2 basic

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Hanging on oven door.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef thawing inside of a white bucket at room temperature.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cutting board.

12/13/2024· 1y 4mo ago

Visit ID: 8782186

Met Inspection Standards

1 high, 1 int, 3 basic

  • 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.mahi.
  • 35B-01-4:Basic - Exterior backdoor has a gap at the threshold that opens to the outside,needs replacing.
  • 08B-38-4:Basic - Food stored on floor. Observed a bag onions on the kitchen floor. Employee removed onion off the floor and stored them correctly. Corrected On-Site
  • 29-44-4:High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Three compartment sink drain line.
  • 41-17-4:Intermediate - Spray bottle bleach containing toxic substance not labeled in the dished room area.

6/7/2024· 1y 10mo ago

Visit ID: 8689902

Met Inspection Standards
  • N/A:No Violations Were Observed

6/7/2024· 1y 10mo ago

Visit ID: 8476310

Met Inspection Standards

1 int

  • 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.

6/6/2024· 1y 10mo ago

Visit ID: 8689899

Facility Temporarily Closed

1 high, 2 int, 1 basic

  • 11-27-4:Intermediate - Observed: 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. Reference: 2-501.11 FC: A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Priority: Intermediate
  • 22-02-4:Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on the cook line. Priority: Intermediate
  • 10-20-4:Basic - Observed: In-use tongs stored on equipment door handle between uses. Hanging on the oven door on the cook line. Priority: Basic
  • 35A-05-4:High Priority - Observed: Roach activity present as evidenced by live roaches found. Observed activity of live roaches present in the following location. 8 live roaches underneath the table on the cook line. 23 live roaches behind the stand up reach in cooler against the wall on the cook line. Warning Priority: High Priority