DirtyFLRestaurant Inspection Data

EL JALISCO SOUTHWOOD

3197 Merchants Row Boulevard
Tallahassee, Florida, 32311
Leon County County

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 4/8/2025

Inspection #: Visit ID: 10805123

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover.
  • 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 chlorine, sanitizer changed retested 100 ppm.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Left prep area, came back and resumed food handling.
  • 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.
  • 31B-03-4:Intermediate - No soap provided at handwash sink.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water turned on. Corrected On-Site

Inspection Date: 8/22/2024

Inspection #: Visit ID: 8777958

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In dry beans.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink on cook line.
  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 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.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Open bottle of sanitizer above cook line.
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.

Inspection Date: 3/20/2024

Inspection #: Visit ID: 8390178

  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system.
  • 36-34-5:Basic - Vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 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. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa at wait station 52°, Iced during inspection. **Corrective Action Taken** Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Storing miscellaneous items 2 sinks in kitchen.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

Inspection Date: 9/7/2023

Inspection #: Visit ID: 8493248

  • 22-41-4:High Priority - - From initial inspection : 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. Warning - From follow-up inspection 2023-09-07: Dishmachine at 0 ppm, triple sink set up, ecolab scheduled for next week. **Time Extended**

Inspection Date: 9/6/2023

Inspection #: Visit ID: 8481116

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 08B-12-5:Basic - Stored food not covered. Container of dried beans no lid. Covered with foil. Corrected On-Site
  • 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. Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawer unit on line beef 48°, chicken 51°, wait station salsa 69°. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.