AY JALISCO II
1902 8th Avenue
Vero Beach, Florida, 32960
Indian River County County
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 1/22/2025
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 08B-17-4:Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers next to cut avocados on cooks line - From follow-up inspection 2025-01-22: **Time Extended**
Food safety inspection conducted on 1/22/2025 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 1/14/2025
High Priority
4
Intermediate
0
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean cups at servers station Repeat Violation
- 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. In sugar bin Corrected On-Site Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Tamales in walk in freezer Corrected On-Site Repeat Violation
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers next to cut avocados on cooks line
- 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. At bar Sanitizer reading 0ppm. Ran twice and still reading 0ppm Warning
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher scraped dirty dishes with hands and began to handle clean dishes. Chef spoke to employee
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked spinach found at 98f on top of oven. Chef states it has been in service since 8am. Found at 12:06pm.
Food safety inspection conducted on 1/14/2025 revealed 8 total violations (4 high priority, 0 intermediate, 4 basic).
Inspection on 7/31/2024
High Priority
1
Intermediate
1
Basic
7
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink being stored above cooler
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee sunglasses stored with canned goods in dry storage
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean hotels pans in dishwasher area. Chef spoke with dishwasher.
- 08B-38-4:Basic - Food stored on floor. Fryer oil on cooks line Corrected On-Site
- 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. Scoop handle laying in sugar in bulk bin
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in pot of water on stove. Water is at 117f. Chef turned up heat **Corrective Action Taken**
- 08B-12-5:Basic - Stored food not covered. Tamales in pan in walk in freezer are uncovered
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-24. Operator renewed license during inspection 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. 1. Tamales in walk in cooler made yesterday. 2. Cooked ribs pulled from freezer yesterday not date marked. Educated chef.
Food safety inspection conducted on 7/31/2024 revealed 9 total violations (1 high priority, 1 intermediate, 7 basic).
Inspection on 1/29/2024
High Priority
2
Intermediate
0
Basic
2
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-03-4:Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Kitchen - From follow-up inspection 2024-01-29: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cook line - From follow-up inspection 2024-01-29: **Time Extended**
- 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked spinach 60F cooling over night in cook line cooler. Cooling over night enchilada sauce and green sauce 47F - From follow-up inspection 2024-01-29: 45F green sauce 47F enchilada sauce Admin Complaint
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked spinach cooling over night 60F Cooling over night green sauce (47F - Cooling); enchilada sauce (47F - Cooling) - From follow-up inspection 2024-01-29: 45F green sauce 47F enchilada sauce Admin Complaint
Food safety inspection conducted on 1/29/2024 revealed 4 total violations (2 high priority, 0 intermediate, 2 basic).
Inspection on 1/24/2024
High Priority
4
Intermediate
2
Basic
9
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine. Corrected On-Site
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Kitchen
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cook line
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at server station stacked wet. Repeat Violation
- 08B-38-4:Basic - Oil stored on floor.
- 08B-39-4:Basic - Onions not washed prior to preparation. Lettuce removed from packaging and cut before washing.
- 08B-17-4:Basic - Unwashed avocados stored with ready-to-eat food in the cook line cooler. In the walk in cooler unwashed tomatoes and mushrooms stored over clean cut vegetables. Corrected On-Site
- 29-11-4:Basic - Water leaking from pipe under hand sink in prep area.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Seasoning container
- 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. Cooked spinach 60F cooling over night in cook line cooler. Cooling over night enchilada sauce and green sauce 47F
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash hands while wearing gloves. Manager informed him to remove gloves and then wash hands. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked spinach cooling over night 60F Cooling over night green sauce (47F - Cooling); enchilada sauce (47F - Cooling)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken nuggets 45F Repeat Violation Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Spoon in hand sink Corrected On-Site Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bar
Food safety inspection conducted on 1/24/2024 revealed 15 total violations (4 high priority, 2 intermediate, 9 basic).
Inspection on 8/3/2023
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Wait station sink used as a dump sink - From follow-up inspection 2023-08-03: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : 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. Operator has had form since last inspection,but have not filled it out - From follow-up inspection 2023-08-03: **Time Extended**
Food safety inspection conducted on 8/3/2023 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 8/1/2023
High Priority
3
Intermediate
3
Basic
10
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 14-11-5:Basic - Equipment in poor repair. Handle on microwave broken, using monofilament to open door
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Cooks line
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Middle cooler
- 08B-12-5:Basic - Stored food not covered. Tortilla shells and Mexican pizza shells not covered
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Bike in rear storage area. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt in tall dredge
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken fajitas (46F - Cold Holding); marinated chicken breast (45F - Cold Holding); raw shrimp (47F - Cold Holding); raw hamburger (46F - Cold Holding) Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken fajitas (46F - Cold Holding); marinated chicken breast (45F - Cold Holding); raw shrimp (47F - Cold Holding); raw hamburger (46F - Cold Holding) Warning
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Black hose in dish area
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Wait station sink used as a dump sink
- 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. Operator has had form since last inspection,but have not filled it out
- 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. Shredded chicken cooked yesterday not date marked
Food safety inspection conducted on 8/1/2023 revealed 16 total violations (3 high priority, 3 intermediate, 10 basic).