DirtyFLRestaurant Inspection Data

LOS ALTOS JALISCO LLC

6611 South Dixie Highway
West Palm Beach, Florida, 33405
Palm Beach County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 3/14/2025

Inspection #: Visit ID: 10701389

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Current license not available upon request. License posted expired on 12/01/2024. License current in the system.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between wall and pipe in dishwasher area.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under red cutting board at prep table. Explained.Employee removed the cloth.
  • 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. mashed potatoes 45 f cooling overnight in the upright cooler.
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. mashed potatoes 45 f cooling overnight in the upright cooler.
  • 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 tested 3 times . Currently washing dishes.( as per data plate low temp machine ,chlorine sanitizer ). Technician arrived during inspection and repaired. Chlorine100 ppm.Repeat Violation Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic and oil 58 f as per cook less than one hour . He moved fresh garlic and oil to cooler. **Corrective Action Taken**
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 31A-10-4:Intermediate - Equipment drain line from soda gun holster draining into handwash sink at the bar.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee filling pan of water from hand sink by three compartment sink. Explained.
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 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.

Inspection Date: 12/30/2024

Inspection #: Visit ID: 10701300

  • 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. Discontinue using the dishwasher to sanitize. Use three compartment sink. Warning - From follow-up inspection 2024-12-30: Chlorine 0 ppm Admin Complaint
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Reduced oxygen packaging cooked meatballs in marinara sauce. As per chef cooked this morning at 10 am. Please submit to DHR.specialprocess@ myFloridalicense.com Warning - From follow-up inspection 2024-12-30: ROP of cooked meatballs **Time Extended**

Inspection Date: 10/22/2024

Inspection #: Visit ID: 8719424

  • 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. Discontinue using the dishwasher to sanitize. Use three compartment sink. Warning
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handling soiled dishes then handled clean dishes without washing hands. Explained and he washed hands Corrected On-Site Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Reduced oxygen packaging cooked meatballs in marinara sauce. As per chef cooked this morning at 10 am. Please submit to DHR.specialprocess@ myFloridalicense.com Warning

Inspection Date: 3/18/2024

Inspection #: Visit ID: 8612904

  • N/A:No Violations Were Observed

Inspection Date: 2/15/2024

Inspection #: Visit ID: 8438190

  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Inspection Date: 7/6/2023

Inspection #: Visit ID: 8341238

  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef tongue (125F - Hot Holding); pork (120F - Hot Holding); mole (122F - Hot Holding); beef (120F - Hot Holding) in first steam table. Chef states food reheated less thanFour hours ago and placed in steam table. Water in steam table not hot enough. Removed and reheated food to 165F. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine interior Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing wiping cloths in bar hand sink
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in dining room contains pink solution. Operator states it is a cleaning solution. Labeled. Corrected On-Site