SAN JOSE'S ORIGINAL MEXICAN RESTAURANT
Winsley Street
Clermont, Florida, 34711
Lake County County
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 3 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 1/24/2025
High Priority
1
Intermediate
2
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers.
- 10-08-5:Basic - Ice scoop handle in contact with ice./ice machine/ **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 for oregano/dry storage rack, back kitchen/ **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./chlorine 0ppm/ran 3 times, rechecked 50ppm/kitchen dish machine. **Corrected On-Site**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times./garbage can blocked kitchen cook line hand sink/ **Corrected On-Site** **Repeat Violation**
- 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./one new employee/form emailed, printed and signed by employee and manager/ **Corrected On-Site**
Food safety inspection conducted on 1/24/2025 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).
Inspection on 7/26/2024
High Priority
2
Intermediate
4
Basic
3
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 16-23-4:Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2024-07-26: **Time Extended**
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting./soda cups at wait station. **Repeat Violation** - From follow-up inspection 2024-07-26: **Time Extended**
- 21-04-4:Basic - - From initial inspection : Basic - In-use wet green wiping cloth/towel used under cutting board. - From follow-up inspection 2024-07-26: **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw chicken stored over beer can, walk in cooler. - From follow-up inspection 2024-07-26: **Time Extended**
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cheese sauce 109F, less than 4 hours per manager/reheated to 165F/ **Corrective Action Taken** - From follow-up inspection 2024-07-26: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener. - From follow-up inspection 2024-07-26: **Time Extended**
- 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Garbage can blocked cook line hand sink. Container inside cook line hand sink. - From follow-up inspection 2024-07-26: **Time Extended**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing./used to dump ice, wait station hand sink. **Repeat Violation** - From follow-up inspection 2024-07-26: **Time Extended**
- 53B-09-4:Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained./3 employee's training certificates are copies only. - From follow-up inspection 2024-07-26: **Time Extended**
Food safety inspection conducted on 7/26/2024 revealed 9 total violations (2 high priority, 4 intermediate, 3 basic).
Inspection on 7/25/2024
High Priority
4
Intermediate
4
Basic
6
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food./plastic cup to scoop salt/kitchen prep table/ **Corrected On-Site**
- 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's phone and keys on prep table shelf/ **Corrected On-Site**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./soda cups at wait station. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor./bucket of chips, bar/ **Corrected On-Site**
- 21-04-4:Basic - In-use wet green wiping cloth/towel used under cutting board.
- 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./chlorine 0ppm, bar dish machine. **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw chicken stored over beer can, walk in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./homemade pepper spicy sauce 47F for less than 4 hours, insufficient ice, kitchen entrance/rechecked 41F/ **Corrected On-Site**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cheese sauce 109F, less than 4 hours per manager/reheated to 165F/ **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Garbage can blocked cook line hand sink. Container inside cook line hand sink.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing./used to dump ice, wait station hand sink. **Repeat Violation**
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained./3 employee's training certificates are copies only.
Food safety inspection conducted on 7/25/2024 revealed 14 total violations (4 high priority, 4 intermediate, 6 basic).