DirtyFLRestaurant Inspection Data

SAN JOSE'S ORIGINAL MEXICAN RESTAURANT

With 7 documented inspections, SAN JOSE'S ORIGINAL MEXICAN RESTAURANT in WINDERMERE has achieved a 1.7/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 3 months ago · 7 reports on file

Winsley Street
Clermont, Florida, 34711
Lake County County

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 7 health inspection reports

All Inspection Reports

1/15/2026· 3mo ago

Visit ID: 13459422

Met Inspection Standards

2 high, 1 int, 1 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over fries/cold drawers/cook line. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef/walk in cooler. Raw chicken over raw beef/cook line cold drawer. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled./two chemical bottles hanging in dish area not labeled. Corrected On-Site Repeat Violation

7/11/2025· 9mo ago

Visit ID: 10889380

Met Inspection Standards

2 high, 1 int, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./open drink cup on storage shelf, cook line/ Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./walk in cooler fan cover soiled.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food./plastic shopping bag used for ready to eat bread, cook line reach in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./homemade hot sauce (with tomatoes) cold holding at 47F for less than 4 hours per manager/insufficient ice, adding ice/ **Corrective Action Taken**
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled./two purple chemical spray bottles not labeled/dish area/ Corrected On-Site

1/24/2025· 1y 2mo ago

Visit ID: 8840543

Met Inspection Standards

1 high, 2 int, 3 basic

  • 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

7/26/2024· 1y 8mo ago

Visit ID: 8840063

Met Inspection Standards

2 high, 4 int, 3 basic

  • 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**

7/25/2024· 1y 8mo ago

Visit ID: 8782346

Follow-up Inspection Required

4 high, 4 int, 6 basic

  • 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.

1/23/2024· 2y 2mo ago

Visit ID: 8517629

Met Inspection Standards

1 high, 3 int, 7 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelves.
  • 08B-38-4:Basic - Food stored on floor./oil carton, kitchen floor/ Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./walk in cooler gasket soiled.
  • 08B-12-5:Basic - Stored food not covered./salsa on food cart, near the bar/ Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed tomatoes stored over shredded lettuce, walk in cooler/ Corrected On-Site
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle./kitchen hand sink leaking, next to 3 compartment sink.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses./cook line sanitizing bucket/ Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Homemade salsa 45F, homemade green salsa 46F/less than 4 hours/cook line prep table/moved to walk in freezer, rechecked salsa 35Fm green salsa 37F. Salsa in dining room near the bar at 50F/less than 4 hours, iced/rechecked 41F. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing./cook line hand sink used to dump ice.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./quat strips not available.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled./several chemical spray bottles not labeled/dish machine area/ Corrected On-Site

9/19/2023· 2y 7mo ago

Visit ID: 8466658

Met Inspection Standards

1 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Sandwich top reach in coolers on cooks line.