SAN JOSE'S ORIGINAL MEXICAN RESTAURANT
Winsley Street
Clermont, Florida, 34711
Lake County County
Overall Food Safety Rating
★☆☆☆☆ (1.1/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 5/13/2025
High Priority
4
Intermediate
1
Basic
2
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls in the kitchen
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves
- 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. Dishwasher Chlorine at the bar 0 ppm Repeat Violation Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator chicken had been in the cooler from the day before pulled Chicken (52F - Cold Holding)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator chicken had been in the cooler from the day before pulled Chicken (52F - Cold Holding)
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours . Moved to freezer for quick cool. Chorizo (82F - Hot Holding)
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Whitecutting board on prep table by cook line.
Food safety inspection conducted on 5/13/2025 revealed 7 total violations (4 high priority, 1 intermediate, 2 basic).
Inspection on 12/2/2024
High Priority
3
Intermediate
1
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-10-4:Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. -Lowboy cooler gasket torn. - From follow-up inspection 2024-12-02: **Time Extended**
- 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -Handsink at bar. - From follow-up inspection 2024-12-02: **Time Extended**
- 02C-01-5:High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -Shredded beef end date 11-17. - From follow-up inspection 2024-12-02: **Time Extended**
- 01B-24-5:High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Shredded beef end date 11-17. - From follow-up inspection 2024-12-02: **Time Extended**
- 12A-09-4:High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Employee handled raw beef and then grabbed tortilla to throw on grill. - From follow-up inspection 2024-12-02: **Time Extended**
- 02C-03-5:Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Open gallon of milk. - From follow-up inspection 2024-12-02: **Time Extended**
Food safety inspection conducted on 12/2/2024 revealed 6 total violations (3 high priority, 1 intermediate, 2 basic).
Inspection on 11/18/2024
High Priority
4
Intermediate
1
Basic
2
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. -Lowboy cooler gasket torn.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -Handsink at bar.
- 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 at bar. Warning
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -Shredded beef end date 11-17.
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Shredded beef end date 11-17.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Employee handled raw beef and then grabbed tortilla to throw on grill.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Open gallon of milk.
Food safety inspection conducted on 11/18/2024 revealed 7 total violations (4 high priority, 1 intermediate, 2 basic).
Inspection on 3/28/2024
High Priority
6
Intermediate
7
Basic
20
Total
33
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of mold-like substance in the interior of the ice machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food.Plate used to dispense lettuce in walk in cooler.
- 14-12-4:Basic - Cambro lids in poor condition.
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Corrected On-Site
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored.Forks at server's station area. Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.Red cutting boards.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.Employee is cutting lemon.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
- 21-23-4:Basic - Establishment using sponges as a glass rimmer at the bar area
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor.Oil in kitchen. Corrected On-Site 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.Beans in kitchen. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled at the walk in cooler.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 08B-39-4:Basic - Onions not washed prior to preparation. Corrected On-Site
- 21-44-1:Basic - Sanitizer bucket stored on top of prep table in kitchen. Corrected On-Site
- 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.Pressure washer pressure stored under prep table. Corrected On-Site
- 08B-17-4:Basic - Unwashed lemons stored with ready-to-eat sour cream in walk in cooler.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle.Handwash sink at dishwashing area.
- 21-45-1:Basic - Wiping cloth sanitizing solution at 0 ppm.Afterwards,200 ppm.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor.Bar area. Corrected On-Site
- 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.Taco meat,55 f held from last night.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. 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.Open package of tenderized beef stored over raw shrimp in walk in freezer.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Taco meat,55 f,tres leche,45 f .
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Tres leche,45 f held more than four hours.Stop Sale.
- 29-34-4:High Priority - Vacuum breaker is not at correct location at hose bibb Repeat Violation
- 53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.Employee does not know the temperature to reheat time temperature control for safety food.Informed employee. Corrected On-Site
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Taco meat was covered while cooling.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Spray hose is soiled at three comp sink. Can opener is soiled.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times.Blocked by mop bucket. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.Employee rinsed utensil in handwash sink. Corrected On-Site
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.Soda box area.
Food safety inspection conducted on 3/28/2024 revealed 33 total violations (6 high priority, 7 intermediate, 20 basic).
Inspection on 12/5/2023
High Priority
1
Intermediate
3
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 08B-38-4:Basic - Food stored on floor walk in freezer Corrected On-Site
- 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Angel
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled red liquid in dish area Corrected On-Site
Food safety inspection conducted on 12/5/2023 revealed 7 total violations (1 high priority, 3 intermediate, 3 basic).