AY JALISCO
580 E HWY 50 · CLERMONT · Lake County · FL 34711
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
29 full violation description(s) documented by the inspector during this visit.
High Priority 6
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -shredded beef (56-59F – cooling, prepared yesterday, temped @ 2:15), walk in cooler **Repeat Violation** **Admin Complaint**
01B-36-5High 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. -shredded beef (56-59F – cooling, prepared yesterday, temped @ 2:15), **Repeat Violation** **Warning**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. -6 pieces of commercially processed ROP mahi not removed from package prior to thawing.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -house made salsa (46F – Cold Holding), server line, less than four hours per operator, moved to walk in freezer for quick chill. **Corrective Action Taken** **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -rice (112F – Hot Holding); ground beef (122F – Hot Holding); refried beans (107F – Hot Holding), cook line, less than four hours per operator, moved to stove for rapid reheat. Rice 171F, ground beef 186F, **Corrected On-Site** **Warning**
29-34-4High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -out back door
Intermediate 7
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -shredded beef (56-59F – cooling, prepared yesterday, temped @ 2:15), walk in cooler, packed tight in deep hotel pans, covered **Repeat Violation** **Admin Complaint**
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. -dish racks -interior of spray hose at dish machine -grill grates -plastic guard on ice machine **Repeat Violation**
53A-05-6Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
11-26-1Intermediate – 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.
53A-14-4Intermediate – Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. -spent time educating new management, provided handouts **Corrective Action Taken**
53B-13-5Intermediate – 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.
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked beef, chicken, refried beans in walk in cooler
Basic 16
16-23-4Basic – Accumulation of lime scale on the inside of the dishmachine.
51-11-4Basic – Carbon dioxide/helium tanks not adequately secured. -bar
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -kitchen
06-09-1Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -6 pieces of mahi
32-12-6Basic – Covered waste receptacle not provided in women's bathroom.
50-09-4Basic – Current Hotel and Restaurant license not displayed.
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. -pans on dish storage rack **Repeat Violation**
14-11-5Basic – Equipment in poor repair. -fryer baskets -gaskets on upright cooler door on cook line
35B-01-4Basic – Exterior door has a gap at the threshold that opens to the outside. -front and back door **Repeat Violation**
36-22-4Basic – Floor area(s) covered with standing water in dish area
36-73-4Basic – Floor soiled/has accumulation of debris in walk in freezer
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of chip containers -filters on hood suppression system -gaskets and sides of reach in freezers
08B-12-5Basic – Stored food not covered. -tortillas on cook line, operator covered **Corrected On-Site**
33-31-5Basic – Unnecessary items/unused equipment on the premises. -old equipment in outdoor storage area
29-11-4Basic – Water leaking from pipe and/or faucet/handle. -hand sink at entry to kitchen
02D-01-5Basic – Working containers of food removed from original container not identified by common name. -salt and sugar containers in dry storage
Inspector observations synchronized from DBPR on August 11, 2026 8:45 PM.
Violation category totals
2 observation(s)
2 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.