Inspection Report

Florida DBPR Inspection Report
Completed

AY JALISCO

580 E HWY 50 · CLERMONT · Lake County · FL 34711

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Inspection Summary

Inspection dateApril 9, 2024
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionInspection Completed – No Further Action
Resultmet_inspection_standards
Inspection number3412426
Visit number1
Inspection Visit ID8575286
DBPR license4508301

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
2 High Priority3 Intermediate7 Basic0 Critical0 Non-Critical12 Total
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All DBPR Inspector Observations

12 full violation description(s) documented by the inspector during this visit.

High Priority 2

#8High Priority12A-27-4

High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.

#9High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Rice 124f. Less than 4 hours. Advised to reheat.

Intermediate 3

#10Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. -Dicer.

#11Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Cooked beef.

#12Intermediate53B-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.

Basic 7

#1Basic06-09-1

Basic – 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. -Tilapia.

#2Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**

Corrected On-Site
#3Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Jacket over clean pans.

#4Basic14-10-4

Basic – Equipment or utensils not designed or constructed in a durable manner. -Reach in cooler gasket torn by stove.

#5Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Ladle in 75f water.

#6Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. -Top shelf in double door cooler by stove.

#7Basic08B-12-5

Basic – Stored food not covered. -Pork in walk in cooler. **Corrected On-Site**

Corrected On-Site

Inspector observations synchronized from DBPR on October 7, 2026 2:50 PM.

Violation category totals
Category 2 · Original container, labeling, date marking and consumer advisory
1 observation(s)
Category 3 · Time/temperature control for safety food
1 observation(s)
Category 6 · Proper thawing of TCS food
1 observation(s)
Category 8 · Food protection and cross-contamination
1 observation(s)
Category 10 · In-use food dispensing utensils
1 observation(s)
Category 12 · Handwashing and hygienic practices
2 observation(s)
Category 14 · Food-contact and nonfood-contact surface design/maintenance
1 observation(s)
Category 22 · Food-contact surfaces clean and sanitized
2 observation(s)
Category 40 · Employee personal belongings
1 observation(s)
Category 53 · Food manager certification / employee training verification
1 observation(s)

Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.