AY JALISCO

Name: AY JALISCO
Address: 580 E HWY 50, CLERMONT, FL, 34711, US
Rating: 0

580 E HWY 50, CLERMONT, FL 34711

License #4508301

🌮 Mexican/Latin ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

June 8, 2026 · 13 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

AY JALISCO in CLERMONT currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on June 8, 2026. Across those visits, inspectors documented 129 total violations — 23 critical, 25 major, 81 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on June 8, 2026 shows 13 observation rows: no critical rows, 4 major, and 9 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

129

Coverage note

Inspector notes linked where available

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AY JALISCO has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -kitchen
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[50-09-4] Current Hotel and Restaurant license not displayed.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -pans on dish storage rack
[14-11-5] Equipment in poor repair. -fryer baskets -gaskets on upright cooler door on cook line
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -front and back door
[23-03-4] Progress made -exterior of chip containers -filters on hood suppression system
[33-31-5] Unnecessary items/unused equipment on the premises. -old equipment in outdoor storage area
[22-02-4] Progress made -dish racks -interior of spray hose at dish machine
[11-26-1] 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-14-4] Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. -spent time educating new management, provided handouts
[53B-13-5] 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.

Disposition: Warning Issued
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. -bar
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -kitchen
[06-09-1] 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
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[50-09-4] Current Hotel and Restaurant license not displayed.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -pans on dish storage rack
[14-11-5] Equipment in poor repair. -fryer baskets -gaskets on upright cooler door on cook line
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -front and back door
[36-22-4] Floor area(s) covered with standing water in dish area
[36-73-4] Floor soiled/has accumulation of debris in walk in freezer
[23-03-4] 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-12-5] Stored food not covered. -tortillas on cook line, operator covered
[33-31-5] Unnecessary items/unused equipment on the premises. -old equipment in outdoor storage area
[29-11-4] Water leaking from pipe and/or faucet/handle. -hand sink at entry to kitchen
[02D-01-5] Working containers of food removed from original container not identified by common name. -salt and sugar containers in dry storage
[03D-02-5] 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
[01B-36-5] 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),
[01B-13-4] 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-02-5] 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.
[03B-01-6] 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,
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -out back door
[03D-15-4] 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
[22-02-4] 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
[53A-05-6] 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/
[11-26-1] 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-14-4] Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. -spent time educating new management, provided handouts
[53B-13-5] 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-02-5] 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

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -over reach in cooler on front line
[33-32-4] Driving surfaces not maintained. -parking lot has a large area of disrepair allowing for pooling of water near garbage dumpsters.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -pans across from walk in cooler
[14-11-5] Equipment in poor repair. -gaskets on upright reach in cooler on cook line -reach in cooler handle in outside bar area -bar reach in cooler shelves rust pitted
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -front double doors -back door open at time of inspection with no screen door
[36-24-5] Holes in or other damage to wall in dish area
[14-69-4] Ice buildup in walk-in freezer.
[33-11-4] Missing drain plug at dumpster.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system -area under pass through shelf on cook line -floors in dry storage under soda boxes and mop sink room
[33-16-4] Open dumpster lids.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -refried beans (48F - cooling, prepared yesterday, temped at 1:00, in walk in cooler
[01B-36-5] 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. -refried beans (48F - cooling, prepared yesterday, temped at 1:00, in walk in cooler
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp over prepped peppers and onions in upright reach in cooler on cook line
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee on cook line handled raw chicken and raw shrimp then began preparing food on stove. Educated employee and operator, employee changed gloves and washed hands.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -refried beans (48F - cooling, prepared yesterday, temped at 1:00), in walk in cooler in deep pan
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -grill grates -plastic guard on ice machine is soiled
[31A-11-4] Handwash sink used for purposes other than handwashing. -ice in hand wash sink in dish area
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -cooked chicken in walk in freezer

Disposition: Warning Issued
[36-36-4] Ceiling tile missing in kitchen near back door
[06-09-1] 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. -3 pieces mahi and 3 pieces tilapia
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. -cook line
[14-11-5] Equipment in poor repair. -gaskets on reach in cooler on cook line -oven door on cook line
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -front and back door
[36-73-4] Floor soiled/has accumulation of debris. -under dry storage racks, mop sink closet
[27-10-4] No hot running water at mop sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets and sides on all reach in coolers and reach in freezers -filters on hood suppression system
[33-16-4] Open dumpster lid.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. -avocados and green onions in top of reach in cooler on cook line
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[02D-01-5] Working containers of food removed from original container not identified by common name. -container of sugar in dry storage
[14-31-5] Nonfood-grade bags used in direct contact with food. -tortillas on cook line
[35A-09-4] Presence of insects, rodents, or other pests. -squirrel in dry storage. Operator removed. No evidence of droppings, nesting, or chewing.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -individually wrapped raw chicken over individually wrapped raw beef in walk in freezer
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef over prepped veggies in upright reach in cooler on cook line
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. -commercially processed ROP fish not removed from packaging prior to thawing...3 pieces mahi, 3 pieces tilapia
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -rice (119F - Hot Holding), held less than four hours per operator. Moved to oven for rapid reheat, then 169F
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on cook line -interior spray hose at dish machine -underside of reach in covers on cook line
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -hand sink by oven in kitchen