EL JALISCO

Name: EL JALISCO
Address: 8841 PARK BLVD, SEMINOLE, FL, 33777, US
Rating: 0

8841 PARK BLVD, SEMINOLE, FL 33777

License #6218410

🌮 Mexican/Latin ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

April 2, 2026 · 24 findings · 3 critical

Routine - Food

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Minor

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Quick take

EL JALISCO in SEMINOLE 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 April 2, 2026. Across those visits, inspectors documented 157 total violations — 25 critical, 27 major, 105 minor.

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The latest inspection on April 2, 2026 shows 24 observation rows: 3 critical, 6 major, and 15 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

157

Coverage note

Inspector notes linked where available

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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
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Clean stacked plates and to go containers on solid shelf above coolers on cook line
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags on top shelf above stored food in dry storage room
[36-22-4] Floor area(s) covered with standing water. Liquor storage room, dish pit
[08B-38-4] Food stored on floor. Bucket of salsa on floor in walk in cooler
[10-20-4] In-use tongs stored on equipment door handle between uses. Cook line where hand
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
[16-46-4] Old labels stuck to food containers after cleaning. Metal pans stacked on shelf above dish pit
[29-08-4] Plumbing system in disrepair. Compressor dripping in walk in cooler
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Whole avocados in top of deli prep cooler on cook line with stickers still affixed, not properly washed
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler in rear kitchen hallway
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Standing water in hand sink next to dish machine, not draining
[08B-12-5] Stored food not covered. Ice cream uncovered in walk in freezer
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[08B-56-4] Food stored in ice used for drinks. See stop sale. Mixer bottles stored in drink ice in soda machine at wait station. Staff instructed to burn and replace ice.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/26, manager renewed license during inspection
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Mixer bottles stored in drink ice in soda machine at wait station. Staff instructed to burn and replace ice.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Two opened gallons of milk not dated in walk in cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
[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/ 4 employees present at start of inspection with no CFM
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Dispenser empty at hand sink next to wait station in kitchen
[31B-03-4] No soap provided at handwash sink. Soap dispenser empty at hand sink in wait station
[53B-14-5] 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. Multiple certificates expired, manager advised he is in the process of completing retraining for all eligible employees

Disposition: Met Inspection Standards
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-03-4] Accumulation of debris inside warewashing machine.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Clean plates stored on top of soiled shelf over cook line
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine not in use due to no chemicals, per manager additional chemicals on order
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on shelf in dry storage area
[14-11-5] Equipment in poor repair. Deli cooler door on cook line does not stay closed
[36-73-4] Floor soiled/has accumulation of debris. Food debris on floor in walk in freezer
[36-17-5] Floor tiles missing and/or in disrepair. Damaged floor tiles in dish pit
[10-08-5] Ice scoop handle in contact with ice. Drink ice well behind bar
[10-20-4] In-use tongs stored on equipment door handle between uses. On handle in front of fryers
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in rice bin
[16-46-4] Old labels stuck to food containers after cleaning. Date stickers on clean metal pans stacked in dish pit
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Uncovered employee beverage over raw beef in walk in freezer
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Salsa cooler in rear hallway
[08B-12-5] Stored food not covered. Seasoning bins in dry storage area missing lids Ice cream uncovered in walk in freezer
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at wait station 0ppm
[08B-02-4] Displayed food not properly protected from contamination. Cocktail garnishes on top of bar next to customer seating not covered
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. RAID insect spray on bottom shelf of prep table on cook line does
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle soiled behind bar
[31A-09-4] Handwash sink not accessible for employee use at all times. Sanitizer bucket and soiled equipment in hand sinks behind bar
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[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/ Owner with valid CFM, not present. 6 employees present with no CFM
[53B-14-5] 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.

Disposition: Warning Issued
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above steam table
[14-11-5] Equipment in poor repair. Prep cooler on cook line not holding temperature, staff using ice to hold food at temperature
[36-22-4] Floor area(s) covered with standing water. Next to ice machine
[10-08-5] Ice scoop handle in contact with ice. Behind bar
[10-20-4] In-use tongs stored on equipment door handle between uses. Oven door handle
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in rice bin, removed
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing in standing water, placed under cold running water
[01B-01-4] Dented/rusted cans present. See stop sale. Dented Cans of tomatillos and tomato purée on can rack
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies around bar
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken, beef and shrimp over produce in drawer coolers on cook line, order corrected
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa cups next to tortilla chips (46F - Cold Holding), held less than 4 hours, moved to walk in cooler
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Manager Erix Carranza expired 11/8/24, no other staff with a CFM
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[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/

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[50-09-4] Current Hotel and Restaurant license not displayed.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Triple sink at bar set up in incorrect order, staff corrected
[36-17-5] Floor tiles missing and/or in disrepair. Dish room
[08B-31-4] Food stored in undrained ice. Cut lettuce in untrained ice in walk in cooler
[10-20-4] In-use tongs stored on equipment door handle between uses. On cook line, removed
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in rice and bean bins, removed
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
[16-46-4] Old labels stuck to food containers after cleaning. Old date mark labels on containers of food in walk in cooler
[08B-12-5] Stored food not covered. Ice cream in walk in cooler, covered
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Chorizo thawing in standing water, crab thawing at room temperature, both moved to running water
[22-41-4] 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. 0ppm, staff re-primed lines, 50ppm
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in dish room
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked beef in walk in cooler
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler on cook line: shredded cheese (67F - Cold Holding); pico (66F - Cold Holding); sour cream (66F - Cold Holding); guacamole (64F - Cold Holding), ice bags added to some items, remaining items moved to walk in. Retell: All items at or below 42F
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled

Disposition: Met Inspection Standards
[16-03-4] Accumulation of debris inside warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Styrofoam bowl in sugar bin
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Coolers on cook line
[36-03-4] Cove molding at floor/wall juncture broken/missing. Side of cook line, broken floor tiles in dish area
[50-09-4] Current Hotel and Restaurant license not displayed.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Detergent and sanitizer lines reversed with chemicals, operator corrected and primed lines
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets on dry storage shelves over salt and tamal mix
[36-22-4] Floor area(s) covered with standing water. Liquor storage room
[10-20-4] In-use tongs stored on equipment door handle between uses. On cook line
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in seasoning bins in dry storage. Scoop handle in tortilla dispenser
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
[16-46-4] Old labels stuck to food containers after cleaning. Storage bins on storage racks
[21-10-4] Soiled dry wiping cloth in use. Cook line
[08B-12-5] Stored food not covered. Multiple items in walk in cooler
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm, business using surface cleaner with hydrogen peroxide as sanitizer, buckets replaced with chlorine sanitizer 50ppm
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (46F - Cold Holding); diced tomatoes (45F - Cold Holding), operator closed cooler lids
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Disposition: Met Inspection Standards
[36-50-4] Unclean building components, attachments or fixtures. Fan covers soiled in walk in cooler
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic bowls in flour, sprinkles containers, removed
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cook line
[29-18-4] Drain cover(s) missing. Floor drain in dish washing area
[36-22-4] Floor area(s) covered with standing water. Liquor storage room
[36-17-5] Floor tiles missing and/or in disrepair. Dish washing area
[14-69-4] Ice buildup in reach-in freezer at bar
[10-20-4] In-use tongs stored on equipment door handle between uses. Oven handles
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
[16-46-4] Old labels stuck to food containers after cleaning. In use food containers in walk-in cooler with multiple date mark stickers
[21-10-4] Soiled dry wiping cloth in use. Cook line
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen 6 live flies near hand sink at bar
[41-24-4] Next to ticket printer and above cooler on service line
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line
[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/. Manager on duty hired over 30days

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic bowls in flour, sprinkles containers, removed
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cook line
[08B-20-4] Damaged/spoiled/recalled food not properly segregated. Broken shell eggs not segregated in walk-in cooler
[29-18-4] Drain cover(s) missing. Floor drain in dish washing area
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On self at servers station next to sugar packets Open beverages next to steam table on service line
[36-22-4] Floor area(s) covered with standing water. Liquor storage room
[36-17-5] Floor tiles missing and/or in disrepair. Dish washing area
[14-69-4] Ice buildup in reach-in freezer at bar
[10-20-4] In-use tongs stored on equipment door handle between uses. Oven handles
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in beans and tortilla chips dispenser, removed. Knife handle in cut lemons at wait station
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
[16-46-4] Old labels stuck to food containers after cleaning. In use food containers in walk-in cooler with multiple date mark stickers
[21-10-4] Soiled dry wiping cloth in use. Cook line
[36-50-4] Unclean building components, attachments or fixtures. Fan covers soiled in walk in cooler
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. In mop bucket next to servers station
[41-07-4] Container of medicine improperly stored. OTC pill bottle next to to go containers above service line
[22-41-4] 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. 0ppm, operator replaced chemical, 50ppm
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line up on clean gloves then drank from beverage without washing hands or replacing gloves
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen 6 live flies near hand sink at bar
[41-24-4] Pesticide-emitting strip present in food prep area. Next to ticket printer on service line, removed
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. Cracked shell egg on tray with other shell eggs, removed
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in walk-in cooler opened 9/12, date added
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cut tomatoes ambient cooling in open top cooler across from service line, discussed additional cooling methods with operator
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line
[31A-09-4] Handwash sink not accessible for employee use at all times. Wiping cloths in hand sink at bar, removed
[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/. Manager on duty hired over 30days