MR JALAPENO COCINA MEXICANA

Name: MR JALAPENO COCINA MEXICANA
Address: 1602 SE FEDERAL HWY, STUART, FL, 34994, US
Rating: 73.1

1602 SE FEDERAL HWY, STUART, FL 34994

License #5301282

🌮 Mexican/Latin ℹ️

73.1 Grade C / 100

Mixed Health Record

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Latest inspection

September 16, 2025 · 4 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MR JALAPENO COCINA MEXICANA in STUART currently holds an InspectFL Health Score of 73.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on September 16, 2025. Across those visits, inspectors documented 47 total violations — 17 critical, 9 major, 21 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 4, 2023

The latest inspection on September 16, 2025 shows 4 observation rows: 2 critical, 0 major, and 2 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

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Would you eat here?

MR JALAPENO COCINA MEXICANA has some meaningful issues on record. Would you still eat here?

C 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
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed employee handle raw beef then proceed to open reach in cooler doors with soiled glove
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[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. Observed chlorine dishwasher machine running at 0 ppm. Operator ran machine and primed sanitizer to 50ppm at time of inspection
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle dirty food equipment then proceed to put on gloves and handle raw beef without washing hands first. Educated operator on proper hand washing for employee to wash hands correctly

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on all equipment door handles at cook line and in prep area.
[14-09-4] Cutting board has cut marks and is no longer cleanable, both cutting boards on cook line.
[14-11-5] Equipment in poor repair. Front cover missing on ice machine.
[10-08-5] Ice scoop handle in contact with ice in wait area. Operator removed.
[22-08-4] Interior of ovens and microwave has accumulation of black substance/grease and food debris on cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All gaskets on cook line, the outside of microwave and
[22-16-4] Reach-in drawers under grill interior/shelves have accumulation of soil residues and food debris .
[14-20-4] Ripped/worn tin foil used as shelf cover next to fryer.
[36-27-5] Walls in dish and prep area soiled with accumulated grease, food debris, and/or dust.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Waitress entered the kitchen, rubbed her nose and started scooping ice for service, without washing her hands fist. Reviewed proper hand washing. She went to wash her hands.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment offers ceviche containing raw tilapia, and scallops in ceviche Tulum. Owner stated going forward scallops and tilapia will be served boiled and then marinated.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Exp. 12.1.24 License was renewed during the inspection.
[22-02-4] Food-contact surface cheese grater floor mounted soiled with food debris.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche Tulum on menu containing raw tilapia and scallops. Not identified as being raw. Owner stated going forward scallops and tilapia will be served boiled and then marinated.

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. Dish machine chlorine sanitizer not functioning properly.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 10-12 flying insects near prep table by entrance to kitchen. Flying insects not observed landing on food contact surfaces.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef not in commercial packaging stored over cooked tamales in tall stainless reach in freezer. Operator stored properly.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw ground beef opened from commercial packaging over fish at white reach in freezer by back door. Operator stored properly.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Steam table: cheese sauce (127F - Reheating) at 11:45 since 10:30 - 125F 12:00 Per operator, cheese sauce is a reheat from 10/2 preparation. Operator returned to stove to reheat to 165+F.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork carnitas (110F - Hot Holding) Observed in metal pan on char grill. Per operator, out of temperature for 1 hour. Operator returned to stove, rechecked 165+F.
[41-10-4] Toxic substance/chemical improperly stored. Observed Aspirin stored next to seasonings at cook line service window. Operator removed aspirin.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed lack of Vacuum breaker at outside mop sink, splitter added.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bodily fluids procedure sent to operator.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. No proof of certified food manager card at time of inspection.
[05-08-4] No probe thermometer provided to measure temperature of food products. No probe thermometer present at time of inspection.