SAN JOSE MEX REST

Name: SAN JOSE MEX REST
Address: 7804 LAND O LAKES BLVD, LAND O' LAKES, FL, 34638, US
Rating: 39.3

7804 LAND O LAKES BLVD, LAND O' LAKES, FL 34638

License #6113133

🌮 Mexican/Latin ℹ️

39.3 Grade F / 100

Failing Health Score

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Latest inspection

September 9, 2026 · 2 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SAN JOSE MEX REST in LAND O' LAKES currently holds an InspectFL Health Score of 39.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on September 9, 2026. Across those visits, inspectors documented 99 total violations — 27 critical, 22 major, 50 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 13, 2025

The latest inspection on September 9, 2026 shows 2 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

91%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

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SAN JOSE MEX REST 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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler shelf soiled in drinks section .
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee no hair restraint while engaging food preparation. Manager asked him to put hair net on

Disposition: Met Inspection Standards
[33-16-4] Open dumpster lid. Shared dumpster lids open
[50-09-4] Current Hotel and Restaurant license not displayed.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wears bracelets while engaging food preparation. Manager asked him to remove it.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Cooksno beard guard while engaging food preparation, manager asked him them to put beard guard on
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook no hair restraint while engaged food preparation. Manager asked him put hair net on.
[14-69-4] Ice buildup in walk-in freezer.
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Dry storage shelf panel not smooth and easily cleanable.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee bottle coffee drink in vertical reach in cooler in front line. Operator discarded it.
[08B-12-5] Stored food not covered. Sauce container not coved in walk in cooler. Operator covered it with lid
[02D-01-5] Working containers of food removed from original container not identified by common name. Salt and condiments containers not labeled
[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. Raw chicken above raw beef in walk in cooler. Operator moved chicken to bottom shelf
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Portioned salsa (46F-cold holding )in vertical drink reach in cooler in front line. Operator stated its been prepared two hours ago. Operator moved it reach in freezer cool off quickly
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked rice (120F - Hot Holding); cooked rice (120F - Hot Holding); operator stated that rice been there 2 hours; put it on stove reheating to 194F
[31A-09-4] Handwash sink not accessible for employee use at all times. A card box on top of hand wash sink by triple sink. Operator moved the box
[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 chicken in reach in cooler over 24 hours no date marked. Operator marked it correctly.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-09-4] Cutting board has cut marks and is no longer cleanable. On cooks line
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer floor
[02D-01-5] Working containers of food removed from original container not identified by common name. Spices in dry storage area not labeled
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. stop sale cooked salsa 69 f 10 lbs did not cool from 135 f to 41 f within 6 hours cooked at 10:30 am previous night.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing dishes with no sanitizer only soap and water
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw beef over vegetables walk in Cooler
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stop sale cook beef 4 beef patties 48 f over 4 hours in walk in cooler. Stop sale : cook rice 48 f 1 lbs held in walk in cooler overnight no temperatures taken ambient air temperature of walk in cooler 45 f stop sale cooked salsa 69 f 10 lbs did not cool from 135 f to 41 f within 6 hours cooked at 10:30 am previous night. No temperature taken
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler door above flat top grill Stop sale cook beef 4 beef patties 48 f held overnight Walk in cooler Stop sale : cook rice 48 f 1 lbs held overnight no temperature taken ambient air temperature 45 f Cold holding: walk in cooler cook peppers 45 f cook beef 46 f cook flan 46 f cook pork 46 f cut ham 46 f discuss with manager to place ice on all time/temperature control for safety food items or move to freezer.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
[31B-03-4] No soap provided at handwash sink. By walk in cooler employee restocked bar area.

Disposition: Warning Issued
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted. Management flipped ice bucket
[14-09-4] Cutting board has cut marks and is no longer cleanable. Green cutting board in server line.
[12B-09-5] Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Server chewing gum while trading up food and making drinks, server discarded chewing gum
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Gatorade bottle in beer cooler Cream cheese for personal use in beer cooler, items removed
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone above cook line steam tables, cell phone removed
[13-03-4] Employee with no hair restraint or beard guards while engaging in food preparation.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Pans wet nesting in dish area
[14-11-5] Equipment in poor repair. Gaskets on cook line reach in cooler torn
[36-73-4] Floor soiled/has accumulation of debris. Floors between and behind fryers soiled.
[08B-38-4] Food stored on floor. Salad oil stored on floor in prep area. Management moved container.
[14-69-4] Ice buildup in walk-in freezer on floors and behind condenser
[33-11-4] Missing drain plug at dumpster.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Mop sitting on floor in prep area. Mop moved to proper area by management.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked beef has been sitting on counter since 10am with no temperature monitoring. See stop sale
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands or wearing gloves Dish washer handling dirty dishes then clean dishes without washing hands. Discussed proper hand washing procedures with manager
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched raw fish and then shredded lettuce without changing gloves or washing hands. Discussed proper hand washing procedures with manager
[12A-25-4] Employee touched face and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands and immediately put on gloves Cook touched his face then put gloves on without washing hands, discussed proper hand washing procedures with manager
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched tortilla chips and bagged to be served to guest after touching his face, discussed proper procedures with manager see stop sale
[11-19-5] Employee with symptoms of vomiting and/or diarrhea working. Certified Food Manager or person in charge failed to exclude the employee.
[14-31-5] Nonfood-grade bags used in direct contact with food. Used to store tortillas on cook line. Cook changed container
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw beef held over shredded lettuce in walk-in cooler Raw beef moved to bottom shelf
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Dropping off dirty dishes and immediately touching clean plates without washing dishes. Discussed proper hand washing procedures with manager
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Chips held at room temperature touched with bare hand contact
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature. pablano peppers (52F - Cold Holding) Beef (92F - Cooling) Sitting on counter since 10 am temped at 12:45 pm;
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pablano peppers at 51 F manager indicated that they were cooked the day prior, see stop sale
[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 opened yesterday not date marked in reach in cooler on server line. Manager properly date marked
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing station behind bar. Management restocked.
[31B-03-4] No soap provided at handwash sink. No soap at hand washing station behind bar. Management restocked.
[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. 1 expired and 1 valid certificate present. 11 employees on duty at this time.
[41-17-4] Spray bottle containing toxic substance not labeled. 2 unlabeled spray bottles in dish area with yellow liquid. 2 unlabeled spray bottle in server area with blue liquid. Spray bottles properly labeled