What is Jalisco Restaurant Corporation's health inspection score?

Jalisco Restaurant Corporation has a SafeDine safety score of 67 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Jalisco Restaurant Corporation last inspected?

Jalisco Restaurant Corporation was last inspected on March 6, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Jalisco Restaurant Corporation have?

Jalisco Restaurant Corporation has 76 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Jalisco Restaurant Corporation safe to eat at?

Jalisco Restaurant Corporation has a safety score of 67/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Jalisco Restaurant Corporation serve?

Jalisco Restaurant Corporation serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Jalisco Restaurant Corporation

Name: Jalisco Restaurant Corporation
Address: 1661 NE 8TH ST, Homestead, 33033
Rating: 67

1661 NE 8TH ST, Homestead

Last Inspected: 3/6/2026

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0Fair

American•Homestead

Ranked #189 of 330 in HomesteadBetter than 17% of american restaurants

Improving

6 inspections

Last: Mar 6, 2026

high confidence

Directions Order

Inspections

Clean Rate

12.7

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Unsafe food sourceHigh Priority

Food obtained from unapproved or unsafe source

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-44

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-14 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Inspection Timeline

+7 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 56/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (67/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

1661 NE 8TH ST, Homestead, FL 33033

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Violation Timeline

Sep 2022

1 inspections

3 high priority

5 intermediate

13 basic

Sep

Jun 2023

1 inspections

3 high priority

5 intermediate

7 basic

Jul 2025

2 inspections

5 high priority

5 intermediate

10 basic

Jul

Feb 2026

1 inspections

5 intermediate

10 basic

Mar 2026

1 inspections

2 intermediate

3 basic

Mar

Inspection History

6 records on file

4 Routine - Food2 Routine

Mar 26

Routine - Food InspectionLatestCall Back - Complied

2 Med3 Basic

5 total2 risk factors

84/100inspection score

−42 pts

High Priority (3)

−40 pts

01AFood obtained from unapproved sourceRisk Factor−10
08BFood not protected during preparation/storage/display−10
09Bare hand contact with ready-to-eat food(2x)Risk Factor−20

Basic (1)

−2 pts

28Sewage/waste water not properly disposed−2

Base deductions−42 pts

Risk factor bonus (2× +5)−10 pts

Feb 26

Routine - Food InspectionWarning Issued

5 Med10 Basic

15 total5 risk factors

55/100inspection score

−100 pts

High Priority (6)

−80 pts

01AFood obtained from unapproved sourceRisk Factor−10
01BFood not safe, unadulterated, or in unsound conditionRisk Factor−10
03DTCS food not cooled properly (from 135°F to 41°F)(2x)Risk Factor−20
03FTime as a Public Health Control not followedRisk Factor−10
08BFood not protected during preparation/storage/display−10
09Bare hand contact with ready-to-eat food(2x)Risk Factor−20

Intermediate (2)

−10 pts

02BNo consumer advisory for raw/undercooked animal food−5
22Food-contact surfaces not clean and sanitized−5

Basic (3)

−10 pts

02DFood not properly labeled or not in original container(2x)−4
16Dishwashing facilities inadequate; no chemical test kit(2x)−4
28Sewage/waste water not properly disposed−2

Base deductions−100 pts

Risk factor bonus (5× +5)−25 pts

Jul 25

Routine - Food InspectionCall Back - Complied

1 Med3 Basic

4 total2 risk factors

89/100inspection score

−24 pts

High Priority (2)

−20 pts

01AFood obtained from unapproved sourceRisk Factor−10
09Bare hand contact with ready-to-eat foodRisk Factor−10

Basic (2)

−4 pts

02DFood not properly labeled or not in original container−2
10In-use food utensils not properly stored−2

Base deductions−24 pts

Risk factor bonus (2× +5)−10 pts

Jul 25

Routine - Food InspectionWarning Issued

5 High4 Med7 Basic

16 total6 risk factors

0/100inspection score

−105 pts

High Priority (6)

−80 pts

01AFood obtained from unapproved source(2x)Risk Factor−20
01BFood not safe, unadulterated, or in unsound conditionRisk Factor−10
03BTCS food not held hot at 135°F or aboveRisk Factor−10
03DTCS food not cooled properly (from 135°F to 41°F)Risk Factor−10
03FTime as a Public Health Control not followedRisk Factor−10
09Bare hand contact with ready-to-eat food(2x)Risk Factor−20

Intermediate (2)

−15 pts

01CShellstock tags missing or shellstock commingled−5
22Food-contact surfaces not clean and sanitized(2x)−10

Basic (2)

−10 pts

02DFood not properly labeled or not in original container(4x)−8
10In-use food utensils not properly stored−2

Base deductions−105 pts

Risk factor bonus (6× +5)−30 pts

Jun 23

Routine Inspection

3 High5 Med7 Basic

15 total

31/100inspection score

−114 pts

High Priority (9)

−90 pts

01Raw food stored above ready-to-eat food−10
01Raw food stored above ready-to-eat food−10
01Raw food stored above ready-to-eat food−10
02Inadequate cold holding temperature−10
03Potentially hazardous food not cooked properly−10
05No plan review submitted/approved−10
08Food-contact surfaces not properly sanitized−10
10Required employee training not completed−10
11Food from unapproved source−10

Intermediate (4)

−20 pts

14Employee handling food with bare hands−5
16DBPR violation code 16−5
21DBPR violation code 21−5
22DBPR violation code 22−5

Basic (2)

−4 pts

35Live animals present−2
42Water not from approved source−2

Base deductions−114 pts

Sep 22

Routine Inspection

3 High5 Med13 Basic

21 total

19/100inspection score

−142 pts

High Priority (9)

−90 pts

01Raw food stored above ready-to-eat food−10
01Raw food stored above ready-to-eat food−10
01Raw food stored above ready-to-eat food−10
02Inadequate cold holding temperature−10
03Potentially hazardous food not cooked properly−10
08Food-contact surfaces not properly sanitized−10
08Food-contact surfaces not properly sanitized−10
08Food-contact surfaces not properly sanitized−10
10Required employee training not completed−10

Intermediate (10)

−50 pts

12Employee not following handwash procedures−5
14DBPR violation code 14−5
14DBPR violation code 14−5
14DBPR violation code 14−5
16DBPR violation code 16−5
22DBPR violation code 22−5
22DBPR violation code 22−5
22DBPR violation code 22−5
23DBPR violation code 23−5
24DBPR violation code 24−5

Basic (1)

−2 pts

31Non-food contact surfaces soiled−2

Base deductions−142 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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