Jaleo and Pepe by Jose Andres
Last inspected: Mar 30, 2026
47
Score
Jaleo and Pepe by Jose Andres is a restaurant located at 1482 Buena Vista Dr Floor 1, Lake Buena Vista, FL.
Health inspection records are available below. Check the inspection history and violations section for details on past inspections conducted by the local health department.
15
Inspections
2
Critical latest
3
Major latest
3
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
47
Mar 30, 2026
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
47
Sep 2, 2025
Complaint Full
1 critical violation. 4 major violations. 4 minor violations.
47
Sep 2, 2025
Complaint Full
1 critical violation. 4 major violations. 4 minor violations.
47
Mar 26, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
58
Mar 26, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
58
Nov 13, 2024
Routine - Food
1 critical violation. 2 minor violations.
74
Apr 5, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
55
Oct 2, 2023
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
43
Oct 2, 2023
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
43
Feb 21, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
55
Feb 21, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
55
Oct 21, 2022
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
61
Jul 25, 2022
Routine - Food
No violations found.
100
Jul 25, 2022
Routine - Food
No violations found.
100
Violations — Mar 30, 2026 Inspection
Basic - Clean utensils stored between equipment and wall. Observed three knives store on the side of the equipment on the cook line.
24-14-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed Co2 cylinder stored underneath hand wash sink located in grab n go. **Corrected On-Site**
51-11-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitize bucket stored on the floor in the bar area. **Corrected On-Site**
21-44-1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature chicken 52°f (sous vide) per Chef Stored inside reach in cooler drawers less than 4 hours Chef discarded immediately. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed garlic confit stored on the cook line without time mark, employee stated placed out at 10am-2:00 pm spoke to Chef item must be on Tine as public health control written plan. **Corrected On-Site**
03F-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed cooked macaroni not date marked stored inside reach in cooler on the cook line.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting boards on the cook line has black discoloration on the surface. (Chef discarded) **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed storage chicken in ROP package inside walk in cooler using sous vide process, without Approved HACCP plan. Per chef ROP steak stored more than 48 hours inside walk in cooler **Warning**
03G-50-1
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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