What is Jalapeno Mexican Restaurant's health inspection score?

Jalapeno Mexican Restaurant has a SafeDine safety score of 98 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Jalapeno Mexican Restaurant last inspected?

Jalapeno Mexican Restaurant was last inspected on February 20, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Jalapeno Mexican Restaurant have?

Jalapeno Mexican Restaurant has 21 total violations across 11 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Jalapeno Mexican Restaurant safe to eat at?

Yes, Jalapeno Mexican Restaurant has an excellent safety record with a score of 98/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Jalapeno Mexican Restaurant serve?

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

Official Health Record

Jalapeno Mexican Restaurant

Name: Jalapeno Mexican Restaurant
Address: 304 NORTH MAIN STREET, Spring Valley, 10977
Rating: 98

304 NORTH MAIN STREET, Spring Valley

Last Inspected: 2/20/2026

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0Excellent

American

Better than 22% of american restaurants

Stable

10 inspections

Last: Feb 20, 2026

high confidence

Directions Order

Inspections

20%

Clean Rate

2.1

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-2

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

+2 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

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

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304 NORTH MAIN STREET, Spring Valley, FL 10977

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Violation Timeline

May 2023

1 inspections

1 high priority

2 basic

May

Jan 2024

1 inspections

1 high priority

2 basic

Mar 2024

1 inspections

Mar

Oct 2024

1 inspections

1 high priority

7 basic

Nov 2024

1 inspections

1 basic

Nov

Jan 2025

1 inspections

1 basic

May 2025

1 inspections

2 basic

May

Jan 2026

1 inspections

2 basic

Feb 2026

2 inspections

1 basic

Feb

Inspection History

10 records on file

5 Re-Inspection5 Inspection

Feb 26

Re-Inspection InspectionLatestClean

No violations

100/100inspection score

Feb 26

Re-Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2

Base deductions−2 pts

Jan 26

Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2

Base deductions−4 pts

May 25

Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

11DNon food contact surfaces of equipment not clean−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2

Base deductions−4 pts

Jan 25

Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−2 pts

Nov 24

Re-Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

16Miscellaneous, Economic Violation, Choking Poster, Training.−2

Base deductions−2 pts

Oct 24

Inspection Inspection

1 High7 Basic

8 total

76/100inspection score

−24 pts

High Priority (1)

−10 pts

5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (7)

−14 pts

15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
9BTobacco is used; eating, drinking in food preparation, dishwashing food storage areas−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−24 pts

Mar 24

Re-Inspection InspectionClean

No violations

100/100inspection score

Jan 24

Inspection Inspection

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10

Basic (2)

−4 pts

16Miscellaneous, Economic Violation, Choking Poster, Training.−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2

Base deductions−14 pts

May 23

Re-Inspection Inspection

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

2EAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.−10

Basic (2)

−4 pts

8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2

Base deductions−14 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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