More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Mi Hacienda Jalisciense Mexican Rest last inspected?
The most recent inspection on record was on Oct 8, 2026. The result listed by New York State Department of Health was “Non-critical violations only”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
4 inspections on record, from Feb 5, 2024 to Oct 8, 2026.
Has Mi Hacienda Jalisciense Mexican Rest ever been closed by the health department?
No closure appears in the 4 inspection records we hold for this business. The earliest is dated Feb 5, 2024.
The Full Inspection History
4 inspections
Inspection
Oct 8, 2026
Non-critical violations only
1 recorded violation
minorCode 12EHandwashing
Official Wording
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Official record from New York State Department of Health, Oct 8, 2026 · Original Source
Inspection
Aug 19, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Aug 19, 2025 · Original Source
Inspection
Nov 7, 2024
Critical violations found
3 recorded violations
criticalCode 6AFood temperature
Official Wording
Potentially hazardous foods are not kept at or above 140�F during hot holding.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Official record from New York State Department of Health, Nov 7, 2024 · Original Source
Inspection
Feb 5, 2024
Critical violations found
2 recorded violations
criticalCode 5CFood temperature
Official Wording
Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.