1810 Tacos y Tequila
950 Marsh Landing Pkwy Ste 370, Jacksonville Beach, FL 32250 · Permanent Food Service · License 2616360
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 4 complaint inspection7 high priority (3 fixed on the spot), 9 basic (4 repeats); basic violations cost 12 at most-45
- Complaint after follow-up on Aug 6, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score35
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsComplaint inspection
- 2nd follow-up visitAug 10, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Not observed at callback
More time given
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed on cook line in squeeze bottles inside large container of ice creama (62°F - Cold Holding); Tartar sauce with fresh cilantro (67°F - Cold Holding), Chimichurri sauce made with fresh cilantro (43°F - Cold Holding)
Administrative complaint
- 1st follow-up visitAug 6, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed 1 cracked raw shell egg stored with raw shell eggs in walk in cooler.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Tartar sauce with fresh cilantro (62°F - Cold Holding) ,Chimichurri sauce made with fresh cilantro (55°F - Cold Holding) ,Chipotle sauce made with sour cream (57°F - Cold Holding)
- First visitAug 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed in walk in cooler House made queso (44°F-47°F - Cold Holding). See stop sale Manager stated queso was made yesterday.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed on cook line in squeeze bottles inside large container of ice water Sour cream (72°F - Cold Holding); Tartar sauce with fresh cilantro (69°F - Cold Holding) House made avocado made with fresh cilantro (72°F - Cold Holding). Manager removed bottles and replaced and placed in larger ice bath. Manager replaced ice bath with larger container to cover bottles. Observed House made salsa (44°F-47°F - Cold Holding) on server area. Manager removed salsa and placed smaller container surrounded by ice.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed in steam well on cook line Cooked chicken (105°F-110°F - Hot Holding); Cooked steak (93°F - Hot Holding). Employee removed to reheat.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed in walk in cooler House made queso (44°F-47°F - Cold Holding). See stop sale Manager stated queso was made yesterday.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed in walk in cooler raw scallops stored over ready to eat tortillas. Manager removed and stored properly.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chemical dish machine at 0ppm. Establishment will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed total of 13 flying insects. 9 flying insects in ware washing area. 1 flying insect on cook line that landed on lip of container of cut cabbage. 1 flying insect in prep area that landed on hand held juicer stored on shelf. 2 flying insects in bar area. Manager voluntarily discarded container of cabbage. Manager removed juicer and placed in ware washing.
Basic9
Code 08, Food protection and cross-contamination: Food contaminated by unsanitized equipment or utensil.
See stop sale. Observed employee Red Bull stored in container of diced tomatoes. See stop sale.
Food not stored at least 6 inches off of the floor.
Observed large containers of cooked food stored on floor of walk in freezer. Manager removed and stored properly.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Observed kitchen knives stored in between equipment on cook line. Employee removed and stored properly.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area.
Observed on cook line employee engaging in food preparation chewing gum. Manager had employee remove and discard gum.
Fixed on the spotRepeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed employee engaging in food preparation wearing bracelets.
Repeat violation
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Observed stickers still on dishes stored on storage rack.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed interior of ice machine soiled near ice chute of unit.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed bar cooler door gasket soiled with mold like substance.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed dishes on dry rack wet nesting. Manager will have employee remove and placed in ware washing.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.