Ajua Mexican Kitchen
311 3 St N Ste 107, Jacksonville Beach, FL 32250 · Permanent Food Service · License 2614499
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 9 routine inspection1 high priority (fixed on the spot), 2 intermediate, 2 basic-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 9, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Corn at 50°. Reach in cooler / make table. Moved by manager.
Fixed on the spot
Intermediate2
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
No hot water at kitchen Hand Wash Sink faucet.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unlabeled chemical spray bottle at kitchen. All purpose cleaner.
Basic2
Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
Ice scoop in soiled container. By ice machine. Moved by manager.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Soiled deflector plate to interior of ice machine located : kitchen
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.