El Potro Mexican Restaurant #18
1553 N 3 St, Jacksonville Beach, FL 32250 · Permanent Food Service · License 2611353
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 24 routine inspection4 high priority (3 fixed on the spot, 1 repeat), 3 basic (3 repeats)-23
- Administrative complaint on Aug 24Counts in full until a follow-up finds the problems fixed-20
- Safety score57
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 visitAug 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed in stand alone cooler Carnitas (46°F - Cold Holding). See stop sale Manager stated carnitas was placed in cooler previous day and has not been removed from cooler. Cooler has an ambient temperature of 44°F. Manager turned cooler down.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in stand alone cooler Carnitas (46°F - Cold Holding). See stop sale Manager stated carnitas was placed in cooler previous day and has not been removed from cooler. Cooler has an ambient temperature of 44°F. Manager turned cooler down.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Food placed in soiled container/equipment.
Observed cooked chili peppers on sheet pan stored on top of garbage can. Employee removed and stored properly .
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee engaging in food preparation pick something off floor and proceeded to wipe counters. Manager intervened and spoke to employee. Employee removed gloves and washed hands.
Fixed on the spot
Basic3
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 with mold like substance near ice chute of unit.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed walk in cooler door gasket soiled with mold like substance.
Repeat violation
Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
Observed flying insect Device near walk in cooler not designed for restaurant use. Manager discarded device.
Fixed on the spotRepeat violation
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.
- 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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.