Tacolu
1712 Beach Blvd, Jacksonville Beach, FL 32250 · Permanent Food Service · License 2613142
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 20 routine inspection4 high priority (3 fixed by the Aug 25 follow-up, 1 fixed on the spot, 1 repeat), 1 intermediate (1 repeat), 2 basic-20
- Administrative complaint on Aug 20, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score68
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 25, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 20, 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: Shell eggs in use or stored with cracks or broken shells.
See stop sale. Observed cracked raw shell egg stored with raw shell eggs stored in reach in cooler on cook line. See stop sale
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in stand alone cooler Heavy cream (52°F - Cold Holding); Cooked steak (52°F - Cold Holding); Blue cheese crumbles (49°F - Cold Holding). Cooler has an ambient temperature of 42°F. Manager stated cooler has been opened a lot this morning during prep.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed total of 2 Flying insects 1 flying insect in bar area. 1 flying insect in ware washing area.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed spray bottles containing sanitizer stored on coolers in bar area. Employee removed and stored properly.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed area around soda nozzles soiled with mold like substance.
Repeat violation
Basic2
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed filters over grill soiled with grease. Observed refrigeration fans in walk in cooler dusty.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed cup in server area wet nesting. Employee removed and dried properly.
Fixed on the spot
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- 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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.