Abuelas Mexican Brunch
1965 Lane Ave S, Jacksonville, FL 32210 · Permanent Food Service · License 2609822
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 Jul 9 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 1 basic (1 repeat)-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 visitJul 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed milk and whipped cream at temperatures of 53-57°F in reach in cooler on server line. Person in charge stated food items were left in reach in cooler over night and not removed for any reason.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed milk and whipped cream at temperatures of 53-57°F in reach in cooler on server line. Person in charge stated food items were left in reach in cooler over night and not removed for any reason. Milk, whipped cream (53-57°F - Cold Holding)
Code 08, Food protection and cross-contamination: Raw animal food stored in same container as ready-to-eat food.
Observed raw shell eggs stored in same container as ready to eat tortillas in flip top cooler on cook line. Person in charge rearranged food items to proper storage levels.
Fixed on the spot
Basic1
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
Observed self-closing arm in disrepair on rear exit kitchen door rendering door unable to self-close.
Repeat 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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.