Bartaco

1534 Oak St, Suite 101, Jacksonville, FL 32204 · Permanent Food Service · License 2614669

Official report

out of 100

Grade B

Safety score 83 of 100

Latest visit: Aug 19, 2026

What drove the grade

Displayed food not properly protected from contamination.High priority · fixed on the spot · 7 other violations

How the score was calculated

Starting score100
Violations at the Aug 19 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 3 intermediate (2 fixed on the spot), 3 basic (1 repeat)
-17
Safety score83

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug192026

Routine inspection

8 violations found

First visitAug 19, 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.
8 violations found:
- 2 High priority
- 3 Intermediate
- 3 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Displayed food not properly protected from contamination.
  Oranges and limes stored on bar counter top. Employee removed oranges and limes from counter.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  White wiping cloth used to line pan for hot tortillas.
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Milk opened 3 days ago not date marked. Manager dated the milk.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  No chemical test strips for Chlorine sanitizer in dish machine, per manager they generally use high temp but they are using chlorine until heater is repaired.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Two food pans and lids blocking hand sink at end of cooks line. Employee moved pans and lids.
  Fixed on the spot
Basic3
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Handle of spoon Cortija cheese, employee removed spoon.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Wet clean Sliver pans stacked on shelf in hallway
  Repeat violation
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Cellphone stored on counter near soups. Employee moved cellphone.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.