Cantina Caramba!
12640 Bartram Park Blvd Unit 5, Jacksonville, FL 32258 · Permanent Food Service · License 2615651
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 30 complaint inspection11 high priority (7 fixed by the Aug 11 follow-up, 4 fixed on the spot, 3 repeats), 4 intermediate (1 repeat), 7 basic (1 repeat)-60
- Administrative complaint on Jul 30, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score28
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsComplaint inspection
- 2nd follow-up visitAug 11, 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 - 1st follow-up visitJul 31, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Salsa on ice at 44-46°F. Person in charge states has been out of reach in cooler for 1 hour, moved to walk in cooler. No time/temperature control for safety items in bottom of makeline reach in cooler.
Administrative complaintFixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Operator needs more time to service units.
More time given
- First visitJul 30, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
22 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority11
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Beans in large covered pot cooling overnight per person in charge at 46°F in walk in cooler. Pico in bottom of make line reach in cooler since 11am per person in charge at 50°F. Salsa in bucket and in portioned cups at server area at 47-64°F. Person in charge states has been out of temperature for 4+ hours.
Repeat violationAdministrative complaint
Stop Sale issued due to food not being in a wholesome, sound condition.
Employee canned beverage stored in drink ice bin at server line. Person in charge discarded ice from bin.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Pico in bottom of make line reach in cooler since 11am per person in charge at 50°F. Salsa in bucket at server line 47-50°F and salsa in portioned cups at server area 64°F. Person in charge states has been out of temperature for 4+ hours.
Repeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Queso on line hot holding at 118°F. Rice in turned off oven at 124°F. Person in charge states has been out of temperature for less than 4 hours. Began reheating. Retemped rice at 167°F.
Fixed on the spotRepeat violationAdministrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Beans in large covered pot cooling overnight per person in charge at 46°F in walk in cooler.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In walk in cooler raw shell eggs stored over bucket of cut lettuce. Person in charge moved to appropriate location.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
Observed Home Depot buckets with beans stored in direct contact with container.
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed both bar and main kitchen dishmachine testing at 0ppm. Person in charge will utilize triple sink until units can be repaired.
Code 28, Sewage and wastewater disposal: Evidence of mop/cleaning wastewater dumped onto ground.
Observed evidence mop water is dumped outside of side door. With mop bucket present.
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Observed containers of medicine stored over prep area, on prep table. Person in charge removed.
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Establishment observed preparing, serving, or selling food to customers with an expired license. License expired 6.1.26. Person in charge renewed during inspection.
Fixed on the spot
Intermediate4
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Person in charge unable to provide test strips for chlorine dishmachines during inspection.
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Hot water shut off at back prep area hand wash sink closest to walk in cooler.
Repeat violation
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Paper towels missing at server hand wash sink. Multiple hand wash sinks in kitchen and in women's restroom missing hand wash signs.
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 food handling employees on site with no CFM present.
Basic7
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed meat in wrapped casing stored on floor at hand wash sink. Person in charge raised. Also, several items stored uncovered in walk in cooler. Also, tortilla shells stored uncovered under open wire shelf.
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Multiple shelves in kitchen lined with cardboard.
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler make line with torn gaskets, ambient temperature of unit 50°F. Do not utilize for time/temperature control for safety foods until holding food at 41°F or below.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Soda plates at server area with mold like substance accumulated.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
To go containers stored on shelf in kitchen not inverted.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Leak at hand wash sink across from walk in cooler. Person in charge added catch bucket and sanitized floor during inspection.
Fixed on the spotRepeat violation
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
Cove molding missing in back kitchen with pooling water observed in crack between floor and wall.
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.
- 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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.