Delicias Colombianas
10771 Beach Blvd, Jacksonville, FL 32246 · Permanent Food Service · License 2615512
What drove the grade
Handwash sink used for purposes other than handwashing.
How the score was calculated
- Starting score100
- Violations at the Aug 3 routine inspection1 intermediate (fixed on the spot), 5 basic (2 repeats)-9
- Safety score91
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 3, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Red sanitizer bucket stored in hand wash sink in kitchen. Employee properly stored
Fixed on the spot
Basic5
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Spoon stored with handle in direct contact touching mash potatoes in reach in cooler & in cooked chicken in walk in cooler
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line nonfood-contact shelves.
Card board at dry storage shelf in back kitchen
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of oven with black build up
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
In kitchen and dry storage area
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.
Employee phone & Bluetooth speaker stored on top of reach in cooler in kitchen
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.