Delicias Colombianas
8102 Blanding Blvd Ste 19, Jacksonville, FL 32244 · Permanent Food Service · License 2615545
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection3 high priority (2 fixed by the Oct 6 follow-up, 1 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot, 2 repeats), 13 basic (5 repeats); basic violations cost 12 at most-33
- Administrative complaint on Sep 28, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score55
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 visitOct 6, 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 visitSep 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Butter held at room temperature on kitchen counter at 73°F. Per cook, butter brought out of refrigeration approximately 1.5 hours prior. Butter placed back into refrigerator. Discussed with owner holding butter on time controls.
Fixed on the spot
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. Dishmachine tested at 0ppm chlorine.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
One live flying insect at the three compartment sink.
Repeat violationAdministrative complaint
Intermediate3
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Establishment uses chlorine for sanitizing in the dishmachine, three compartment sink and wiping cloth solutions. No chlorine test kit available.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unlabeled spray bottle with red liquid under the dishmachine. Cook identified contents as degreaser and labeled the spray bottle.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Proof of employee food handler training for Leydy P expired on 1-4-2026.
Repeat violationAdministrative complaint
Basic13
Code 08, Food protection and cross-contamination: Food stored on floor.
Cases of oil stored on the floor in the office area.
Raw fruits/vegetables not washed prior to preparation.
Observed avocado cut in half with sticker cut in half on prep table. Also, observed whole peppers being cut at prep table with stickers still attached. Cook washed the peppers and discarded the avocado.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Tongs and ladle stored on oven door handle. Cook moved both to countertop. Also, grill utensils held in standing water at 85°F on kitchen counter. Cook moved utensil with water to the grill to heat the water.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowl used as a scoop on the rice. Cook removed the bowl.
Fixed on the spot
Equipment in poor repair.
Doors on stand up reach-in freezer in kitchen have pieces missing with tape present on the doors.
Repeat violation
Cardboard used to line nonfood-contact shelves.
Cardboard used as a shelf liner under the main prep table.
Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup up observed in large chest reach-in freezer by back exit door.
Code 25, Single-service items: Single-service articles improperly stored.
Cases of take out containers stored on the floor in office area.
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Cold water valves on the employee handwash sink in the kitchen and at the bar will not turn/turn on. Also, small leak in the piping under the three compartment sink.
Standing water in bottom of reach-in-cooler.
Standing water observed in bottom of stand up reach-in cooler by the flat grill.
Repeat violation
Code 32, Restrooms: Bathroom facility in disrepair.
Women's restroom is missing the toilet seat/lid.
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Some ceiling tiles in the kitchen, prep and ware washing areas are acoustical tiles, not smooth and easily cleanable.
Repeat violation
Floor/wall/ceiling/vent soiled/has accumulation of debris.
Floor under fryers has grease build up.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.