El Cabo Restaurant
620 Commerce Center Dr Unit 1, Jacksonville, FL 32225 · Permanent Food Service · License 2616191
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 31 routine inspection4 high priority (no follow-up needed), 4 intermediate, 4 basic-28
- Safety score72
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 31, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cut lettuce 58f in water next to steam table
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Stuffed peppers 107f on top on steam table in plastic bag
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw beef in pan over shredded cheese. In glass cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw beef over raw fish on glass
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Flan in walk in cooler, per manager made two days ago. Cooked pork in glass cooler on cook line
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Quat test strips for bar triple sink
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Used to store pans,tongs,and spoons
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Clear spray bottle with pink substance inside no labeled
Basic4
Code 08, Food protection and cross-contamination: Food stored in a prohibited area.
Container of cut lettuce stored in mop sink next to soiled bowls
Raw fruits/vegetables not washed prior to preparation.
Observed whole head of lettuce being removed from plastic and cored and sliced to be washed later.
Code 14, Food-contact surfaces designed and maintained: Food-contact surface not smooth and easily cleanable.
Lava bowls in use at time of inspection, was served to a Customer
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gasket on 2 door flip top cooler near oven
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.