El Fogon de Lily

2356 W Beaver St, Jacksonville, FL 32209 · Mobile Food Dispensing Vehicle · License 2652755

Emergency closure in the last 90 days

Official report

out of 100

Grade F

Safety score 54 of 100

Latest visit: Oct 23, 2026 (2 weeks ago)

What drove the grade

Roach activity present as evidenced by live roaches found.High priority · fixed before it reopened Oct 23 · 14 other violations

How the score was calculated

Starting score100
Violations at the Oct 22 routine inspection
4 high priority (fixed before it reopened Oct 23), 3 intermediate (fixed before it reopened Oct 23), 8 basic
-26
Emergency closure on Oct 22, reopened Oct 23
Counts 20 for 30 days after reopening, 10 until 90 days, then nothing
-20
Safety score54

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

Inspection history

1 inspection · 2 visits

Oct222026

Routine inspection

15 violations found · Inspector came back once

Follow-up visitOct 23, 2026 Reopened after closure
The inspector came back, found the problems fixed and allowed the business to reopen.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitOct 22, 2026 Emergency closure
Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.
15 violations found:
- 4 High priority
- 3 Intermediate
- 8 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Canned mushrooms opened in September, operator discarded them
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  122f rice in warmer, she wrote time, explained time as public health control
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Raw bacon on shelf above empanadas in ziplock bag, upright freezer, raw beef on shelf above cheese in prep cooler, operator rearranged
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
  4 live roaches on floor by fryer and reach in cooler, 2 live roaches on reach in cooler, 1 live roach on wall by prep cooler, 8 live roaches on floor under corner in prep cooler, operator killed them
Intermediate3
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  One new employee, has blank form,
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  Operator placed some
  Fixed on the spot
- Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
  Date of training is missing, she stated she did it at the beginning of this year, I told her the manager has to fill it properly
Basic8
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed lettuce and parsley on shelf above cheeses, operator rearranged reach in cooler
  Fixed on the spot
  Employee personal food not properly identified and segregated from food to be served to the public.
  Employee food on shelf above customer food, operator rearranged
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  In between wall and triple sink, operator removed them
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Shelf up under grill has old food build up
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  One dead roach on floor by prep cooler, operator cleaned it up
  Mobile food dispensing vehicle service opening not kept closed except during food service.
  Back door and window opened, no screen
- Code 50, Current license displayed: Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
  None
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  None, emailed one
  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.
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.