El Gaucho Grill

7300 Beach Blvd, Jacksonville, FL 32216 · Mobile Food Dispensing Vehicle · License 2652470

Official report

out of 100

Grade D

Safety score 69 of 100

Latest visit: Aug 26, 2026

What drove the grade

Live, small flying insects found.High priority · no follow-up needed · 13 other violations

How the score was calculated

Starting score100
Violations at the Aug 26 routine inspection
4 high priority (2 no follow-up needed, 2 fixed on the spot), 3 intermediate (1 repeat), 7 basic (2 repeats)
-31
Safety score69

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

Inspection history

1 inspection · 1 visit

Aug262026

Routine inspection

14 violations found

First visitAug 26, 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.
14 violations found:
- 4 High priority
- 3 Intermediate
- 7 Basic
What the inspector cited
High priority4
- 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 sausage on grill with crate under, explained 4 hrs procedure to operator and he reheated them on grill to 165f
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shelled eggs on shelf above cooked empanadas, upright cooler, operator rearranged
  Fixed on the spot
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Raw chicken on shelf above raw beef in upright cooler
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  One by cooler with drinks
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Milk opened a couple of days ago and empanadas made on Monday
  Repeat violation
- Code 05, Thermometers provided and accurate: Ambient air thermometer in holding unit not accurate within plus or minus 3°F.
  Reading 60f in reach in cooler at 42f
- Code 16, Dishwashing facilities and test kits: Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
  Has quat and needs chlorine
Basic7
- Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
  Operator cut onions without washing, explained to him
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Operator moved it
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Old food build up on shelf in upright cooler
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gasket with black build up in box freezer
  Repeat violation
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Base of handle leaking
- Code 35, Insects, rodents, pests and animals: Mobile food dispensing vehicle service opening not kept closed except during food service.
  From door opened, no screen
  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.
  Purse on to of container with food, operator moved it
  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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.