El Primo Restaurant & Grocery
11925 Beach Blvd Unit 205-206, Jacksonville, FL 32246 · Permanent Food Service · License 2615053
What drove the grade
Operating with an expired Division of Hotels and Restaurants license.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection2 high priority (1 fixed on the spot, 1 repeat), 3 intermediate, 8 basic-28
- Administrative complaint on Sep 28Counts in full until a follow-up finds the problems fixed-20
- Safety score52
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 visitSep 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Beef (117-124°F - Hot Holding); chicken (119-123°F - Hot Holding); beans (94°F - Hot Holding), all stored in steam table and place there approximately 3 hrs ago. Steam table dial not turned up high enough. Employee adjusted temperature dial and reheated all foods over 165°F.
Fixed on the spotRepeat violationAdministrative complaint
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Establishment observed preparing, serving, or selling food to public with an expired license. Operator license expired June 1, 2026 and under same ownership.
Administrative complaint
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.
Operator has 5 employees with no proof of written agreement
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
At hand wash sink in kitchen. Employee provided. At hand wash sink next to ice machine
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Operator has 5 total food handler employees hired and only 1 hired over 60 days with no proof of training
Basic8
Code 08, Food protection and cross-contamination: Food stored on floor.
Food in reach in freezer not covered
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employee preparing food on cook line with no hair restraint
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Walk in freezer gasket torn. Reach in cooler gasket torn
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Black mold like build up inside interior of ice machine shield guard
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Gap under kitchen back door showing day light
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Floor in walk in cooler in disrepair
Wall soiled with accumulated grease, food debris, and/or dust.
Wall over microwave in kitchen with dust build up
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling tile vent over bar with dust build up
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.