Empanada's Factory

8060 Philips Hwy Ste 101, Jacksonville, FL 32256 · Permanent Food Service · License 2615015

Official report

out of 100

Grade D

Safety score 60 of 100

Latest visit: Sep 23, 2026 (7 weeks ago)

What drove the grade

Nonfood-grade containers used for food storage - direct contact with food.High priority · 14 other violations

How the score was calculated

Starting score100
Violations at the Sep 22 routine inspection
6 high priority (4 fixed by the Sep 23 follow-up, 1 fixed on the spot, 2 repeats), 3 intermediate, 6 basic
-40
Safety score60

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

Inspection history

1 inspection · 2 visits

Sep222026

Routine inspection

15 violations found · Inspector came back once

Follow-up visitSep 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 High priority
What was still cited
High priority1
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
  At callback :time needed to fix.
  More time given
Official report, on the Florida DBPR website
First visitSep 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
- 6 High priority
- 3 Intermediate
- 6 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Following items in walk in cooler: Cooked pork 52°. 50° 51°. Ham 50°. Cooked beans 50°. Cooked potatoes 50°.
  Repeat violationAdministrative complaint
  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Cooked pork date marked 9/14. Walk in cooler
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Following items in walk in cooler: Cooked pork 52°. 50° 51°. Ham 50°. Cooked beans 50°. Cooked potatoes 50°. Butter 49°. 49° 49°. Raw beef 48°. Placed earlier this morning. Moved by manager to walk in freezer.
  Repeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Raw eggs over ready to eat dairy in reach in cooler. Moved by manager. Raw eggs over ready to eat vegetables in walk in cooler. Moved by manager.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Food service employee handled soiled cooler /equipment handles then changed gloves without washing hands.
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
  "Sterilite" style/brand non food grade containers used for food storage. direct contact with food. ham in walk in cooler.
Intermediate3
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Both kitchen Hand Wash Sinks inaccessible. Blocked by equipment.
  Handwash sink used for purposes other than handwashing.
  Hand Wash Sink by Dish machine with multiple containers in sink.
  No soap provided at handwash sink.
  No soap at Hand Wash Sink by kitchen cooler.
Basic6
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Soiled exterior of equipment including handles to coolers.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Gap at base of rear door. (Daylight visible ).
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  Missing cove molding. By kitchen Hand Wash Sink.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Dusty / black-like/ mold-like substance buildup on ceiling tiles. Kitchen.
  Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
  Condensation drip from ceiling in walk in cooler.
- 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.
  Personnel bag over single service items. Kitchen. Moved by manager. Employee bag over restaurant items on rear rack. Moved by manager.
  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.
Stop sale: An order that the food can’t be sold or served.