Hightide Burrito
4591 Lakeside Dr #107, Jacksonville, FL 32210 · Permanent Food Service · License 2615785
What drove the grade
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Jul 20 routine inspection2 intermediate (1 fixed on the spot), 3 basic-8
- Safety score92
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 20, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
Observed thawed cooked chicken with date marking of when chicken was cooked but no date marking when chicken was thawed in flip top cooler on cook line.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed unlabeled spray bottle with chemical inside stored on wire rack near smoker. Person in charge labeled spray bottles.
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
Observed cut avocados with stickers still attached to outer skin stored in flip top cooler on cook line.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed multiple cutting boards with grooves and no longer smooth and easily cleanable throughout kitchen area.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed; food debris build up on backplates of soda machine in kitchen area. Mold like substance build up on catch plate of ice machine near dish machine.
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.