La Catrina Tacos and Tequila Bar
12400 Yellowbluff Rd 110, Jacksonville, FL 32226 · Permanent Food Service · License 2614430
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 13 routine inspection3 high priority (fixed by the Oct 15 follow-up), 2 intermediate, 3 basic-18
- Extension granted on Oct 14, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 15, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 1st follow-up visitOct 14, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Chicken empanadas 48f, vacuum sealed beef 48 placed on ice at time of call back
More time givenFixed on the spot
- First visitOct 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Queso cheese in walk in cooler Queso 48-56f and Cooked pork 48-55f from 10-12-26 not cooler to 41f over night
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Chicken empanadas 48f, vacuum sealed beef 48f tomato paste 47f in 2 door cooler in back prep next to large ice machine
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Queso cheese in walk in cooler Queso 48-56f and Cooked pork 48-55f from 10-12-26 not cooler to 41f over night
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Soda gun at bar soiled with green slime like substance
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handsink used as a dump sink next to Drink station, handsink filled with ice, employee dumping excess water from sauce container in handsink next to drink station .
Basic3
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Opened personal water bottle in walk in cooler, employee removed
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Utensils in poor condition.
Wire baskets at triple sink, with wires not in good condition broken and no longer attached to scooper,
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
1 dead roach on handsink next to drink station, manager discarded
Fixed on the spot
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.