La Costa Mexican Cantina

14333 Beach Blvd Ste 39, Jacksonville, FL 32250 · Permanent Food Service · License 2613561

Official report

out of 100

Grade F

Safety score 45 of 100

Latest visit: Aug 11, 2026

What drove the grade

Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.High priority, repeat · 8 other violations

How the score was calculated

Starting score100
Violations at the Aug 11 routine inspection
4 high priority (1 fixed on the spot, 2 repeats), 5 basic (5 repeats)
-35
Administrative complaint on Aug 11
Counts in full until a follow-up finds the problems fixed
-20
Safety score45

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

Inspection history

1 inspection · 1 visit

Aug112026

Routine inspection

9 violations found

First visitAug 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
- 4 High priority
- 5 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed in walk in cooler Cooked chicken (49°F-54°F - Cooling); Cooked carnitas (49°F-54°F - Cooling). Employee stated both were cooked yesterday and placed in walk in cooler to cool. See stop sale
  Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.
  See stop sale. Observed in walk in cooler cooked Birra meat dated 7- 30-2026. See stop sale
  Repeat violationAdministrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in a squeeze bottle jalapeño sauce made with fresh cilantro (62°F - Cold Holding) stored in large bucket of ice. Manager removed and placed in walk in cooler and submerged the new squeeze bottle of jalapeño sauce made with fresh cilantro inside of ice bucket.
  Fixed on the spotRepeat violationAdministrative complaint
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Observed in walk in cooler Cooked chicken (49°F-54°F - Cooling); Cooked carnitas (49°F-54°F - Cooling). Employee stated both were cooked yesterday and placed in walk in cooler to cool. See stop sale
Basic5
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed large bag of rice stored on floor near entrance to walk in cooler. Employee removed and stored properly.
  Fixed on the spotRepeat violation
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Observed in use tong stored on handle of oven. Employee removed and stored properly.
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed employee drink stored on prep table located next to chemical dish machine. Employee removed and stored properly.
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed interior of ice machine soiled near ice chute of unit.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  Observed walk in cooler concrete floor not sealed.
  Repeat violation
Reporting only1
- Code 49, Flammable materials: Flammables stored near a source of ignition.
  For reporting purposes only. Observed gas can stored near walk in cooler.
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.