La Favorita Grocery Store
7146 Beach Blvd, Jacksonville, FL 32216 · Permanent Food Service · License 2608945
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 1 routine inspection6 high priority (2 fixed by the Oct 5 follow-up, 4 fixed on the spot), 3 intermediate, 5 basic (2 repeats)-34
- Safety score66
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 5, 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 - First visitOct 1, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat 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.
Milk, cooked chicken, etc
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
54f rice, milk, cooked chicken, salsas with fresh tomatoes and tomatillos, cooked beef, tamales, raw fish, in upright cooler at 44f, all overnight, stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
110f potato balls, empanada, pork on warmer, explained 4 hrs procedure, employee wrote times
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw bacon on shelf above cut lettuce in prep reach in cooler, raw chorizo on shelf above veggies in cooler at store area, employee rearranged
Fixed on the spot
Displayed food not properly protected from contamination.
Sugar on open container at front counter for customers to grab, employee removed it
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Employee removed attachment that needed it
Fixed on the spot
Intermediate3
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
For chlorine sanitizer
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Purple solution, employee stated it's degreaser
Code 53, Manager certification and employee training: Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
For sanitizing dishes, she said she washes with soap and a little bit of bleach then rinses and placed to dry, explained proper procedure to her
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
White and yellow powder in bulk container in back prep area, employee wrote salt and sugar on them
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
On salt and spices, back prep area
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Build up on shelf in prep cooler
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Vent dusty in walk in cooler, old food build up on handles in hand sinks at meat area
Repeat violation
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Pipe on hand sink at meat area, operator fixed it
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.
- 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.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.