La Gran Parada Food Store
5266 Beach Blvd, Jacksonville, FL 32207 · Permanent Food Service · License 2615054
What drove the grade
Non-food grade paper/paper towel used as liner for food container.
How the score was calculated
- Starting score100
- Violations at the Aug 25 routine inspection4 high priority (2 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot, 1 repeat), 7 basic (1 repeat)-34
- Administrative complaint on Aug 25Counts in full until a follow-up finds the problems fixed-20
- Safety score46
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 visitAug 25, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cooked pork (46°F - Cold Holding) in walk-in-cooler. Operator stated they received a delivery today and the door was open for a little while. Operator told employee to keep door closed to chill pork. Also, observed flan (48-50°F - Cold Holding) in display case at bar. Operator stated employee had door opened to stock up more flan. Operator stated the employee will keep the door closed on cooler for flan to chill.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw chicken stored above ready to eat empanadas in 2nd door of reach in freezer on cook line Also, raw chicken stored over raw fish in 3rd door of reach in freezer on cook line. Operator rearranged to properly store chicken and fish.
Fixed on the spotRepeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Observed non food grade paper towel used in direct contact of the chicharron in hot display case on counter. Discussed with operator.
Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
Observed hose at triple sink lower than flood rim of sink.
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed bottom area of deflector plate in ice machine in bar area soiled.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed unlabeled Spray bottle containing toxic substance stored at triple sink. Operator labeled bleach.
Fixed on the spotRepeat violation
Basic7
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed multiple boxes and bins of food stored on floor on cook line and in walk-in-cooler. Operator started to remove some of the foods from the floor in both areas.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed utensil stored in standing water of 85°F next to stove. Discussed with employee.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed cup without handle used to dispense sugar in bar area. Operator removed cup and souflee cup from sugar.
Fixed on the spotRepeat violation
Equipment in poor repair.
Observed torn gaskets on multiple reach in freezer doors and also door on reach-in cooler next to stove and reach-in cooler in bar area.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Observed shelf in walk-in-cooler with rust that has pitted surface.
Code 25, Single-service items: Reuse of single-service or single-use articles.
Observed box with raw meat originally in plastic wrap reused to store in direct contact of box of same meat after meat was cut
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed wet mop stored in mop bucket in a manner for mop not to properly dry.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.