La Michoacana Taqueria y Antojitos Mexicanos

9827 Beach Blvd, Jacksonville, FL 32246 · Permanent Food Service · License 2614572

F
Grade F
Safety score 27 of 100
Latest visit: Nov 2, 2026 (5 days ago)

What drove the grade

Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.High priority, repeat · 28 other violations

How the score was calculated

  • Starting score100
  • Violations at the Nov 2 routine inspection
    7 high priority (2 fixed on the spot, 1 repeat), 1 intermediate, 21 basic (4 repeats); basic violations cost 12 at most
    -53
  • Administrative complaint on Nov 2
    Counts in full until a follow-up finds the problems fixed
    -20
  • Safety score27

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

Inspection history

1 inspection · 1 visit

Routine inspection

29 violations found
  1. First visitNov 2, 2026 Administrative complaint

    Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.

    29 violations found:

    • 7 High priority
    • 1 Intermediate
    • 21 Basic
    What the inspector cited

    High priority7

    • Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.

      Raw chicken (47-50°F - Cold Holding), stored in cook line reach in cooler, was left out for few minutes and place back in reach in cooler.

      Fixed on the spot

    • Code 08, Food protection and cross-contamination: Raw animal food stored in same container as ready-to-eat food.

      Raw open bag of pork stored in same pan with stored tortillas and cut green onion on cook line. Raw pork not dripping into other foods at this time

      Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.

      Prep frozen raw chicken stored over prep frozen raw beef in reach in freezer

      Repeat violationAdministrative complaint

    • Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.

      Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse and sanitizing utensils at 0ppm with chlorine.

      Food-contact surfaces not sanitized after cleaning, before use.

      Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse and sanitizing utensils at 0ppm with chlorine.

    • Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.

      Wet cloth sanitizer solution in kitchen over 200 ppm.

    • Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.

      Establishment observed preparing, serving, or selling food to public with an expired license. Operator license expired June 1, 2026 and under same ownership. Operator paid license during inspection

      Fixed on the spot

    Intermediate1

    • Code 13, Clean clothes, hair restraints, jewelry: Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.

      Server employee preparing food at wait salsa station with nail polish and not wearing gloves

    Basic21

    • Code 08, Food protection and cross-contamination: Stored food not covered.

      Container of soup stored in dry storage reach in cooler uncovered

      Unwashed fruits/vegetables stored with ready-to-eat food.

      Unwashed produce stored over uncovered soup in dry storage reach in cooler

      Food stored on floor.

      Case of fry oil stored on floor

      Raw fruits/vegetables not washed prior to preparation.

      Observed cut avocados stored in flip top reach in cooler cut with sticker still on exterior not removed

      Repeat violation

    • Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.

      Employee in kitchen preparing food with no hair restraint

      Employee with no beard guard/restraint while engaging in food preparation.

      Employee with facial beard in kitchen preparing food with no beard guard

      Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

      Employee on cook line preparing food with bracelet on wrist

    • Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.

      Multiple reach in cooler gasket torn Reach in freezer under lid at dry storage in disrepair

      Repeat violation

      Utensils in poor condition.

      Multiple red rubber spatulas stored in dry storage equipment area in disrepair and chipped

    • Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.

      Interior microwave soiled with old food debris

    • Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

      Reach in cooler gasket soiled

    • Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

      Men's restroom door hinge not self closing

    • Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.

      Back door with gap underneath

      Outer openings not protected with self-closing doors.

      Back door not self closing

    • Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

      Floor in entire kitchen area

      Repeat violation

      Floor area(s) covered with standing water.

      On floor in front of reach in cooler in kitchen

      Hole in or other damage to wall.

      Wall soiled with accumulated grease, food debris, and/or dust.

      Walls in kitchen on cook line and storage area with grease build up

      Ceiling/ceiling tile shows damage or is in disrepair.

      Ceiling tiles with water damages

      Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

      Ceiling tiles in kitchen with grease build up

      Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

      At dry storage area with reach in cooler

      Repeat violation

    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.
Food-contact surface
Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface
Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.

Most cited

Floors, walls, ceilings and ventilation7
Food protection and cross-contamination6
Clean clothes, hair restraints, jewelry4
Food-contact surfaces clean and sanitized3
Food-contact surfaces designed and maintained2
Insects, rodents, pests and animals2
Food out of temperature1
Non-food contact surfaces clean1