La Michoacana Taqueria y Antojitos Mexicanos
9827 Beach Blvd, Jacksonville, FL 32246 · Permanent Food Service · License 2614572
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Nov 2 routine inspection7 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 2Counts 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 visitRoutine inspection
- 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:
Official report, on the Florida DBPR websiteWhat 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
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.