La Michocana de Tocumbo
4329 University Blvd S, Jacksonville, FL 32216 · Permanent Food Service · License 2616591
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 19 routine inspection6 high priority (3 fixed on the spot), 8 intermediate (2 fixed on the spot), 7 basic (1 repeat); intermediate violations cost 18 at most-53
- Administrative complaint on Oct 19, now extension grantedCounts 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 · 2 visitsRoutine inspection
- Follow-up visitOct 20, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
Same
More time given
- First visitOct 19, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
21 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.
Nacho cheese
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
122f nacho cheese, overnight in warmer, stop sale, employee discarded it
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
One fly at back prep area
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Picot on table above bags for food in back prep area, employee moved it
Fixed on the spot
Toxic substance/chemical improperly stored.
Windex and fabuloso by to go cups, employee moved chemicals
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Expired on 6/1/26. Establishment observed preparing, serving, or selling food to customers with an expired license.
Administrative complaint
Intermediate8
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milk opened a couple of days ago and cut cabbage cut a couple of days ago too
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
None for employees here, emailed form
Fixed on the spot
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
None, emailed one
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: No sanitizer of any kind available for warewashing.
Only use single-service items to serve food to customers until sanitizer is available for warewashing. Ran out of chlorine
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
A couple of things in hand sink at front counter
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Purple solution at front counter, employee stated it's fabuloso
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. None for employees here more than 2 months
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
Employee was washing and rinsing dishes only, not sanitizing them, explained to her
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
White powder in bulk container on storage shelf, employee stated it's sugar
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed strawberries on shelf above cotija cheese, employee rearranged upright cooler
Fixed on the spot
Food stored on floor.
Jug with vanilla on floor in office/storage
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink on back prep table
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Scooping ice cream, no hair restraint
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Old food build up on shelf in upright cooler, front counter
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
None. Emailed one
Fixed on the spotRepeat violation
Reporting only1
Code 48, Gas appliances and boilers: Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building.
For reporting purposes only. One by prep table in back area
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.