La Takeria
14185 Beach Blvd Unit 3, Jacksonville, FL 32250 · Permanent Food Service · License 2614057
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Jul 16 routine inspection3 high priority (1 fixed by the Jul 21 follow-up, 2 fixed on the spot), 2 intermediate (fixed on the spot), 5 basic (1 repeat)-19
- Administrative complaint on Jul 16, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score69
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 visitJul 21, 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 visitJul 16, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.
See stop sale. Observed cooked Birria beef in walk in cooler dated 7-8-2026. See Stop Sale
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed in steam well Queso (110°F - Hot Holding). Employee removed to reheat.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed total of 9 flying insects. 6 flying insects in back room near mop sink. 2 flying insects near ware washing. 1 flying insect at prep table landing on lip of pan containing cooked tripe. Employee removed tripe from pan.
Administrative complaintFixed on the spot
Intermediate2
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.
Observed employees not provided information of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Inspector provided employee health agreement form.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed can opener blade soiled with food debris. Employee cleaned during inspection.
Fixed on the spot
Basic5
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed employee engaging in food preparation without hair restraint. Operator provided hair net.
Fixed on the spot
Employee with no beard guard/restraint while engaging in food preparation.
Observed employee engaging in food preparation without beard guard.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed cutting board on top of reach in cooler deeply grooved.
Equipment in poor repair.
Observed drawer cooler under grill with torn gaskets.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Observed wiping cloth under cutting board. Employee removed from cutting board.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.