Lola

3724 Southside Blvd, Jacksonville, FL 32216 · Mobile Food Dispensing Vehicle · License 2652070

Official report

out of 100

Grade D

Safety score 65 of 100

Latest visit: Oct 8, 2026 (4 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 16 other violations

How the score was calculated

Starting score100
Violations at the Oct 8 routine inspection
5 high priority (fixed on the spot), 5 intermediate (2 fixed on the spot), 7 basic
-35
Safety score65

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

Inspection history

1 inspection · 1 visit

Oct82026

Routine inspection

17 violations found

First visitOct 8, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
17 violations found:
- 5 High priority
- 5 Intermediate
- 7 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  46f cooked eggs, cooked veggies on double pan in prep cooler, operator removed double pan
  Fixed on the spot
  Cooked pork not reaching a minimum internal temperature of 145°F for 15 seconds.
  130f pork on skewer, manager placed it back on grill 155f
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Uncooked chicken on shelf above empanadas in open bag, upright freezer, operator rearranged
  Fixed on the spot
  Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
  Uncooked chicken on shelf above lumpia with raw shrimp and pork in open bag, upright freezer, operator rearranged
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
  Grabbed raw pork and raw meat lumpia then poured sauce, explained to him and he washed hands
  Fixed on the spot
Intermediate5
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  For quat sanitizer
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Grease build up on fryer basket and on interior ledge of grill
- Code 31, Handwash sinks and supplies: Soap dispenser at handwash sink not working/unable to dispense soap.
  Employee placed another one
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Red solution by triple sink, manager stated it's sanitizer, labeled it
  Fixed on the spot
- Code 53, Manager certification and employee training: Food manager certification expired.
  A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Owner/mgr expired in September 2025, unable to see card, she doesn't have it on her
Basic7
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  In prep unit, no thermometer
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  90f water, employee placed it on grill
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Hood filter missing from automatic fire suppression/exhaust system.
  Gap in between them, operator fixed it
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  In soppy water, employee made sanitizer solution, 300 ppm quat
  Fixed on the spot
- Code 25, Single-service items: Single-service articles improperly stored.
  Box with plastic silverware on floor, operator placed them on shelf
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Mobile food dispensing vehicle service opening not kept closed except during food service.
  Window and door opened, no screen
- Code 50, Current license displayed: Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
  None, explained to her
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.