Los Andes Restaurant

10916 Atlantic Blvd Ste 8, Jacksonville, FL 32225 · Permanent Food Service · License 2614787

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Aug 27, 2026

What drove the grade

Shell eggs not stored at an ambient air temperature of 45°F or less.High priority · 11 other violations

How the score was calculated

Starting score100
Violations at the Aug 20 routine inspection
2 high priority, 3 intermediate, 7 basic
-28
Safety score72

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

Inspection history

1 inspection · 2 visits

Aug202026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitAug 27, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
11 earlier violations still noted, but not enough to need another visit:
- 2 High priority
- 2 Intermediate
- 7 Basic
What was still cited
High priority2
- Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
  More time given
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  More time given
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  More time given
- Code 31, Handwash sinks and supplies: Equipment drain line draining into handwash sink.
  More time given
Basic7
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  More time given
- Code 08, Food protection and cross-contamination: Food contaminated by unsanitized equipment or utensil.
  More time given
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  More time given
  In-use tongs stored on equipment door handle between uses.
  More time given
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  More time given
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  More time given
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  More time given
Official report, on the Florida DBPR website
First visitAug 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 2 High priority
- 3 Intermediate
- 7 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
  2.5 cases of raw Shelled eggs stored under prep table at room temperature ambient 84f, chef stated was delivered 2 hours ago awaiting to put in reach in cooler
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Employee handled salads wiped hands on apron, drunk from opened cup on line and panned rice, all with out a glove change
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Cooked noddles in reach in cooler
- Code 31, Handwash sinks and supplies: Equipment drain line draining into handwash sink.
  Drain line from coffee machine draining in handsink,
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
Basic7
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Calamari thawing at room temperature in a bucket on shelf, moved to running cold water at triple sink
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food contaminated by unsanitized equipment or utensil.
  See stop sale. Employee used Tong to remove chicken from stove top after the tongs fell on floor, then placed tongs on oven door handle
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Ice machine near swinging door has ice scooper handle in direct contact with ice cubes
  In-use tongs stored on equipment door handle between uses.
  Employee placed soiled tongs that fell on floor on oven door handle. Discussed with operator
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Personal drink on prep table across from fryers
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  Cold water not functioning at handsink in kitchen
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Cell phone stored on cooler cutting board
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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.