Los Dos Carnales
8106 Old Kings Rd S, Unit 7, Jacksonville, FL 32217 · Permanent Food Service · License 2616367
What drove the grade
Wastewater on ground of establishment.
How the score was calculated
- Starting score100
- Violations at the Sep 3 routine inspection7 high priority (5 fixed by the Sep 11 follow-up, 2 fixed on the spot, 1 repeat), 5 intermediate (3 fixed on the spot), 3 basic-38
- Administrative complaint on Sep 3, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score50
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitSep 11, 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 - 1st follow-up visitSep 10, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
No stop sale issued.
More time given
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In double door reach in cooler salsa, beans, salsa, sour cream, cut lettuce, corn at 44-48°F. Multiple items in unit 43°F. Has had unit open. Person in charge began moving all time/temperature control for safety items to other units maintaining temperature. In small fliptop cut tomato, cut lettuce at 38-41°F.
Administrative complaintFixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Glass cleaner stored over drink mixes at front bar area. Person in charge moved to appropriate location.
Administrative complaintFixed on the spot
- First visitSep 3, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In double door silver reach in cooler in back kitchen milk, salsa, sour cream, queso, beef at 47-52°F. Ambient temperature of unit 49°F during inspection. Person in charge states unsure how long items were out of temperature. In small fliptop cheese, cut tomato, cut lettuce, sour cream at 53-58°F. In unit overnight per person in charge. Ambient temperature of unit is 59°F during inspection. Person in charge unsure how long unit has been out of temperature.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In double door silver reach in cooler in back kitchen milk, salsa, sour cream, queso, beef at 47-52°F. Ambient temperature of unit 49°F during inspection. Person in charge states unsure how long items were out of temperature. In small fliptop cheese, cut tomato, cut lettuce, sour cream at 53-58°F. In unit overnight per person in charge. Ambient temperature of unit is 59°F during inspection. Person in charge unsure how long unit has been out of temperature.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Intestines cooked last night cooling in silver door reach in cooler at 88°F.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw beef stored over salsa in silver double door reach in cooler.
Code 28, Sewage and wastewater disposal: Wastewater on ground of establishment.
Upon entry into establishment, observed large amount of wastewater on floor from floor drain under triple sink. Person in charge cleaned and sanitized floor during inspection. Drain is slowly draining and not backing up through drain by end of inspection.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed two flying insects in establishment during inspection.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed lighter fluid and mosquito repellent stored on shelf above food items. Person in charge moved to appropriate location.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate5
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Person in charge unable to provide probe thermometer.
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.
Person in charge unable to provide proof employees informed of reporting responsibilities. Inspector emailed operator form.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Cutlery stored in back hand wash sink. Person in charge removed.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
No paper toweled at both hand wash sinks in kitchen and at front counter. Person in charge provided.
Fixed on the spot
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.
Person in charge unable to provide proof of CFM for establishment at time of inspection.
Basic3
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Ice scoop handle burned in ice in ice machine. Person in charge removed.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water in floor drain/floor drain draining very slowly.
Floor drain at triple sink slow draining.
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
Self closer missing from side exit door.
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.