Mestizo Mex Cocina
5907 Roosevelt Blvd Unit 100, Jacksonville, FL 32244 · Permanent Food Service · License 2614025
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 1 routine inspection6 high priority (5 fixed by the Sep 3 follow-up, 1 fixed on the spot, 3 repeats), 9 intermediate (2 fixed on the spot, 3 repeats), 5 basic (1 repeat); intermediate violations cost 18 at most-48
- Administrative complaint on Sep 1, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score40
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 visitSep 3, 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 visitSep 1, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
20 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.
Observed cut tomato (58°F - Cold Holding); raw chicken (46°F/46°F - Cold Holding); raw shrimp (52°F - Cold Holding); raw beef (46°F - Cold Holding)in drawers below flat grill. Per operator, all products have been in the same cooler overnight. Also, pan of cooked beef with lid on at 51°F in walk-in cooler. Per cook, beef prepared around noon yesterday(Monday). Temperature taken at approximately 2pm today. Also, pan of cooked beef at 49°F in walk-in cooler. Pan stored with lid under another pan of beef. Per operator, beef has been in the same cooler overnight.
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
See stop sale. Observed cut tomato (58°F - Cold Holding); raw chicken (46°F/46°F - Cold Holding); raw shrimp (52°F - Cold Holding); raw beef (46°F - Cold Holding)in drawers below flat grill. Per operator, all products have been in the same cooler overnight. Also, pan of cooked beef at 49°F in walk-in cooler. Pan stored with lid under another pan of beef. Per operator, beef has been in the same cooler overnight.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
See stop sale. Pan of cooked beef with lid on at 51°F in walk-in cooler. Per cook, beef prepared around noon yesterday(Monday). Temperature taken at approximately 2pm today.
Repeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Thawed raw beef patties stored over bread in reach-in freezer by chip station. Also, in walk-in cooler, open pan of raw chicken stored over bucket of raw beef.
Repeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed cook with gloved hands place raw chicken on the grill, removed glove and placed on a new glove without washing hands first. Inspector coached cook and cook washed his hands.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Take out bag filled with rice in pan in steam table.
Intermediate9
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.
Pan of cooked beef in walk-in cooler with no date marked, per employee was made on Sunday. Today is Tuesday.
Repeat violation
Code 11, Employee health: 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.
No written procedures available. Provided DBPR Form HR 5030-104.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No measuring device available. Inspector's measuring device used to verify temperature.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade with food debris. Interior of soda gun at left soda machine in service station has heavy slime-like build up. Left nozzle of drink machine in service station has black build up. Interior nozzles of drink machine in the bar area has black mold-like substance.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Plunger and cup in handwash sink in the bar. Manager removed items from sink.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at server station handwash sink.
Repeat violation
No soap provided at handwash sink.
No soap at server station handwash sink.
Repeat violation
Code 53, Manager certification and employee training: Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
Certified food manager incorrectly stated hot holding minimum temperature at 130°F, cold holding minimum temperature at 40°F and minimum dishmachine temperature of 150°F.
No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Per manager, missing three employee's proof of food handler training.
Basic5
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Cup with no handle used as a scoop in sauce in the flip top reach in cooler. Cook removed the cup.
Repeat violation
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
No covered receptacle in the women's restroom.
Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
Fly light installed over prep table in the kitchen. Also, fly light installed in service station over toothpicks, condiments and clean knives.
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.
Employee purses stored against canned goods on shelf across from dishmachine. Also, employee jacket and bag stored on top of bag in box sodas. All items moved to proper storage.
Fixed on the spot
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
No choking poster available. Provided DBPR Form HR 5030-105.
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.