Mr Gordo's Tacos and Cantina

1567 West Unversity Ave, Jacksonville, FL 32217 · Permanent Food Service · License 2616236

Official report

out of 100

Grade D

Safety score 67 of 100

Latest visit: Jul 30, 2026

What drove the grade

Rodent activity present as evidenced by rodent droppings found.High priority · fixed on the spot · 13 other violations

How the score was calculated

Starting score100
Violations at the Jul 29 complaint inspection
7 high priority (1 fixed by the Jul 30 follow-up, 6 fixed on the spot), 3 intermediate (1 fixed on the spot), 4 basic
-33
Safety score67

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

Inspection history

1 inspection · 2 visits

Jul292026

Complaint inspection

14 violations found · Inspector came back once

Follow-up visitJul 30, 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 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 7 High priority
- 3 Intermediate
- 4 Basic
What 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 walk in cooler whipped cream, cheese, salsa, milk, pork, chicken, beef, tamales, guacamole, cut lettuce, cut tomato, beans, stock, egg whites, shell eggs at 46-53°F.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In walk in cooler whipped cream, cheese, salsa, milk, pork, chicken, beef, tamales, guacamole, cut lettuce, cut tomato, beans, stock, egg whites, shell eggs at 46-53°F. Also, salsa in small reach in cooler at 44-45°F. Person in charge states has been in unit for 2 hours, moved to unit holding temperature.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Corn hot held in steam table at 118°F. Person in charge began reheating.
  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.
  Observed employee handle raw pork with gloved hands, change gloves without hand wash, then handle ladle of oil. Person in charge spoke to employee who washed hands. Recommend utilizing tongs.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. Quatanery ammonium in triple sink in bar testing at 0ppm. Person in charge began remaking.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Rodent activity present as evidenced by rodent droppings found.
  Observed two rodent droppings on top of dishmachine in kitchen. Person in charge discarded.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Observed employee medicine in household reach in cooler in kitchen alongside cherries, whipped cream. Person in charge discarded.
  Fixed on the spot
Intermediate3
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Establishment utilizes quatanery ammonium in bar area, person in charge unable to provide test strips.
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Hot water turned off at hand wash sink on far right of cookline. Person in charge states is due to work being done.
- Code 31, Handwash sinks and supplies: Soap dispenser at handwash sink not working/unable to dispense soap.
  Soap dispenser at bar hand wash sink not functioning. Person in charge provided soap.
  Fixed on the spot
Basic4
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Pan of cooked beans thawing at room temperature on shelf in kitchen. Person in charge moved to reach in cooler.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
  Observed several open employee drinks on prep areas. Person in charge discarded.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Cups at server area wet nesting.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  Observed hole in ceiling above bag in box soda storage area of kitchen. Also, floors in kitchen showing wear.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.