Nacho Taco

751 Stockton St, Jacksonville, FL 32204 · Permanent Food Service · License 2615253

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Oct 9, 2026 (4 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · 8 other violations

How the score was calculated

Starting score100
Violations at the Oct 9 complaint inspection
1 high priority (1 repeat), 2 intermediate, 6 basic (1 repeat)
-21
Safety score79

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

Inspection history

2 inspections · 2 visits

Latest inspection

Oct92026

Complaint inspection

9 violations found

First visitOct 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 1 High priority
- 2 Intermediate
- 6 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw ground Beef over plantain in white upright freezer, manager properly stored food items.
  Repeat violationAdministrative complaint
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener blade soiled with food debris.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Metal scrubber stored in hand sink.
Basic6
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Open case of bottle water stored on floor.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink cup stored on prep table.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Torn gaskets on cooler in prep line.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters soiled above cooking equipment Soiled gasket on white reach in freezer.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  Water damage on ceiling in server area.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Two co2 tanks stored next to white upright freezer unsecured.
Official report, on the Florida DBPR website

Earlier inspections 1

Sep252026Licensing inspection5 violations, 3 high priority No follow-up needed

First visitSep 25, 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.
5 violations found:
- 3 High priority
- 1 Intermediate
- 1 Basic
What the inspector 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.
  shredded chicken (54°F - Cooling); rice (59-53°F - Cooling) food items stored in deep stainless pans. Per employee food items were prepared yesterday.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  shredded chicken (54°F - Cooling); rice (59-53°F - Cooling) food items stored in deep stainless pans. Per employee food items were prepared yesterday.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw steak stored on clear bags on top of large container of pico. Manager moved steak.
  Fixed on the spot
Intermediate1
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Unlabeled spray bottle with yellow solution, employee labeled spray bottle bleach.
  Fixed on the spot
Basic1
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Grease build up on hood filters.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.