Nicoya Grills Food Truck
4333 St Augustine Rd Ste 6, Jacksonville, FL 32207 · Mobile Food Dispensing Vehicle · License 2652908
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 10 routine inspection5 high priority (2 fixed by the Sep 17 follow-up, 3 fixed on the spot, 1 repeat), 1 intermediate (1 repeat), 3 basic-24
- Safety score76
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 17, 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 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
50f cooked empanadas, tacos, cooked beef, beans, raw beef, pork, chicken, in prep cooler at 55f, less than 4 hrs, operator placed everything in other cooler and freezer,
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
130f rice on warmer at 133f, explained to operator and she wrote time, emailed procedure
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw meat in tamal on top of bag with plantains, operator rearranged freezer by door
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Thank you bag on rice at cook line, also cheeses in reach in cooler, employee placed them in ziplock bags
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Operator washed and rinsed spoon to scoop food, explained to her
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milk opened on Sunday, beef and beans cooked on Sunday
Repeat violation
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Rice in container on floor, operator placed it on shelf
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Mobile food dispensing vehicle service opening not kept closed except during food service.
Window opened, no screen
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Old one
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.