No Way Jose Mexican Bar and Grill
3877 Baymeadows Rd, Jacksonville, FL 32217 · Permanent Food Service · License 2616271
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 Aug 12 routine inspection5 high priority (3 no follow-up needed, 2 fixed on the spot), 3 intermediate (2 fixed on the spot, 2 repeats), 4 basic-28
- Safety score72
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 12, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Flan at front beverage cooler at 54°F. Person in charge states has been in unit overnight. Discarded.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Flan at front beverage cooler at 54°F. Person in charge states has been in unit overnight. Discarded.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Queso at steam table at 127°F. Person in charge states recently turned off heat as it was burning, began reheating.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In glass door reach in cooler raw chicken stored over salsa. In white reach in cooler shell eggs stored over cooked chicken. Person in charge began rearranging.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Hose bibbs at hand wash sink in kitchen missing vacuum breakers.
Intermediate3
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 closest to dish pit. Person in charge tuned on during inspection.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand wash sink on far cookline blocked by table, items stored inside hand wash sink. Person in charge made accessible.
Fixed on the spotRepeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
Missing paper towels and hand wash sign at hand wash sink at far left cookline.
Repeat violation
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Margarita mix in cambro stored on floor at bar. Person in charge raised.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed three dead roaches on floor, on top of detergent bottle at dishpit area.
Outer openings not protected with self-closing doors.
Self closer missing from back door.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Observed holes in ceiling tiles in kitchen around piping, wiring. Observed standing water near walk in cooler.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.