One Night Taco Stand

8221-1 Southside Blvd, Jacksonville, FL 32256 · Permanent Food Service · License 2615103

Official report

out of 100

Grade F

Safety score 45 of 100

Latest visit: Aug 11, 2026

What drove the grade

Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.High priority · 13 other violations

How the score was calculated

Starting score100
Violations at the Aug 6 complaint inspection
4 high priority (3 fixed on the spot, 1 repeat), 4 intermediate, 6 basic
-35
Administrative complaint on Aug 6, now complaint after follow-up
Counts in full until a follow-up finds the problems fixed
-20
Safety score45

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

Inspection history

1 inspection · 2 visits

Aug62026

Complaint inspection

14 violations found · Inspector came back once

Follow-up visitAug 11, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
- 1 High priority
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At today's callback : plantains 60°. Fish 60°. Overstacked in make table. Placed short while ago per employee. Operator discarded item.
Official report, on the Florida DBPR website
First visitAug 6, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
- 4 High priority
- 4 Intermediate
- 6 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Overstacked cooked chicken in make table cooler in kitchen. 65° , 62°. 60 °. Placed about 1 hour ago. Moved by manager to cooler.
  Fixed on the spotRepeat violationAdministrative complaint
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Queso at 83° in steam well . Kitchen placed about 40 mins ago. Item Moved by manager
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Cooke beans 45°. Cooked pork 54°. (Overnight cooling temperatures) walk in cooler.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Chemical spray bottle , all purpose cleaner , by single service. Moved by manager.
  Fixed on the spot
Intermediate4
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  No Quaternary ammonium , or chlorine test strips available.
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  No proof of Certified Food Manager credentials.
  No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 Food service employees onsite. NO Certified Food Manager present.
  No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. No proof of any employee training. Pictures only.
Basic6
- Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
  Ice scoop in Soiled scoop holder.
  In-use tongs stored on equipment door handle between uses.
  Tongs over oven handle. Moved by manager.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowls, plates used as scoops in foods.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Soiled deflector plate to interior of ice machine located : kitchen.
- Code 25, Single-service items: Single-service articles improperly stored.
  Boxed single service items on floor. ( outside shed).
- 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 cell phone on top of bag of tortillas in kitchen. Moved by manager.
  Fixed on the spot
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.