One Night Taco Stand
9703 San Jose Blvd, Jacksonville, FL 32257 · Permanent Food Service · License 2615682
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 11 routine inspection7 high priority (4 fixed by the Aug 19 follow-up, 3 fixed on the spot, 2 repeats), 4 intermediate (2 fixed on the spot, 1 repeat), 5 basic-41
- Administrative complaint on Aug 11, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score47
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 visitAug 19, 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 visitAug 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
See stop sale. Observed cooked chicken cooling overnight in deep covered pan at 59°F.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed cooked chicken cooling overnight in deep covered pan at 59°F.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In walk in cooler raw shell eggs stored over pan of cooked chicken. Person in charge began rearranging. In reach in freezer no longer commercially packaged raw chicken stored over no longer commercially packaged beans. Person in charge began rearranging.
Fixed on the spotRepeat violationAdministrative complaint
Code 28, Sewage and wastewater disposal: Sewage/wastewater backing up through floor drains.
When hand wash sink in kitchen is in use, wastewater backs up from floor drain at dishpit. Person in charge able to remove water from drain, sanitize floor where wastewater pooled. Hand wash sink able to be utilized without over flowing. Dishmachine unable to be utilized without overflowing. Person in charge will utilize triple sink until drain can be serviced. Repair service on site by end of inspection, able to remove blockage by end of inspection.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Missing vacuum breakers at hose Bibb and splitter at mop sink. Also, missing vacuum breakers at splitter outside on left side of restaurant.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed two flying insects in kitchen during inspection.
Repeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed spray bottle with blue all purpose cleaner stored on shelf above single service items. Person in charge removed.
Fixed on the spot
Intermediate4
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Soda nozzles in bar area and at server area soiled. Staining observed on make line cutting board.
Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
Must be reinstalled in the same location where removed. Hand wash sink has been removed per plans on other side of wall at server line in kitchen near ice machine.
Handwash sink used for purposes other than handwashing.
Observed tray of cutlery stored on hand wash sink at server line. Observed items stored in hand wash sink by dish pit, at bar area. Person in charge removed.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Paper towels missing at hand wash sink at bar. Person in charge provided.
Fixed on the spotRepeat violation
Basic5
Code 08, Food protection and cross-contamination: Food stored in a location that is exposed to splash/dust.
Steam table directly neat to hand wash sink with no guard. Person in charge added makeshift guard during inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Cardboard lining shelves at dry storage area.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed one dead roach on floor at bar area. Observed one egg sac in external liquor storage shed.
Exterior door has a gap at the threshold that opens to the outside.
Light visible under back door, under side door that opened to covered seating area off of bar. Hole in floor observed in storage shed on side of restaurant holding single service items.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Vents soiled at kitchen area. Also, hole in wall at server chip storage, at far right side of cookline.
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.
- 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.