Pupuseria y Cafeteria EL Paraiso

5111 Baymeadows Rd Unit 13-14, Jacksonville, FL 32217 · Permanent Food Service · License 2616243

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Oct 6, 2026 (5 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 8 other violations

How the score was calculated

Starting score100
Violations at the Oct 6 routine inspection
4 high priority (3 fixed on the spot), 3 intermediate (1 fixed on the spot), 2 basic
-25
Safety score75

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

Inspection history

1 inspection · 1 visit

Oct62026

Routine inspection

9 violations found

First visitOct 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 4 High priority
- 3 Intermediate
- 2 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Horchata reconstituted at 54°F in bubbler. Person in charge states has been in unit overnight with no preparation today.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Horchata reconstituted at 54°F in bubbler. Person in charge states has been in unit overnight with no preparation today. Jalapeño sauce in reach in cooler at 48°F. Person in charge has had unit open frequently. Ambient temperature of unit 42°F. Person in charge will monitor. Moved to other unit holding temperature.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Chicken in direct contact with to go style bags in reach in freezer. Person in charge moved to food grade bag. Also, cilantro wrapped in non food grade paper towels.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. Quatanery ammonium sanitizer at 0ppm at triple sink in use during inspection. Person in charge set up with chlorine at 100ppm during inspection.
  Fixed on the spot
Intermediate3
- Code 16, Dishwashing facilities and test kits: Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
  Person in charge only able to provide PH test strips during inspection.
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  No soap, paper towels, or hand wash sign at front hand wash sink. Person in charge posted and provided.
  Fixed on the spot
- Code 51, Other sanitary and safe operation: No plan review submitted and approved for establishment previously licensed by the Department of Agriculture and Consumer Service or the Department of Health.
  Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed hand wash sink, ice machine, drink bubblers, reach in cooler, reach in cooler added to front counter area. Ice machine is no longer in main kitchen. Plans not updated to reflect changes.
Basic2
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowls used as scoop in cream and dry goods. Person in charge removed.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  Two dead roaches on floor at front counter. Person in charge discarded.
  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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.