Pupuseria y Restaurante Maria
4241 University Blvd S, Jacksonville, FL 32216 · Permanent Food Service · License 2616083
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 24 routine inspection7 high priority (6 fixed on the spot, 1 repeat), 5 intermediate (1 fixed on the spot, 2 repeats), 14 basic (2 repeats); basic violations cost 12 at most-54
- Administrative complaint on Aug 24Counts in full until a follow-up finds the problems fixed-20
- Safety score26
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 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
26 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
75f cooked beef and chicken on table, explained 4 hrs procedure, employee placed them in reach in cooler, less than 4 hrs
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw beef on shelf above sauces and cur cabbage, in reach in cooler, raw chicken above drinks in upright cooler at back prep, raw shrimp on shelf above cooked carrots in open bag, upright freezer, employee rearranged
Fixed on the spotRepeat violationAdministrative complaint
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Making palesnas/ like a quesadilla, ran out of gloves, manager arrived with gloves, she got gloves
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Employee grabbed raw beef then grabbed a drink for customer, explained to her and she washed hands, discarded drink
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
One fly by cook line
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Medicine on shelf above drinks, employee moved medicine, upright cooler at front counter
Fixed on the spot
Toxic substance/chemical improperly stored.
Cleaner on prep table, food on table, employee moved cleaner
Fixed on the spot
Intermediate5
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
New cook here hasn't read it, has blank copy, explained to them
Repeat violation
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Hand sink by triple sink, employee placed one
Fixed on the spotRepeat violation
No soap provided at handwash sink.
Hand sink by triple sink, employee placed one
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Blue substance on shelf at back prep, employee stated it's cleaner
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Only employee expired in 2/2026
Basic14
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
White powdered in bulk container on shelf at cook line, employee stated it's sugar, two more container in back prep area
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Upright cooler with glass door, no thermometer
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed celery on shelf above cut veggies in reach in cooler, employee rearranged
Fixed on the spot
Food stored on floor.
Flour on floor, back prep area, employee placed it on shelf, water bottles on floor in back closet
Fixed on the spotRepeat violation
Employee personal food not properly identified and segregated from food to be served to the public.
Employee food on shelf above customer drinks, front counter, employee rearranged upright cooler, employee rearranged
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Opened drink for employees, on prep table, also in back prep table
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gasket torn in reach in cooler by cook line
Hood filter missing from automatic fire suppression/exhaust system.
One missing
Code 29, Plumbing and backflow prevention: Plumbing line from a removed fixture not capped off.
By hand sink in back prep area
Water leaking from pipe and/or faucet/handle.
Base of handle in hand sink by cook line, hand sink pipe leaking
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Hand sink by cook line, also in hand sink by triple sink, emailed one
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
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.
Purse above prep table, back prep, employee moved purse
Fixed on the spotRepeat violation
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Emailed one
Fixed on the spot
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.