Que Padre Mexican Restaurant Est 2026
4311 University Blvd, Jacksonville, FL 32216 · Permanent Food Service · License 2616250
Only a licensing inspection is on record. Grades start with the first routine inspection.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitLicensing inspection
- First visitAug 10, 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.
23 violations found:
Official report, on the Florida DBPR websiteWhat 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.
Beans
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.
Big pot with beans cooling from last night at 55f, walk in cooler, stop sale, explained to employee and he discarded it
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw shrimp on shelf above cooked meats, all on open bags in upright freezer, employee rearranged
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken on shelf above raw beef in reach in cooler by cook line, employee rearranged
Fixed on the spot
Intermediate7
Code 01, Approved source; food safe and unadulterated: Establishment not maintaining clam/mussel/oyster tags for 90 days.
Discarding them, explained to them
Code 02, Labeling, date marking and consumer advisory: Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means.
Raw animal foods must be fully cooked prior to service. Gave one and posted it
Fixed on the spot
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Made at El Castillo Bakery on Friday, wrote date on
Fixed on the spot
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Big pot used for cooing beans, explained to employees
Code 05, Thermometers provided and accurate: Probe thermometer not used to ensure proper food temperatures of cooling time/temperature control for safety food.
For beans cooling from overnight
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Emailed one
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Purple solution in bathroom, employee wrote fabuloso on
Fixed on the spot
Basic12
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
White powder in bulk container in prep area, employee labeled it wrote maseca on
Fixed on the spot
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
In reach in cooler by cook line, no thermometer, operator placed one
Fixed on the spot
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed produce on shelf above peeled plantains and saves, employee rearranged walk in cooler
Fixed on the spot
Food stored on floor.
Water bottled in storage outside
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Shelf with black build up by triple sink
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Big pots on top shelf by triple sink
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Lids not inverted in storage este, employee inverted them
Fixed on the spot
Code 29, Plumbing and backflow prevention: Faucet/handle missing at plumbing fixture.
Cold water handle opens and no water comes out, hand sink in prep area, employee fixed it
Fixed on the spot
Water leaking from pipe and/or faucet/handle.
Leak on pipe in up hand sink by triple sink, employee fixed it
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Hand sink in prep area, emailed one
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Ladies restroom doesn't close all the way
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- 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.