Rosy's Mexican Restaurant
4268 Oldfield Crossing Dr #107, Jacksonville, FL 32223 · Permanent Food Service · License 2613663
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 19 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate (fixed on the spot), 7 basic (2 repeats)-17
- Safety score83
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 19, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Chicken and beef in bottom of three door reach in cooler at 44°F. Person in charge states had door frequently open for preparation. Began reheating.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed chemicals on shelf in hallway stored over cases of oil. Person in charge moved to appropriate location.
Fixed on the spot
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle with bleach per person in charge unlabeled. Person in charge labels appropriately.
Fixed on the spot
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Bulk container of salt per person in charge unlabeled. Person in charge began labeling.
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
Observed employee cutting avocados directly from case without washing, stickers still on product.
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Cardboard lining shelves in kitchen under prep table.
Equipment in poor repair.
Observed gaskets torn on reach in coolers/ freezers in establishment.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Light visible under back door.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Stained porous ceiling tiles indicative of water damage observed in back of establishment. Hole in ceiling observed over chip station. Also, dust accumulation around vent in back kitchen. Tiles at threshold to back door with damage.
Repeat violation
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Several CO2 tanks unsecured at front counter area.
Repeat violation
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.