Ruta Catracha 504

4238 University Blvd S, Jacksonville, FL 32216 · Mobile Food Dispensing Vehicle · License 2652641

Official report

out of 100

Grade D

Safety score 65 of 100

Latest visit: Oct 20, 2026 (3 weeks ago)

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority · fixed on the spot · 23 other violations

How the score was calculated

Starting score100
Violations at the Oct 20 routine inspection
4 high priority (2 no follow-up needed, 2 fixed on the spot), 5 intermediate (4 fixed on the spot), 15 basic; basic violations cost 12 at most
-35
Safety score65

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

Inspection history

1 inspection · 1 visit

Oct202026

Routine inspection

24 violations found

First visitOct 20, 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.
24 violations found:
- 4 High priority
- 5 Intermediate
- 15 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  120f beans, cooked today, operator placed them on stove, got to 165f
  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 beef in bag on top of bag with fries, in box freezer, raw chicken on shelf above yuca in upright cooler, all ziplock, explained to her
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Raw chicken on shelf above beef, all in ziplock bags, upright freezer, explained to her
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Cooked chicken in thank you bag, also peeled bananas, operator removed them
  Fixed on the spot
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
  Raw animal foods must be fully cooked prior to service. For undercooked eggs when requested, gave one and posted it
  Fixed on the spot
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  Operator couldn't find it
- 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.
  None, emailed one
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Bag with with fruit, operator moved it
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Yellow substance by triple sink, operator labeled it chlorine
  Fixed on the spot
Basic15
- 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 containers, operator labeled sugar and flour
  Fixed on the spot
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  None, in black upright cooler and gray upright cooler, operator placed one on each
  Fixed on the spot
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Cooked meat on table, 30f, explained to her and she placed them in cooler
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Flour in container on floor
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Opened drink on prep cooler, operator discarded it
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  On salsa, operator removed it
  Fixed on the spot
  Equipment in poor repair.
  Gasket torn in prep cooler
- Code 16, Dishwashing facilities and test kits: Old food stuck to clean dishware/utensils.
  One ladle as clean has dry beans on it, operator placed it in triple sink to wash
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  On prep table, operator made chlorine solution and placed it there, 100ppm
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Faucet on triple sink
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  None, emailed one
- Code 35, Insects, rodents, pests and animals: Mobile food dispensing vehicle service opening not kept closed except during food service.
  Window and back door opened, no screen
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Couldn't find it
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Emailed one
  Fixed on the spot
  No copy of latest inspection report available.
  Couldn't find it
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.
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.