Señoritas Mexican Kitchen

6426 Bowden Rd #206, Jacksonville, FL 32216 · Permanent Food Service · License 2614901

Official report

out of 100

Grade F

Safety score 35 of 100

Latest visit: Aug 31, 2026

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · fixed on the spot · 20 other violations

How the score was calculated

Starting score100
Violations at the Aug 27 routine inspection
7 high priority (3 fixed by the Aug 31 follow-up, 4 fixed on the spot, 2 repeats), 6 intermediate (3 fixed on the spot, 1 repeat), 8 basic (4 repeats)
-53
Administrative complaint on Aug 27, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score35

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

Inspection history

1 inspection · 2 visits

Aug272026

Routine inspection

21 violations found · Inspector came back once

Follow-up visitAug 31, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitAug 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
21 violations found:
- 7 High priority
- 6 Intermediate
- 8 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Raw shrimp, etc
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  41-48f cheese, raw shrimp, bacon, chicken, in drawer unit, more than 6 hrs, my probe thermometer reading 50f, ambient reading 47f, door is not closing well, gasket torn, stop sale
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  100f cooked onions under lamp, 120f pork in double pan on Warner, employee placed them on grill, got to 165f
  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 bacon on shelf above jalapeños, upright cooler by cook line, employee rearranged
  Fixed on the spotRepeat violationAdministrative complaint
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Raw sausage on shelf above raw bacon in reach in cooler, employee rearranged
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee touched tooth pick he has in mouth and then grabbed bag with chips for order, explained to employee and he washed hands
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Thank you bag for raw fish in freezer
  Repeat violationAdministrative complaint
Intermediate6
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Flan made a couple of days ago
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  For quat sanitizer
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Cup in hand sink by dishwashing area, employee moved it
  Fixed on the spotRepeat violation
  Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  Hand sink at bar, employee opened dispenser
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Yellow substance, by dish machine, manager labeled it cleaner
  Fixed on the spot
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. One server here could not find it, 1 year here
Basic8
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Bulk container by rear door, manager labeled it sugar
  Fixed on the spot
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  In prep reach in cooler by stove,
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Bottler water by cook line, employee placed them on shelf
  Fixed on the spotRepeat violation
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  On oven handle, employee moved them
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Gasket torn in upright cooler at cook line and drawer unit
  Repeat violation
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. One door has small gap in drawer unit, gasket torn also, ambient reading 47f
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Aluminum trays on storage shelf, manager inverted them
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
  Rear door in kitchen
  Repeat violation
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.
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.