Super Tienda Latina y Restaurante
3935 Toledo Rd Ste 6, Jacksonville, FL 32217 · Permanent Food Service · License 2615422
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection9 high priority (5 fixed on the spot), 5 intermediate (1 fixed on the spot), 9 basic-62
- Complaint after follow-up on Sep 30Counts in full until a follow-up finds the problems fixed-20
- Safety score18
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 30, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In meat display pork at 45°F. Person in charge moved to walk in cooler holding temperature. All other time/temperature control for safety items in units 43°F or below.
Fixed on the spot
- First visitSep 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
23 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority9
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
White rice sitting in container in kitchen overnight per person in charge at 74°F. Pork in warmer overnight at 94-100°F. Rice cooling overnight in kitchen walk in cooler at 54-62°F.
Stop Sale issued due to food not being in a wholesome, sound condition.
Tilapia thawed in sealed rop packaging with instructions to remove from packaging prior to thawing.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
White rice sitting in container in kitchen overnight per person in charge at 74°F. In meat display pork, beef, at 45-47°F. Person in charge turned down unit. In cheese display cheese, cheese 44-48°F person in charge turned unit down, moved items back further into unit. In produce display cut melon at 52°F. Item stored on exterior edge of unit. Person in charge discarded. In meat walk in cooler pork, beef, chicken at 44-45°F. Other items in units 43°F or below. Person in charge opened walk in cooler door to rapidly chill.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Beef hot holding at 84-119°F. Person in charge reheated to 167°F. Also, salsa hot holding at 120°F. Item is double panned. Person in charge moved to griddle to reheat. Pork in warmer overnight at 94-100°F. See stop sale.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Rice cooling overnight in kitchen walk in cooler at 54-62°F.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In glass milk, egg display observed raw bacon stored over milk. In meat display observed raw chicken feet stored over raw shrimp. In meat walk in cooler observed raw chicken stored over raw beef. Person in charge began rearranging.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee dried hands on clothes/apron/soiled towel after washing.
Observed employee in kitchen dry hands on apron instead of paper towels after washing hands and begin working with food. Person in charge spoke to employee.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed approximately 4 flying insects in establishment at time of inspection. Located near trash can in meat cutting section.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed paint stored over cases of food products, single service items. Person in charge moved to appropriate location.
Fixed on the spot
Intermediate5
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Oyster tags not marked with date last served.
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Cheese and ham in meat display opened 4 days ago per person in charge with no date mark. Milk in bar opened two days ago per person in charge unlabeled. Person in charge began labeling.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
Per person in charge utilizes quatanery ammonium for sanitizing. Only able to provide chlorine test strips.
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Person in charge on site with expired CFM. Has scheduled.
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. Some employees working on site for 60+ days that handle food have no proof of food handler training.
Basic9
Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Establishment packages bolis, cut and whole fruit, beans, etc. for customer self service. Missing minimum labeling.
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. Tilapia thawed in sealed rop packaging with instructions to remove from packaging prior to thawing. Inspector provided thawing handout.
Code 08, Food protection and cross-contamination: Food stored on floor.
Multiple buckets and cases of food items stored on floor throughout establishment. Person in charge began raising.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Cardboard observed lining shelves in kitchen.
Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Hand wash sink in kitchen slow draining. Also, grease trap at triple sink missing cover.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Multiple hand wash sinks in kitchen, meat section, restroom missing hand wash signs. Inspector emailed to operator. Soap dispenser empty at meat cutting station hand wash sink. Employee refilled.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Light visible at garage style deliver door near meat section walk in cooler.
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Observed hole in ceiling around pipes in kitchen. Observed hole in wall around piping to hand wash sink at meat cutting section. Observed cove molding missing near employee restroom wall.
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.
Personal be,ongsings, tools, tires observed stored above food products and single service items. Person in charge began rearranging.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.