Taco Bell #042879
7637 Lem Turner Rd, Jacksonville, FL 32208 · Permanent Food Service · License 2612004
What drove the grade
Food-contact surface soiled with food debris, mold-like substance or slime.
How the score was calculated
- Starting score100
- Violations at the Sep 24 routine inspection1 intermediate (1 repeat), 5 basic (1 repeat)-10
- Safety score90
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 visitSep 24, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Counter top drawer warmer with accumulation of burned on cheese. Dining room soda dispenser has syrup build up in nozzle closest counter area.
Repeat violation
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Box of soda syrup stored on floor in dry storage. In walk in freezer box of fries stored on the floor.
Repeat violation
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
In cook line shredded cheese container, scoop handle buried in product.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Chip warming cabinet in poor repair, door becomes unattached when opened.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
On shelf over three compartment sink and on drain board next to three compartment sink, clean plastic and metal containers stacked while wet.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Wet mop head stored in mop sink.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.