Tacos Dona Maria 2
12192 Beach Blvd Suite 3, Jacksonville, FL 32246 · Permanent Food Service · License 2615250
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 20 routine inspection3 high priority (fixed on the spot), 4 intermediate (1 fixed on the spot, 1 repeat), 10 basic (1 repeat)-32
- Safety score68
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 visitOct 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Pork (162°F - Cooking); beef (112°F - Hot Holding); pork (107°F - Hot Holding), both stored in separate pans on stove stop after reheating. Manager reheated over 165°F.
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 chicken stored over cooked pork in glass reach in cooler in kitchen. Raw shell eggs stored over horchata milk drink in glass reach in cooler in kitchen All items properly stored by manager.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Dough stored in direct contact in non-food grade bag in kitchen area. Manager removed and properly stored
Fixed on the spot
Intermediate4
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.
Cooked beans in glass reach in cooler not date marked. Manager date marked it for Sunday
Fixed on the spot
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Two employees with no proof of written agreement. Provided form
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Potatoes cutter blade stored on wall with encrusted food debris.
Repeat violation
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Operator has 3 total food handler employees hired over 60 days. One employee name Christian H with expired training on 1-29-25. Two employees with no proof of training
Basic10
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Raw frozen chicken stored thawing in prep sink in kitchen at room temperature. Employee turn on running water
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food not covered.
Uncovered sauces in glass reach in cooler
Fixed on the spot
Food stored on floor.
Plastic water bottles stored on floor at bar area
Repeat violation
Raw fruits/vegetables not washed prior to preparation.
Sticker label still present on stored cut in use avocado in flip top reach in cooler. Employee removed sticker
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Tongs stored on oven door handle
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Reach in cooler soiled with debris
Code 35, Insects, rodents, pests and animals: Insect control device used to electrocute or stun insects not designed to retain insect within the device.
Observed bug zapper hand held rackets stored above dry storage seasoning in kitchen under prep table
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Floor tiles at cashier area in disrepair
Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Light shield missing over three compartment sink area
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.
Phone stored on top of microwave in kitchen
Reporting only1
Code 48, Gas appliances and boilers: Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building.
For reporting purposes only. Propane tank stored in non-working walk in cooler. Manager removed from inside of building
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.