Takeria Mix
6680 Powers Ave Ste 108, Jacksonville, FL 32217 · Permanent Food Service · License 2612517
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 23 routine inspection6 high priority (4 fixed by the Sep 23 follow-up, 2 fixed on the spot, 1 repeat), 3 intermediate, 5 basic (2 repeats)-36
- Administrative complaint on Jul 23, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score52
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitSep 23, 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 - 1st follow-up visitJul 24, 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.
3 violations 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 reach in cooler cheese, cut tomato at 55°F. Person in charge states place in unit 3 hoirs ago. Person in charge discarded. No other time/temperature control for safety items in unit. States had unit looked at, will purchase new unit.
Administrative complaintFixed on the spot
Intermediate2
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
Person in charge needs more time to obtain.
More time given
Required employee training expired for all employees.
Person in charge needs more time to obtain.
More time given
- First visitJul 23, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In makeline reach in cooler by dishmachine cheese, cheese, cut tomato, rice at 46-51°F. Person in charge states items were moved to reach in cooler from walk in cooler 2 hours ago. Removed time/temperature control for safety items from unit. Also, pork and tripe moved from walk in cooler at 46°F.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
In walk in cooler raw chorizo stored over raw intact meat. In walk in cooler no longer commercially packaged raw beef stored over no longer commercially packaged fries. Person in charge began rearranging.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed employee utilizing cut tortilla bag in direct contact with dough.
Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
Spray hose at triple sink hangs lower than flood plain.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed medicine stored on open wire shelf above packages of single service napkins.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Establishment observed preparing, serving, or selling food to customers with an expired license. license expired 6.1.26.
Intermediate3
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Person in charge unable to provide probe thermometer.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
Person in charge unable to provide proof of CFM during inspection due to all expired.
Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. All employee training expired at time of callback.
Basic5
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Plate around nozzle at coffee machine in bar area with debris accumulated.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Cups at server line wet nesting.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Observed leak at pipe outside of back door. Also, observed utility sink outside of back door with standing water.
Repeat violation
Code 33, Garbage and refuse: Grease on the ground and/or pad around grease receptacle.
Observed grease on ground around grease receptacle outside back door.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed staining on multiple porous ceiling tiles in kitchen. Also, observed several holes in the wall in kitchen area. Also, several tiles cracked at back kitchen area.
Repeat violation
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.