Taqueria Cinco

809 Lomax St, Jacksonville, FL 32204 · Permanent Food Service · License 2615749

Official report

out of 100

Grade B

Safety score 82 of 100

Latest visit: Oct 19, 2026 (3 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · fixed by the Oct 19 follow-up · 9 other violations

How the score was calculated

Starting score100
Violations at the Aug 17 routine inspection
1 high priority (fixed by the Oct 19 follow-up), 2 intermediate, 7 basic (2 repeats)
-18
Safety score82

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

Inspection history

1 inspection · 2 visits

Aug172026

Routine inspection

10 violations found · Inspector came back once

Follow-up visitOct 19, 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 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 1 High priority
- 2 Intermediate
- 7 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw breaded calamari and raw fish stored over churros in work top reach in cooler.
Intermediate2
- 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 chicken and salsas stored in reach in cooler are missing the date markings for each container.
- Code 53, Manager certification and employee training: 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 certificates expired 7/3/26, 2/7/26 and 7/23/26
Basic7
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  White powdery substance stored in Unlabeled clear bun with red lid.
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Handle of ice scoop touching ice in cooler where beverages are made.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Torn gasket on cooler drawer Torn gasket on prep cooler.
  Repeat violation
  Reach-in cooler shelves with rust that has pitted the surface.
  Rust in reach in cooler shelves.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Interior sides and top of ice machine is soiled.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Wet clean food containers stacked by front window.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  No hand wash sign at hand wash sink in food prep area.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.