Tony's Cantina Mexican Grill
10131 San Jose Blvd Ste 12, Jacksonville, FL 32257 · Permanent Food Service · License 2611651
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 17 routine inspection10 high priority (5 fixed by the Aug 26 follow-up, 5 fixed on the spot, 1 repeat), 4 intermediate (1 fixed on the spot), 7 basic (2 repeats)-52
- Violations at the Oct 14 complaint check1 basic; 1 also cited at the Aug 17 routine inspection and counted there-1
- Administrative complaint on Aug 17, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score35
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 5 visitsLatest inspection
Complaint check
- First visitOct 14, 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.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Pan in hand wash sink in kitchen. Person in charge removed.
Fixed on the spot
Basic1
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Standing water observed on floor at makeline in kitchen.
Earlier inspections 1
F36Routine inspection21 violations, 10 high priority · 3 follow-up visits Fixed at follow-up
- 3rd follow-up visitAug 26, 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 - 2nd follow-up visitAug 19, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Operator needs more time to obtain chemical for front dishmachine. Has do not use sign on machine at callback.
More time givenFixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
No flying insects observed.
More time given
- 1st follow-up visitAug 18, 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.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
On make line rice, queso, corn, corn 115-188°F. Person in charge began rapidly reheating.
Administrative complaintFixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Observed employee utilizing dishmachine at bar area at callback. Has not been repaired, still testing at 0ppm. Made employees on duty aware not to utilize for sanitizing.
Administrative complaint
Code 28, Sewage and wastewater disposal: Sewage/wastewater backing up through floor drains.
No wastewater backup up through floor drain at callback.
More time given
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed approximately 10 flying insects in and around trash can near room with bag in box soda storage. Observed two flying insects on makeline area of kitchen. Observed three flying insects in storage closet in left side of kitchen.
Administrative complaint
- First visitAug 17, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
21 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority10
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Salsa made in house cooling in large 5 gallon container overnight per person in charge at 46-47°F in walk in cooler .
Shell eggs in use or stored with cracks or broken shells.
See stop sale. Observed six raw shell eggs in walk in cooler stored with broken shells. Also, observed one can of tomatoes with dent along seam.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Queso on line in warmer at 124-126°F. Corn in steam table at 115°F. Pork in warmer at 124°F. Person in charge began reheating.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Salsa made in house cooling in large 5 gallon container overnight per person in charge at 46-47°F in walk in cooler.
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 bacon. Person in charge began rearranging.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine at be testing at 0ppm. Person in charge will utilize back dishmachine until unit is repaired.
Fixed on the spot
Code 28, Sewage and wastewater disposal: Sewage/wastewater backing up through floor drains.
Observed water backing up from floor drain under sprayer at dishpit. Person in charge able to remove some of the water in the drain, mopped and sanitized floor area during inspection. Will call for service and not utilize sprayer until serviced.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Splitter added to mop sink with 4 connections missing vacuum breakers from non chemical bibbs.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed three flying insects at bag in box storage closet in back kitchen. Observed three flying insects in back dishpit area. Observed two flying insects in bar area. Observed three flying insects in back hallway where triple sink in located.
Repeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Chemical spray bottles with cleaner per person in charge stored on shelf with and above single service items. Person in charge removed.
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.
Flan made Friday per person in charge with no date mark. Also, chicken thawed in walk in cooler from walk in freezer not re date marked with thaw date.
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Hot water not functioning at server line hand wash sink across from chip storage.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed sanitizer bucket stored in hand wash sink by ice machines. Observed knife block stored in kitchen hand wash sink. Items were removed.
Fixed on the spot
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4+ food handling employees on site with no CFM present.
Basic7
Code 08, Food protection and cross-contamination: Food stored on floor.
Containers of chips stored on floor in back kitchen. Also, cases of food stored on floor in walk in freezer.
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Observed employee eating at back kitchen prep table. Employee meal on plate at cutting board.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
To go containers with no handles used as scoops in bulk dry goods, rice.
Repeat violation
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Bar dishmachine with pink debris accumulated.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Soda plates with mold like substance in server area.
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
Two ceiling tiles missing in back kitchen. Large amount of standing water on floor in back kitchen by dishpit and by cookline. Person in charge began cleaning.
Fixed on the spot
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Multiple CO tanks in back kitchen unsecured.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.