Tulum Flavors of Mexico
11025 E Town Pkwy Ste 206, Jacksonville, FL 32256 · Permanent Food Service · License 2616318
What drove the grade
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
How the score was calculated
- Starting score100
- Violations at the Aug 10 routine inspection9 high priority (3 fixed by the Aug 19 follow-up, 6 fixed on the spot, 1 repeat), 6 intermediate (1 fixed on the spot), 6 basic-52
- Complaint after follow-up on Aug 12, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score36
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 visitAug 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 - 1st follow-up visitAug 12, 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.
1 violation 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.
At todays callback : raw chicken 48°. Raw beef 47°. Raw chicken 47°. Per Person In Charge placed at about 10:30 am. Items iced down.
Fixed on the spot
- First visitAug 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
21 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority9
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Raw shrimp in Drawer Cooler at 47°. 48°. 50°. (Overnight temperatures).
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cut lettuce at 48°. Overstacked in reach in cooler / make table. Moved by manager. Raw shrimp in Drawer Cooler at 47°. 48°. 50°. (Overnight temperatures).
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Queso at 110° at hot hold line. Placed about 45 mins before. Reheated to 165-175°
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 beef container over ready to eat corn in walk in cooler. Moved by manager.
Fixed on the spot
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Wait staff handled ready to eat lemons and garnish at wait-station and bar. Manager intervened.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Food service employee washed existing gloves the engaged in Food service activity. Manager intervened.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Three compartment sink quaternary ammonium sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Quaternary ammonium 0 ppm. At Three compartment sink. No Quaternary ammonium sanitizing set set up.
Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine High Temperature 110° by probe. Service company arrived. Test strips available changed color adequately.
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.
Vaccum breaker at mop sink missing from split at non-chemical side.
Repeat violationAdministrative complaint
Intermediate6
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Establishment has no chemical test strips available to check sanitizer. Certified Food Manager found Quaternary ammonium test strips later.
Fixed on the spot
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Establishment has No high temperature sanitizing testing / measuring device available.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Kitchen Hand Wash Sink blocked by equipment.
Handwash sink used for purposes other than handwashing.
Kitchen Hand Wash Sink used for rinsing utensils and filling bucket with water. Bar Hand Wash Sink used to hold utensils.
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/ 5 Food service employees onsite with no Certified Food Manager present.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
Dish washer not familiar with adequate ware washing per code. Employees not aware of any sanitizing methods.
Basic6
Code 03, Food out of temperature: Time/temperature control for safety food not maintained frozen solid in a freezer.
French fries in freezer at 40°.
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Frozen fish thawing in standing water. Moved by manager.
Code 08, Food protection and cross-contamination: Food stored on floor.
Frozen box food on floor in walk in freezer.
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Multiple In use knives , stored between prep equipment. Moved by manager.
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service. Wait staff.
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.
Employee personal items cell phone on top of in use cutting board . Kitchen. Moved by manager Employee clothing by single service products. Rear dry goods. Moved by manager.
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.
- 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.