DirtyFLRestaurant Inspection Data

ALIEN TACO

ALIEN TACO has 8 health inspections on file for its JACKSONVILLE location, with an overall rating of 3.2/5. Recent inspections indicate some food safety concerns.

7643 GATE PKWY 105

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 9/19/2025

Inspection #: Visit ID: 10935357

  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. Unisex restrooms missing covered receptacles.
  • 36-24-5:Basic - Hole in or other damage to wall. Hole in wall observed under dishmachine. Also, dust accumulation observed near vent on ceiling in kitchen.
  • 35B-02-4:Basic - Insect control device installed over food preparation area. Observed bug zapper stored over tabletop fryer in kitchen. Person in charge removed. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Two cans of salsa verde with dent on seam.
  • 35A-02-7:High Priority - Live, small flying insects found. Observed approximately 4 flying insects in the far right side of the bar. Person in charge began killing. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream stored in squeeze bottle with ice below sauce line at 63F. Person in charge states has been in ice for approximately 45mins. Person in charge added ice, moved to walk in cooler to rapidly chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in warmer at 109-127F. Person in charge reheated to 170F. Chicken on line at warmer at 95F. Recommend holding on time. Person in charge time marked during inspection and will discard at the end of 4 hours. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels out at far left cook line hand wash sink. Person in charge provided during inspection. Corrected On-Site
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One employee working at establishment for 60+ days with a copy of his training.
  • 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed tabletop fryer on raised shelf in back kitchen not under hood. Used for desserts per person in charge.

Inspection Date: 3/27/2025

Inspection #: Visit ID: 10805387

  • N/A:No Violations Were Observed

Inspection Date: 3/24/2025

Inspection #: Visit ID: 10804368

  • 22-41-4:High Priority - - From initial inspection : High Priority - 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 testing at 0ppm chlorine. Warning - From follow-up inspection 2025-03-24: Person in charge needs more time to coordinate repair. **Time Extended**

Inspection Date: 3/21/2025

Inspection #: Visit ID: 8735975

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple open lid employee drinks on prep surfaces in kitchen. Person in charge began moving. **Corrective Action Taken**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease buildup. Exterior of bulk dry goods containers with debris buildup.
  • 25-05-4:Basic - Single-service articles improperly stored. Cases of single service items stored on floor in storage room upstairs. Repeat Violation
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Lamb, lamb, chicken cooling overnight in walk in cooler at 44-53F. Provided operator cooling handout. Repeat Violation Admin Complaint
  • 22-41-4:High Priority - 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 testing at 0ppm chlorine. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored over case of Queso. Also, raw shrimp stored over cooked beef in walk in cooler on speed rack. Person in charge moved to appropriate location. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Lamb and chicken cooling overnight in walk in cooler at 44-53F. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At server line sour cream, tomatoes at 59F. Person in charge states has been out on line for 30 minutes. Recommend holding on time. Person in charge moved to reach in cooler. Sauces in squeeze bottles on ice at 70F made with cream. Person in charge moved to reach in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in warmer at 129F. Lid removed at time of inspection. Person in charge began reheating. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical bottle stored on ice cream freezer. Person in charge removed. Corrected On-Site Repeat Violation Admin Complaint
  • 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment is non continuously cooking chicken and beef. No written procedure, not labeling items as raw, no temperature logs. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards with staining on makeline and stand alone. Interior of microwave with debris buildup. Interior of make line reach in cooler with debris buildup. Can opener with debris buildup.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by fan on sink. Sanitizer bucket stored in hand wash sink by bar. Person in charge removed items. Corrected On-Site
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser at server line not dispensing. Person in charge fixed during inspection. Missing paper towels at bar hand wash sink. Person in charge provided. Corrected On-Site

Inspection Date: 12/17/2024

Inspection #: Visit ID: 10697871

  • N/A:No Violations Were Observed

Inspection Date: 10/16/2024

Inspection #: Visit ID: 10609462

  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of CFM for owner, managers working longer than 30 days at establishment. Warning
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees working longer than 60 days. Warning

Inspection Date: 8/16/2024

Inspection #: Visit ID: 8859380

  • 29-18-4:Basic - Drain cover(s) missing. Drain covers missing in mop sink closet at drains.
  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Tape observed on ends of several utensils.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink and employee lunch stored on prep table in kitchen. Person in charge removed. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed items stored on floor in walk in freezer.
  • 36-24-5:Basic - Hole in or other damage to wall. Hole in wall around piping at dishmachine. Hole in wall/ ceiling observed in dry storage located upstairs.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Multiple pairs of tongs hung from handle of oven leaving food contact surface at knee level.
  • 25-05-4:Basic - Single-service articles improperly stored. Observed multiple cases of single service items stored on floor of dry storage located upstairs.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ranchero sauce in walk in cooler overnight per person in charge at 51F.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live flying insect observed in kitchen. Person in charge killed during inspection. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored over packages of ready to eat cheese. Also, on speed rack raw shrimp stored over ready to eat chicken and beef. Person in charge rearranged during inspection. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. One #10 can of salsa verde with dent along seam. Also, beans in walk in cooler dated 7/28.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Garlic oil made with roasted garlic at 73F left in kitchen overnight per person in charge. Ranchero sauce in walk in cooler at 51F cooling overnight per person in charge.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic oil made with roasted garlic at 73F left in kitchen overnight per person in charge. In stand up reach in cooler pork, beef at 46-48F. Observed pans of empanadas may be impeding airflow. Person in charge rapidly chilled to 38F. Sour cream at salsa station at 49F, cilantro cream sauce at 58F, moved items to time during inspection. Recoded time paperwork. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed chemical stored on shelf with food products, person in charge moved to appropriate location.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breaker at non chemical side of splitter at mop sink.
  • 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment par cooks pork, chicken, beef, then cools to 41F. Establishment has no written procedures. Provided DBPR form during inspection. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed pot stored in hand wash sink. Pot was removed. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Multiple spray bottles with sanitizer per person in charge unlabeled.

Inspection Date: 6/11/2024

Inspection #: Visit ID: 8632881

  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back door missing self closer.