DirtyFLRestaurant Inspection Data

CANTINA CARAMBA!

CANTINA CARAMBA! in JACKSONVILLE has 4 health inspections on record with an overall food safety rating of 2.0/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 4 reports on file

12640 BARTRAM PARK BLVD UNIT 5, JACKSONVILLE 32258

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 4 health inspection reports

All Inspection Reports

2/6/2026· 1mo ago

Visit ID: 13625308

Met Inspection Standards
  • N/A:No Violations Were Observed

2/3/2026· 1mo ago

Visit ID: 13622122

Follow-up Inspection Required

3 high

  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked rice at 67 in oven. (Overnight temperatures) Warning - From follow-up inspection 2026-02-03: At today's callback : cooked rice in oven at 80°. (Overnight temperatures) Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked rice at 67 in oven. (Overnight temperatures) Stop sale issued. Warning - From follow-up inspection 2026-02-03: At today's callback : cooked rice in oven at 80°. (Overnight temperatures) Admin Complaint
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sauce 110. Chicken 100. Hot holding. Item reheated to 170-185. Corrected On-Site Warning - From follow-up inspection 2026-02-03: At today's callback : queso hot holding at 60°. Beans hot holding at 110°. Beans reheated to 165-170. Queso still in reheat mode. Admin Complaint

1/29/2026· 1mo ago

Visit ID: 13575197

Follow-up Inspection Required

4 high, 4 int, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate to interior of ice machine located : rear kitchen. Repeat Violation
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl as scoop in spice container.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket cell phone on cutting board. Moved by manager. Corrected On-Site Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing Hand Wash Sign at multiple Hand Wash Sinks. Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Uncovered bowl of beef in walk in cooler. Covered by manger. Corrected On-Site Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked rice at 67° in oven. (Overnight temperatures) Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked rice at 67° in oven. (Overnight temperatures) Stop sale issued. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sauce 110°. Chicken 100°. Hot holding. Item reheated to 170-185°. Corrected On-Site Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Degreaser chemical spray bottle on top of food container. Moved by manager. Corrected On-Site Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at kitchen and rear Hand Wash Sink.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at rear kitchen All purpose degreaser.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Multiple Hand Wash Sinks with no hot water. Repeat Violation

11/12/2025· 4mo ago

Visit ID: 13544817

Met Inspection Standards

4 int, 16 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate to interior of ice machine located : kitchen.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage containers on prep table. Moved by manager. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on food boxes. Kitchen. Moved by manager. Corrected On-Site
  • 13-07-4:Basic - 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.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Missing floor tile under kitchen Hand Wash Sink.
  • 08B-38-4:Basic - Food stored on floor. Tubs of foods on floor in walk in cooler. Moved by manager. Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. In use knives stored between prep equipment. Moved by manager. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris buildup inside kitchen oven.
  • 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn cooler gaskets. Prep units.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No Hand Wash Sign at multiple Hand Wash Sinks. Emailed sign.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled cooler gaskets. Prep line units.
  • 29-08-4:Basic - Plumbing system in disrepair. Missing cold ware faucet at Hand Wash Sink by Dish machine. ( water leaking from cold water faucet when hot water turned on. )
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of kitchen cooler.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Cell phone on box of in use Saran Wrap . Kitchen. Moved by manager. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Uncovered prepped foods in walk in cooler. Lettuce. Covered by manger. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pans, knives, in kitchen Hand Wash Sink. Moved by manager. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at kitchen Hand Wash Sink.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at dry goods. All purpose cleaner/degreaser. Marked by manger. Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at rear kitchen Hand Wash Sink and men's restroom.