DirtyFLRestaurant Inspection Data

EL PRIMO RESTAURANT AND GROCERY

EL PRIMO RESTAURANT AND GROCERY has 8 health inspections on file for its JACKSONVILLE location, with an overall rating of 2.9/5. Recent inspections show improving food safety practices.

Last inspection: 3 days ago · 8 reports on file

6715 POWERS AVE UNITS 3 & 5

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 8 health inspection reports

All Inspection Reports

3/9/2026· 3d ago

Inspection #: 3662317

Call Back - Extension given, pending

1/7/2026· 2mo ago

Visit ID: 13510997

Follow-up Inspection Required

2 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 : by market cooler. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage container 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 over restaurant packaged foods / utensils. Moved by manager. Corrected On-Site Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen cooked rice , chicken thawing at room temperature in kitchen. (Hand Wash Sink ). Moved by manager Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen Moved by manager. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Tray of eggs over ready to eat items in cooler at market. Moved by manager. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle , all purpose cleaner over utensils. Kitchen. Moved by manager. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Frozen cooked rice , chicken thawing at room temperature in kitchen Hand Wash Sink. Moved by manager Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no chlorine test strips available.
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. 1). Establishment has moved market store operations to where dining room used to be and moved dining room to where market used to be. 2). Establishment has moved ice machine to near market. Walk in cooler. ( Hand Wash Sink added next to ice machine ) 3) meat market case removed. (Three compartment sink and Hand Wash Sink is now behind walls ) Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at dry goods. All purpose cleaner.

9/4/2025· 6mo ago

Visit ID: 13510793

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

9/3/2025· 6mo ago

Visit ID: 10957812

Follow-up Inspection Required

5 high, 2 int, 7 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
  • 32-05-4:Basic - Bathroom facility in disrepair. Urinal out of service in men's restroom.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls as scoops in foods , spices.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In use employee apron over utensils on rack. Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Uncovered prepped, cooked foods in reach in cooler. Uncovered sugar container. Prep line.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Unlabeled container of sugar. Prep line.
  • 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. Cooked chicken 50°. (Overnight cooling temperatures) in reach in cooler. Cooked tongue 49°. (Overnight cooling temperatures) in reach in cooler Warning
  • 41-20-4:High Priority - Pesticide use not in accordance with manufacturer's directions. Residential style bug spray in kitchen Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. One live roach on top of counter at frontline bar. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken 50°. (Overnight cooling temperatures) in reach in cooler. Cooked tongue 49°. (Overnight cooling temperatures) in reach in cooler Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bleach container over pans , bag of peppers on dry rack Warning Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large deep quantities of cooked foods.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available.

10/4/2024· 1y 5mo ago

Visit ID: 8992017

Follow-up Inspection Required

2 high, 2 int, 6 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled microwave handles
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Soiled employee apron over cleaned utensils. Rear rack. Moved by manager. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Bag of carrots on floor. Walk in cooler. Moved by manager. Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between equipment . Prep line. Moved by manager. Corrected On-Site
  • 16-48-4:Basic - Old food stuck to clean dishware/utensils. Old food debris on cleaned , stacked plates. Kitchen. Person In Charge moved plates for cleaning.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked vegetables for sale at meat market at 78° 76°, 78°. On top shelf. (Overnight temperatures).
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked vegetables for sale at meat market at 78° 76°, 78°. On top shelf. (Overnight temperatures). Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Multiple utensils, lids in Hand Wash Sink at meat market. Moved by manager. Corrected On-Site
  • 02D-02-4:Intermediate - Packaged food not labeled as specified by law. Packaged salsa for sale at frontline with inadequate labeling requirements.

9/30/2024· 1y 5mo ago

Visit ID: 8898342

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

9/24/2024· 1y 5mo ago

Visit ID: 8723769

Follow-up Inspection Required

4 high, 4 int, 1 basic

  • 14-11-5:Basic - Equipment in poor repair. Condensation drip from two door cooler in kitchen . By entrance.
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Utensils and dishware not sanitized. Warning
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food service employee handled soiled equipment then engaged in food service activities without washing hands. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 61°. Pico. 62°. Lettuce 60°. Reach in cooler / make table. (Overnight temperatures) Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 60°. Cooked beef 60°. Cooked chicken 61°. Pico. 62°. Lettuce 60°. Reach in cooler / make table. (Overnight temperatures) Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no chlorine test strips available.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at kitchen Hand Wash Sink. Replaced by manger. Corrected On-Site
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer available.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at kitchen . Degreaser.

6/21/2024· 1y 8mo ago

Visit ID: 8645622

Met Inspection Standards

4 basic

  • 36-36-4:Basic - Ceiling tile missing. Multiple ceiling tiles missing. Kitchen and dining.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Construction dust and debris. Kitchen, dining.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At Hand wash sink. Replaced by manager. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Construction dust and debris on counters and shelves.