DirtyFLRestaurant Inspection Data

MESTIZO MEX COCINA

MESTIZO MEX COCINA has 4 health inspections on file for its JACKSONVILLE location, with an overall rating of 2.6/5. Recent inspections indicate some food safety concerns.

Last inspection: 2 weeks ago · 4 reports on file

5907 ROOSEVELT BLVD UNIT 100, JACKSONVILLE 32244

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 4 health inspection reports

All Inspection Reports

2/23/2026· 2w ago

Visit ID: 13518511

Follow-up Inspection Required

6 high, 5 int, 6 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior deflector plate soiled with mold-like substance.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used in sugar container at scoop. Operator removed from container. Corrected On-Site Repeat Violation
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Current license from Division not displayed. Repeat Violation
  • 36-73-4:Basic - Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under cook line soiled with food debris/grease.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Ice scoop handle in ice at ice well at bar. Operator removed handle from ice. Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on reach in coolers soiled with food debris/torn. Also, hood filters above cook line soiled with grease build up. Repeat Violation
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk-in cooler, closed plastic bag in metal pan of yellow rice (129F - Cooling @ 4.45 hours). Employee stated she made at 11 am and put right into walk-in cooler. See stop sale. Repeat Violation Admin Complaint
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. One can of whole green tomatoes dented on side of can.
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees 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. Employee on cook line toasted cheese between a folded tortilla on the grill then transferred to plate. Once steak was finished cooking employee touched tortillas with bare hand to open to put steak inside folded tortilla.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In flip top reach in cooler on cook line, two packs of raw beef patties stored on shelf above open cans of corn. Employee moved raw beef to bottom shelf. Also, in flip top reach in cooler on cook line, raw shelled eggs stored in same container as unwashed avocados. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk-in cooler, closed plastic bag in metal pan of yellow rice (129F - Cooling @ 4.45 hours). Employee stated she made at 11 am and put right into walk-in cooler. See stop sale.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. On bottom shelf of counter in back of kitchen across from dish area, spray bottle of yellow liquid stored next to wooden fajita serving trays. Employee removed spray bottle from shelf. Also, on shelf under back counter, two spray bottles of Clorox stored next to clean bowls. Operator moved Clorox bottles. Also, soy sauce stored next to and in front of dish machine detergent and sanitizer on bottom shelf next to mop sink. Repeat Violation Admin Complaint
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In walk-in cooler, gallon of milk not date marked that was opened two days prior.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at handwash sink at bar. Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap available at handwash sink at bar. Also, no soap available at handwash sink in server alley.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk-in cooler including queso, shredded chicken, beef and salsa made yesterday or day before and not date marked.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. On bottom shelf of counter in back of kitchen across from 3 compartment sink, spray bottle of yellow liquid not labeled.

9/19/2025· 5mo ago

Visit ID: 13518160

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

9/11/2025· 6mo ago

Visit ID: 10937885

Follow-up Inspection Required

7 high, 6 int, 9 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On cook line in steam table, plastic serving bowls used as scoops in white and brown rice. Also, on storage shelf at front of kitchen near ice machine, 2 plastic serving bowls used as scoops in sugar container. Operator removed both bowls. **Corrective Action Taken**
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of ice machine not inverted. Operator flipped bucket over to protect. Corrected On-Site
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. No covered trash can provided in women's restroom.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Current license displayed in establishment expired June 1 2025.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple pans stacked before properly air drying.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Handle of scoop in ice in ice well in server room and at bar. Operator removed handles from ice at both locations. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets in establishment soiled/torn.
  • 33-16-4:Basic - Open dumpster lid. On shared dumpster on left side of establishment, right lid open.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cook line has build up of food debris.
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At end of cook line on metal dry storage shelf, one pan of brown rice (89F - Cooling @ 3.5 hours). Operator stated it was done cooking at 9:30 am, and was put on shelf as back up for steam table. Informed operator after cooking it needs to be held hot or cooled down. Operator placed rice in walk-in cooler. Rechecked in 15 minutes and temperature was 79. **Corrective Action Taken**
  • 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. Dishwasher (Chlorine 0ppm). Operator ran dishwasher few times and tested but no sanitizer registering. Operator unable to locate where sanitizer is hooked up to dishwasher. Operator stated he is going to call ecolab to come out to look at it. **Corrective Action Taken** Warning
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing/rinsing dishes in 3 compartment but no sanitizing. Operator informed employee all food contact surfaces must before sanitized after washing. All dishes observed just washed were sanitized. **Corrective Action Taken**
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In stand up reach in freezer, open box of raw coconut shrimp store on shelf above open case of hot peppers. Operator moved open box of shrimp to box shelf under all ready to eat foods. 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, trays of raw shelled eggs stored on shelf above covered container of black beans. Operator moved raw shelled eggs to bottom shelf. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, multiple raw chicken in pans products stored on shelf above all raw beef products. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. On bottom shelf of back prep table next to mop sink, two bottles of soy sauce and one bottle of red wine vinegar stored in front of chemicals jugs that are hooked up to mop sink. Operator moved all products used for food to different shelf. Corrected On-Site
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In walk-in cooler, open gallon of milk with no date mark. Operator stated milk was opened no longer then 3 days prior.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At end of cook line on metal dry storage shelf, one pan of brown rice (89F - Cooling @ 3.5 hours). Operator stated it was done cooking at 9:30 am, and was put on shelf as back up for steam table. Informed operator after cooking it needs to be held hot or cooled down. Operator placed rice in walk-in cooler. Rechecked in 15 minutes and temperature was 79.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip top reach in cooler has dark staining and cut marks present.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provide at handwash sink in server room. Operator stocked paper towels. Corrected On-Site
  • 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. Operator stated all training certificates for employees are at old location and he still needs to go get them. Warning
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water available at handwash sink in server room. Operator stated not sure what is wrong with sink and needs to call company out to look at it. All other handwash sinks have hot water. Warning

4/30/2025· 10mo ago

Visit ID: 10828329

Met Inspection Standards

1 high, 1 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on cook line reach in coolers soiled.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, plastic tub of raw chicken stored on top of plastic tub of raw beef. Manager switched products.