Q PADRE!!! MEXICAN RESTAURANT
4311 University Boulevard South
Jacksonville, Florida, 32216
Englewood
Duval County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 1/15/2025
High Priority
4
Intermediate
1
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl stored in rice bin container. Employee removed **Corrected On-Site**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tong stored on oven door handle. Employee removed **Corrected On-Site** **Repeat Violation**
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink on cook line with slow drain
- 08B-12-5:Basic - Stored food not covered. Dry rice bin left uncovered. Employee covered **Corrected On-Site**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Thawing partially frozen cooked beans in standing water in back prep area **Repeat Violation**
- 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. Observed employee handling tortillas from grill with bare hands and placing on plate with no additional preparation. Review with employee to wear gloves
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs - ambient temperature (62F - Cold Holding), stored sitting on prep table, place there approximately 5 mins ago as per employee from reach in cooler and left out. Employee place back in cooler **Corrective Action Taken**
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handling raw meat to prep and then went to walk in cooler and open door handle with same contaminated gloves and grab green plantains and start preparing without washing hands. Reviewed with employee and employee wash hands **Corrected On-Site**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored under prep table next to food basket and tortillas. Employee properly stored **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink near cook line. Employee provided **Corrected On-Site**
Food safety inspection conducted on 1/15/2025 revealed 10 total violations (4 high priority, 1 intermediate, 5 basic).
Inspection on 7/30/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/30/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/26/2024
High Priority
5
Intermediate
3
Basic
9
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 21-05-5:Basic - Cloth used as a food-contact surface. Dry cloth used to stored on top of dough mixture in bowl on front line. Towel removed by employee **Corrected On-Site**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table next to food prep on front line. Employee removed **Repeat Violation**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone stored on prep table on front line. Employee removed
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet on wrist
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven door in cook line
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. On clean equipments in dry storage area
- 33-16-4:Basic - Open dumpster lid. In back parking lot area
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw meats stored in bucket with standing water in three compartment sink. Employee removed and prep food **Corrected On-Site**
- 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Sanitizing bucket in back kitchen over 200ppm and made with soap mixture. Employee discarded and remade under 200ppm with no soap **Corrected On-Site**
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees touching apron and continue to preparing and handling food on cook line **Repeat Violation** **Admin Complaint**
- 12A-19-4:High Priority - Employee washed hands with cold water. Employee washing hands with cold water and hand wash sink next to three compartment sink area due to hot water valve turned off **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked foods on cart in walk in cooler. Moved by manager. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken and raw beef stored in same holding bucket with standing water thawing in three compartment sink area. Employee removed and prep **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizing bucket in back kitchen over 200ppm and made with soap mixture. Employee discarded and remade under 200ppm with no soap **Corrected On-Site** **Warning**
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washing hands at three compartment sink area **Warning**
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator has several new employees both severs and cooks with no proof of form **Repeat Violation** **Warning**
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turn off at hand wash sink next to three compartment sink area **Repeat Violation**
Food safety inspection conducted on 7/26/2024 revealed 17 total violations (5 high priority, 3 intermediate, 9 basic).