DirtyFLRestaurant Inspection Data

RAICES

RAICES maintains a 2.5/5 food safety rating based on 4 health department inspections in JACKSONVILLE. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 4 reports on file

13820 Old Saint Augustine Road
Jacksonville, Florida, 32258
Julington Crossing
Duval County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 4 health inspection reports

All Inspection Reports

1/27/2026· 1mo ago

Visit ID: 13504601

Follow-up Inspection Required

3 high, 4 int, 2 basic

  • 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 next clothing on single service box of gloves. Moved by manager.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned pans : dry rack.
  • 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. Dish machine chlorine 0 ppm. Manager set up Three compartment sink chlorine 100 ppm. (Service company called for Dish machine .) **Corrective Action Taken** Warning
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No proof of parasite destruction for ceviche fish. Available. Time needed to obtain. Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Container of raw chicken over lettuce. Walk in cooler. Moved by manager. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Kitchen Hand Wash Sink used as dump sink.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No identifier on Raw fish ceviche on menu board. Warning
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrective Action Taken** Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at Dish machine line. All purpose cleaner. Marked by manger. **Corrective Action Taken**

8/29/2025· 6mo ago

Visit ID: 13504547

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

8/26/2025· 6mo ago

Visit ID: 10956266

Follow-up Inspection Required

6 high, 4 int, 7 basic

  • 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Men's restroom door left open.
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's restroom door laity inadequate self closure mechanism.
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler not holding potentially hazardous (time/temperature control for safety) foods to 41° or below. Frontline self serve condiments chill table not holding foods to 41° or below.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks containers on prep tables. Moved by manager. Corrected On-Site
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Ice scoop handle touching ice at frontline sushi ice bin. Moved by manager.
  • 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. Moved by manager Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Multiple tongs over oven handles.
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. Frontline self serve condiments chill table with no sneeze guard protection. Warning
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No proof of parasite destruction for raw ceviche offered with raw Tilapia. NOT SERVE CEVICHE without obtaining parasite destruction. Ceviche is only marinated in lime juice. Not hot cooked. Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling food to customers with an expired license. Expired 01/06/25 **Admin Complaint Renewed during inspection. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked beans 47°. Cooked chicken 46°. Cooked beef 46°. (Overnight temperatures). Stop sale issued. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Following items in walk in cooler : Cooked beans 47°. Cooked chicken 46°. Cooked beef 46°. (Overnight temperatures). Stop sale issued. Salsa 43°. 43° 44°. Made this morning. Moved by manager to beer cooler (Ambient 36°. ) Salsa 50°. 50°. 49°. 50°. 50°. Items placed about 1 pm. Items iced down. Salsa at 55°. By ice machine in kitchen. Item iced down by manger. Was placed about 1 pm. **Corrective Action Taken** 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. Following items on range in kitchen. Cooked pork 110°. 111°. Cooked beef 110°. Placed about 12 noon. Reheated to 188°. Cooked rice at 92°. 100° on top shelf of range. Reheated to 175° by manger. Was placed at 12 noon. **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris. Cooked burrito placed in pizza box that had been turned inside out. Stop sale issued.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 Food service employee onsite with no Certified Food Manager present.
  • 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. No proof of any employee training available. 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. No proof of any health reporting form. Emailed blank form.

4/28/2025· 10mo ago

Visit ID: 10811376

Met Inspection Standards

4 int

  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No high temperature testing device for Dish machine.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at frontline Hand Wash Sink.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. NO hot or cold water at frontline Hand Wash Sink.