CANTINA CARAMBA!
12640 BARTRAM PARK BLVD UNIT 5, Jacksonville FL 32258 · 9044124461
Last inspected Aug 11, 2026 · 13 visits since July 2023
NOV 24
JUL 25
NOV 25
JAN 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly In rear kitchen area. Swatted by manager.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
13 visits, newest first
Aug 11, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 31, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
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. Observed both bar and main kitchen dishmachine testing at 0ppm. Person in charge will utilize triple sink until units can be repaired.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico in bottom of make line reach in cooler since 11am per person in charge at 50F. Salsa in bucket at server line 47-50F and salsa in portioned cups at server area 64F. Person in charge states has been out of temperature for 4+ hours.
Jul 30, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 22 violations recorded, 11 high priority.
11 High priority4 Intermediate7 Basic
Show 22 findings ▾
Container of medicine improperly stored. Observed containers of medicine stored over prep area, on prep table. Person in charge removed.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans in large covered pot cooling overnight per person in charge at 46F in walk in cooler.
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. Observed both bar and main kitchen dishmachine testing at 0ppm. Person in charge will utilize triple sink until units can be repaired.
Evidence of mop/cleaning wastewater dumped onto ground. Observed evidence mop water is dumped outside of side door. With mop bucket present.
Nonfood-grade containers used for food storage - direct contact with food. Observed Home Depot buckets with beans stored in direct contact with container.
Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling food to customers with an expired license. License expired 6.1.26. Person in charge renewed during inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored over bucket of cut lettuce. Person in charge moved to appropriate location.
Stop Sale issued due to food not being in a wholesome, sound condition. Employee canned beverage stored in drink ice bin at server line. Person in charge discarded ice from bin.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beans in large covered pot cooling overnight per person in charge at 46F in walk in cooler. Pico in bottom of make line reach in cooler since 11am per person in charge at 50F. Salsa in bucket and in portioned cups at server area at 47-64F. Person in charge states has been out of temperature for 4+ hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico in bottom of make line reach in cooler since 11am per person in charge at 50F. Salsa in bucket at server line 47-50F and salsa in portioned cups at server area 64F. Person in charge states has been out of temperature for 4+ hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Queso on line hot holding at 118F. Rice in turned off oven at 124F. Person in charge states has been out of temperature for less than 4 hours. Began reheating. Retemped rice at 167F.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge unable to provide test strips for chlorine dishmachines during inspection.
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/ 4 food handling employees on site with no CFM present.
No paper towels or mechanical hand drying device provided at handwash sink. Paper towels missing at server hand wash sink. Multiple hand wash sinks in kitchen and in women's restroom missing hand wash signs.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at back prep area hand wash sink closest to walk in cooler.
Cardboard used to line food-contact shelves. Multiple shelves in kitchen lined with cardboard.
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. Observed reach in cooler make line with torn gaskets, ambient temperature of unit 50F. Do not utilize for time/temperature control for safety foods until holding food at 41F or below.
Cove molding at floor/wall juncture broken/missing. Cove molding missing in back kitchen with pooling water observed in crack between floor and wall.
Food stored on floor. Observed meat in wrapped casing stored on floor at hand wash sink. Person in charge raised. Also, several items stored uncovered in walk in cooler. Also, tortilla shells stored uncovered under open wire shelf.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda plates at server area with mold like substance accumulated.
Single-service articles not stored inverted or protected from contamination. To go containers stored on shelf in kitchen not inverted.
Water leaking from pipe and/or faucet/handle. Leak at hand wash sink across from walk in cooler. Person in charge added catch bucket and sanitized floor during inspection.
Feb 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 3, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked rice at 67 in oven. (Overnight temperatures)
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.
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.
Jan 29, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority4 Intermediate5 Basic
Show 13 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked rice at 67° in oven. (Overnight temperatures)
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.
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°.
Toxic substance/chemical improperly stored. Degreaser chemical spray bottle on top of food container. Moved by manager.
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 soap provided at handwash sink. No soap at kitchen and rear Hand Wash Sink.
Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at rear kitchen All purpose degreaser.
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.
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.
Bowl or other container with no handle used to dispense food. Bowl as scoop in spice container.
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.
No handwashing sign provided at a hand sink used by food employees. Missing Hand Wash Sign at multiple Hand Wash Sinks.
Stored food not covered. Uncovered bowl of beef in walk in cooler. Covered by manger.
Nov 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate16 Basic
Show 20 findings ▾
Handwash sink used for purposes other than handwashing. Pans, knives, in kitchen Hand Wash Sink. Moved by manager.
No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at kitchen Hand Wash Sink.
Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at dry goods. All purpose cleaner/degreaser. Marked by manger.
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.
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.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage containers on prep table. Moved by manager.
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.
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.
Floor tiles missing and/or in disrepair. Missing floor tile under kitchen Hand Wash Sink.
Food stored on floor. Tubs of foods on floor in walk in cooler. Moved by manager.
In-use knife/knives stored in cracks between pieces of equipment. In use knives stored between prep equipment. Moved by manager.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris buildup inside kitchen oven.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn cooler gaskets. Prep units.
No handwashing sign provided at a hand sink used by food employees. No Hand Wash Sign at multiple Hand Wash Sinks. Emailed sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled cooler gaskets. Prep line units.
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. )
Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of kitchen cooler.
Single-service articles not stored inverted or protected from contamination. Cell phone on box of in use Saran Wrap. Kitchen. Moved by manager.
Stored food not covered. Uncovered prepped foods in walk in cooler. Lettuce. Covered by manger.
Jul 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate10 Basic
Show 14 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Queso at 99°. Hot holding. Started 10 am. Reheated to 165-175°.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed form.
Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at wait-station. Table cleaner. Marked by manger.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at bar Hand Wash Sink.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceiling vents. Kitchen.
Floor soiled/has accumulation of debris. Grease buildup behind cook line equipment.
In-use tongs stored on equipment door handle between uses. Tongs over oven handles. Moved by manager.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn, loose cooler insulation. Kitchen prep line units.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris buildup on cooler gaskets. Kitchen.
Raw fruits/vegetables not washed prior to preparation. Cut avocados with lables still on : prep line.
Reach-in cooler shelves with rust that has pitted the surface. Rusty shelves interior of kitchen cooler.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand Wash Sink by walk in cooler with standing water.
Stored food not covered. Uncovered prepped foods in walk in cooler.
Nov 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Nonfood-grade bags used in direct contact with food. Shopping bags used to hold chicken. Reach in freezer.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Floor area(s) covered with standing water. Standing water by Dish machine line. Per Person In Charge. Leak at Three compartment sink. Person In Charge had standing water cleaned up.
Floor tiles missing and/or in disrepair. Loose metal floor in walk in cooler.
In-use tongs stored on equipment door handle between uses. Tongs over oven handle.
Plumbing system in disrepair. Hole in Three compartment sink causing water to drip on floor.
Water leaking from pipe and/or faucet/handle. Hand Wash Sink faucet not fully shutting off. Minor leak.
Sep 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Floor area(s) covered with standing water. Standing water o.n floor by Dish machine line.
Water leaking from pipe and/or faucet/handle. Leaking faucet. Three compartment sink.
Sep 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 6 high priority.
6 High priority2 Intermediate5 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Quaseo made 9/12 at 50°, 49°, 50°. (Overnight temperatures) walk in cooler. Stop sale issued. 3 large pans about 2 gallons each.
Nonfood-grade containers used for food storage - direct contact with food. Salsa stored in Home Depot 5 gallon buckets. Walk in cooler. Operator discarded item.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Carnitas date marked 8/23 in walk in cooler. Stew date marked 8/23 in walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Quaseo made 9/12 at 50°, 49°, 50°. (Overnight temperatures) walk in cooler. Stop sale issued. 3 large pans.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa at wait-station at 50°. Per Person In Charge placed about noon. Items iced down.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Container of queso on top of oven at 90°. Item reheated to 165-170 by manger. Placed at about noon.
Handwash sink used for purposes other than handwashing. Can opener in kitchen Hand Wash Sink. Moved by manager.
No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towel at Dish machine line Hand Wash Sink and rear Hand Wash Sink.
Employee with no beard guard/restraint while engaging in food preparation. Food service employee with no beard guard.
Floor area(s) covered with standing water. Standing water o.n floor by Dish machine line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled cooler gaskets. Prep line.
Stored food not covered. Uncovered prepped foods in walk in cooler. Salsa. Cut vegetables. Prepped meats.
Water leaking from pipe and/or faucet/handle. Leaking faucet. Three compartment sink.
Feb 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Container of medicine improperly stored. Chemical spray bottle next to Single Service lids. Wait station. Moved by manager.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish Machine chlorine 0 ppm. Service tech called during inspection.
Handwash sink used for purposes other than handwashing. Cup in frontline Hand wash sink. Moved by manager.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Employee with no beard guard/restraint while engaging in food preparation. Food prep employee with no beard guard.
Stored food not covered. Uncovered raw fish In walk in cooler. Covered by manager.
Jul 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate14 Basic
Show 21 findings ▾
Displayed food not properly protected from contamination. Uncovered limes at bar covered by manager.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly In rear kitchen area. Swatted by manager.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Over stacked Shredded lettuce 48°, shredded cheese 48° in make table by prep line. Person In Charge implemented and placed items on Time Temperature controled for safety during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Container of queso at 77°. Placed about 30 mins before. Reheated to 170°
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Sign emailed.
Handwash sink used for purposes other than handwashing. Large food container lid in wait station Hand wash sink. Moved by manager.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water side of restroom Hand wash sink turned off.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. multiple. Soiled microwave handles.
Ceiling tile missing. Missing ceiling tile above Dish Machine line. Per Person In Charge work in progress to fix AC.
Cove molding at floor/wall juncture broken/missing. Missing cove molding by rear Hand wash sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal glasses next to Single Service to go containers. Storage rack. Moved by manager.
Employee with no beard guard/restraint while engaging in food preparation. Food prep employee with no beard guard.
In-use tongs stored on equipment door handle between uses. Tongs over oven handles. Moved by manager
Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn cooler gasket. Kitchen.
No handwashing sign provided at a hand sink used by food employees. Missing Hand wash sign at kitchen Hand wash sinks.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soil residue on spice containers.
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.
Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of kitchen cooler.
Standing water in bottom of reach-in-cooler. Standing water in base of kitchen cooler.
Stored food not covered. Uncovered sauce containers in walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Soiled wall by walk in cooler.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.