EL CABO RESTAURANT
620 COMMERCE CENTER DR UNIT 1, Jacksonville FL 32225 · 912-515-7058
Last inspected Jul 31, 2026 · 17 visits since April 2024
JUN 25
SEP 25
JAN 26
APR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly in kitchen
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
17 visits, newest first
Jul 31, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate4 Basic
What the inspector wrote — 12 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef in pan over shredded cheese. In glass cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish on glass
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 58f in water next to steam table
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Stuffed peppers 107f on top on steam table in plastic bag
Show the remaining 8 findings ▾
Handwash sink used for purposes other than handwashing. Used to store pans,tongs,and spoons
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat test strips for bar triple sink
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan in walk in cooler, per manager made two days ago. Cooked pork in glass cooler on cook line
Spray bottle containing toxic substance not labeled. Clear spray bottle with pink substance inside no labeled
Food stored in a prohibited area. Container of cut lettuce stored in mop sink next to soiled bowls
Food-contact surface not smooth and easily cleanable. Lava bowls in use at time of inspection, was served to a Customer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on 2 door flip top cooler near oven
Raw fruits/vegetables not washed prior to preparation. Observed whole head of lettuce being removed from plastic and cored and sliced to be washed later.
Apr 21, 2026□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 17, 2026Call Back - Admin. complaint recommendedComplaint Investigation (Partial)
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 ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 3 Pans of shredded chicken in walk in cooler not cooled to 41f overnight (50-67)
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 3 Pans of shredded chicken in walk in cooler not cooled to 41f overnight
Apr 16, 2026Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 3 Pans of shredded chicken in walk in cooler not cooled to 41f overnight (50-67)
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 3 Pans of shredded chicken in walk in cooler not cooled to 41f overnight
Bowl or other container with no handle used to dispense food. Bowl In sugar, bowl removed
In-use tongs stored on equipment door handle between uses. Stored on oven door, manager moved
Working containers of food removed from original container not identified by common name. Large containers of white substance. salt, sugar and flour. Manager labeled
Jan 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Old labels on cooked meat in glass coolers dated 1-11. Employees restocking from pan in cooler.
Spray bottle containing toxic substance not labeled. 2 clear unlabeled spray bottles one with blue substance one with clear substance
In-use tongs stored on equipment door handle between uses. Tongs Stored on oven doors,moved
Time/temperature control for safety food thawed in an improper manner. Whole beef thawing in standing water at sink, placed in walk in cooler
Sep 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on 2 door flip top cooler
Sep 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority1 Intermediate4 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked beef in walk in cooler from previous night 43-47f
Stop Sale issued due to food not being in a wholesome, sound condition. 4 mahi fish in sealed vacuum pack sealed
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked beef in walk in cooler from previous night 43-47f
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 50f in flip top cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Queso 124f enchilada sauce 117f burrito sauce 118f parmesan cream sauce118 poblano peppers116f
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork in glass cooler made 2 days ago no date marking
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 4 mahi fish in sealed vacuum pack sealed
Employee drinking in a food preparation or other restricted area. Lady employee in kitchen near Warmer drinking out of open unenclosed cup.
In-use tongs stored on equipment door handle between uses. Tong stored on oven door, moved
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on 2 door flip top cooler
Jun 5, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook traveled thur swinging door from up front and placed on gloves than grabbed spoon from steak table, Advised to wash hands first. Hands washed
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Roasted peppers 80f on stream table on a plate, no indication of reheating. Cook stated it was removed from cooler and will be reheated to order, cook discarded
Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda nozzles soiled with slimy grey/reddish residue
No soap provided at handwash sink. Handsink across from flat top grill no soap, cook provided
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks on prep table next to corn for tortillas
In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers on walk in cooler soiled with dust Gaskets on 2 door flip top cooler soiled with food debris
Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing under room temperature in standing water, cook placed shrimp under running cold water
Jan 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Nonfood-grade bags used in direct contact with food. Raw beef in freezer in thank you Togo shopping bag Tortillas stored over steam table in white thank you shopping bags.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pulled pork in walk in cooler dated 1-2-25 Cooked beef walk in cooler dated 1-1 -25
Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at bar area soiled. Upper area soiled on ice machine deflector
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/ No manager on duty 6 employees on shift
Bowl or other container with no handle used to dispense food. Bowl in flour, removed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on top of microwave, moved
Sep 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 26, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Advertised whole Red snapper but sells Caribbean Red snapper. Menu can be changed to Whole snapper or Red Caribbean Snapper. Manager states will adjust menu
Jul 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked corn 45 cooked beef 46-50f in walk in cooler cooked from 7-22-24 Cooked beef 45-50 cooked from 7-6-24
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly in kitchen
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked corn 45 cooked beef 46-50f in walk in cooler cooked from 7-22-24
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Advertised whole Red snapper but sells Caribbean Red snapper. Menu can be changed to Whole snapper or Red Caribbean Snapper. Manager states will adjust menu
Food-contact surface soiled with food debris, mold-like substance or slime. Can operate soiled with old metal shavings. Ice machine white cover inside soiled with black residue..
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, cooked corn in walk in cooler no date marking
Covered waste receptacle not provided in women's bathroom. Needs covered trash can in women's restroom
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered Personal drink on top of microwave, drink moved by employee
Food not stored at least 6 inches off of the floor. Container of cut lettuce stored in kitchen near warmer Container of salsa in walk in cooler floor. Items moved from floor
In-use tongs stored on equipment door handle between uses. Tongs on oven door. Moved from oven door
Time/temperature control for safety food thawed in an improper manner. Bagged beef and chicken thawing at room temperature In Back prep area. Items moved tho sink under running water
Jun 19, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 3 packs of raw pork @ 6 pounds (56-57F - Cold Holding); 1 pack raw beef @ 6 pounds (56-57F - Cold Holding), both commercially packaged items are not open but stored sitting on prep table since 10pm overnight as per employee and manager to thaw. Reviewed with manager on proper procedure for thawing. Stop sale issued.
Jun 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority1 Intermediate8 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw prep fish stored over cooked pork in glass reach in cooler in kitchen. Moved by manager.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed servers handling soiled dishes and then return to handle clean plates of food without washing hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 3 packs of raw pork @ 6 pounds (56-57F - Cold Holding); 1 pack raw beef @ 6 pounds (56-57F - Cold Holding), both commercially packaged items are not open but stored sitting on prep table since 10pm overnight as per employee and manager to thaw. Reviewed with manager on proper procedure for thawing. Stop sale issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 packs of raw pork @ 6 pounds (56-57F - Cold Holding); 1 pack raw beef @ 6 pounds (56-57F - Cold Holding), both commercially packaged items are not open but stored sitting on prep table since 10pm overnight as per employee and manager to thaw. Reviewed with manager on proper procedure for thawing. Stop sale issued. salsa (50-51F - Cold Holding), stored in hug container at wait station on ice, place there from walk in cooler at 10 am as per manager. Manager removed excess salsa above fill line of ice area
No paper towels or mechanical hand drying device provided at handwash sink. At bar hand wash sink. Manager provided paper towel
Bathroom door left open other than during cleaning or maintenance. Both men and women restroom in dining area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee boombox stored on shelf next to boxes of cereal in kitchen area
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Servers preparing food with bracelet on wrist
Exterior door has a gap at the threshold that opens to the outside. Back kitchen door with gap
Food stored on floor. Case of fry oil stored on floor. Moved by manager.
In-use tongs stored on equipment door handle between uses. Tong stored on oven door. Moved by manager.
In-use wet wiping cloth/towel used under cutting board. Wet cloth under cutting board in prep area
Stored food not covered. Frozen prep shrimp not covered in reach in freezer. Employee covered
Jun 10, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Person in charge unable to provide proof of any employees training hired over 60 days and operator has 9 food handler employees
Apr 19, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Person in charge states they serve fish undercooked if requested but unable to show Parasite destruction letter or any invoice since manager is not present
Manager or person in charge lacking proof of food manager certification. Person in charge unable to provide any proof of manager certification and no other certified manager employed at this establishment.
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. Person in charge unable to provide proof of any employees training hired over 60 days and operator has 9 food handler employees
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. Discussed and provided the Employee Health Reporting Agreement form during the inspection.
Apr 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 5 high priority.
5 High priority7 Intermediate7 Basic
Show 19 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee eating in dining area and then went to wait station to handle wrapped straws without washing hands
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Person in charge states they serve fish undercooked if requested but unable to show Parasite destruction letter or any invoice since manager is not present
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw open bag of frozen chicken stored over raw frozen closed case of shrimp in upright reach in freezer. Employee properly stored
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa (44-47F - Cold Holding), stored in container at wait station on ice from walk in cooler at 11am. Ice has melted and not enough around container. Employee putting more ice around.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked poblano peppers (82-91F - Hot Holding), stored sitting in plate on top of pans on steam table, place there @ 11am as per employee after cooking today to be held hot. Discussed Time but person in charge prefer to place in steam table pan. Person in charge reheated to 165F)
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. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout
Manager or person in charge lacking proof of food manager certification. Person in charge unable to provide any proof of manager certification and no other certified manager employed at this establishment.
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/ Observed 4 food handler employees working and no certified manager present
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink across from stove on cook line. Employee provided paper towel
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. Person in charge unable to provide proof of any employees training hired over 60 days and operator has 9 food handler employees
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. Discussed and provided the Employee Health Reporting Agreement form during the inspection.
No soap provided at handwash sink. At hand wash sink across from stove on cook line. Employee provided
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on container of tortilla chips in kitchen. Employee removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees preparing food with bracelet on wrist
Employee with no hair restraint while engaging in food preparation. Employees preparing food with no hair restraint
In-use tongs stored on equipment door handle between uses. Tong stored on oven door. Employee removed
No copy of latest inspection report available.
Time/temperature control for safety food thawed in an improper manner. Raw beef thawing in prep sink with no running water. Employee turn on water
Water leaking from pipe and/or faucet/handle. Hand wash sink on cook line with leaking pipe
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.