EL CASTILLO TAQUERIA
9735 OLD ST AUGUSTINE RD UNIT 18, Jacksonville FL 32257 · 904-328-5135
Last inspected Jul 22, 2026 · 10 visits since August 2023
JUL 24
DEC 24
JUL 25
OCT 25
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. One live roach on shelf on dry goods area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jul 22, 2026Call 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
What the inspector wrote — 1 finding
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has added ice machine in hallway past bar in dining room with no access to hand wash sink along path.
Jul 21, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 12 high priority.
12 High priority5 Intermediate7 Basic
Show 24 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup cooling on counter overnight per person in charge at 74F. Soup cooling overnight in large pan in reach in cooler at 46F.
Dented/rusted cans present. See stop sale. One can of beans in kitchen with sharp dent coming to point.
Displayed food not properly protected from contamination. Bread bulk for customer self service not properly protected, has unhinged lid that exposes entire pan to potential contamination when in use.
Food prepared in a private home. See stop sale. Per person in charge desserts to include tres leches, churros, cheesecake made at home.
Live, small flying insects found. Three flying insects in kitchen area around bag of raw peppers. Two flying insects around self service bread in grocery side of establishment.
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 or with unwashed produce. In grocery side, raw shelled eggs stored over produce. In reach in cooler in main kitchen, observed raw beef stored over cooked beans. In reach in freezer in meat side raw chicken no longer commercially packaged stored over raw beef.
Stop Sale issued due to food originating from an unapproved source. Per person in charge desserts to include tres leches, churros, cheesecake made at home.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Bacon in meat cutting section of grocery side at 54F. Ambient temperature of unit 57F during inspection. Person in charge states was in unit overnight. See stop sale. Also, raw shell eggs stored in open air produce section of grocery side at 54-55F ambient. Soup cooling on counter overnight per person in charge at 74F. Soup cooling overnight in large pan in reach in cooler at 46F. Pork belly in warmer overnight per person in charge at 94F. Picked pig ears and rinds with instructions to keep refrigerated on label at room temperature at 75F. Person in charge states has been on counter for 4 days.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bacon in meat cutting section of grocery side at 54F. Ambient temperature of unit 57F during inspection. Person in charge states was in unit overnight. See stop sale. Also, raw shell eggs stored in open air produce section of grocery side at 54-55F ambient. Picked pig ears with instructions to keep refrigerated on label at room temperature at 75F. Person in charge states has been on counter for 4 days. Salsa held at room temperature in containers at bar at 47F. Recommend holding on time. Person in charge time marked during inspection, began filling out time paperwork.
Time/temperature control for safety food re-served to customers. Observed salsa made in house with ingredients that render it time/temperature control for safety reserved to guests in squeeze bottles delivered between tables.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork belly in warmer overnight per person in charge at 94F.
Handwash sink used for purposes other than handwashing. Observed employee fill pan at hand wash sink in kitchen.
Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Orange juice squeezed in house and canned on site has no warning label.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has added ice machine in hallway past bar in dining room with no access to hand wash sink along path.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Per person in charge serves eggs cooked to order, may be served undercooked. No consumer advisory on site. Inspector emailed to operator, person in charge printed and posted.
Spray bottle containing toxic substance not labeled. Several spray bottles with yellow chemical unlabeled in kitchen area.
Bathroom facility in disrepair. Restrooms in grocery side out of order, not utilized per person in charge, blocked off from customer access. Restrooms in restaurant side accessible.
Floor tiles missing and/or in disrepair. Tiles cracked and covered molding missing in main kitchen near hand wash sink/ triple sink. One tile cracked and missing in meat section of grocery side.
Food stored on floor. Observed buckets of lard stored on floor in meat cutting section.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer glass two door in server area off of main kitchen with heavy ice accumulation. Also, meat reach in freezer in meat cutting area with heavy ice accumulation.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Sour cream, lard packaged in house for customer self service missing minimum labeling requirements.
Time/temperature control for safety food thawed in an improper manner. Meat thawing in standing water with no running water, person in charge turned on water.
Wood food-contact surface not properly sealed. Storage shelves used for food in storage area off of bar wooden, unsealed.
Oct 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate4 Basic
Show 10 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Individual portioned salsa at bar with no time mark. Marked by manger. Made at 10 am.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing Vacuum breaker missing at faucet next to mop sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled slicer blades. Adjacent Meat department.
Handwash sink used for purposes other than handwashing. Spatula stored in kitchen Hand Wash Sink. Moved by manager.
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 service employees with no Certified Food Manager present.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at kitchen Hand Wash Sink. ( loose faucet ).
Bowl or other container with no handle used to dispense food. Bowl as scoop in lettuce in reach in cooler.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket over restaurant food related items at bar. 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.
Jul 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice made yesterday. 68°. 70°. 70°. 71°. 69°. 70°. 67° 70°. In kitchen cooler.
Roach activity present as evidenced by live roaches found. One live roach on shelf on dry goods area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked rice made yesterday. 68°. 70°. 70°. 71°. 69°. 70°. 67° 70°. In kitchen cooler.
Handwash sink used for purposes other than handwashing. Utensil in rear kitchen Hand Wash Sink. Moved by manager.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand Washsink by frontline with no hot water at faucet.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers and oven handle.
Dead roaches on premises. One dead roach on floor by mop sink.
Drain cover(s) missing. Missing drain cover by Three compartment sink
Employee personal food not properly identified and segregated from food to be served to the public. Employee drinks container in kitchen cooler by restaurant foods. Moved by manager.
Ice scoop handle in contact with ice. Ice scoop handle touching ice in frontline ice bin. Moved by manager.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled interior of frontline oven.
Water leaking from pipe and/or faucet/handle. Leak at Three compartment sink faucet
Dec 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Individual bowls of salsa at bar area with no time mark. Marked by manger. Placed about 30 mins ago.
No paper towels or mechanical hand drying device provided at handwash sink. No paper at Hand Wash Sink at meat market area.
Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at bar. Windex compound.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on box of single service. Dry goods. Moved by manager.
Floor tiles missing and/or in disrepair. Missing floor tiles at Three compartment sink.
Single-service articles improperly stored. Box of single service spoons on floor at bar area. Moved by manager.
Jul 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate7 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag by restaurant foods. Frontline.
Exterior door has a gap at the threshold that opens to the outside. Minor Gap at base of rear door. (Daylight visible ).
Floor tiles missing and/or in disrepair. Missing floor tile by Three compartment sink.
Ice scoop handle in contact with ice. Ice scoop handle in ice. Bar.
In-use ice scoop stored on soiled surface between uses. Ice scoop on top of dusty top of ice machine. Rear dry goods.
Stored food not covered. Frozen beef uncovered In market chest freezer.
Water leaking from pipe and/or faucet/handle. Minor leak at bar Hand Wash Sink faucet
Jan 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked beans in rear kitchen cooler at 47°, 49°. (Overnight temperatures ).
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open container of raw fish over Ready to eat bread in kitchen cooler. Moved by manager.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked beans in rear kitchen cooler at 47°, 49°. (Overnight temperatures ). About 2 gallons.
Toxic substance/chemical improperly stored. Sanitizer bottle next to hot sauce bottle. Frontline. Moved by manager.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage container on food shelf. Moved by manager.
Stored food not covered. Uncovered container of spice at frontline bar.
Oct 3, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 3, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 1 high priority.
1 High priority7 Intermediate9 Basic
Show 17 findings ▾
Nonfood-grade bags used in direct contact with food. Vegetables stored in shopping bags in coolers.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ ALREIDY JACQUES RODRIGUIZ 5/1/18. Certification EXPIRED 2023. No other certified food manger.
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled can opener.
Handwash sink not accessible for employee use at all times. Hand wash sink BUTCHERS area blocked by multiple equipment in sink.
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 certified food manager present with 4 food service employees working.
No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at kitchen Hand wash sink. Replaced 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 proof of any employee training.
Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle. Kitchen.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Dead roaches on premises. One large dead roach behind equipment in rear ice machine area. Moved by manager.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food service employees with bracelets/ large jewelry.
Exterior door has a gap at the threshold that opens to the outside. Gap at base of rear door.
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.
Plumbing system in disrepair. Hand wash sink at retail with blocked drainage.
Single-service articles improperly stored. Rolls of Single Service cups on floor by bar. Moved by manager.
Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen. Moved by manager.
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.