EL QUETZAL CUISINE
10916 ATLANTIC BLVD STE 1, Jacksonville FL 32225 · 904.559.2161
Last inspected Aug 20, 2026 · 10 visits since December 2023
JUL 24
JAN 25
JUL 25
NOV 25
AUG 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
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 to operator
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
What the inspector wrote — 4 findings
Bowl or other container with no handle used to dispense food. Condiment cups used as a scooper in salt container, moved
Covered waste receptacle not provided in women's bathroom. Lid broken on trash can,
Employee personal food not properly identified and segregated from food to be served to the public.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with slim like debris on coolers
Nov 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee was using cell phone, didn't wash hands and placed on gloves
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over refried beans, in reach in cooler. Moved to store.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp and raw beef in reach in cooler, moved to store correctly
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Lady cook in kitchen
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -Handsink in kitchen unable to dispense - handsink in dish area States batteries low
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken and pastas
Bowl or other container with no handle used to dispense food. 2 ox cup in granulated garlic container, removed
Employee with no hair restraint while engaging in food preparation. Cook on line no hair restraint. Hair restraints provided
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between coolers, moved
Standing water in bottom of reach-in-cooler. Water at bottom of cooler
Jul 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate8 Basic
Show 10 findings ▾
Handwash sink used for purposes other than handwashing. Handsink used to wash green cloth.
No paper towels or mechanical hand drying device provided at handwash sink. Both hand sinks in kitchen area, provided
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Juice box with straw inside stored on back prep table where tomatoes are being sliced
Employee personal food not properly identified and segregated from food to be served to the public. Raw beef and flour tortilla dough in thank you bags employee states it's for employees
Ice scoop handle in contact with ice. In large ice machine handle on ice manager placed handle up right
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between two coolers, moved
In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handles, moved
In-use wet wiping cloth/towel used under cutting board. Moved
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened personal drink in glass 2 door cooler over peppers and sauce containers
Single-service articles improperly stored. Cases of lids and paper napkins stored on floor near rest room hall way, moved off floor
Jan 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
Handwash sink used for purposes other than handwashing. Wooden paddle stored in handsink in dish area
Hot water supply not maintained during peak periods. Hot water was unavailable temperature was 62f hot water only on, manager states used all hot water in tank this morning, took over 30 minutes to build up hot water
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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened Personal drink over prep cooler
Food storage container/container lid cracked or broken. Lids for rice and beans broken cracked with pieces of plastic missing
In-use tongs stored on equipment door handle between uses. Tongs and spoons hanging stored on oven door, moved
Interior of oven/microwave has accumulation of black substance/grease/food debris. Red sauce dried up inside microwave from previous day
No handwashing sign provided at a hand sink used by food employees. In restroom no Handwash sign. Manager provided
Jul 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over cooked beef in reach in freezer, moved to store correctly
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice in warmer stored over night 90f
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 90f in warmer, stated stored over night, discarded
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 to operator
Handwash sink not accessible for employee use at all times. Flag stored in handsink, blocking from use
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken snd tamales stored in reach cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal
Employee personal food not properly identified and segregated from food to be served to the public. Multiple personal items stored in cooler and freezer not identified, removed
In-use tongs stored on equipment door handle between uses. Stored on oven door
Standing water in bottom of reach-in-cooler. In single door cooler with water pooling at bottom
Jun 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 17, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
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. Observed employee with gloves on hand removed ear buds with hand and return to handling food with same glove hand without washing hands. Reviewed with person in charge and employee
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Salsa (54F - Cold Holding), stored in pan inside 2nd flip top make table reach in cooler on front line and stored in unit from overnight with no additional preparation as per person in charge. No ambient thermometer. Inspector ambient reading at 54F. Stop sale issued and informed employee not to store any TCS food in this unit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa (54F - Cold Holding), stored in pan inside 2nd flip top make table reach in cooler on front line and stored in unit from overnight with no additional preparation as per person in charge. No ambient thermometer. Inspector ambient reading at 54F. Stop sale issued and informed employee not to store any TCS food in this unit. queso (70F - Cold Holding), stored in container inside 2nd flip top make table reach in cooler and place there approximately 10 mins ago from main reach in cooler and was left out as per employee. Employee reheating.
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 present with no certified food manager. Certified manager Juana Maldonado arrived during inspection
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. Operator has 4 total food handler employees and only provided proof of training for 1 employee which is expired. All other employees have no proof of training
Reuse of single-service or single-use articles. Operator reusing milk gallon jug to stored other juice. Provided technical assistance
May 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 30 violations recorded, 7 high priority.
7 High priority6 Intermediate17 Basic
Show 31 findings ▾
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. Observed employee with gloves on hand removed ear buds with hand and return to handling food with same glove hand without washing hands. Reviewed with person in charge and employee
Raw animal food stored over or with unwashed produce. Raw prep sausage stored over raw vegetables in reach in cooler in kitchen. Employee properly stored.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored over raw shrimp in 3 door upright reach in cooler. Employee properly stored
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. Prep raw frozen pork stored over frozen fries in reach in freezer. Employee properly stored
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Salsa (54F - Cold Holding), stored in pan inside 2nd flip top make table reach in cooler on front line and stored in unit from overnight with no additional preparation as per person in charge. No ambient thermometer. Inspector ambient reading at 54F. Stop sale issued and informed employee not to store any TCS food in this unit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa (54F - Cold Holding), stored in pan inside 2nd flip top make table reach in cooler on front line and stored in unit from overnight with no additional preparation as per person in charge. No ambient thermometer. Inspector ambient reading at 54F. Stop sale issued and informed employee not to store any TCS food in this unit. queso (70F - Cold Holding), stored in container inside 2nd flip top make table reach in cooler and place there approximately 10 mins ago from main reach in cooler and was left out as per employee. Employee reheating.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked fried chicken (99-130F - Hot Holding), stored in fry basket and under flame grill on cook line, place there after cooking approximately 30 mins to 1 hr ago as per employee for hot holding. Discussed placing item on Time and provided paperwork to operator and completed it as well.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting prep board on make table stained
Handwash sink used for purposes other than handwashing. Wooding spatula in hand wash sink in ware washing area. Employee removed
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 present with no certified food manager. Certified manager Juana Maldonado arrived during inspection
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. Operator has 4 total food handler employees and only provided proof of training for 1 employee which is expired. All other employees have no proof of training
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. Manager had form but not completed for employees. Employees signed form
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken tamales stored in glass upright reach in cooler with no date make. Employee date marked during inspection and said it was prepared Tuesday. Cooked chicken in sake cooler not date marked. Employee date marked item for Monday
Bowl or other container with no handle used to dispense food. Bowl stored inside potato salad in 2nd make table reach in cooler
Buildup of food debris/soil residue on equipment door handles. Microwave handle soiled with buildup underneath
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles over ware washing area and entire kitchen area
Cutting board has cut marks and is no longer cleanable. In use cutting board on prep table in kitchen with excessive cut marks
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks bottles on prep table in kitchen
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet on wrist
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape over back kitchen prep table with food being prep next to back door. Employee removed sticky tape
In-use wet wiping cloth/towel used under cutting board. Multiple wet cloth stored under cutting board on prep table in kitchen area
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on front line with encrusted food debris
No conspicuously located ambient air temperature thermometer in holding unit. Inside 2nd make table reach in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up. 1st reach in make table cooler gasket soiled with food debris Under grill table top on cook line soiled with old food debris
Raw fruits/vegetables not washed prior to preparation. Whole unwashed onions being prep on cutting board without first being washed
Reach-in cooler interior/shelves have accumulation of soil residues. Being flip top lid of 2nd make table reach in cooler os soiled with old food debris build up
Reuse of single-service or single-use articles. Operator reusing milk gallon jug to stored other juice. Provided technical assistance
Single-service articles not stored inverted or protected from contamination. To go catering containers on top of reach in cooler no inverted. Manager inverted
Utensils in poor condition. Operator has wooding spatula in ware washing area that is chipping and black build up stained to stir up food that is in poor condition
Water leaking from pipe and/or faucet/handle. Hand wash sink in kitchen area leaking
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Large helium propane tank stored next to restroom area. Manager removed from inside building
Dec 19, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb at mop sink in rear of establishment does not have a backflow valve.
Clean utensils stored between equipment and wall. Three knives were wedged between heavily soiled reach in cooler adjacent to grilling station. Person in charge removed knives.
Dec 12, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 6 high priority.
6 High priority3 Intermediate11 Basic
Show 20 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sauce in large white bucket in reach in collar located in the front left of entry to kitchen was at (47-52F - Cooling); after being made the evening prior and temperature read at approximately 9;45 am.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw Eggs, Raw chicken and raw beef stored over French fries in reach in cooler next to prep line. Person in charge adjusted items in freezer to place raw beneath French fries.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sauce in large white bucket in reach in collar located in the front left of entry to kitchen was at (47-52F - Cooling); after being made the evening prior and temperature read at approximately 9;45 am. Shredded lettuce (48F - Cold Holding); half tomato (48F - Cold Holding); shredded cheese (48F - Cold Holding); salsa (48F - Cold Holding) sauce.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following TCS items located in lift top cooler adjacent to grilling station were out of temp: Shredded lettuce (48F - Cold Holding); half tomato (48F - Cold Holding); shredded cheese (48F - Cold Holding); salsa (48F - Cold Holding)
Toxic substance/chemical improperly stored. Grill cleaner stored next to bag of onions on kitchen rack near grill on cookline.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb at mop sink in rear of establishment does not have a backflow valve.
Handwash sink used for purposes other than handwashing. Hand wash sink near mop sink in dishwashing area being used to store food preparation equipment.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in hand wash sink next to triple sink, nor was there a hand wash sign above the sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Establishment had no date marks on in house made shredded chicken and minced beef in reach in cooler near front of kitchena¿¿ person in charge indicated items were made two days ago on Sunday.
Bowl or other container with no handle used to dispense food. Circular plastic cup being used as a scoop in salt bin near storage rack in rear of establishment. Person in charge removed cup from salt.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Portions of ceiling tiles in kitchen area above reach in cooler and entryway have rigged; intricate, raised designs and not easily cleanable.
Clean utensils stored between equipment and wall. Three knives were wedged between heavily soiled reach in cooler adjacent to grilling station. Person in charge removed knives.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee left and open bottle of water on shelf near cookline.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone located on shelf over lift top cooler adjacent to grill stations. Personal car keys were laying atop an opened box of skewers on rack adjacent to grilling station. Person in charge had employee remove phone and keys.
Equipment in poor repair. Microwave oven adjacent to grilling station has broken handle held together by soiled tape. Person in charge removed tape from handle. Reach in cooler near make ready table located adjacent to the grilling station fans were not blowing or cooling properly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in coolers on cookline and prep areas soiled. The tops of two microwave ovens adjacent to grilling station had soil and debris.
Outer openings not protected with self-closing doors. Rear exit kitchen door did not have a self closing mechanism.
Reuse of single-service or single-use articles. Establishment reusing empty one gallon milk containers to store fruit juice.
Wall soiled with accumulated grease, food debris, and/or dust. Walls behind grill on cookline are heavily soiled.
Wet wiping cloth not stored in sanitizing solution between uses. Employee left wet wiping cloth on shelf near cookline next to flip top reach in cooler. Person in charge removed the cloth from shelf.
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.