LA ESQUINA TRINITARIA RESTAURANT
1691 S 6TH ST, Macclenny FL 32063
Last inspected Feb 24, 2026 · 14 visits since April 2024
MAY 25
JUN 25
JUN 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. Observed 8 rodent droppings in top mechanical portion of bulk ice bin under and around compressor. Ice bin stored at end of storage hallway. No other rodent droppings observed. Operator swept discarded and sanitized the top portion of bulk ice bin.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2024061241 | Aug 14, 2024 | Feb 26, 2025 | $400 |
| 5--2015043938 | Aug 10, 2015 | Dec 11, 2015 | $200 |
Inspection history
14 visits, newest first
Feb 24, 2026□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 23, 2026Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Rodent activity present as evidenced by rodent droppings found. Approximately 39 rodent droppings found in the following areas; 3 rodent droppings to left of front counter shelving 5 rodent droppings in non-working walk-in cooler 1 rodent droppings at side prep area Approximately 30 rodent droppings in drawers in cabinet in left restroom
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing from threaded faucet with attached hose to left of outside shed.
Plumbing system improperly installed or repaired. Plumbing under handwash sink in right restroom is disconnected.
Oct 30, 2025Call 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 ▾
Operating with an expired Division of Hotels and Restaurants license. At time of inspection establishment is open and operating with expired license from 06/01/2025. The licensee is responsible for renewing the license prior to the expiration date. Any public lodging establishment or public food service establishment operating on an expired license is deemed to be operating without a license, and subject to the penalties provided by law.
Sep 26, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Operating with an expired Division of Hotels and Restaurants license. At time of inspection establishment is open and operating with expired license from 06/01/2025. The licensee is responsible for renewing the license prior to the expiration date. Any public lodging establishment or public food service establishment operating on an expired license is deemed to be operating without a license, and subject to the penalties provided by law.
No certified food manager for establishment. 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 proof of certified food manager for establishment.
Sep 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 3 high priority.
3 High priority3 Intermediate16 Basic
Show 22 findings ▾
Operating with an expired Division of Hotels and Restaurants license. At time of inspection establishment is open and operating with expired license from 06/01/2025. The licensee is responsible for renewing the license prior to the expiration date. Any public lodging establishment or public food service establishment operating on an expired license is deemed to be operating without a license, and subject to the penalties provided by law.
Rodent activity present as evidenced by rodent droppings found. Observed 8 rodent droppings in top mechanical portion of bulk ice bin under and around compressor. Ice bin stored at end of storage hallway. No other rodent droppings observed. Operator swept discarded and sanitized the top portion of bulk ice bin.
Stop Sale issued due to food not being in a wholesome, sound condition. In cook line drawer reach in cooler, 9 packages of Mahi fully thawed and sealed in vacuum packaged bags. Operator removed from reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in sandwich prep area visible food residue staining. Interior of bulk ice bin has mold like substance at corner wall of interior basin.
Handwash sink not accessible for employee use at all times. Hand wash sink at front counter blocked by employee bag taking up whole of sink basin. Hand wash sink in storage prep area covered and removed.
No certified food manager for establishment. 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 proof of certified food manager for establishment.
Bowl or other container with no handle used to dispense food. Styrofoam cup used as scoop in bulk sugar container. Operator removed.
Buildup of food debris/soil residue on equipment door handles. Cookline drawer reach in cooler handles soiled.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket hung under wall mounted fan not inverted or covered for protection.
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. In cook line drawer reach in cooler, 9 packages of Mahi fully thawed and sealed in vacuum packaged bags. Operator removed from reach in cooler.
Employee personal food not properly identified and segregated from food to be served to the public. In glass door reach in cooler, employee personal food on shelf over door for customers. Operator voluntarily discarded.
Equipment in poor repair. Reach in freezer in prep shed with exposed insulation and does not properly seal.
Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Grease dripping forming on cook line hood filters and hood system.
Floor soiled/has accumulation of debris. Floor of cook line under equipment with grease/debris build up.
Food stored on floor. Bag of potatoes stored on floor of sand which prep area. Operator relocated.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Serving spoon stored in standing water at 87F, operator removed the spoon.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cook line equipment with grease/debris build up. Reach in freezer in prep shed door gasket soiled.
Ripped/worn tin foil used as shelf cover. Ripped tin foil as shelf cover at center prep table.
Standing water in bottom of reach-in-cooler. Standing water in tray of cook line drawer reach in cooler.
Unnecessary items/unused equipment on the premises. Discarded kitchen equipment stored behind establishment in fenced in area.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep station counter and sandwich prep station.
Working containers of food removed from original container not identified by common name. Bulk sugar container missing product labeling. Operator labeled.
Jun 13, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Operating with an expired Division of Hotels and Restaurants license. License expired June 1, 2025.
Jun 11, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Current license expired 06/01/2025.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee rinse dirty dish then handle customer drink glass without washing hands between.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy accumulation of grease over cook line on hood system.
May 22, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on hood and hood filters over cook line, missing hood filter gap filled with air circulator.
Feb 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 27, 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 ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection no valid food handler certificates, one expired from 10/12//2021.
Oct 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee on prep line peeling and cutting onions with no gloves. Operator discussed with employee.
Raw animal food stored over/not properly separated from ready-to-eat food. In the cook line drawers raw beef stored in container of cut peppers. Operator removed the raw beef from container. In sliding door reach in cooler, raw shell eggs over butter and unwashed peppers. Operator removed the eggs.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on sandwich make line with food residue staining.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the waitstation reach in cooler cooked beef from the previous day with no date marking. Operator added date mark.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection no valid food handler certificates, one expired from 10/12//2021.
Employee personal food not properly identified and segregated from food to be served to the public. In the reach in freezer in the exterior shed, employees personal food stored with food from customers.
Floor soiled/has accumulation of debris. Cook line floor under equipment has build up of grease/debris.
Hood filter missing from automatic fire suppression/exhaust system. Missing hood filters over cook line fryers. Operator has replacement filters.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water in the steam table at 78F, operator just turned on steam table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in chest freezer door gaskets with mold like substance build up. Cook line drawer reach in cooler handles with food residue. Cook line hood filters with build up of grease.
Unnecessary items/unused equipment on the premises. Discarded equipment behind establishment in enclosed area.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep station.
Aug 15, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 14, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 17 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority4 Intermediate10 Basic
Show 17 findings ▾
Container of medicine improperly stored. Employee medicine advil container on cutting board. Operator relocated the advil.
Raw animal food stored over/not properly separated from ready-to-eat food. In the waitstation dessert reach in cooler, raw shrimp over ready to eat dessert. Per operator placed stored shrimp in that cooler while deep cleaning normal cooler it would be stored in. Operator relocated the shrimp.
Rodent activity present as evidenced by rodent droppings found. Observed 18 total rodent droppings all in the rear hallway, 2 rodent droppings on the water heater, 5 on the floor under the dry storage shelf, 6 on the bulk ice bin interior compartment, 5 on the exterior lip of the bulk ice bin closest to the open window with torn screening. Per operator has had pest control out recently because of observed rodent droppings, operator states has not seen any activity other than droppings in the storage hallway. Operator swept and discarded observed droppings.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in prep area with food residue staining build up.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink behind the front counter.
No soap provided at handwash sink. No soap at hand wash sink on cook line. Operator provided hand wash soap and refilled dispenser.
Spray bottle containing toxic substance not labeled. Chemical spray bottle of degreaser by the hand wash sink with no label.
Dead roaches on premises. One dead roach observed in men's restroom. Operator swept and discarded.
Floor area(s) covered with standing water. Standing water on the floor in front of the bulk ice bin.
Hood filter missing from automatic fire suppression/exhaust system. Missing hood filter over fryers on cook line.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop for bulk sugar handle in contact with the product.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line with build up of food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over cook line with build up of grease. Multiple reach in freezer door gaskets with mold like substance build up.
Screen in door torn/in poor repair. Window screen by bulk ice bin torn.
Standing water in bottom of reach-in-cooler. Standing water at base of cook line drawer reach in cooler.
Unnecessary items/unused equipment on the premises. In the fenced in area behind establishment, build up of discarded equipment.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table by entrance to prep area.
Apr 1, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate10 Basic
Show 18 findings ▾
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. In the cookline drawers of the reach in cooler, raw fish and shrimp over ready to eat cut vegetables. Operator switched the storage levels.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the sliding door display case at the front counter, croquette (87F - Hot Holding); empanada (91F - Hot Holding) per operator holding case not turned on. Operator discarded the product and turned the display case on.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the sandwhich flip top reach in cooler, ham (51F - Cold Holding); cut lettuce (53F - Cold Holding); cut tomatoes (51F - Cold Holding); cheese (52F - Cold Holding) placed in cooler 15 minutes prior and per operator aware the cooler is having issues holding temperature. Operator placed ice over the time/temperature control food for safety to bring back to temperature range. Discussed time as public health control while cooler not functioning or not using until repaired. All time/temperature control food for safety in temperature range at conclusion of inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the sliding door display case at the front counter, croquette (87F - Hot Holding); empanada (91F - Hot Holding) per operator holding case not turned on. Operator discarded the product and turned the display case on.
Toxic substance/chemical improperly stored. Chemical spray bottles stored on push cart at the end of the cook line facing clean plates and bowls. Operator relocated the chemical spray bottles.
Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Operator utilizing barehands to handle raw fish, operator began to handle plate for cooked food, inspector intervened and operator washed hands.
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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at the prep station and at the deli reach in cooler has build up of food residue staining. Interior of the deli flip top reach in cooler has build up of soiled food.
Bowl or other container with no handle used to dispense food. Cups used as scoops in bulk rice and beans containers. Operator provided scoop with handles.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages stored on prep station by the rice cooker. Operator relocated the beverages.
Employee personal food not properly identified and segregated from food to be served to the public. In the standup reach in cooler, employee personal food not labeled and segregated from food to be served to the customers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone and speaker stored on prep tables.
Hood filter missing from automatic fire suppression/exhaust system. Missing hood filter at the end of the cook line hood system.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water in the steam table at 89F, operator adjusted heat setting on the container of water.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on the main cook line has old food debris build up.
Time/temperature control for safety food thawed in an improper manner. Operator thawing log of ground beef at ambient room temperature on the prep table. Discussed with operator proper thawing procedures.
Unnecessary items/unused equipment on the premises. Discarded kitchen equipment in fenced in area behind establishment.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer solution at 0ppm. Operator added bleach to 100ppm. Wiping cloth stored under cutting board of the prep table.
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.