LA GRAN PARADA FOOD STORE
5266 BEACH BLVD, Jacksonville FL 32207 · 904 379 0463
Last inspected Aug 25, 2026 · 10 visits since September 2023
OCT 24
MAR 25
SEP 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between D and F. 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. One by hand sink at bar
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2021016409 | Feb 4, 2021 | Apr 22, 2021 | $160 |
Inspection history
10 visits, newest first
Aug 25, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority2 Intermediate7 Basic
What the inspector wrote — 13 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel used in direct contact of the chicharron in hot display case on counter. Discussed with operator.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above ready to eat empanadas in 2nd door of reach in freezer on cook line Also, raw chicken stored over raw fish in 3rd door of reach in freezer on cook line. Operator rearranged to properly store chicken and fish.
Spray hose at dish sink lower than flood rim of sink. Observed hose at triple sink lower than flood rim of sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (46F - Cold Holding) in walk-in-cooler. Operator stated they received a delivery today and the door was open for a little while. Operator told employee to keep door closed to chill pork. Also, observed flan (48-50F - Cold Holding) in display case at bar. Operator stated employee had door opened to stock up more flan. Operator stated the employee will keep the door closed on cooler for flan to chill.
Show the remaining 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed bottom area of deflector plate in ice machine in bar area soiled.
Spray bottle containing toxic substance not labeled. Observed unlabeled Spray bottle containing toxic substance stored at triple sink. Operator labeled bleach.
Bowl or other container with no handle used to dispense food. Observed cup without handle used to dispense sugar in bar area. Operator removed cup and souflee cup from sugar.
Equipment in poor repair. Observed torn gaskets on multiple reach in freezer doors and also door on reach-in cooler next to stove and reach-in cooler in bar area.
Food stored on floor. Observed multiple boxes and bins of food stored on floor on cook line and in walk-in-cooler. Operator started to remove some of the foods from the floor in both areas.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil stored in standing water of 85F next to stove. Discussed with employee.
Reuse of single-service or single-use articles. Observed box with raw meat originally in plastic wrap reused to store in direct contact of box of same meat after meat was cut
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelf in walk-in-cooler with rust that has pitted surface.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket in a manner for mop not to properly dry.
Mar 31, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 30, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 7 high priority.
7 High priority2 Intermediate7 Basic
Show 16 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee made a phone call then got gloves and cut onion, explained to her and she discarded onion and washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef on shelf above sauces and raw eggs on shelf above plantains in reach in coolers at cook line, raw shrimp on open bag on shelf above open bag of fries, raw shelled eggs on shelf above cooked meats in walk in cooler, employee rearranged
Shell eggs in use or stored with cracks or broken shells. One cracked egg removed by employee, reach in coller by stove
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shelled eggs in reach in cooler at cook line at 51f, reach in cooler at 51f, brought them from walk in cooler 2 hats ago, placed them back in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48-50f cooked plantains cups, soup, in reach in cooler at 51f, employee brought them from walk in cooler 2 hrs ago, employee placed them back in walk in cooler
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. For cooked yucca and onions, employee write time on
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Pork 100f on warmer, placed on warmer at 9:00, it's 11, employee placed it in oven to reheat rapidly
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. One employee here for a week, cooks, emailed form
Probe thermometer not within the intended measuring range of use. For hot foods only, explained to employee
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above customer food, employee rearranged, reach in cooler by stove
Employee with no hair restraint while engaging in food preparation. Cook cooking, no hair restraints
Equipment in poor repair. Gasket torn in prep reach in cooler and upright freezer, cook like
In-use ice scoop stored on soiled surface between uses. Manager removed them, ice machine at bar
No handwashing sign provided at a hand sink used by food employees. Hand sink at cook line, employee removed other sign covering it
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. A couple of hood filters with grease build up,
Water leaking from pipe and/or faucet/handle. Base on handle in hand sink at bar leaking
Sep 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority4 Intermediate5 Basic
Show 13 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. Tested food licking glove then changed glove and grabbed package of sausage, explained to her and she washed hands
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed only lid to put on cooked beef, explained to her
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on top of container with cooked beef, employee rearranged reach in cooler
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 shocked in plastic wrap on shelf above raw pork in baggies with knot, upright freezer, employee rearranged
Handwash sink used for purposes other than handwashing. Rinsing towel in hand sink
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. For new employee, she read it and signed it
Original container of toxic substance or chemical does not bear the manufacturer's label. Blue substance, triple sink area, manager stated it's soap.
Spray bottle containing toxic substance not labeled. Spray bottle by triple sink, yellow liquid, cleaner by employee
Bowl or other container with no handle used to dispense food. Scooped cooked rice
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep area by warmer, employee placed in on bottom shelf
No copy of latest inspection report available.
Time/temperature control for safety food thawed in an improper manner. Beef and pork 32f at room temperature thawing, explained to employee and she placed them in cooler
Working containers of food removed from original container not identified by common name. White powder in bulk container, employee labeled it salt
Mar 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 4 high priority.
4 High priority4 Intermediate9 Basic
Show 17 findings ▾
Employee washed hands with no soap. After picking something from floor. Explained to employee and washed again properly with soap
Food prepared in a private home. See stop sale. Tres leches made at home
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp on shelf above cut tomatoes and salsa, also shelled eggs on shelf above cooked plantains, employee rearranged both reach in cooler
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. For cooked yuca, employee write time
Employee washed hands in a sink other than an approved handwash sink. Washed hands in triple sink before putting gloves, explained to her and she washed hands again
Handwash sink used for purposes other than handwashing. Spatula and tongs in it, hand sink at cook line, employee moved them
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 expired on 2024, has books to give them
Spray bottle containing toxic substance not labeled. Chlorine by triple sink, per owner and one at bar
Bowl or other container with no handle used to dispense food. Scooping cooked rice,
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep cooler, moved by employee
Employee with no hair restraint while engaging in food preparation. Cutting tomatoes, explained to her and got one
Food storage container/container lid cracked or broken. Cracked container for cracked lettuce
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On sugar, employee moved it, bar area
No conspicuously located ambient air temperature thermometer in holding unit. In one prep cooler
No copy of latest inspection report available.
No handwashing sign provided at a hand sink used by food employees. At cook line
Single-service articles not stored inverted or protected from contamination. Aluminum trays on top shelf for catering, employee inverted them
Oct 15, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 58f raw chicken and cooked chicken in upright cooler, less than 4 hrs, manager placed them on ice and relocated them, door doesn't seal well
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. Door doesn't seal well in upright cooler
Oct 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 3 high priority.
3 High priority2 Intermediate13 Basic
Show 18 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef in commercial bag on top of to go container with cooked chicken, box freezer, raw chicken on shelf above cooked chicken in upright cooler,
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 58f raw chicken and cooked chicken in upright cooler, less than 4 hrs, manager placed them on ice and relocated them, door doesn't seal well
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. For some foods, manager wrote times
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 one
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. For a new employee
Bowl or other container with no handle used to dispense food. On sugar at bar, employee removed it
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. Door doesn't seal well in upright cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above lids, bar, employee moved it
Equipment in poor repair. Cracked on door for warm cabinet, door doesn't seal well in upright cooler
Faucet/handle missing at plumbing fixture. Cold water turning and water doesn't come out, hand sink at bat, manager fixed it
Ice scoop handle in contact with ice. In ice machine, bar employee moved it
No Heimlich maneuver/choking sign posted. Emailed one
No copy of latest inspection report available.
No handwashing sign provided at a hand sink used by food employees. Hand sink by triple sink, employee placed one
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by prep area
Water leaking from pipe and/or faucet/handle. Pipe on hand sink by triple sink
Wet wiping cloth not stored in sanitizing solution between uses. On prep table
Working containers of food removed from original container not identified by common name. White powder at bar, sugar, labeled per employee
Mar 7, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 3 high priority.
3 High priority6 Intermediate8 Basic
Show 18 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Mgr leaked hand to try rice season and then stirred rice with spatula, explained to her and she washed hands
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken on shelf above empanadas on tray, raw beef in open bag on shelf above veggies, upright freezer, raw longaniza/sausage in bag in same container with cheese in bag, mgr rearranged
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs on shelf above raw shrimp in reach in cooler, mgr rearranged
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Coloring all wet
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. For new employee and a couple that mgr couldn't find certificates
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Daughters here for more than 2 months
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Undercooked eggs if requested, gave one and posted it
Spray bottle containing toxic substance not labeled. Chlorine by triple sink and at bar, labeled chlorine
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at bar, employee turned it on
Bowl or other container with no handle used to dispense food. On salt, employ moved it
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee, mgr moved it to bottom shelf
Employee with no hair restraint while engaging in food preparation. Handling open foods
Ice scoop handle in contact with ice. Employee moved it, bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen
Raw fruits/vegetables not washed prior to preparation. Cutting ends of green bananas, explained to her
Water leaking from pipe and/or faucet/handle. Faucet at hand sink at bar
Working containers of food removed from original container not identified by common name. Bulk sugar at bar labeled by employee
Portable fire extinguisher gauge in red zone. For reporting purposes only. By entrance to kitchen
Sep 26, 2023Call 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 ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One expired in 2020
Sep 25, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 6 high priority.
6 High priority8 Intermediate9 Basic
Show 23 findings ▾
Container of medicine improperly stored. Vitamins above prep able and clean dishes, explained to her and she moved them
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs then went to scoop yuca, explained to gopher and she washed hands
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by hand sink at bar
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef and chicken on shelf above cooked food in upright freezer, explained to her, emailed storage bulletin
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 beef in open bag on shelf above raw shrimp in upright freezer, exposed to her
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 58f Cooked chicken, cheeses, raw beef, shrimp, in reach in cooler, less than 4 hrs, brought them from other cooler, employee moved them back to other cooler
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 her
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked pork left at room temperature and not checking temperature, 82f both temperature, room temperature at 82f, explained proper cooling procedure
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For cooked pork above steam table, had time on, mgr wrote it on time as public health control
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Mgr didn't know cooling temperatures
Probe thermometer not used to ensure proper food temperatures. When cooling
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One expired in 2020
Spray bottle containing toxic substance not labeled. Chlorine, by triple sink, mgr labeled it
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In hand sink at bar, mgr turned it on
Bowl or other container with no handle used to dispense food. On salt, mgr moved it
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. Door not sealing well in reach in cooler by cook line at 53f
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above clean dishes, mgr rearranged
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food on shelf above customer food in upright freezer, mgr rearranged
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook with watch
Food storage container/container lid cracked or broken. Cracked scoop for sugar, mgr removed it
Food stored on floor. Box with plantains
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In walk in cooler
Wood non food-contact surface not properly sealed. Above raw plantains
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.