LA PATRONA TAQUERIA MEXICAN STORE
3109 SPRING PARK RD, Jacksonville FL 32207 · 904.367.3927
Last inspected Mar 26, 2026 · 5 visits since November 2023
NOV 23
APR 24
APR 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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. Cutting lemons for drinks, employee got gloves
★ 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--2026030118 | Mar 26, 2026 | Jun 8, 2026 | $200 |
| 5--2023029915 | Mar 6, 2023 | Jun 27, 2023 | $400 |
Inspection history
5 visits, newest first
Mar 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 2 high priority.
2 High priority3 Intermediate12 Basic
What the inspector wrote — 17 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Birria bullion left at room temperature overnight, when they turned warmer off at night, cook thought it was only grease but it has bullion under the grease, explained to him and he discarded it, stop sale
Nonfood-grade bags used in direct contact with food. Raw chicken in thank you bag in upright freezer
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
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Left birria bullion at room temperature after they turned off warmer at night, explained to him
Show the remaining 13 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork a couple of days ago, dated by employee
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men restroom not closing all the way
Bowl or other container with no handle used to dispense food. On cheese and salsas in prep reach in cooler
Carbon dioxide/helium tanks not adequately secured. By water heater outside
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Big pot on shelf by triple sink, employee inverted it
Current Hotel and Restaurant license not displayed. Not found by manager
Employee with no hair restraint while engaging in food preparation. Cook cooking, no hair restraint
Equipment in poor repair. Gasket torn in drawer unit
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave with old build up, employee cleaned it
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up
Objectionable odors in bathroom or other areas of the establishment. Inside upright cooler by ice machine
Wet wiping cloth not stored in sanitizing solution between uses. Hanging on bucket, employee pushed it in
Working containers of food removed from original container not identified by common name. Bulk container with sugar and cinnamon, employee wrote name on
Oct 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 30 violations recorded, none serious enough to require a return visit.
6 High priority7 Intermediate17 Basic
Show 30 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. Cutting lemons for drinks, employee got gloves
Nonfood-grade bags used in direct contact with food.z Cooked rice in thank you bag, explained to manager
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs on shelf above veggies, employee rearranged reach in cooler, raw shel eggs on shelf above cheese in walk in cooler,
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chorizo on shelf above raw shrimp in drawer unit, employee rearranged
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 118f rice on stove, burner off, employee turned burner on
Toxic substance/chemical improperly stored. Cleaners above clean equipment on shelf by triple sink, manager rearranged
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Cutting lemons, got gloves
Handwash sink used for purposes other than handwashing. Container in hand sink by cook line by rear door, employee moved it
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at bar and hand sink by cook one, employee placed napkins
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 one new employee here, has blank copy on book
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut watermelon yesterday at noon, explained to manager, store side
Spray bottle containing toxic substance not labeled. Purple solution, employee labeled it degreaser
Accumulation of debris on exterior of warewashing machine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom on store side and restroom in restaurant side
Bowl or other container with no handle used to dispense food. On cooked rice, employee removed it
Carbon dioxide/helium tanks not adequately secured. In storage outside
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on top shelf, storage shelf by triple sink, inverted by manager
Covered waste receptacle not provided in women's bathroom. Bathroom on store side, manager placed one
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Opened employee drink by salsa, manager discarded it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse above to go containers, employee moved it
Food stored on floor. Oil jug on floor by hand sink next to entrance, also box with chicken on floor in walk in cooler, employee placed it on shelf
Ice scoop handle in contact with ice. Ice bin at bar, employee moved it
In-use knife/knives stored in cracks between pieces of equipment. In between prep cooler and steam table, employee removed it
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. Cut watermelon yesterday watermelon in grab and go cooler, explained to manager
Outer openings not protected with self-closing doors. Rear door
Single-service articles improperly stored. Box with to go containers on floor by ice machine, employee placed them on shelf
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce on shelf above cooked pork, employee rearranged reach in cooler
Wet wiping cloth not stored in sanitizing solution between uses. On prep table, employee discarded them
Working containers of food removed from original container not identified by common name. A few bulk containers with powders under table by cook line, spices, peppers, salt, per employee
Apr 7, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On open side if splitter, employee placed one
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat, arrived by ecolab
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
No conspicuously located ambient air temperature thermometer in holding unit. In drawer unit
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in upright cooler
Outer openings not protected with self-closing doors. Rear door
Apr 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 7 high priority.
7 High priority4 Intermediate10 Basic
Show 22 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 washing dishes then grabbed clean dishes, explained to her and she washed hands
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw shrimp then changed gloves and grabbed to go container, explained to him and he washed hands
Nonfood-grade bags used in direct contact with food. Bag for tortillas, employees removed them
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish on shelf above cut veggies in reach in cooler, raw pork chop on shelf above lemons in upright cooler by storage area, employee rearranged
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 hamburger in open bag on shelf above seafood and beef loin, upright freezer
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked goat on 4-9
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by outside storage
Handwash sink not accessible for employee use at all times. Lots of things on hand sink by triple sink, employee moved them
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in employee restroom, employee placed 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 new employee
Spray bottle containing toxic substance not labeled. Cleaner per employee, by triple sink
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. Raw fish, reach in cooler, employee punctured them
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack and purse above coffee creamers and sugar packets, front counter, employee moved them
Equipment in poor repair. Gasket torn in prep unit
Ice scoop handle in contact with ice. Mgr moved them, ice bin and ice machine
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On chips, employee removed it,
Reach-in cooler interior/shelves have accumulation of soil residues. Vent in glass door upright cooler and shelves in other upright cooler
Single-service articles not stored inverted or protected from contamination. Aluminum trays not inverted in storage
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed zucchini on shelf above bread, upright cooler, employee moved bread
Wall soiled with accumulated grease, food debris, and/or dust. By cook line next to hand sink
Water leaking from pipe and/or faucet/handle. Back of faucet in mop sink.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 2 in storage area
Nov 3, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 26 violations recorded, 7 high priority.
7 High priority8 Intermediate11 Basic
Show 26 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. Employees washing dishes then grabbed clean dishes, explained and she washed hands
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw shrimp then scooped rice, explained to him and he washed hands
Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Employee leaving them for 10 seconds, explaining to her
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Tilapia for raw ceviche, owner called provider, he gave him a letter
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish on shelf above cut veggies, in reach in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 126f beans, employee reheated them to 165f
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet outside by shed
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee washing dishes
Handwash sink not accessible for employee use at all times. Big tray on it, employee moved it. Hand sink by triple sink
Handwash sink used for purposes other than handwashing. Filling up container with water!hand sink by cook line,
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom, owner placed some
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 employee here since April and new employee at front counter
No soap provided at handwash sink. Hand sink by dish machine and in employee restroom, employee placed one
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. One employee here since April, one expired in 10/05/2023
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink above napkins, front counter p, employee discarded it
Equipment in poor repair. Gasket torn in upright cooler
Food stored on floor. Chips in container on floor, owner placed it on shelf, water bottles in store side
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On chips and on ice
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door on cabinet for spices, cook line are
Reach-in cooler interior/shelves have accumulation of soil residues. Prep unit
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions and cilantro on shelf above cooked foods in upright cooler
Water leaking from pipe and/or faucet/handle. Pipe in hand sink by cook line and also triples sink
Wet wiping cloth not stored in sanitizing solution between uses. On prep table, discarded by mgr
Wood no food-contact surface not properly sealed. Wood in sheds
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.