LAS TAPATIAS TIENDA AND RESTAURANT
9910 OLD BAYMEADOWS RD STE 3, Jacksonville FL 32256 · 904-565-2883
Last inspected Aug 3, 2026 · 13 visits since September 2023
DEC 24
MAY 25
SEP 25
APR 26
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects found. Observed one flying insect in back kitchen by mop sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2020046601 | Jun 12, 2020 | Nov 2, 2020 | $400 |
Inspection history
13 visits, newest first
Aug 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. Produce stored in shopping bag. In cooler.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Tray of shell eggs over ready to eat in reach in cooler. Moved by manager.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at dispenser in kitchen.
Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at kitchen counter. All purpose cleaner.
Show the remaining 4 findings ▾
Employee personal food not properly identified and segregated from food to be served to the public. Employee drink container in kitchen cooler above restaurant foods.
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.
Food stored in a location that is exposed to splash/dust. Paper towels stored over tack at steam well. Moved by manager.
Standing water in bottom of reach-in-cooler. Standing water in base of reach in cooler Kitchen.
Apr 8, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over tortillas in walk in cooler. Person in charge moved to appropriate location.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Flan made 3/24/26 observed in walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice stored in container above items in steam well at 126F. Corn at front counter area at 115F. Person in charge began reheating.
Clam/mussel/oyster tags not marked with last date served. Establishment not marking tags with date last served. Also, oysters removed from original container and not tracking which bag belongs to which tag
Handwash sink used for purposes other than handwashing. Observed food debris, shrimp in hand wash sink in kitchen. Person in charge removed.
No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at kitchen hand wash sink. Person in charge provided.
Spray bottle containing toxic substance not labeled. Spray bottle in kitchen and in restroom containing bleach per person in charge unlabeled. Person in charge labeled during inspection.
Garbage enclosure area in disrepair. Dumpster enclosure with walls falling down.
Time/temperature control for safety food thawed in an improper manner. Beef and chicken thawing in prep table in kitchen. Person in charge moved to reach in cooler/ walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Two wiping cloths in kitchen stored on prep area. Person in charge removed.
Sep 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed sanitizer solution at triple sink at 0ppm. Observed soap in water. Person in charge remade to 100ppm during inspection.
Nonfood-grade bags used in direct contact with food. Observed trash bag indirect contact with oysters.
Raw animal food stored over or with unwashed produce. In walk in cooler raw beef stored over case of jalapeños. In walk in cooler raw chorizo stored over shredded cheese. Person in charge moved to appropriate location.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Flan in walk in cooler made 9.18.25.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Soup, beef, rice 45-46F in glass door reach in cooler. Salsa in walk in cooler stored closest to the door at 44F. Person in charge states doors were open on units to put delivery away at 3pm. Provided invoice. Ambient temperature of both units got to 41F during inspection.
Clam/mussel/oyster tags not marked with last date served. Observed oyster tags no marked with date last served, not kept with oysters removed from original container.
Handwash sink used for purposes other than handwashing. Observed items stored in back hand wash sink. Bucket stored in bar hand wash sink. Person in charge removed.
Garbage enclosure area in disrepair. Dumpster enclosure in poor repair.
Standing water in bottom of reach-in-cooler. Observed standing water in make line reach in cooler.
Utensils in poor condition. Observed spatula missing pieces in kitchen.
May 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 23, 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door cooler Soup, beef (48-50F - Cold Holding) observed door cracked open during inspection. Person in charge began reheating, closed door. In walk in cooler Beef, pork, cheese (44-48F - Cold Holding). Person in charge states has been in and out of unit. Other items in unit 42-43F.
May 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 5 high priority.
5 High priority2 Intermediate9 Basic
Show 16 findings ▾
Live, small flying insects found. Observed one flying insect in back kitchen by mop sink.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Per person in charge serves tilapia ceviche raw with no heat step. Unable to provide proof of parasite destruction during inspection.
Nonfood-grade bags used in direct contact with food. To go bag in direct contact with tortillas at make line. Person in charge replaced with foil.
Raw animal food stored over or with unwashed produce. In walk in cooler raw pork stored over case of vegetables. In glass door reach in cooler raw chorizo over uncovered sauce. Person in charge rearranged during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door cooler Soup, beef (48-50F - Cold Holding) observed door cracked open during inspection. Person in charge began reheating, closed door. In walk in cooler Beef, pork, cheese (44-48F - Cold Holding). Person in charge states has been in and out of unit. Other items in unit 42-43F.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ One CFM with expired training 1.2025.
Handwash sink used for purposes other than handwashing. Observed back hand wash sink used to thaw chicken. Person in charge removed.
Buildup of food debris/soil residue on equipment door handles. Exterior handles of reach in cooler make line with debris buildup.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items stored with food in dry storage area. Person in charge removed.
Exterior door has a gap at the threshold that opens to the outside. Light visible under back door.
Floors not constructed to be easily cleanable. Floor in kitchen with damage to tiles, unsealed concrete in places. Ceiling not smooth and easily cleanable over griddle at bar area. Observed standing water on floor in several places in the kitchen.
Food stored on floor. Buckets of dried chilies stored on floor in dry storage and kitchen. Person in charge raised.
Garbage enclosure area in disrepair. Garbage enclosure not maintained in good repair.
Hood filter missing from automatic fire suppression/exhaust system. Pieces of hood filter missing.
Time/temperature control for safety food thawed in an improper manner. Observed chicken and shrimp thawing in containers at room temperature in kitchen. Person in charge moved to walk in cooler.
Working containers of food removed from original container not identified by common name. Several containers of flour, salt unlabeled in kitchen. Person in charge labeled.
Dec 4, 2024Call 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 ▾
Nonfood-grade bags used in direct contact with food. Cheese cut stored in direct contact with to go bag in reach in cooler.
Dec 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 9 high priority.
9 High priority6 Intermediate2 Basic
Show 17 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink set up at 10ppm. Person in charge remade to 50ppm.
Nonfood-grade bags used in direct contact with food. Cheese cut stored in direct contact with to go bag in reach in cooler.
Raw animal food stored over or with unwashed produce. Observed raw oysters stored over uncut cabbage in walk in cooler. Person in charge moved to appropriate location.
Squid, octopus, conch, eel, crab, shrimp, crawfish, lobster or other non-finfish offered raw or undercooked have not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves shrimp undercooked per request per person in charge. Only cooks with lime. Person in charge unable to provide proof of parasite destruction. Person in charge reached out to,supplier and prodvied by end of inspection.
Stop Sale issued due to food not being in a wholesome, sound condition. No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Person in charge unable to prove tag or invoice for in shell raw oysters in walk in cooler. Person in charge states discarded tag.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pickled pigs feet and vegetables stored at room temperature at 71F. Person in charge states purchased canned, unable to provide can or invoice during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Consume, menudo in glass door reach in cooler at 45-46F. Observed door open a crack, left open frequently during inspection. Ambient temperature of unit with doors closed at 39F, other items in unit keeping temperature. Pigs feet in container at 71F, opened from can 2 days ago per person in charge.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef in steam well at 126F. Item stored with round pan in same square container, which will allow steam to escape. Recommend using tin foil to create seal. Person in charge reheated at 170F.
Toxic substance/chemical improperly stored. Bleach containers stored with food product in dry storage, person in charge removed.
Handwash sink used for purposes other than handwashing. Items stored in hand wash sink in bar. Items were removed.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at bar hand wash sink. Person in charge provided.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Person in charge unable to prove tag or invoice for in shell raw oysters in walk in cooler. Person in charge states discarded tag.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Establishment has started serving raw oysters. No consumer advisory posted. Inspector provided and person in charge posted during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items made more than 24 hours ago in walk in cooler not date marked.
Spray bottle containing toxic substance not labeled. Observed several spray bottles unlabeled with green and purple chemicals. Person in charge identified as bleach and degreaser. Began labeling.
Food stored on floor. Case of beef stored on floor in walk in cooler. Bucket of lettuce stored on floor in kitchen. Person in charge raised.
Time/temperature control for safety food thawed in an improper manner. Multiple frozen items thawing on prep table. Person in charge began moving to reach in cooler.
Feb 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate5 Basic
Show 13 findings ▾
Dented/rusted cans present. See stop sale. One can of tomatillos with dent along seam.
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. Observed employee handling cut raw tomatoes with bare hands. Person in charge spoke to employee.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes by scrubbing with soap, not sanitizing after washing. Person in charge set up triple sink at 100ppm.
Nonfood-grade bags used in direct contact with food. Cut watermelon in direct contact with to go bag. Person in charge wrapped with plastic wrap.
Raw animal food stored over or with unwashed produce. Raw beef stored up over case of unwashed peppers. Person in charge moved to appropriate location.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Beef in plastic container in glass door reach in cooler stored under salsa, employees frequently in and out of unit to pan salsa. At 47F, still at 47F 1 hr later. Person in charge moved to walk in cooler.
No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at front bar area. Person in charge provided.
Spray bottle containing toxic substance not labeled. One spray bottle of degreaser unlabeled. Person in charge labeled.
Duct tape used to repair nonfood-contact surface. Observed tape on handle of scraper at cookline.
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. Employee drink in glass bottle on prep table. Person in charge removed.
Floors not maintained smooth and durable. Floor showing wear in kitchen. Standing water observed.
Hood filter missing from automatic fire suppression/exhaust system. Hood filters missing at hood.
Time/temperature control for safety food thawed in an improper manner. Multiple containers of beef, chicken, shrimp thawing at room temperature. Person in charge began moving to reach in cooler.
Dec 11, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 27, 2023Call 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. All employees food safety training certificates expired in June 2023.
Sep 21, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority6 Intermediate5 Basic
Show 13 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flying insects observed in kitchen next to prep table.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored above ready to eat churros and pappas in reach in freezer across from triple sink. Not all products are commercially packaged. Operator moved ready to eat foods to properly store.
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. Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting board in. Prep area soiled/ stained.
Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen next to prep table used to rinse tomatoes and store a large bucket. Discussed with operator. Operator removed tomatoes and bucket from hand wash sink.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink across from glass door reach-in cooler. Person in charge replenished paper towels at hand wash 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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection. Operator had the four employees working fill out form during this inspection.
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. All employees food safety training certificates expired in June 2023.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in dry food storage room not smooth, nonabsorbent and easily cleanable.
Equipment in poor repair. Multiple filters in hood area above grill in disrepair/ missing slats on filter.
Floor tiles missing and/or in disrepair. Multiple floor tiles in kitchen and on cookline chipped/ in disrepair.
Ice scoop handle in contact with ice. Ice scoop in large ice machine buried in the ice. Operator removed ice scoop to properly store.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in-cooler soiled.
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.