ONE NIGHT TACO STAND
9703 SAN JOSE BLVD, Jacksonville FL 32257 · 904-234-8435
Last inspected Aug 19, 2026 · 17 visits since July 2023
SEP 24
DEC 24
JUL 25
OCT 25
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Four tiny flies in rear kitchen / prep room.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
17 visits, newest first
Aug 19, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 7 high priority.
7 High priority4 Intermediate5 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked chicken cooling overnight in deep covered pan at 59F.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked chicken cooling overnight in deep covered pan at 59F.
Live, small flying insects found. Observed two flying insects in kitchen during inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored over pan of cooked chicken. Person in charge began rearranging. In reach in freezer no longer commercially packaged raw chicken stored over no longer commercially packaged beans. Person in charge began rearranging.
Sewage/wastewater backing up through floor drains. When hand wash sink in kitchen is in use, wastewater backs up from floor drain at dishpit. Person in charge able to remove water from drain, sanitize floor where wastewater pooled. Hand wash sink able to be utilized without over flowing. Dishmachine unable to be utilized without overflowing. Person in charge will utilize triple sink until drain can be serviced. Repair service on site by end of inspection, able to remove blockage by end of inspection.
Toxic substance/chemical improperly stored. Observed spray bottle with blue all purpose cleaner stored on shelf above single service items. Person in charge removed.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breakers at hose Bibb and splitter at mop sink. Also, missing vacuum breakers at splitter outside on left side of restaurant.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles in bar area and at server area soiled. Staining observed on make line cutting board.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink has been removed per plans on other side of wall at server line in kitchen near ice machine.
Handwash sink used for purposes other than handwashing. Observed tray of cutlery stored on hand wash sink at server line. Observed items stored in hand wash sink by dish pit, at bar area. Person in charge removed.
No paper towels or mechanical hand drying device provided at handwash sink. Paper towels missing at hand wash sink at bar. Person in charge provided.
Cardboard used to line food-contact shelves. Cardboard lining shelves at dry storage area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents soiled at kitchen area. Also, hole in wall at server chip storage, at far right side of cookline.
Dead roaches on premises. Observed one dead roach on floor at bar area. Observed one egg sac in external liquor storage shed.
Exterior door has a gap at the threshold that opens to the outside. Light visible under back door, under side door that opened to covered seating area off of bar. Hole in floor observed in storage shed on side of restaurant holding single service items.
Food stored in a location that is exposed to splash/dust. Steam table directly neat to hand wash sink with no guard. Person in charge added makeshift guard during inspection.
Jan 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 2 high priority.
2 High priority7 Intermediate8 Basic
Show 17 findings ▾
Live, small flying insects found Four tiny flies in rear kitchen / prep room.
Raw animal food stored over/not properly separated from ready-to-eat food. Trays of raw shell eggs over ready to eat cooked pork. Walk in cooler.
Handwash sink not accessible for employee use at all times. Inaccessible Hand Wash Sink. By Dish machine. Blocked by equipment.
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/ 4 food service employees onsite with no food certified manager present.
No handwash sink for employees. Multiple items in kitchen Hand Wash Sink next to Dish machine. Buckets, utensils.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at Hand Wash Sink by Dish machine.
No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer available.
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. No proof of any employee training available.
No soap provided at handwash sink. No soap at Hand Wash Sink by Dish machine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate to interior of ice machine located : kitchen.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Prep line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket over restaurant foods. Dry goods.
In-use ice scoop stored on soiled surface between uses. Ice scoop in soiled scoop holder. Moved by manager for cleaning.
Standing water in bottom of reach-in-cooler. Standing water in base of reach in cooler. Prep line unit.
Stored food not covered. Uncovered prepped foods in walk in cooler. Vegetables.
Time/temperature control for safety food thawed in an improper manner. Rolls of Frozen beef thawing in standing water. Rear kitchen. Person In Charge turned on faucet.
Water leaking from pipe and/or faucet/handle. Leak at faucet at Three compartment sink.
Jul 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate7 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Cartons of raw shell eggs over ready to eat cooked colds and ready to eat cilantro. Walk in cooler.
Handwash sink used for purposes other than handwashing. Wait-station Hand Wash Sink used for rinsing utensils.
No probe thermometer provided to measure temperature of food products. No probe thermometer.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand Wash Sink by Dish machine with towel dispenser not functioning.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Food stored in a location that is exposed to splash/dust. Cooked rice by Dish machine Hand Wash Sink. Rice Covered by manger.
In-use tongs stored on equipment door handle between uses. Tongs over oven handle.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Loose gasket insulation. Drawer Coolers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled interior base of drawer coolers.
Standing water in bottom of reach-in-cooler. Standing water in prep line cooler.
Water leaking from pipe and/or faucet/handle. Leak at Three compartment sink faucet.
Dec 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor tiles missing and/or in disrepair. Significant missing/ in disrepair floor tiles causing standing water to seep through from under tiles in multiple locations in kitchen and food service area.
Dec 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in drawer cooler: Raw beef 55°. Raw chicken 50°. Raw shrimp 50°. Cut tomato 60°. Raw pork 50°. Per Person In Charge. Items were placed at about 9 am. Items moved to walk in cooler.
Waste water on ground of establishment. Significant standing water on floors in kitchen, Dish machine line, rear food prep area. Water from leak under Three compartment sink and steam table. Manager immediately had floors mopped up.
Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at wait-station. Degreaser.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate to interior of ice machine located : kitchen
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Utensils stored under paper towel dispenser at wait-station. Moved by manager
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. Drawer cooler not holding foods to 41° or below. Drawers not tightly closing. Error indicator on digital display. Items in drawer cooler: Raw beef 55°. Raw chicken 50°. Raw shrimp 50°. Cut tomato 60°. Raw pork 50°. Per Person In Charge. Items were placed at about 9 am. Items moved to walk in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee clothing on box of single service items in dry goods.
Floor tiles missing and/or in disrepair. Significant missing/ in disrepair floor tiles causing standing water to seep through from under tiles in multiple locations in kitchen and food service area.
Water leaking from pipe and/or faucet/handle. Leak at edge of Three compartment sink causing water to pool on floors in kitchen. Leak from under steam well.
Sep 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority2 Intermediate6 Basic
Show 13 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine 0 ppm. Dishware not sanitized at Three compartment sink
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Container of raw fish over cut onions in walk in cooler. Moved by manager
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked rice left in oven from last night at 87°. Stop sale issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked rice left in oven from last night at 87°. Stop sale issued.
Toxic substance/chemical improperly stored. Chemical spray bottle, counter cleaner, over single service cups at bar. Moved by manager.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dish washer not aware of Wash, rinse, sanitize methods. (Inspector showed how to set up Three compartment sink and sanitize dish ware in great detail)
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at Hand Wash Sink bar.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate to interior of ice machine located : kitchen
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket, clothing over condiments at wait-station. Moved by manager
Floor area(s) covered with standing water.
Floor tiles missing and/or in disrepair. Broken, missing floor tiles. Cook line and Three compartment sink line.
Plumbing system in disrepair. Three compartment sink drains has no means to plug in order to fill with water for warehouse washing.
Jun 20, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 19, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority4 Intermediate4 Basic
Show 12 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Chef handled raw pork then handled Ready to eat tortillas and plated foods without washing hands. Manager intervened.
Employee washed hands with no soap. Chef washed hands without soap. Manager intervened.
Food service employee handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Chef handled bowl of personal food with eaten chicken wings, personal drink cups and placed then in Three compartment sink, then handled Ready to eat cilantro without washing hands. Manager intervened. Cilantro rehashed.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked plantains 80°. Fried fish 110°, 115°. Cooked rice 120°.overstacked in hot hold well. Reheated to 170-180°. Since 12 am.
Employee washed hands in a sink other than an approved handwash sink. Chef washed hands in Three compartment sink.
Handwash sink not accessible for employee use at all times. Kitchen Hand wash sink inaccessible, blocked by large plastic food containers. Moved by manager.
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/ 5 food service employees onsite with no certified food manager present. CFM arrived later.
Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle, cleaning compound, under Dish Machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cups on prep table. Moved by manager.
Employee eating in a food preparation or other restricted area. Employee food bowls on prep table. Moved by manager.
Floor area(s) covered with standing water. Standing water on floor. Multiple areas of kitchen.
Outer openings not protected with self-closing doors. Rear door with self closing mechanism disabled.
Jan 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate2 Basic
Show 9 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Food service employee entered from outside then engaged in food prep activity without washing hands. Inspector intervened.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 tiny flies at bar. 2 tiny flies at rear storage area.
Handwash sink not accessible for employee use at all times. Kitchen Hand wash sink blocked by several containers in sink
Handwash sink used for purposes other than handwashing. Utensils in Hand wash sink at bar.
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/ 4 food service employees with no certified food manger present.
No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at several dispensers. Kitchen. Wait station.
Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle. Multiple at wait station and kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage container on kitchen prep table.
Stored food not covered. Uncovered prepped foods in walk in cooler.
Oct 2, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 9, 2023□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 8, 2023Administrative complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 4 violations recorded.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Handwash sink not accessible for employee use at all times. Utensils tray on Hand wash sink by wait station.
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. Some employees not yet trained.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Dead roaches on premises. One dead roach on floor between benches in dining room. Cleaned by manager.
Aug 1, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
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 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. No proof of any employee training available.
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.
Jul 31, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 8 high priority.
8 High priority5 Intermediate5 Basic
Show 18 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked beans. (Overnight temperatures ). Beans. : 60°. 61°. 77°.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish Machine chlorine 0 ppm. Unable to receive chlorine from supply bucket. Service technician called during inspection.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies in kitchen.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Multiple food service employees not washing hands after handling soiled equipment.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. The following items in walk in cooler (Overnight temperatures ). Cooked chicken at 48°. Cooked rice 48°. Cooked beef 48°. Cooked beans 47°. Flan 50°. The following items in drawer cooler by cookline: Raw chicken 55°. Raw shrimp 55°. Raw pork 55°. Cooked beans. (Overnight temperatures ). Beans. : 60°. 61°. 77°. Made last night. Container of cooked rice in oven at 90°. From last night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items in walk in cooler (Overnight temperatures ). Cooked chicken at 48°. Cooked rice 48°. Cooked beef 48°. Cooked beans 47°. Flan 50°. The following items in drawer cooler by cookline: Raw chicken 55°. Raw shrimp 55°. Raw pork 55°. Container of cooked rice in oven at 90°. From last night.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked pork 110°. Cooked chicken 100°. At hot hold line. Items reheated to 180°.
Toxic substance/chemical improperly stored. Chemical spray bottle, table cleaning compound, next to clean cups at wait station. Moved by manager.
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.
Handwash sink not accessible for employee use at all times. Wait station and kitchen Hand wash sink blocked by multiple utensils, trays and buckets in Hand wash sink.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen Hand wash sink.
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. No proof of any employee training available.
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.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple.
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. Walk in cooler and drawer cooler not holding foods at safe temperature
In-use ice scoop stored on soiled surface between uses. In use ice scoop in Soiled ice scoop container by ice machine. Moved by manager.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled base of drawer cooler. Soiled oven handles.
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Multiple.
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.