SUPER TIENDA LATINA Y RESTAURANTE
3935 TOLEDO RD STE 6, Jacksonville FL 32217 · 904.379-9857
Last inspected Dec 9, 2025 · 9 visits since August 2023
FEB 24
AUG 24
NOV 24
JUL 25
DEC 25
≈ ERRATIC
5 inspections, swinging between A 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 fly in dry goods area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Dec 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
What the inspector wrote — 5 findingsThe state's own report →
Cleaned and sanitized equipment or utensils not properly stored. Cutting board on floor. Kitchen
Food stored in a location that is exposed to splash/dust. Container of chips under paper towels dispenser. Frontline. Moved by manager.
Food stored on floor. Bag onions on floor. Hallway.
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.
Show the remaining 1 finding ▾
Stored food not covered. Uncovered container of shredded lettuce. Walk in cooler.
Jul 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Meat market display case : Raw beef 45°. Raw chicken 45°. Raw pork 45°. Items moved to walk in cooler.
Clam/mussel/oyster tags not marked with last date served. Oyster tags not marked with date of last use.
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. Market meat Display cooler not holding potentially hazardous (time/temperature control for safety) foods to 41° or below. Raw beef 45°. Raw chicken 45°. Raw pork 45°.
Food stored on floor. Boxed lemons on floor in walk in cooler.
In-use knife/knives stored in cracks between pieces of equipment. In use knives stored between prep equipment. Moved by manager.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sani bucket stored on floor. Moved by manager.
Stored food not covered. Uncovered cut melon in walk in cooler. Covered by manger.
Nov 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 6, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door Cooler nearest mop sink : 1). Raw beef 45. Raw pork 45. Raw chicken 45. Raw shrimp 44. Raw fish 43. Items iced down and placed in walk in cooler. Cooked rice 48. Stop sale issued. Items in display cooler at market section: 2) raw beef 45. Raw chicken 45. Raw pork 44. (On left hand side of display cooler. ). Other items good. Manager adjusted cooler settings. Items iced down.
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. 2 door cooler nearest mop sink. Foods at 44-45. Display cooler at meats market. Left hand side. Foods at 44-45.
Nov 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority2 Intermediate5 Basic
Show 12 findings ▾
Container of medicine improperly stored. Personal bottle of cold medicine, theraflu, on rack in kitchen by prep table. Moved by manager.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken at 55°, 54°, 55°. made last night In 2 door cooler nearest mop sink. Stop sale issued.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Trays of raw shell eggs over cooked meats in walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) Cooked rice 48° In 2 door cooler nearest mop sink. 2) Cooked chicken at 55°, 54°, 55°. made last night In 2 door cooler nearest mop sink. Stop sale issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door Cooler nearest mop sink : 1). Raw beef 45°. Raw pork 45°. Raw chicken 45 °. Raw shrimp 44°. Raw fish 43°. Items iced down and placed in walk in cooler. Cooked rice 48°. Stop sale issued. Items in display cooler at market section: 2) raw beef 45°. Raw chicken 45°. Raw pork 44°. (On left hand side of display cooler. ). Other items good. Manager adjusted cooler settings. Items iced down.
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. Mailed form/poster.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large pan of Cooked chicken at 55°, 54°, 55°. made last night In 2 door cooler nearest mop sink. Covered while cooling. Deeply stacked.
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. 2 door cooler nearest mop sink. Foods at 44-45°. Display cooler at meats market. Left hand side. Foods at 44-45°.
In-use ice scoop stored on soiled surface between uses. Ice scoop in soiled scoop container. Ice machine. Moved by manager
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Kitchen Hand Wash Sink with very slow drain water. Person In Charge cleared standing water.
Stored food not covered. Uncovered container of prepped plantains In water in walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipes on counter in : kitchen. Moved by manager.
Aug 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 14, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice made last night at 55° in cooler. 3 pounds.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked chicken date marked 8/6.1 qrt
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Folding items in cooler by freezer : Cooked shrimp 55° raw fish 60°. 61°. Cooked pork 55°. Cooked chicken 55°. Raw shrimp 50°. Soup 49°. (Overnight temperatures) Following items in cooler by kitchen entrance : shriy
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Following items in cooler by freezer : Cooked shrimp 55° raw fish 60°. 61°. Cooked pork 55°. Cooked chicken 55°. Raw shrimp 50°. Soup 49°. (Overnight temperatures) Following items in cooler by kitchen entrance : shrimp. 48°. Quesso 48°. Sausage 48° chicken 48°. (Overnight temperatures)
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
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. Reach in cooler with loose/ torn gaskets. Unit by kitchen entrance. Non tight fitting doors. Seals. Coolers not holding foods to 41° or below.
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.
Feb 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Evidence of mop/cleaning wastewater dumped onto ground. Evidence of mop water on ground by rear out of kitchen.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in dry goods area.
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 over wrapped tortillas in dry goods area. Moved by manager.
Exposed studs/joists/rafters present in food preparation or warewashing area. Exposed ceilings, walls, studs by end of meat section/ market. Establishment has extended market / meat section. Side wall exposed. Contractor onsite coved wall during inspection.
Food stored on floor. Bag of rice on floor by dry goods. Moved by manager.
Hole in or other damage to wall. Missing tile cover on wall above walk in cooler at dry goods room.
Aug 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate6 Basic
Show 11 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. Gave form. Implemented today
No paper towels or mechanical hand drying device provided at handwash sink. Missing paperwork towels at Hand wash sink. Butcher side.
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. Gave form. Implemented today
Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle by ice machine. Marked by manager.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Not hot or cold water at kitchen Hand wash sink. Supply turned off under sink due to plumbing issues per manager.
Building repair. Leak from roof /ceiling tiles by dry goods adjacent to walk in cooler.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee cups on prep tables. Moved by manager.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items by foods on rear rack.
In-use ice scoop stored on soiled surface between uses. Ice scoop on soiled ice machine counter. Moved by manager.
Time/temperature control for safety food thawed in an improper manner. Raw frozen pork thawing at room temperature in sink. Faucet turned on.
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.