TACO WAY
1821 PARENTAL HOME RD STE 7, Jacksonville FL 32216 · 904-234-7703
Last inspected Aug 26, 2026 · 13 visits since July 2023
AUG 24
MAY 25
AUG 25
DEC 25
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. One live roach by mop sink, one live roach in gasket in reach in cooler, operator killed them
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2023054792 | Jul 11, 2023 | Mar 20, 2024 | $760 |
Inspection history
13 visits, newest first
Aug 26, 2026Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 5 high priority.
5 High priority5 Intermediate14 Basic
What the inspector wrote — 25 findingsThe state's own report →
Gyro meat in a broiler that is turned off. Operator turned shawarma back on, explained to him it has to be always on
Roach activity present as evidenced by live roaches found. One live roach by mop sink, one live roach in gasket in reach in cooler, operator killed them
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fries
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 56f garlic sauce with raw shelled eggs, cut lettuce in prep reach in cooler, less than 4 hrs, placed back into walk in cooler, prep cooler at 53f, 50f fries in reach in cooler, overnight, stop sale
Show the remaining 21 findings ▾
Toxic substance/chemical improperly stored. Cleaners on shelf above deli paper and plastic silverware, front counter cabinets, operator moved them
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
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Not reading any. Operator unable to put batteries in thermometer
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. For garlic sauce on menus made with regular shelled eggs, gave and posted advisory
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice made yesterday early afternoon
Spray bottle containing toxic substance not labeled. Red liquid by triple sink, operator labeled it cleaner
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. None in bathroom
Ceiling/ceiling tile shows damage or is in disrepair. Water damage in a couple of ceiling tiles
Dead roaches on premises. One dead roach on lid for flour, operator cleaned it
Drain cover(s) missing. In mop sink, operator placed it on hole
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened drink for operator above to go containers, front counter, operator discarded it
Food stored on floor. Buckets with tahini on floor by ice machine, also water bottles on floor at front counter
No Heimlich maneuver/choking sign posted. Emailed one
No conspicuously located ambient air temperature thermometer in holding unit. Inside black reach in cooler
No handwashing sign provided at a hand sink used by food employees. In hand sink at front counter, emailed one
Plumbing system in disrepair. Hand sink at front counter pulled out from screw on wall
Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler with blackish build up on shelves
Walk-in cooler/freezer shelves with rust that has pitted the surface. One shelf rusty
Water leaking from pipe and/or faucet/handle. Base of faucet leaking in triple sink
Working containers of food removed from original container not identified by common name. White powdered in bulk container, operator labeled it flour
Portable fire extinguisher gauge in red zone. For reporting purposes only. By rear door, on recharge
Dec 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Case of raw fish stored over open container of salsa in walk in cooler shelf
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken, raw beef (48-49F - Cold Holding), stored in cook line drawer reach in cooler, place there from main walk in cooler but was left out for a bit and employee place in cooler.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink near back door. Employee provided paper towel
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. New employee hired under 30 days with no proof of form
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom door not self closing
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tile over soda bib station
Ceiling/ceiling tile shows damage or is in disrepair. Some ceiling tiles in kitchen with water damage
Drain cover(s) missing. In front of walk in cooler
Equipment in poor repair. Walk in cooler with torn gasket
Floor soiled/has accumulation of debris. Floor under cooking equipment soiled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Left side of hood filters with grease build up
Aug 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Toxic substance/chemical improperly stored. Spray bottles chemical stored above clean plates on cook line. Employee removed
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Operator is doing Partially cooked raw beef stored on shelf above cooked beef in walk in cooler. Employee properly stored. Provided employee with paperwork
Partially cooked raw animal food is not separated from ready-to-eat food. Partially cooked raw beef stored on shelf above cooked beef in walk in cooler. Employee properly stored
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom door in dining not self closing
Equipment in poor repair. Walk in cooler with torn gasket
Food stored on floor. Bucket of prep food stored on floor in walk in cooler
Hole in or other damage to wall. Wall in disrepair near soda bib station
Jul 8, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 12, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority2 Intermediate10 Basic
Show 15 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Operator under new ownership. Operator submitted application with no plans but at licensing, plans don't match changes from previous operator. No temporary license will be issued. Operator will need to submit DBPR HR-7005 a¿¿ Division of Hotels and Restaurants Application for Plan Review Provided paperwork to operator.
Nonfood-grade bags used in direct contact with food. Cilantro produce stored in direct contact in non-food grade bag in walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw packaged beef stored over cheese on shelf in walk in cooler. Employee properly stored. Raw prep beef stored over prep vegetable sauce in make table reach in cooler. Employee properly stored
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink near back door. Employee provided
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator under new ownership. Operator submitted application with no plans but at licensing, plans don't match changes from previous operator. No temporary license will be issued. Operator will need to DBPR HR-7005 a¿¿ Division of Hotels and Restaurants Application for Plan Review. Provided paperwork to operator.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Unisex restroom in dining area not self closing and missing hinges
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles over entire kitchen area and prep area and ware washing area and dry storage.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles with water damages near walk in cooler. Ceiling tile in unisex restroom in disrepair
Drain cover(s) missing. At mop sink area
Employee with no hair restraint while engaging in food preparation. Employees preparing food with no hair restraint
Equipment in poor repair. Walk in freezer with torn gasket
Floor tiles missing and/or in disrepair. Floor tile on cook line in disrepair
Food stored on floor. Case of flour tortillas stored on floor in kitchen. Case of fry jug oil stored on floor in kitchen. Bags of ice stored on floor in walk in freezer. Case of frozen fish stored on floor in walk in freezer.
Hole in or other damage to wall. Wall in disrepair near soda bib station
Old labels stuck to food containers after cleaning. Old prep label on clean container at ware washing area
Sep 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 13, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken (71-73F - Cold Holding), stored on cook line next to prep table, place there from walk in cooler approximately 30 mins ago as per employee to be used throughout the day. Operator doesn't want items to be on TPHC. raw beef, raw chicken and raw shrimp (44-47F - Cold Holding), all items stored inside flip top reach in cooler on cook line and place there from main walk in cooler around 11 am as per employee. Unit has torn gasket.
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. Operator has 3 food handler employees hired over 60 days with no proof of training
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 has 4 food handler employees hired with no proof of form. Provided form
Aug 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 10 high priority.
10 High priority4 Intermediate11 Basic
Show 25 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee leave restaurant and then return back to work drinking in kitchen area and put on gloves and prepare food and handle clean equipments without washing hands
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee preparing raw chicken with bare hands in kitchen area and then handling clean equipments and handling foods without washing hands.
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 preparing cut celery with bare hands and placing in storage container to be use for later
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee cutting raw chicken on cutting board, and then washing and rinsing item in prep sink and placing away to air dry without sanitizing.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live flying insects in kitchen area
Nonfood-grade bags used in direct contact with food. Multiple foods stored in direct contact inside non food grade bags in walk in cooler and walk in Freezer
Operating with an expired Division of Hotels and Restaurants license. Operator license expired June 1, 2024. Operator paid license during inspection
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw prep chicken stored over raw prep beef in walk in cooler. Raw prep chicken stored over raw prep shrimp in walk in cooler. Employee re arranging
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken (71-73F - Cold Holding), stored on cook line next to prep table, place there from walk in cooler approximately 30 mins ago as per employee to be used throughout the day. Operator doesn't want items to be on TPHC. raw beef, raw chicken and raw shrimp (44-47F - Cold Holding), all items stored inside flip top reach in cooler on cook line and place there from main walk in cooler around 11 am as per employee. Unit has torn gasket.
Toxic substance/chemical improperly stored. Bleach bottles stored on back kitchen prep table near food prep Employee medicine pain cream stored on shelf with dry foods
Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed employee preparing raw chicken with bare hands in kitchen area and then handling clean equipments and handling foods without washing hands.
Employee washed hands in a sink other than an approved handwash sink. Employee washing hands in prep 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. Operator has 3 food handler employees hired over 60 days with no proof of training
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 has 4 food handler employees hired with no proof of form. Provided form
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Multiple ceiling tiles in kitchen and dry storage area
Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles with water damage
Employee eating in a food preparation or other restricted area. Employee drinking in kitchen and then went to preparing food with washing hands
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table next to food. Employee bags stored next to dry storage foods on shelf
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet on wrist
Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint. Employee put on hat
Equipment in poor repair. walk in Freezer and reach in cooler make table with torn gasket
Food stored on floor. Bags of dry rice stored on floor in kitchen area.
In-use wet wiping cloth/towel used under cutting board. On prep table in kitchen. Employee removed
No copy of latest inspection report available.
Reuse of single-service or single-use articles. Cut jug stored under prep table near rice cooker
Sep 22, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 15, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 5 high priority.
5 High priority4 Intermediate12 Basic
Show 21 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wiping hands on shirt and pants and continue to prepare and handle food without washing hands. Reviewed with manager
Operating with an expired Division of Hotels and Restaurants license. Operator license expired June 1, 2023.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw prep chicken stored over raw prep beef on shelf in walk in cooler. Raw prep frozen chicken stored over breading in walk in Freezer on shelf. Both items properly stored by manager
Roach activity present as evidenced by live roaches found. Observed 1 live roach on floor under left side of prep table next to three compartment sink. Manager killed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts (51F - Cold Holding), stored sitting in box next to wok to prepare orders but has been sitting for approximately 30 mins there from walk in cooler. Manager moved to walk in cooler noodles (40-51F - Cold Holding), stored in reach in cooler, place there approximately from walk in cooler this morning but employee left out after preparing order.
Handwash sink used for purposes other than handwashing. Bowl stored in hand wash sink next to back door. Employee removed
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink next to back door. Manager provided paper towel
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. Operator has no proof of any employee training who have been hired over 60 days. AC given at call back inspection
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. Discussed and provided the Employee Health Reporting Agreement form during the inspection.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Multiple ceiling tiles in kitchen area
Dead roaches on premises. Observed 1 dead roach in trap in pipe at hand wash sink next to back door
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on back kitchen prep table next to bag of dry rice near walk in cooler.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food in walk in cooler not separate from restaurant food. 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 cigarettes and comb stored on back kitchen prep table next to bag of dry rice near walk in cooler.
Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint
Equipment in poor repair. Multiple coolers with torn gaskets
Floor tiles missing and/or in disrepair. Floor in disrepair at back door entrance
Food stored on floor. Case of plastic water bottles stored on floor next to ice machine
No handwashing sign provided at a hand sink used by food employees. In employee restroom in dining area. Provided hand wash sign
Single-service articles not stored inverted or protected from contamination. To go catering pans stored on storage rack next to walk in cooler not inverted. Manager inverted
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. At hand wash sink at ware washing area with slow drain
Sep 15, 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 ▾
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. Operator has no proof of any employee training who have been hired over 60 days
Jul 12, 2023Emergency Order Callback Time ExtensionRoutine 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 ▾
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. Operator has no proof of any employee training who have been hired over 60 days
Jul 11, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 28 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority6 Intermediate19 Basic
Show 28 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 10 live flying insect next to hand wash sink at three compartment sink area
Roach activity present as evidenced by live roaches found. Observed total of 15 live roaches in following area in restaurant: Eight live roaches at meat grinder in kitchen next to prep table and three compartment sink One live roach in scoop in flour bin Two live roaches on prep table near mixer One live roach on floor on front cook line Two live roaches under prep table in middle of kitchen One Iive roach on floor at storage area next to tools
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp, cut cabbage, bean sprouts, noodles, raw shell eggs and raw meats (51-57F - Cold Holding), all items stored on front line reach in make table cooler, place there from main walk in cooler approximately 2 hours ago as per employee. No ambient thermometer. Inspector ambient thermometer reading at 59F. Unit has torn gasket and standing water inside cooler. Employee placing all TCS items in other reach in coolers
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. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout
Lack of toilet tissue at each toilet. In dining room restroom
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sinks in kitchen areas. Employee provided paper towel
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. Operator has no proof of any employee training who have been hired over 60 days
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. Discussed and provided the Employee Health Reporting Agreement form during the inspection.
No soap provided at handwash sink. In employees restroom in dining area
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom door in dining room area not self closure
Bowl or other container with no handle used to dispense food. Bowl stored in salt container
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Multiple ceiling tiles in kitchen area
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. Make table reach in cooler on cook line with torn gasket and standing water inside unit with ambient temperature at 59F. No TCS food to be stored inside unit
Dead roaches on premises. Observed 7 dead roaches in following area in kitchen: One dead roach in mixer bowl Four dead roaches on prep table in kitchen next to mixer Two dead roaches on storage area on floor next to tools area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink bottle on kitchen back prep table
Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint
Equipment in poor repair. Reach in cooler with torn gasket
Floor area(s) covered with standing water. At front of walk in cooler
Floor tiles missing and/or in disrepair. Floor in disrepair at back door entrance
Food stored on floor. Case of produce on floor in walk In cooler Case of plastic water bottles on floor on front line next to ice machine
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 83F standing water on prep table on cook line.
No conspicuously located ambient air temperature thermometer in holding unit. In make table reach in cooler on cook line
No handwashing sign provided at a hand sink used by food employees. In employees restroom in dining area. Provided hand wash sign hand out
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in make table cooler soiled
Standing water in bottom of reach-in-cooler. In make table reach in cooler on cook line
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow drain at hand wash sink next to three compartment sink area
Stored food not covered. Sauces in walk In cooler Frozen cooked foods in walk in cooler
Water leaking from pipe and/or faucet/handle. At faucet handle at three compartment sink area
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.