TIJUANA FLATS
41 SETTLEMENT DR STE 501, Ponte Vedra FL 32081 · 904.373-9230
Last inspected Jul 28, 2026 · 9 visits since August 2023
JUL 24
MAR 25
AUG 25
FEB 26
JUL 26
— STEADY
5 inspections within 33 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one live fly in the prep area and one live fly on the waitstation line used to bag food. Operator caught and removed one live fly.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 28, 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 →
Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2026. Establishment observed preparing, serving, or selling food to customers with an expired license. Verified ownership with manager.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler, chicken (58F - Cold Holding). Operator stated chicken cooked yesterday, rackmout in prep for approximately 1 hour then returned to walk-in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. At front counter, diffusers on multiple soda nozzles have black stains.
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/ At arrival for inspection, 6 food handlers present, no Certified Food Manager onsite.
Show the remaining 4 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At wait station ice machine, interior of door and frame have black mold-like substance. Also, at wait station chip warmer, interior of door frame has build up of food residue.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have grease build up.
Outer openings not protected with self-closing doors. At dish area back door, door closer disconnected.
Working containers of food removed from original container not identified by common name. At prep area, container identified as chili seasoning not labeled.
Apr 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled trays then continued to handle single use items and make drinks for customer without washing hands.
Toxic substance/chemical improperly stored. Spray bottle of degreaser stored over clean fryer baskets on rack by triple sink, bottle moved.
Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles of soda machines and nozzles of hot sauce dispensers have a build up of mold like substance and food debris.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station on cook line. At hand wash station by triple 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. Manager unable to find any certificates for any employees.
Clean utensils or equipment stored on soiled surface. Metal pan with taco shells stored over soiled trash can on cook line, pan moved.
Employee with no hair restraint while engaging in food preparation. Manager on cook line at beginning of inspection. 1 employee scoping salsa at wait station reach in cooler.
Floor soiled/has accumulation of debris. Under soda machines under front counter have a build up of soda syrup and debris.
Food not stored at least 6 inches off of the floor. Boxes of raw chicken in walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of cabinets at hot sauce bar have a build up of food debris.
Aug 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee preparing food in prep area then switched tasks and began to wipe down surfaces with wet sanitizer cloth then began to prep more food without washing hands between tasks.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee taking orders at front counter scratched hair with bare hands then continued to make drinks and bag up food orders without washing hands between tasks.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee touching soiled trays with bare hands then continued to bag food orders without washing hands between tasks.
Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles of hot sauces dispensers in dining area. Interior of chip bin/dispenser at wait station in kitchen.
Handwash sink not accessible for employee use at all times. At hand wash station by triple sink, large pitcher in sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink over prep table in prep area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 3 employees with bracelets.
Water leaking from pipe and/or faucet/handle. Under hand wash station near front counter.
Mar 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 6 findings ▾
Handwash sink not accessible for employee use at all times. Rear Hand Wash Sink blocked by tray in sink.
Handwash sink used for purposes other than handwashing. Ice dumped In frontline Hand Wash Sink.
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 and bag in cutting board of reach in cooler / make table. Moved by manager and cutting boards sanitized
Standing water in floor drain/floor drain draining very slowly. Floor drain by Three compartment sink with standing water.
Exit door locked. For reporting purposes only. Rear exit door blocked by garbage can. Moved by manager.
Jul 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority7 Intermediate5 Basic
Show 12 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. queso cheese sauce (49F-55F - Cooling, 49-55F after 20 minutes) in covered, stacked pans and in large plastic cover container in walk in cooler,lids removed
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple nozzles of hot sauce dispensers at hot sauce bar.
Handwash sink used for purposes other than handwashing. Hand wash station on cook line used to fill up pitcher, pitcher removed.
Manager or person in charge lacking proof of food manager certification. Manager on duty, Steve Stetson, is not able to find proof of training.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand wash station at front counter.
Required employee training provided by a person who is not a certified food manager.
Soap dispenser at handwash sink not working/unable to dispense soap. At hand wash station at front counter.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top interior of ice bin of soda machine at front counter closest to entrance to kitchen, manager removed lid to be cleaned.
Current Hotel and Restaurant license not displayed. Last year's license displayed near wait station.
Floor soiled/has accumulation of debris. Around drains under front counter. Under cooking equipment on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of reach in cooler between cooler and grill on cook line.
Water draining onto floor surface. Under hand wash station at front counter.
Jan 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. black beans (119F - Hot Holding) in bag sitting in pan in steam table on make line, per manager beans where reheated less then 30 minutes prior, beans placed in steamer.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple nozzles of hot sauce dispensers at hot sauce bar in dining room.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in ware washing area, employee corrected during inspection.
Soap dispenser at handwash sink not working/unable to dispense soap. At hand wash station at front counter.
Employee personal food not properly identified and segregated from food to be served to the public. Box of employee food in to go container on rack with tortillas for customers on make line in kitchen, container discarded.
Floor soiled/has accumulation of debris. Under all equipment on cook/make line in kitchen.
Raw fruits/vegetables not washed prior to preparation. Employee cutting tomatoes before washing them in prep area in kitchen.
Reuse of single-service or single-use articles. Employee putting cut tomatoes in box that the tomatoes came in at prep area in kitchen, box does not have any markings that tomatoes where prewashed, employee moved cut tomatoes to melt a line pan.
Single-service articles not stored inverted or protected from contamination. Stacks of to go lids at front counter, manager corrected during inspection.
Water draining onto floor surface. From hand wash station at front counter.
Aug 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee on the cook line picking up tortilla chips from the floor with gloved hands, remove gloves and place on new gloves without washing hands. Operator asked employee to wash hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one live fly in the prep area and one live fly on the waitstation line used to bag food. Operator caught and removed one live fly.
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 bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on clean prep table used to bag orders. Employee relocated the beverage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on shelf on the main cook line over uncooked tortilla chip containers. Employee relocated the personal items.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf opposite the three compartment sink, clean plastic containers stacked while wet. Operator removed the containers to the three compartment sink to be rewashed.
Equipment in poor repair. Flip top reach in cooler on the main cook line, left side door gasket separated at the bottom of the door preventing a seal. Reach in freezer on the main cook line has build up of ice at the base of the freezer.
No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage at hand wash sink in the waitstation area. Operator had employee print a sign for the hand wash sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance build up.
Old food stuck to clean dishware/utensils. On the storage shelf opposite the three compartment sink, clean plastic container with old food debris inside the container. Operator removed the container to the three compartment sink to be rewashed.
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.