TONY'S CANTINA MEXICAN GRILL
10131 SAN JOSE BLVD STE 12, Jacksonville FL 32257 · 904-256-4066
Last inspected Aug 26, 2026 · 12 visits since March 2024
JUL 24
DEC 24
JUL 25
NOV 25
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Sewage/wastewater backing up through floor drains. Observed water backing up from floor drain under sprayer at dishpit. Person in charge able to remove some of the water in the drain, mopped and sanitized floor area during inspection. Will call for service and not utilize sprayer until serviced.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Aug 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 19, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority0 Intermediate0 Basic
Show 2 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. Dishmachine at be testing at 0ppm. Person in charge will utilize back dishmachine until unit is repaired.
Live, small flying insects found. Observed three flying insects at bag in box storage closet in back kitchen. Observed three flying insects in back dishpit area. Observed two flying insects in bar area. Observed three flying insects in back hallway where triple sink in located.
Aug 18, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 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. Dishmachine at be testing at 0ppm. Person in charge will utilize back dishmachine until unit is repaired.
Live, small flying insects found. Observed three flying insects at bag in box storage closet in back kitchen. Observed three flying insects in back dishpit area. Observed two flying insects in bar area. Observed three flying insects in back hallway where triple sink in located.
Sewage/wastewater backing up through floor drains. Observed water backing up from floor drain under sprayer at dishpit. Person in charge able to remove some of the water in the drain, mopped and sanitized floor area during inspection. Will call for service and not utilize sprayer until serviced.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Queso on line in warmer at 124-126F. Corn in steam table at 115F. Pork in warmer at 124F. Person in charge began reheating.
Aug 17, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 10 high priority.
10 High priority4 Intermediate7 Basic
Show 21 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Salsa made in house cooling in large 5 gallon container overnight per person in charge at 46-47F in walk in cooler.
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. Dishmachine at be testing at 0ppm. Person in charge will utilize back dishmachine until unit is repaired.
Live, small flying insects found. Observed three flying insects at bag in box storage closet in back kitchen. Observed three flying insects in back dishpit area. Observed two flying insects in bar area. Observed three flying insects in back hallway where triple sink in located.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw chorizo stored over raw bacon. Person in charge began rearranging.
Sewage/wastewater backing up through floor drains. Observed water backing up from floor drain under sprayer at dishpit. Person in charge able to remove some of the water in the drain, mopped and sanitized floor area during inspection. Will call for service and not utilize sprayer until serviced.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed six raw shell eggs in walk in cooler stored with broken shells. Also, observed one can of tomatoes with dent along seam.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Salsa made in house cooling in large 5 gallon container overnight per person in charge at 46-47F in walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Queso on line in warmer at 124-126F. Corn in steam table at 115F. Pork in warmer at 124F. Person in charge began reheating.
Toxic substance/chemical improperly stored. Chemical spray bottles with cleaner per person in charge stored on shelf with and above single service items. Person in charge removed.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added to mop sink with 4 connections missing vacuum breakers from non chemical bibbs.
Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored in hand wash sink by ice machines. Observed knife block stored in kitchen hand wash sink. Items were removed.
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 handling employees on site with no CFM present.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan made Friday per person in charge with no date mark. Also, chicken thawed in walk in cooler from walk in freezer not re date marked with thaw date.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water not functioning at server line hand wash sink across from chip storage.
Accumulation of debris inside warewashing machine. Bar dishmachine with pink debris accumulated.
Bowl or other container with no handle used to dispense food. To go containers with no handles used as scoops in bulk dry goods, rice.
Carbon dioxide/helium tanks not adequately secured. Multiple CO tanks in back kitchen unsecured.
Ceiling tile missing. Two ceiling tiles missing in back kitchen. Large amount of standing water on floor in back kitchen by dishpit and by cookline. Person in charge began cleaning.
Employee eating in a food preparation or other restricted area. Observed employee eating at back kitchen prep table. Employee meal on plate at cutting board.
Food stored on floor. Containers of chips stored on floor in back kitchen. Also, cases of food stored on floor in walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda plates with mold like substance in server area.
Nov 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate10 Basic
Show 15 findings ▾
Live, small flying insects found One fly by Dish machine.
Nonfood-grade containers used for food storage - direct contact with food. Non food grade Bulk food containers in kitchen. Storing sugar.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen Hand Wash Sink. Replaced by manger.
No soap provided at handwash sink. Mo soap at frontline Hand Wash Sink.
Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at wait-station. All purpose cleaner. wait-station.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate to interior of ice machine located : wait-station.
Bowl or other container with no handle used to dispense food. Bowl as scoop in prepped foods. Reach in cooler / make table. Moved by manager.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Carbon dioxide/helium tanks not adequately secured. Unsecured CO2 tank/s at rear storage.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage container on prep table. Moved by manager.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee clothing over restaurant items. Rear rack. Moved by manager.
In-use knife/knives stored in cracks between pieces of equipment. In use knives stored between prep equipment. Moved by manager.
In-use tongs stored on equipment door handle between uses. Tongs on oven handle. Moved by manager.
No handwashing sign provided at a hand sink used by food employees. Missing Hand Wash Sign at frontline Hand Wash Sink.
Working containers of food removed from original container not identified by common name. Unlabeled Bulk food containers.sugar.
Jul 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority5 Intermediate7 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked black beans at 48° 49°. Walk in cooler. (Overnight temperatures).
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer handled soiled dishware then clean dishware without washing hands. Manager intervened.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked black beans at 48° 49°. Walk in cooler. (Overnight temperatures).
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 clean up procedures available. Emailed form.
Handwash sink not accessible for employee use at all times. Dish machine line Hand Wash Sink blocked by storage rack. Moved by manager.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at multiple Hand Wash Sinks. Replaced by manger.
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. No proof available. (No employee training. )
Carbon dioxide/helium tanks not adequately secured. Unsecured CO2 tank/s at kitchen. Moved by manager.
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.
Floor area(s) covered with standing water. Standing water on floor. Prep line.
Ice scoop handle in contact with ice. Scoop handle touching ice. Bar. Moved by manager.
Single-service articles not stored inverted or protected from contamination. Single service foil trays at on top of oven not inverted. Moved by manager.
Water leaking from pipe and/or faucet/handle. Leaking pipe under prep sink. Kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wipes on counter in : kitchen.
Feb 3, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 0 violations recorded.
0 High priority0 Intermediate0 Basic
Dec 3, 2024Call 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 ▾
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.
Dec 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 6 high priority.
6 High priority2 Intermediate5 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked refried beans at 55° in walk in cooler. (Overnight temperatures). Cooked black beans at 60° in walk in cooler. (Overnight temperatures).
Nonfood-grade containers used for food storage - direct contact with food. "Sterilite" style/brand non food grade containers used for food storage. direct contact with food.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server did not wash hands after handling soiled used plates. Manager intervened.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked refried beans at 55° in walk in cooler. (Overnight temperatures). Cooked black beans at 60° in walk in cooler. (Overnight temperatures).
Toxic substance/chemical improperly stored. Chemical spray bottle, degreaser, over silverware at frontline. Moved by manager.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Beans cooled in overstocked covered container.
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.
Bowl or other container with no handle used to dispense food. Bowl as scoop in spices. Chips.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container on prep table.
Employee eating in a food preparation or other restricted area. Food prep employee eating and drinking at prep line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee clothing, hat, on wrapped tortilla. Storage area. Moved by manager.
Jul 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Beans not reheated 165° within 2 hours. Beans at 125°. Reheated to 180 by manger.
Handwash sink not accessible for employee use at all times.Hand Wash Sink at Dish machine line inaccessible. Blocked by utensils cart, and equipment. Moved by manager.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Carbon dioxide/helium tanks not adequately secured. Unsecured Co2 tanks. Kitchen.
Ceiling tile missing. Multiple missing ceiling tiles. Kitchen and hallway. Per Person In Charge Work in progress.
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.
Raw fruits/vegetables not washed prior to preparation. Lettuce not washed before cutting. Manager intervened.
Mar 6, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing from non chemical side of splitter at mop sink.
Handwash sink not accessible for employee use at all times. Hand wash sink in warewashing area blocked by shelving. Operator stated they still have to organize that area and will be moving the shelving.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink on front service line, prep area and women's and men's restroom. Operator replenished paper towels at all hand wash sinks.
No soap provided at handwash sink. No soap at hand wash sink on front service line, in prep area and in women's and men's restroom. Operator replenished soap at all hand wash sinks.
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.