TULUM FLAVORS OF MEXICO
11025 E TOWN PKWY STE 206, Jacksonville FL 32256 · 904-829-7252
Last inspected Aug 19, 2026 · 14 visits since February 2024
AUG 24
FEB 25
AUG 25
MAR 26
AUG 26
— STEADY
5 inspections within 16 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 three flying insects in kitchen during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
14 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 12, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce at 48. Overstacked in reach in cooler / make table. Moved by manager. Raw shrimp in Drawer Cooler at 47. 48. 50. (Overnight temperatures).
Aug 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 9 high priority.
9 High priority6 Intermediate6 Basic
Show 21 findings ▾
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. Wait staff handled ready to eat lemons and garnish at wait-station and bar. Manager intervened.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine High Temperature 110° by probe. Service company arrived. Test strips available changed color adequately.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef container over ready to eat corn in walk in cooler. Moved by manager.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food service employee washed existing gloves the engaged in Food service activity. Manager intervened.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw shrimp in Drawer Cooler at 47°. 48°. 50°. (Overnight temperatures).
Three compartment sink quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Quaternary ammonium 0 ppm. At Three compartment sink. No Quaternary ammonium sanitizing set set up.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce at 48°. Overstacked in reach in cooler / make table. Moved by manager. Raw shrimp in Drawer Cooler at 47°. 48°. 50°. (Overnight temperatures).
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Queso at 110° at hot hold line. Placed about 45 mins before. Reheated to 165-175°
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.
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 familiar with adequate ware washing per code. Employees not aware of any sanitizing methods.
Handwash sink not accessible for employee use at all times. Kitchen Hand Wash Sink blocked by equipment.
Handwash sink used for purposes other than handwashing. Kitchen Hand Wash Sink used for rinsing utensils and filling bucket with water. Bar Hand Wash Sink used to hold utensils.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no chemical test strips available to check sanitizer. Certified Food Manager found Quaternary ammonium test strips later.
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.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has No high temperature sanitizing testing / measuring device available.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items cell phone on top of in use cutting board. Kitchen. Moved by manager Employee clothing by single service products. Rear dry goods. 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. Wait staff.
Food stored on floor. Frozen box food on floor in walk in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Multiple In use knives, stored between prep equipment. Moved by manager.
Time/temperature control for safety food not maintained frozen solid in a freezer. French fries in freezer at 40°.
Time/temperature control for safety food thawed in an improper manner. Frozen fish thawing in standing water. Moved by manager.
Apr 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 26, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 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 in bar is chlorine. Testing at 0ppm after running multiple times. Person in charge will utilize kitchen dishmachine until serviced.
Stop Sale issued due to food not being in a wholesome, sound condition. Also, Mahi with instructions to remove from packaging thawed in make line still in packaging.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breaker from non chemical side of splitter at mop sink. Person in charge installed during inspection.
Mar 17, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 8 high priority.
8 High priority5 Intermediate5 Basic
Show 18 findings ▾
Dented/rusted cans present. See stop sale. Observed three cans of tomatoes on storage rack in dry storage area with dents along seams.
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 in bar is chlorine. Testing at 0ppm after running multiple times. Person in charge will utilize kitchen dishmachine until serviced.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Consume in walk in cooler dated 3.4.26.
Stop Sale issued due to food not being in a wholesome, sound condition. Also, Mahi with instructions to remove from packaging thawed in make line still in packaging.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chimichurri made with oil and fresh garlic stored on counter at 50F. Person in charge states has been out less than 4 hours, moved to reach in cooler.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Observed salsa made in house with canned tomatoes, no heat cooling overnight in large stacked covered plastic containers in walk in cooler at 45-47F. Other items in unit 38F.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed salsa made in house with canned tomatoes, no heat cooling overnight in large stacked covered plastic containers in walk in cooler at 45-47F. Other items in unit 38F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breaker from non chemical side of splitter at mop sink. Person in charge installed during inspection.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Establishment not maintaining oyster tags. Also not marking with date last served.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at makeline in kitchen with staining. Black mold like substance observed in interior of ice machine.
Handwash sink used for purposes other than handwashing. Observed pan and spoon stored in separate hand wash sinks in the kitchen. Person in charge removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment utilizing chlorine at front bar dishmachine, only able to provide quatanery ammonium test strips.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan made 3 days ago with no date mark in walk in cooler. Person in charge marked appropriately.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi with instructions to remove from packaging thawed in make line still in packaging.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Multiple employee drink on prep tables with no lids or straws. Person in charge began removing.
Equipment and utensils not properly air-dried - wet nesting. Cups at server line wet nesting. Person in charge began separating.
In-use tongs stored on equipment door handle between uses. Tongs hanging from equipment door. Also nice in between prep tables and reach in cooler. Person in charge removed.
Stored food not covered. Multiple items on top shelf in walk in cooler uncovered. Person in charge lidded during inspection.
Aug 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 6 high priority.
6 High priority7 Intermediate3 Basic
Show 16 findings ▾
Nonfood-grade bags used in direct contact with food. To go bag used in direct contact with beef in walk in cooler.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Beef in walk in cooler made 7/28.
Stop Sale issued due to food not being in a wholesome, sound condition. Two pieces of tuna thawed in sealed packaging in reach in cooler with instructions to remove from packaging. Also, Person in charge unable to provide tag for in use oysters at time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawers below cook line, chicken, beef, shrimp 45-48F. Person in charge states doors have been open frequently. In makeline fliptop tomato, pork, cheese 45-48F. Person in charge states lids open frequently. Person in charge began moving items to walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice on steam well at 113F. Pork and beef on cook line with no heat applied to pans at 116-125F. Person in charge began reheating.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breaker at non chemical side of splitter at mop sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at makeline with staining. Also, interior of ice machine with mold like substance buildup.
Handwash sink used for purposes other than handwashing. Observed ice in server line hand wash sink.
No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at cook line hand wash sink. Person in charge replaced.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Person in charge unable to provide tag for in use oysters at time of inspection.
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. One employee working at establishment for 3 months per person in charge with no proof of training.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Taquitos, meat made two days ago per person in charge with no date marked in walk in cooler.
Spray bottle containing toxic substance not labeled. One spray bottle of red degreaser per person in charge unlabeled. Person in charge labeled during inspection.
Bowl or other container with no handle used to dispense food. Observed multiple bowls with no handles used as scoops in dry goods. Person in charge removed.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Two pieces of tuna thawed in sealed packaging in reach in cooler with instructions to remove from packaging.
Grease receptacle lid open, broken, or missing. Grease receptacle lid open at dumpster area.
Feb 6, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa proportioned stored on counter near chip station at 60F. Recommend holding on time. Person in charge moved to reach in cooler. Chicken and shrimp in reach in cooler drawers below cookline at 45F. Person in charge states had door open. Placed ice on items.
Feb 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 12 high priority.
12 High priority3 Intermediate3 Basic
Show 19 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw fish with gloves hands, then handle cut prepped vegetables with same gloved hands. Person in charge spoke to employee regarding utilizing utensils instead of hands. Person in charge removed gloves and washed hands.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed employee handle raw fish with gloves hands, then handle cut vegetables with same gloved hands. Person in charge spoke to employee regarding utilizing utensils instead of hands.
Food prepared in a private home. See stop sale. Desserts chocflan and tres leches cake purchased from home baker served in restaurant.
Nonfood-grade bags used in direct contact with food. To go bags used in direct contact with tortillas, and chilies.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pork dated 1.29, birria dated 1.29, carnitas dated 1.26, flan dated 1.27.
Stop Sale issued due to food originating from an unapproved source. Desserts chocflan and tres leches cake purchased from home baker served in restaurant.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice in warmer moved to warmer from walk in cooler at 97-101F. In unit reheating longer than 2 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa proportioned stored on counter near chip station at 60F. Recommend holding on time. Person in charge moved to reach in cooler. Chicken and shrimp in reach in cooler drawers below cookline at 45F. Person in charge states had door open. Placed ice on items.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Rice in warmer moved to warmer from walk in cooler at 97-101F. In unit reheating longer than 2 hours.
Toxic substance/chemical improperly stored. Chemicals stored with liquor bottles in bar area. Person in charge moved to appropriate location.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breaker at non chemical side of splitter at mop sink. Person in charge added during inspection.
Wastewater on ground of establishment. At time of inspection wastewater from triple sink draining onto ground. Person in charge added catch bucket until it can be serviced tomorrow. Will empty into mop sink. Cleaned area during inspection.
Clam/mussel/oyster tags not marked with last date served. Oyster tags not kept in chronological order, not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle, margarita nozzle in bar area with debris buildup. Interior ceiling of ice machine with mold like substance buildup.
Handwash sink used for purposes other than handwashing. Ice observed in hand wash sink in kitchen.
Bowl or other container with no handle used to dispense food. Portion cups used as scoops in bulk dry goods, spices.
Grease receptacle lid open, broken, or missing. Grease lid and dumpster lids open.
In-use knife/knives stored in cracks between pieces of equipment. Knives stored between equipment, also, tongs hanging from oven door.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed LP tank by back door.
Oct 18, 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, 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 ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna ceviche under appetizers served raw per person in charge with no disclosure.
Aug 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 10 high priority.
10 High priority7 Intermediate5 Basic
Show 22 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Queso in walk in cooler cooling overnight per person in charge at 48-50F.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flying insects in kitchen during inspection.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Shrimp and tilapia served raw in ceviche. Person in charge unable to provide proof of parasite destruction. Person in charge called suppliers during inspection. Provided letter for US foods, Cheney brothers letter does not have correct parameters.
Nonfood-grade bags used in direct contact with food. Observed to go bag cut in use in direct contact with tortilla dough at tortilla press. Person in charge replaced with wax paper. Also, observed cheese in direct contact with to go bag in walk in cooler. Also, observed non food grade paper towels used to line fried items in direct contact with food product.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee washing soiled gloves hands in hand wash sink without removing gloves and changing to new pair. Person in charge spoke to employee.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Queso in walk in cooler cooling overnight per person in charge at 48-50F. Also, 5 packs of tuna thawed with instructions to remove from packaging with no oxygen introduced. Also, salsa dated 7/30 in walk in cooler. Also, Observed activated charcoal used as food additive ingredient in Morena Mia cocktail on drink menu.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in steam table at 118F. Person in charge began reheating.
Toxic substance/chemical improperly stored. Observed multiple chemical bottles, medicine stored in various places in establishment with food products and/or clean dishware. Person in charge removed all chemicals to appropriate location.
Unapproved food additive used in food. Any food containing the unapproved additive may not be served. See stop sale. Observed activated charcoal used as ingredient in Morena Mia cocktail on drink menu.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breaker at non chemical side of splitter at mop sink.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Establishment serves raw oysters, tags state to keep for 90 days, person in charge unable to provide tags.
Handwash sink used for purposes other than handwashing. Observed tortilla mix in pan stored in hand wash sink at cookline. Person in charge removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna ceviche under appetizers served raw per person in charge with no disclosure.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has two high temperature dishmachines, no way to test.
No soap provided at handwash sink. Missing soap at hand wash sink to right of fryer. Person in charge replaced.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Establishment serves raw oysters, no oyster consumer advisory. Person in charge posted during inspection.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Thawed items in walk in cooler not marked with thaw date. Also, salsa in beverage walk in made three days ago per person in charge labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance buildup on interior.
Food-contact surface not smooth and easily cleanable. Lava bowls used for molcajete is porous, not easily cleanable. Also, container holding chicken in walk in freezer broken, missing pieces.
Raw fruits/vegetables not washed prior to preparation. Observed employee cutting avocados direct from box with stickers still intact. Person in charge spoke to employee.
Stored food not covered. Tortilla shells stored on open shelving in kitchen uncovered. Also, several items in walk in cooler uncovered. Person in charge began covering.
Time/temperature control for safety food thawed in an improper manner. Observed chicken and beef thawing at room temperature and in standing water in back kitchen. Person in charge moved to walk in cooler. Also, tuna with instructions to removed from packaging with no oxygen introduced.
Feb 29, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Dishmachine is high temperature, no way to test provided during inspection.
Covered waste receptacle not provided in women's bathroom. Unisex restrooms missing covered receptacles.
No handwashing sign provided at a hand sink used by food employees. Multiple hand wash sinks in kitchen have hand wash only instructions.
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.