LA MICHOACANA TAQUERIA Y ANTOJITOS MEXICANOS

Name: LA MICHOACANA TAQUERIA Y ANTOJITOS MEXICANOS
Address: 9827 BEACH BLVD, JACKSONVILLE, FL, 32246, US
Rating: 3.2

9827 BEACH BLVD, JACKSONVILLE, FL 32246

License #2614572

🌮 Mexican/Latin ℹ️

3.2 Grade F / 100

Failing Health Score

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Latest inspection

November 2, 2026 · 29 findings · 7 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LA MICHOACANA TAQUERIA Y ANTOJITOS MEXICANOS in JACKSONVILLE currently holds an InspectFL Health Score of 3.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on November 2, 2026. Across those visits, inspectors documented 93 total violations — 25 critical, 18 major, 50 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 8, 2025

The latest inspection on November 2, 2026 shows 29 observation rows: 7 critical, 1 major, and 21 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

89%

Inspector notes

Coverage note

Inspector notes linked where available

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LA MICHOACANA TAQUERIA Y ANTOJITOS MEXICANOS has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken (47-50F - Cold Holding), stored in cook line reach in cooler, was left out for few minutes and place back in reach in cooler.
[08A-08-5] Raw animal food stored in same container as ready-to-eat food. Raw open bag of pork stored in same pan with stored tortillas and cut green onion on cook line. Raw pork not dripping into other foods at this time
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line preparing food with bracelet on wrist
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee in kitchen preparing food with no hair restraint
[14-12-4] Utensils in poor condition. Multiple red rubber spatulas stored in dry storage equipment area in disrepair and chipped
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. At dry storage area with reach in cooler
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles with water damages
[36-22-4] Floor area(s) covered with standing water. On floor in front of reach in cooler in kitchen
[36-24-5] Hole in or other damage to wall.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back door with gap underneath
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave soiled with old food debris
[35B-03-4] Outer openings not protected with self-closing doors. Back door not self closing
[08B-12-5] Stored food not covered. Container of soup stored in dry storage reach in cooler uncovered
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored over uncovered soup in dry storage reach in cooler
[13-06-4] Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Server employee preparing food at wait salsa station with nail polish and not wearing gloves
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in entire kitchen area
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchen on cook line and storage area with grease build up
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wet cloth sanitizer solution in kitchen over 200 ppm.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Mens restroom door hinge not self closing
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen with grease build up
[14-11-5] Equipment in poor repair. Multiple reach in cooler gasket torn Reach in freezer under lid at dry storage in disrepair
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse and sanitizing utensils at 0ppm with chlorine.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse and sanitizing utensils at 0ppm with chlorine.
[08B-38-4] Food stored on floor. Case of fry oil stored on floor
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Employee with facial beard in kitchen preparing food with no beard guard
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Observed cut avocados stored in flip top reach in cooler cut with sticker still on exterior not removed
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling food to public with an expired license. Operator license expired June 1, 2026 and under same ownership. Operator paid license during inspection
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Prep frozen raw chicken stored over prep frozen raw beef in reach in freezer

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Cup without handle used to dispense cooked rice on cook line. Operator removed cup from cooked rice.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in dry food storage area not smooth or easily cleanable.
[14-74-7] 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 across from glass cooler on cook line unable to maintain temperature of 41F and below. Ambient temperature 50F-54F. Observed door not fully closing due to gasket not sealing. Operator stated gasket is brand new.
[14-11-5] Equipment in poor repair. Interior door and gasket on reach in deep freezer in dry food storage area in disrepair/ torn. Also, gasket on reach-in cooler top drawer torn.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Cut Avocado not washed prior to cutting, stick adhered to avocado.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in bottom of reach-in cooler across from triple sink.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor throughout kitchen, cook line and prep area is unsealed concrete.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board at reach-in cooler across from triple sink. Operator removed wet cloth to properly store.
[01B-01-4] Dented/rusted cans present. See stop sale. Three cans of sweetened condensed milk dented, flattened and crimped at rims of cans. Stop Sale.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling food to customers with an expired license.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice, raw chicken, cooked refried beans (48F-49F - Cold Holding) in reach-in cooler across from glass door cooler on cook line. Operator stated items went in cooler before lunch. Operator tried to adjust gasket for door to close. Also, cooked beef (47F - Cold Holding); refried beans (50F - Cold Holding) in black glass door reach-in cooler in storage area. Operator stated temperature was fine earlier. Operator stated he will ensure door stays closed to get foods to chill.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine +200ppm) on shelf across from triple sink. Test strip turned very dark purple. Operator remade sanitizer solution and retested at 100ppm.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Container of milk stored in cooler in bar area, opened on Sunday not date marked. Operator date marked milk.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from triple sink soiled/ stained. Also, blade,of can opener in prep area soiled.
[53B-01-5] 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 only able to provide expired employee food safety training certification.
[31B-03-4] No soap provided at handwash sink. No soap at hand wash sink next to triple,e sink. Operator replenished soap.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored under triple sink. Operator labeled spray bottle of sanitizer.

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Self closer disconnected in womens restroom.
[14-11-5] Equipment in poor repair. Torn gasket in reach in cooler drawer under grill.
[08B-38-4] Food stored on floor. Container of oil and lard store on floor in kitchen.
[29-49-6] Standing water in bottom of reach-in-cooler. Service line reach in cooler with standing water.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor in kitchen. Person in charge raised.
[02D-01-5] Working containers of food removed from original container not identified by common name. Salt removed from original packaging unlabeled.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored above raw beef in reach in freezer in storage room. No longer commercially packaged. Person in charge began rearranging. Also, raw beef over raw fish and pork in reach in cooler across from, kitchen entry door. Person in charge began rearranging.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in drawers below the grill raw chicken, beef, shrimp 51-55F, retemp after putting ice on product, plugging unit in (43F, 44-48F).
[41-10-4] Toxic substance/chemical improperly stored. Cleaner stored by lemon juice on dry food storage shelf. Person in charge moved to appropriate location.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at 200+ppm. Person in charge remade and retested at 100ppm.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in three compartment sink. Discussed with operator.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board across from triple sink stained and soiled. Green cutting board at prep area stained and soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink used for dumping observed red liquid and food debris. Person in charge cleaned during inspection.
[11-26-1] 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 of employee informed of reporting responsibility. Person in charge printed and had employees on duty sign.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water off at hand wash sink at cook line. Person in charge attempted to fix during inspection.