LA PATRONA TAQUERIA MEXICAN STORE

Name: LA PATRONA TAQUERIA MEXICAN STORE
Address: 3109 SPRING PARK RD, JACKSONVILLE, FL, 32207, US
Rating: 69

3109 SPRING PARK RD, JACKSONVILLE, FL 32207

License #2612736

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

69 Grade F / 100

Failing Health Score

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Quick take

LA PATRONA TAQUERIA MEXICAN STORE in JACKSONVILLE currently holds an InspectFL Health Score of 69 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 26, 2026. Across those visits, inspectors documented 36 total violations — 5 critical, 7 major, 24 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Administrative complaint recommended
[11-27-4] 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
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Big pot on shelf by triple sink, employee inverted it
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men restroom not closing all the way
[51-11-4] Carbon dioxide/helium tanks not adequately secured. By water heater outside
[50-09-4] Current Hotel and Restaurant license not displayed. Not found by manager
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave with old build up, employee cleaned it
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook cooking, no hair restraint
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork a couple of days ago, dated by employee
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Birria bullion left at room temperature overnight, when they turned warmer off at night, cook thought it was only grease but it has bullion under the grease, explained to him and he discarded it, stop sale
[14-31-5] Nonfood-grade bags used in direct contact with food. Raw chicken in thank you bag in upright freezer
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Inside upright cooler by ice machine
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Hanging on bucket, employee pushed it in
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk container with sugar and cinnamon, employee wrote name on

Inspection Completed - No Further Action
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 118f rice on stove, burner off, employee turned burner on
[09-01-4] 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. Cutting lemons for drinks, employee got gloves
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. In between prep cooler and steam table, employee removed it
[14-01-5] Bowl or other container with no handle used to dispense food. On cooked rice, employee removed it
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On prep table, employee discarded them
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on top shelf, storage shelf by triple sink, inverted by manager
[25-05-4] Single-service articles improperly stored. Box with to go containers on floor by ice machine, employee placed them on shelf
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse above to go containers, employee moved it
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[13-06-4] Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Cutting lemons, got gloves
[41-17-4] Spray bottle containing toxic substance not labeled. Purple solution, employee labeled it degreaser
[35B-03-4] Outer openings not protected with self-closing doors. Rear door
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
[08B-38-4] Food stored on floor. Oil jug on floor by hand sink next to entrance, also box with chicken on floor in walk in cooler , employee placed it on shelf
[32-12-6] Covered waste receptacle not provided in womens bathroom. Bathroom on store side, manager placed one
[14-31-5] Nonfood-grade bags used in direct contact with food.z Cooked rice in thank you bag, explained to manager
[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. For one new employee here, has blank copy on book
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at bar and hand sink by cook one, employee placed napkins
[12B-12-5] 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. Opened employee drink by salsa, manager discarded it
[02D-01-5] Working containers of food removed from original container not identified by common name. A few bulk containers with powders under table by cook line, spices, peppers, salt, per employee
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom on store side and restroom in restaurant side
[51-11-4] Carbon dioxide/helium tanks not adequately secured. In storage outside

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