LA PATRONA TAQUERIA MEXICAN STORE

Name: LA PATRONA TAQUERIA MEXICAN STORE
Address: 3109 SPRING PARK RD, JACKSONVILLE, FL, 32207, US
Rating: 73.4

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

73.4 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

LA PATRONA TAQUERIA MEXICAN STORE in JACKSONVILLE currently holds an InspectFL Health Score of 73.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 26, 2026. Across those visits, inspectors documented 47 total violations — 8 critical, 10 major, 29 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 26, 2026 shows 17 observation rows: 2 critical, 3 major, and 12 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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.

Disposition: 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
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men restroom not closing all the way
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Inside upright cooler by ice machine
[51-11-4] Carbon dioxide/helium tanks not adequately secured. By water heater outside
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Left birria bullion at room temperature after they turned off warmer at night, explained to him
[50-09-4] Current Hotel and Restaurant license not displayed. Not found by manager
[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
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook cooking, no hair restraint
[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
[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
[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
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave with old build up, employee cleaned it
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Hanging on bucket, employee pushed it in
[14-01-5] Bowl or other container with no handle used to dispense food. On cheese and salsas in prep reach in cooler
[14-11-5] Equipment in poor repair. Gasket torn in drawer unit
[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

Disposition: 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
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. In between prep cooler and steam table, employee removed it
[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
[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
[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
[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
[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
[35B-03-4] Outer openings not protected with self-closing doors. Rear door
[41-17-4] Spray bottle containing toxic substance not labeled. Purple solution, employee labeled it degreaser
[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
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cut watermelon yesterday watermelon in grab and go cooler, explained to manager
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce on shelf above cooked pork, employee rearranged reach in cooler
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. On cooked rice, employee removed it
[51-11-4] Carbon dioxide/helium tanks not adequately secured. In storage outside
[14-31-5] Nonfood-grade bags used in direct contact with food.z Cooked rice in thank you bag, explained to manager
[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
[13-06-4] Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Cutting lemons, got gloves
[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
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs on shelf above veggies, employee rearranged reach in cooler, raw shel eggs on shelf above cheese in walk in cooler,
[41-10-4] Toxic substance/chemical improperly stored. Cleaners above clean equipment on shelf by triple sink, manager rearranged
[10-08-5] Ice scoop handle in contact with ice. Ice bin at bar, employee moved it
[32-12-6] Covered waste receptacle not provided in womens bathroom. Bathroom on store side, manager placed one
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chorizo on shelf above raw shrimp in drawer unit, employee rearranged
[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
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut watermelon yesterday at noon, explained to manager, store side
[31A-11-4] Handwash sink used for purposes other than handwashing. Container in hand sink by cook line by rear door, employee moved it

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