MESTIZO MEX COCINA

Name: MESTIZO MEX COCINA
Address: 5907 ROOSEVELT BLVD UNIT 100, JACKSONVILLE, FL, 32244, US
Rating: 71.2

5907 ROOSEVELT BLVD UNIT 100, JACKSONVILLE, FL 32244

License #2614025

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

71.2 Grade C / 100

Mixed Health Record

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Quick take

MESTIZO MEX COCINA in JACKSONVILLE currently holds an InspectFL Health Score of 71.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 23, 2026. Across those visits, inspectors documented 29 total violations — 7 critical, 8 major, 14 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

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
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk-in cooler, closed plastic bag in metal pan of yellow rice (129F - Cooling @ 4.45 hours). Employee stated she made at 11 am and put right into walk-in cooler. See stop sale.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk-in cooler, closed plastic bag in metal pan of yellow rice (129F - Cooling @ 4.45 hours). Employee stated she made at 11 am and put right into walk-in cooler. See stop sale.
[36-73-4] Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under cook line soiled with food debris/grease.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior deflector plate soiled with mold-like substance.
[31B-03-4] No soap provided at handwash sink. No soap available at handwash sink at bar. Also, no soap available at handwash sink in server alley.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In flip top reach in cooler on cook line, two packs of raw beef patties stored on shelf above open cans of corn. Employee moved raw beef to bottom shelf. Also, in flip top reach in cooler on cook line, raw shelled eggs stored in same container as unwashed avocados.
[41-17-4] Spray bottle containing toxic substance not labeled. On bottom shelf of counter in back of kitchen across from 3 compartment sink, spray bottle of yellow liquid not labeled.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used in sugar container at scoop. Operator removed from container.
[50-09-4] Current Hotel and Restaurant license not displayed. Current license from Division not displayed.
[10-08-5] Ice scoop handle in contact with ice. Ice scoop handle in ice at ice well at bar. Operator removed handle from ice.
[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. In walk-in cooler, gallon of milk not date marked that was opened two days prior.
[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. Employee on cook line toasted cheese between a folded tortilla on the grill then transferred to plate. Once steak was finished cooking employee touched tortillas with bare hand to open to put steak inside folded tortilla.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on reach in coolers soiled with food debris/torn. Also, hood filters above cook line soiled with grease build up.

Warning Issued
[10-08-5] Ice scoop handle in contact with ice. Handle of scoop in ice in ice well in server room and at bar. Operator removed handles from ice at both locations.
[14-01-5] Bowl or other container with no handle used to dispense food. On cook line in steam table, plastic serving bowls used as scoops in white and brown rice. Also, on storage shelf at front of kitchen near ice machine, 2 plastic serving bowls used as scoops in sugar container. Operator removed both bowls.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets in establishment soiled/torn.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water available at handwash sink in server room. Operator stated not sure what is wrong with sink and needs to call company out to look at it. All other handwash sinks have hot water.
[32-12-6] Covered waste receptacle not provided in womens bathroom. No covered trash can provided in womens restroom.
[33-16-4] Open dumpster lid. On shared dumpster on left side of establishment, right lid open.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cook line has build up of food debris.
[41-10-4] Toxic substance/chemical improperly stored. On bottom shelf of back prep table next to mop sink, two bottles of soy sauce and one bottle of red wine vinegar stored in front of chemicals jugs that are hooked up to mop sink. Operator moved all products used for food to different shelf.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provide at handwash sink in server room. Operator stocked paper towels.
[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. In walk-in cooler, open gallon of milk with no date mark. Operator stated milk was opened no longer then 3 days prior.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip top reach in cooler has dark staining and cut marks present.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Multiple pans stacked before properly air drying.
[50-09-4] Current Hotel and Restaurant license not displayed. Current license displayed in establishment expired June 1 2025.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In stand up reach in freezer, open box of raw coconut shrimp store on shelf above open case of hot peppers. Operator moved open box of shrimp to box shelf under all ready to eat foods.
[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 stated all training certificates for employees are at old location and he still needs to go get them.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At end of cook line on metal dry storage shelf, one pan of brown rice (89F - Cooling @ 3.5 hours). Operator stated it was done cooking at 9:30 am, and was put on shelf as back up for steam table. Informed operator after cooking it needs to be held hot or cooled down. Operator placed rice in walk-in cooler. Rechecked in 15 minutes and temperature was 79.

Community reaction

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Community pulse