PUPUSERIA Y CAFETERIA EL PARAISO

Name: PUPUSERIA Y CAFETERIA EL PARAISO
Address: 5111 BAYMEADOWS RD UNIT 13-14, JACKSONVILLE, FL, 32217, US
Rating: 69.5

5111 BAYMEADOWS RD UNIT 13-14, JACKSONVILLE, FL 32217

License #2616243

🌴 Cuban/Caribbean ℹ️

69.5 Grade F / 100

Failing Health Score

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Latest inspection

October 6, 2026 · 9 findings · 4 critical

Routine - Food

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Quick take

PUPUSERIA Y CAFETERIA EL PARAISO in JACKSONVILLE currently holds an InspectFL Health Score of 69.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on October 6, 2026. Across those visits, inspectors documented 29 total violations — 8 critical, 9 major, 12 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 4, 2026

The latest inspection on October 6, 2026 shows 9 observation rows: 4 critical, 3 major, and 2 minor.

Official recordInspection data quality

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Inspection coverage

83%

Inspector notes

Coverage note

Inspector notes linked where available

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PUPUSERIA Y CAFETERIA EL PARAISO 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.

Official DBPR inspection report ↗

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowls used as scoop in cream and dry goods. Person in charge removed.
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Person in charge only able to provide PH test strips during inspection.
[31B-03-4] No soap provided at handwash sink. No soap, paper towels, or hand wash sign at front hand wash sink. Person in charge posted and provided.
[35A-03-4] Dead roaches on premises. Two dead roaches on floor at front counter. Person in charge discarded.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quatanery ammonium sanitizer at 0ppm at triple sink in use during inspection. Person in charge set up with chlorine at 100ppm during inspection.
[14-31-5] Nonfood-grade bags used in direct contact with food. Chicken in direct contact with to go style bags in reach in freezer. Person in charge moved to food grade bag. Also, cilantro wrapped in non food grade paper towels.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Horchata reconstituted at 54F in bubbler. Person in charge states has been in unit overnight with no preparation today.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Horchata reconstituted at 54F in bubbler. Person in charge states has been in unit overnight with no preparation today. Jalapeño sauce in reach in cooler at 48F. Person in charge has had unit open frequently. Ambient temperature of unit 42F. Person in charge will monitor. Moved to other unit holding temperature.
[51-12-5] No plan review submitted and approved for establishment previously licensed by the Department of Agriculture and Consumer Service or the Department of Health. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed hand wash sink, ice machine, drink bubblers, reach in cooler, reach in cooler added to front counter area. Ice machine is no longer in main kitchen. Plans not updated to reflect changes.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl as scoop in sauce. Moved by manager.
[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. Frontline display cooler set at 45°. Person In Charge attempted to adjust setting. Cooler reached 40° at end of inspection.
[08B-31-4] Food stored in undrained ice. Drink ice in small cooler at frontline not constantly draining.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use Utensils in kitchen in standing water 70°.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing utensils only. No sanitizing step. Inspector / manager intervened. Sanitizer compartment set up. Quaternary ammonium 300 ppm.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Flan , from yesterday , in front line display cooler at : 45°, 46°, 46° 46°47° 47° 47° 46°.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flan , from yesterday , in front line display cooler at : 45°, 46°, 46° 46°47° 47° 47° 46°. Stop sale issued. Prepped cheese 50° , prepped pork 50°. Kitchen make table/Reach in cooler. Per Person In Charge items placed few hours ago. Moved by manager to bottom of cooler.
[53B-15-4] Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dishwasher not aware of correct ware washing methods. No sanitizing steps. Manager intervened.
[31A-11-4] Handwash sink used for purposes other than handwashing. Chemical containers in rear Hand wash sink. Moved by manager.
[05-08-4] No probe thermometer provided to measure temperature of food products. Establishment only has a probe cooking thermometer which does not register below 50°.