Antojitos Mexicanos India Bonita
Last inspected: Mar 18, 2026
29
Score
The health department has logged six inspections at Antojitos Mexicanos India Bonita, the earliest from 2025. The most recent report on file is from Mar 18, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Performance has remained roughly level over recent inspections, averaging near eight violations each time.
When inspectors have written things up, “no proof provided that food employees are informed” has been the most frequent reason, cited three times.
The city-wide average sits at 74, which Antojitos Mexicanos India Bonita's 29 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
6
Inspections
3
Critical latest
5
Major latest
6
Minor latest
Inspection History
Mar 18, 2026
Routine - Food
3 critical violations. 5 major violations. 6 minor violations.
View 14 violations
High Priority - Food prepared in a private home. See stop sale. Operator kept eggs at home and then brought them this morning, she labeled them employee only,
01A-03-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork on shelf above hot dogs in upright cooler, manager rearranged **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 60f shelled eggs on table, operator labeled them for employee since she brought them from home **Corrective Action Taken**
03A-03-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened hot dogs yesterday early morning
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Several things on hand sink, employee removed it **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer **Repeat Violation**
16-37-1
Intermediate - 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. One new employee part time for one months, has blank form
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken on Sunday **Repeat Violation**
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food on shelf above customer food
40-06-5
Basic - Bowl or other container with no handle used to dispense food. In maseca
14-01-5
Basic - Employee eating in a food preparation or other restricted area. Employee walked outside **Corrected On-Site**
12B-02-4
Basic - Current Hotel and Restaurant license not displayed. Couldn't find it **Repeat Violation**
50-09-4
Basic - Working containers of food removed from original container not identified by common name. White powder in bulk, labeled sugar **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Manager placed one **Corrected On-Site**
05-09-4
29
Oct 22, 2025
Complaint Full
No violations found.
100
Aug 18, 2025
Complaint Full
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored in same container as ready-to-eat food. Raw shelled eggs on shelf above cooked lengua in cooler, also raw fish in container above salsas in container in reach in freezer, explained to employee and she rearranged **Corrected On-Site**
08A-08-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
16-37-1
Intermediate - 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. Employee here since April didn't do it, owner forgot about it **Warning**
53B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and lengua, explained to operator
02C-02-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - No copy of latest inspection report available. Unable to locate on email
51-18-6
Basic - Working containers of food removed from original container not identified by common name. White powder in bulk container, employee wrote salt on **Corrected On-Site**
02D-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
22-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee placed it on bottom **Corrected On-Site** **Repeat Violation**
12B-07-4
50
May 19, 2025
Food-Licensing Inspection
No violations found.
100
Mar 25, 2025
Food-Licensing Inspection
4 major violations. 3 minor violations.
View 7 violations
Intermediate - Handwash sink used for purposes other than handwashing. Rinsing lemons in hand sink, explained to employee
31A-11-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. 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/. Waste water tank inside in smaller than clean water tank, they also have a second waste water under food truck but it's not attached, explained to them **Warning**
51-16-7
Intermediate - 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 new employee handling food
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Sauce made here with fresh tomatoes
02C-08-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee placed it on bottom shelf, also open drink on prep table **Corrected On-Site**
12B-07-4
Basic - No Heimlich maneuver/choking sign posted. Not posted, on email
51-13-4
Basic - Water leaking from pipe and/or faucet/handle. Base of faucet in triple sink
29-11-4
58
Jan 23, 2025
Routine - Food
6 critical violations. 9 major violations. 5 minor violations.
View 20 violations
High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut lettuce and tomatoes Priority: High Priority
01B-02-5
High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and pork on shelf above cheese, manager rearranged upright cooler **Corrected On-Site** Priority: High Priority
08A-05-6
High Priority - Observed: Nonfood-grade containers used for food storage - direct contact with food. Flour in container with blanked on label Priority: High Priority
14-15-4
High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https:// www2.myfloridalicense.com/hotels-restaurants/. Operating for 5 days **Warning** Priority: High Priority
50-08-7
High Priority - Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 124f tamales, manager turned burner on, got to 180f **Corrected On-Site** Priority: High Priority
03B-01-6
High Priority - Observed: Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cut lettuce and tomatoes/pico de gallo 51f cut at 7 am, it’s 1:10pm, explained to her and employee discarded it **Corrective Action Taken** Priority: High Priority
03D-06-5
Intermediate - Observed: No plan review submitted and approved - renovations were made or are in progress. 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/. This food had license in 2017 3952362 but got removed from system, per Jonathan **Warning** Priority: Intermediate
51-16-7
Intermediate - Observed: 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 to her **Corrected On-Site** Priority: Intermediate
11-27-4
Intermediate - Observed: Handwash sink used for purposes other than handwashing. A few things in it, manager removed it **Corrected On-Site** Priority: Intermediate
31A-11-4
Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. Manager placed some **Corrected On-Site** Priority: Intermediate
31B-02-4
Intermediate - Observed: No probe thermometer provided to measure temperature of food products. Priority: Intermediate
05-08-4
Intermediate - Observed: 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. Manager here, emailed to her **Corrected On-Site** **Warning** Priority: Intermediate
11-26-1
Intermediate - Observed: No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Husband brought chlorine from store **Corrected On-Site** Priority: Intermediate
22-38-5
Intermediate - Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken yesterday morning, explained to her **Corrected On-Site** Priority: Intermediate
02C-02-5
Intermediate - Observed: Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Manager connected water heater **Corrected On-Site** Priority: Intermediate
27-16-4
Basic - Observed: Working containers of food removed from original container not identified by common name. White powder, sugar per manager Priority: Basic
02D-01-5
Basic - Observed: No Heimlich maneuver/choking sign posted. Emailed one **Corrective Action Taken** Priority: Basic
51-13-4
Basic - Observed: No conspicuously located ambient air temperature thermometer in holding unit. In upright cooler Priority: Basic
05-09-4
Basic - Observed: No handwashing sign provided at a hand sink used by food employees. Emailed one Priority: Basic
31B-04-4
Basic - Observed: Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Panel on door peeling off Priority: Basic
36-30-4
13
Frequently Asked Questions
When was Antojitos Mexicanos India Bonita last inspected?
The most recent health inspection at Antojitos Mexicanos India Bonita on file is from Mar 18, 2026. The public record contains six inspections in total.
What is the most common violation at Antojitos Mexicanos India Bonita?
Across the inspection record, “no proof provided that food employees are informed” has been cited three times, more than any other issue at Antojitos Mexicanos India Bonita.
How does Antojitos Mexicanos India Bonita compare to other restaurants in Jacksonville?
Antojitos Mexicanos India Bonita most recently scored 29 out of 100, which is lower than the Jacksonville average of 74.
Has Antojitos Mexicanos India Bonita's inspection record improved over time?
Results have been roughly steady. Inspections at Antojitos Mexicanos India Bonita have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Antojitos Mexicanos India Bonita means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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