El Jefe Tex Mex
Last inspected: Mar 5, 2026
78
Score
The health department has logged 10 inspections at El Jefe Tex Mex, the earliest from 2022. The most recent visit was on Mar 5, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Violation counts have been trending down, averaging around three violations across recent inspections versus roughly nine violations before.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited four times.
Compared to the broader Jacksonville restaurant scene, where the average is 74, this is a stronger showing. Overall, the inspection record reads well.
10
Inspections
1
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 5, 2026
Complaint Partial
1 critical violation. 1 major violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Toilet Rooms Maintained
FL-53
78
Sep 17, 2025
Complaint Partial
1 major violation.
View 1 violation
Approved Thawing Methods Used
FL-31
90
Jul 22, 2025
Complaint Full
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
58
Jul 1, 2025
Complaint Full
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
33
May 20, 2025
Complaint Partial
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
High Priority - Spray hose at dish sink lower than flood rim of sink. Silver stainless Hose connected to hand sink plumbing in kitchen area
29-37-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. macaroni balls (65F - Cold Holding) stored at room temperature on prep table in kitchen area. Per employee macaroni balls were taken out approximately 30 minutes ago. Employee placed macaroni balls back into the reach in cooler to cool **Corrective Action Taken**
03A-02-5
High Priority - Live, small flying insects found One flying insect in kitchen area.
35A-02-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cooks line
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shrimp patty,Cut melon salad and Grits prepared at location not date marked. Spoke with employee about proper date making of food items.
02C-02-5
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Photo copies of employee training provided at inspection.
53B-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle with Purple solution stored in ware washing area.
41-17-4
Basic - Covered waste receptacle not provided in women's bathroom. Covered waste receptacle missing in Unisex employee restroom
32-12-6
Basic - Drain cover(s) missing. Underneath shelf in ware washing area
29-18-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee cup stored on prep table, employee discarded beverage **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Case of boxed lemonade syrup stored on floor near drink stand across from ware washing area.
08B-38-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Insulation exposed on one door of the flip top cooler
14-36-5
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign missing at several hand wash sinks throughout kitchen and bar area. **Repeat Violation**
31B-04-4
32
Mar 6, 2025
Food-Licensing Inspection
2 minor violations.
View 2 violations
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
90
Jan 17, 2024
Complaint Full
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) manager tried to fix machine, manager called in a service call to provider during inspection **Warning**
22-41-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect in bar area
35A-02-6
Intermediate - Non-pitting surface rust on food-contact equipment. Rust on bottom of prep table where food is stored
22-31-4
Intermediate - Spray bottle containing toxic substance not labeled. Two chemical spray bottles with yellow solution, employee labeled **Corrected On-Site**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food debris on can opener blade
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. By garbage can, manager moved garbage can **Corrected On-Site**
31A-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling and vents in kitchen area
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet Glass ware stacked at drink station
24-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. On cooks line across from broiler, emailed manager hand wash sign during inspection
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior on cooking equipment on cooks line, hood filter soiled
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Food debris on bottom of reach in freezer near entrance to kitchen
22-16-4
Basic - Single-service articles improperly stored. Single foil pans stored not inverted manager covered foil pans **Corrected On-Site**
25-05-4
37
Jul 11, 2023
Routine - Food
3 critical violations. 4 major violations. 8 minor violations.
View 15 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flying insects in kitchen area
35A-02-6
High Priority - Toxic substance/chemical improperly stored. Open chemical spray bottle stored on prep table, employee moved spray bottle **Corrected On-Site**
41-10-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) employee ran the dish machine with first bucket of sanitizer then refilled sanitizer with a new bucket. Sanitizer is still not registering. Do not use the dish machine until the machine is working properly. Use triple sink until repairs are made
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food debris on Can opener blade Stained cutting on cooks line Mold like substance on drink nozzle in bar area
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink on cooks line is blocked by two garbage cans
31A-09-4
Intermediate - Non-pitting surface rust on food-contact equipment. Rust on prep tables and shelves in kitchen area
22-31-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with Yellow solution
41-17-4
Basic - Equipment in poor repair. Pooled water in flip top reach in cooler, towels used to soak up water
14-11-5
Basic - Floor soiled/has accumulation of debris. Walk in cooler floor is soiled with food debris
36-73-4
Basic - Food stored on floor. Open case of tomato stored on floor in kitchen area
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop touching Flour and sugar, manager properly stored scoops **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on prep tables on cooks line Dust on Walk in cooler fans Mold like substance on exterior of reach in freezer Mold like substance on walls in bar area and exterior of coolers
23-03-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Odor in room where ice machine is located
36-64-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several wet wiping cloths stored on prep tables
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizing solution stored on floor in kitchen area, employee properly stored sanitizer bucket during inspection **Corrected On-Site**
21-38-4
29
Dec 15, 2022
Complaint Full
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by microwave **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Toxic substance/chemical improperly stored. Cleaner above microwave, mgr moved it **Corrected On-Site** **Repeat Violation**
41-10-4
Intermediate - Spray bottle containing toxic substance not labeled. Bubble solution above microwave, mgr wrote name on **Corrected On-Site**
41-17-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink at cook line by stove and handsink by grill too, mgr placed them **Corrected On-Site**
31B-02-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Clean pots, employee placed them on shelf by cook line **Corrected On-Site**
24-26-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on table above to go containers, server station **Repeat Violation**
40-06-5
Basic - Floor soiled/has accumulation of debris. Under storage shelf by cook line, by dish machine **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior lids for bulk containers, prep area by microwave, fan at cook line, exterior pot for rice cooking, hood filters **Repeat Violation**
23-03-4
Basic - Plumbing system in disrepair. One leg for triple sink is missing, mgr placed it back on **Corrected On-Site** **Repeat Violation**
29-08-4
Basic - Raw fruits/vegetables not washed prior to preparation. Cut whole lettuce, explained to her
08B-39-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 2 door prep unit
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. In prep area by microwave **Repeat Violation**
21-12-4
41
Nov 1, 2022
Routine - Food
5 critical violations. 4 major violations. 14 minor violations.
View 23 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two at bar
35A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. On 6/1/22 **Admin Complaint**
50-17-2
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 70f cooked onions and pepper on grill, side off, explained time as public health control, he wrote time on **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 125f butter on grill, side off, explained time as public health control, mgr wrote time on **Corrected On-Site**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Cleaners by to go containers on shelf under prep table, mgr moved them **Corrected On-Site**
41-10-4
Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. Part cooked steak, in reach in cooler, mgr wrote name **Corrected On-Site**
02D-11-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzles
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. A couple of things in handsink by triple sink, mgr removed them **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee here for 8 months
53B-13-5
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Bowl or other container with no handle used to dispense food. On spice, storage shelf by cook line, mgr removed it **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen **Repeat Violation**
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom. Employee unisex restroom
32-12-5
Basic - 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. Open drink on prep table, mgr removed it **Corrected On-Site**
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacked on shelf above foods, shelf by cook line, mgr moved it **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. By wall in prep area
36-73-4
Basic - In-use wet wiping cloth/towel used under cutting board. Employee removed it **Corrected On-Site**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handsink by cook line, grill side
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves by cook line and fan by cook line, gasket in server reach in cooler, shelving by prep area **Repeat Violation**
23-03-4
Basic - Plumbing system in disrepair. One leg missing in triple sink, and drain missing in handsink by triple sink, mgr placed drain on **Corrective Action Taken**
29-08-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw chorizo in standing water, mgr place it in walk in cooler **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Hanging on bucket, employee pushed it in **Corrected On-Site**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Cook one, mgr placed it on shelf **Corrected On-Site**
21-38-4
16
Frequently Asked Questions
When was El Jefe Tex Mex last inspected?
The most recent health inspection at El Jefe Tex Mex on file is from Mar 5, 2026. The public record contains 10 inspections in total.
What is the most common violation at El Jefe Tex Mex?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at El Jefe Tex Mex.
How does El Jefe Tex Mex compare to other restaurants in Jacksonville?
El Jefe Tex Mex most recently scored 78 out of 100, which is higher than the Jacksonville average of 74.
Has El Jefe Tex Mex's inspection record improved over time?
Yes. Recent inspections at El Jefe Tex Mex have averaged around three violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at El Jefe Tex Mex means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is El Jefe Tex Mex inspected?
Based on the inspection history on file, El Jefe Tex Mex is inspected around three times per year on average.
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