Estrella Cocina
Last inspected: Oct 4, 2024
12
Score
Going back to 2022, Estrella Cocina has five inspections in the public record. Estrella Cocina was last inspected on Oct 4, 2024. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The trend has not been favorable: recent inspections average around 24 violations each, up from closer to 15 violations before.
When inspectors have written things up, “handwash sink not accessible for employee use” has been the most frequent reason, cited three times.
Restaurants in Jacksonville average 74, so Estrella Cocina trails the local norm. The pattern in the record is worth a careful look.
5
Inspections
6
Critical latest
7
Major latest
11
Minor latest
Inspection History
Oct 4, 2024
Routine - Food
6 critical violations. 7 major violations. 11 minor violations.
View 24 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Container with dries peppers in box that has shoes label on it
14-15-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expire on 6/1/24, owner paid **Corrected On-Site**
50-17-3
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. 1/2 cop of beans, 8 days, discarded by mgr **Corrected On-Site**
01B-24-5
High Priority - Toxic substance/chemical improperly stored. Glass cleaner on shelf above clean dishes by dish machine, employee moved chemical **Corrected On-Site**
41-10-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee grabbed and moved trash can then put on gloves and cut tomatoes, explained to her and she discarded tomato and washed hands **Corrected On-Site**
12A-13-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by dish machine
35A-02-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line, employee placed some **Corrected On-Site**
31B-02-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. In prep sink, explained to her and she washed in hand sink **Corrected On-Site**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of fryers
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. With mop bucket, hand sink by triple sink, employee moved it **Corrected On-Site**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Intermediate - No soap provided at handwash sink. Hand sink at cook line, employee placed some **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Water pressure lacking at fixtures that require the use of water. Hot water side in hand sink at cook line **Repeat Violation**
27-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. At bar, secured by manager **Corrected On-Site** **Repeat Violation**
51-11-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In upstairs storage **Repeat Violation**
36-37-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee moved it to bottom shelf **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep area
40-06-5
Basic - Floor soiled/has accumulation of debris. By dish machine at front counter
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Oil jug **Repeat Violation**
08B-47-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by triple sinks and hand sink by dish machine at front counter, also at bar, emailed one **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Drawer warmer not in use at front counter **Repeat Violation**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Cutting unwashed tomatoes, explained to employee and she washed the other ones **Corrective Action Taken**
08B-39-4
Basic - Working containers of food removed from original container not identified by common name. White powder in bulk at bar, labeled sugar **Repeat Violation**
02D-01-5
12
Feb 8, 2024
Routine - Food
6 critical violations. 12 major violations. 12 minor violations.
View 30 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Grabbed raw fish then changed gloves and grabbed tortillas, explained to him and he washed hands **Corrected On-Site** **Warning**
12A-12-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Containers for peppers have shoes on label, explained to her
14-86-1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48f pico de gallo, 55 cheese sitting on ice, employee wrote times on, explained time as public health control, 50f can corn in double container, prep cooler, employee rearranged **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. 48f taquitos made at 9:30am, they were left above the fill line in prep unit, mgr placed them in freezer and got to 41f **Corrected On-Site** **Warning**
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 80f fries, employees write time, explained time as public health control **Corrective Action Taken** **Repeat Violation** **Warning**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On open side of splitter
29-42-4
Intermediate - Water pressure lacking at fixtures that require the use of water. Hot water side in hand sink at cook line
27-17-4
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. Milk opened on Saturday
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. With mop bucket, employee moved 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. Chlorine
16-37-1
Intermediate - Manager or person in charge lacking proof of food manager certification. Mgr her could not find hers, Lorrie
53A-01-7
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
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. Employees for more than a year have them in their wallets and they are not here at this time **Warning**
53B-01-5
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 employees
11-26-1
Intermediate - No soap provided at handwash sink. At bat, employee brought some **Corrected On-Site**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Times on tcs food at front counter prep area, emailed procedure
03F-10-5
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooling time/temperature control for safety food. For taquitos
05-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer at bar, employee labeled it **Corrected On-Site**
41-17-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In upstairs food storage **Repeat Violation**
36-37-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls on storage shelf by triple sink **Repeat Violation**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above clean plates, front counter, moved by employee, one open drink too in kitchen, discarded **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Food stored on floor. Oil jugs by cook line, mgr placed them on shelf **Corrected On-Site**
08B-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Prep cooler **Repeat Violation**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at cook line and hand sink by triple sink and bar too **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter prep area **Repeat Violation**
21-12-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, mgr changed solution, 300 ppm **Corrected On-Site**
21-08-4
Basic - Wiping cloth sanitizing solution stored on the floor. At bar, employee placed it on plate **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. White powder in bulk containers, employee write names on **Corrected On-Site**
02D-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. At bar and upstairs storage **Repeat Violation**
51-11-4
7
Nov 14, 2023
Routine - Food
No violations found.
100
Aug 23, 2023
Routine - Food
3 critical violations. 5 major violations. 10 minor violations.
View 18 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Toilet Rooms Maintained
FL-53
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
11
Dec 6, 2022
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Handwash sink not accessible for employee use at all times. Laundry cart blocking hand wash sink near triple sink. Employee moved cart **Corrected On-Site**
31A-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Some ceiling tiles and Vents soiled with dust in kitchen and ware washing area **Repeat Violation**
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee back pack stored on food items under prep table. Employee moved back pack during inspection **Corrected On-Site**
40-06-5
Basic - Equipment or utensils not designed or constructed in a durable manner. Torn gasket on reach in cooler on cooks line
14-10-4
Basic - Floor soiled/has accumulation of debris. Food debris on floor Under equipment
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris on interior of microwave
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with a black mold like substance where steam table is stored.
23-03-4
67
Frequently Asked Questions
When was Estrella Cocina last inspected?
The most recent health inspection at Estrella Cocina on file is from Oct 4, 2024. The public record contains five inspections in total.
What is the most common violation at Estrella Cocina?
Across the inspection record, “handwash sink not accessible for employee use” has been cited three times, more than any other issue at Estrella Cocina.
How does Estrella Cocina compare to other restaurants in Jacksonville?
Estrella Cocina most recently scored 12 out of 100, which is lower than the Jacksonville average of 74.
Has Estrella Cocina's inspection record improved over time?
No. Recent inspections at Estrella Cocina have averaged around 24 violations per visit, up from roughly 15 earlier in the record.
What does a high risk rating mean?
A high risk rating at Estrella Cocina 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.
How often is Estrella Cocina inspected?
Based on the inspection history on file, Estrella Cocina is inspected around three times per year on average.
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