La Catrina Tacos and Tequila Bar
Last inspected: Dec 29, 2025
55
Score
Across the available record, La Catrina Tacos and Tequila Bar has seven inspections on file, the first dated 2022. The most recent report on file is from Dec 29, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly eight violations before.
Looking across the full record, “handwash sink used for purposes other than handwashing” is the recurring theme, flagged four times.
La Catrina Tacos and Tequila Bar's latest score of 55 falls below the Jacksonville average of 74. The full record sits in fairly typical territory for a working restaurant.
7
Inspections
2
Critical latest
1
Major latest
4
Minor latest
Inspection History
Dec 29, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker needed on NON-CHEMICAL SIDE of splitter,. Establishment has breaker in incorrect spot to work correctly **Repeat Violation**
29-42-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over cut vegetables in reach in cooler, employee moved **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Upper area of ice machine soiled with black substance
22-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handsink next to triplesink missing hand wash sign
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler soiled with dust
23-03-4
Basic - Equipment in poor repair. Gasket torn on glass salsa cooler
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Around freezer door unable to close properly. Employee Removing ice **Corrective Action Taken**
14-69-4
55
Aug 26, 2025
Routine - Food
No violations found.
100
Aug 22, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 50f ceviche 50f shredded cabbage 50f refried beans 48f raw chicken 48f cut tomatoes 48f milk 50f flan 58f tamales 54f ambient48f beef 58f. Door closed rechecked ambient 41f. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Handsink in triple sink area blocked by a rack holding soiled dishes. Moved **Corrective Action Taken** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Handsink used to dump ice and used to clean wiping cloth. **Warning**
31A-11-4
Basic - Employee eating while preparing food. Eating and drinking at pick up window, moved **Corrected On-Site** **Warning**
12B-01-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly traps on ceiling stored over food path ways. Removed **Corrected On-Site** **Warning**
35B-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled with white substance **Warning**
23-03-4
61
Jan 8, 2025
Routine - Food
5 critical violations. 6 major violations. 5 minor violations.
View 16 violations
High Priority - 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. Server picked up lemon slices with bare hand to place in cup to give to customer. Tongs provided to use **Corrective Action Taken**
09-01-4
High Priority - Medicine not labeled properly. Cough drops stored in ice scooper holder near drink station in kitchen, discarded **Corrected On-Site**
41-22-4
High Priority - Nonfood-grade bags used in direct contact with food. Tortillas stored in thank you bags on food line, moved to zip lock bags. **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw octopus over salsa in reach in cooler, over to store correctly **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker needed on NON-Chemical side of splitter at mop sink.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at bar area soiled with black residue
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Handsink on cook line used thawing for chicken .
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at handsink next to triple sink.
31B-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Kitchen staff
53B-02-5
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. Kitchen staff doesn't have it or employees food training
11-26-1
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Cleared substance in clear spray bottle manager not sure what's inside.
41-21-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink stored on cooler where employee was cutting lettuce
12B-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken in large pot in rear of kitchen thawing in standing water, moved to thaw under running water **Corrective Action Taken**
06-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Handsink next to triple sink missing handwash sign.
31B-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Chef in kitchen
13-03-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating food over pick up window next to coffee maker, plate discarded **Corrected On-Site**
12B-02-4
20
Aug 22, 2024
Food-Licensing Inspection
No violations found.
100
Apr 6, 2023
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp being thawed 68F. Operator moved shrimp to walk in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Hand wash sink has soil/old food residue. Hand wash sink near preparation area soiled with food residue on handles Employee cleaned and sanitized sink **Corrected On-Site**
22-35-5
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line eating wontons while cooking food. Discussed with manager.
12A-05-4
Intermediate - Handwash sink used for purposes other than handwashing. One gallon container of cleaning against stored in hand wash sink basin along with several chop sticks. Employee removed items. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen hand wash sink, no paper towels at preparation area hand wash sink
31B-02-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water. Discussed proper methods of thawing.
06-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks near repeat door unsecured.
51-11-4
Basic - Bowl or other container with no handle used to dispense food. Wooden bowl used as a scoop in bulk flour. Discussed using handled scoops
14-01-5
45
Sep 14, 2022
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Package of raw beef that was being thawed in three compartment sink per operator 55f. Operator moved meat back to walk in cooler.
03A-02-5
High Priority - Raw animal food stored over or with unwashed produce. Raw beef in pan over unwashed onions in walk in cooler. Raw chicken over case of soybeans in walk in cooler. Operator properly stored **Corrected On-Site** **Repeat Violation**
08A-04-5
Intermediate - Handwash sink used for purposes other than handwashing. All hand wash sinks have items stored in basin, bar hand wash sink has beer tap in basin, three compartment sink hand wash sink has gallon jug of soap stored in basin, preparation area hand wash sink has empty beer pitcher stored in basin. Employees corrected all. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at bar hand wash sink. Employee supplied napkins. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Ceiling tile missing. Several ceiling tiles above walk in cooler missing.
36-36-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing beef in standing water in three compartment sink. Discussed proper thawing techniques and Operator moved beef to walk in cooler.
06-01-5
55
Frequently Asked Questions
When was La Catrina Tacos and Tequila Bar last inspected?
The most recent health inspection at La Catrina Tacos and Tequila Bar on file is from Dec 29, 2025. The public record contains seven inspections in total.
What is the most common violation at La Catrina Tacos and Tequila Bar?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited four times, more than any other issue at La Catrina Tacos and Tequila Bar.
How does La Catrina Tacos and Tequila Bar compare to other restaurants in Jacksonville?
La Catrina Tacos and Tequila Bar most recently scored 55 out of 100, which is lower than the Jacksonville average of 74.
Has La Catrina Tacos and Tequila Bar's inspection record improved over time?
Yes. Recent inspections at La Catrina Tacos and Tequila Bar have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at La Catrina Tacos and Tequila Bar means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is La Catrina Tacos and Tequila Bar inspected?
Based on the inspection history on file, La Catrina Tacos and Tequila Bar is inspected around two times per year on average.
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