La Takeria
Last inspected: Dec 8, 2025
82
Score
Inspectors have visited La Takeria six times, with records going back to 2022. The newest entry in the record is dated Dec 8, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
“Raw animal food stored over/not properly separated” comes up most often, recorded two times in the inspection record.
Among Jacksonville restaurants, the typical score is 74; La Takeria is comfortably above that bar. There isn't much in the file that would give a customer pause.
6
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Dec 8, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on reach in cooler cutting board. Employee removed and stored properly. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jacket stored on single service utensils. Employee removed and stored properly. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation without hair restraint.
13-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed employee hand sink on cook line without paper towels. Employee provided paper towels for employee hand sink. **Corrected On-Site**
31B-04-4
82
Jul 7, 2025
Complaint Full
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Live, small flying insects found Observed total of 7 flying insects on cook line. Observed 1 land on outer wrapper of tortillas. Observed flying insects landing on cutting boards and utensils. Employee removed tortillas from packaging. Employee removed all utensils and cutting boards to be washed. **Corrective Action Taken** **Admin Complaint** - From follow-up inspection 2025-07-07: Observed 1 flying insect in kitchen area. **Admin Complaint**
35A-02-7
86
Jul 1, 2025
Complaint Full
5 critical violations. 2 major violations. 2 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over drinks and queso in walk in cooler outside. Employee removed and stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in drawer cooler under grill Arrachera (Skurt steak) meat (48F - Cold Holding); Cut tomatoes (44F - Cold Holding); Chorizo (44F - Cold Holding). Employee stated that food was placed in cooler like 30 minutes prior to. Employee placed ice on all items in cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Food placed in soiled container/equipment. Observed frozen shrimp and frozen large bulk steak in mop sink to thaw. Employee removed and will store properly. **Corrected On-Site**
08B-27-4
High Priority - Live, small flying insects found Observed total of 7 flying insects on cook line. Observed 1 land on outer wrapper of tortillas. Observed flying insects landing on cutting boards and utensils. Employee removed tortillas from packaging. Employee removed all utensils and cutting boards to be washed. **Corrective Action Taken** **Admin Complaint**
35A-02-7
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed business license expired.
50-17-3
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing purple degreaser without a label. Employee placed label on spray bottle. **Corrected On-Site** **Repeat Violation**
41-17-4
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. Observed one employee that has been employed for over 60 days without food handler certification.
53B-02-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Wiping cloth chlorine sanitizing solution at over 300ppm. Employee removed and made more sanitizer solution. Took second test at 100ppm. **Corrected On-Site**
21-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen shrimp and large bulk steak stored in mop sink to thaw. Employee removed and stored properly. **Corrected On-Site**
06-01-5
35
Dec 12, 2024
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed house made salsa made with fresh tomatoes dated 11-29-2024. See stop sale
01B-24-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Refried beans (126F - Hot Holding); Cooked rice (124F - Hot Holding) located on cook line . Employee stated temperature was on own and he placed in heating well at 12pm. Employee placed rice and beans to be reheated on stove. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat hot sauce in stand alone cooler. Manager removed and stored properly. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed Commercially processed reduced oxygen packaged Mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package located in drawer cooler on cook line. See stop sale
01B-13-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed dishes stored in employee hand washing sink located in kitchen. Employee removed and stored dishes properly. **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing bleach without label. Employee placed label on spray bottle. **Corrected On-Site**
41-17-4
Basic - In-use tongs stored on equipment door handle between uses. Observed in use tongs stored on oven handle. Employee removed and stored properly. **Corrected On-Site**
10-20-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed Commercially processed reduced oxygen packaged Mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package located in drawer cooler on cook line. See stop sale
06-09-1
41
Jul 19, 2024
Food-Licensing Inspection
No violations found.
100
Jul 27, 2022
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked noodles (52 F - Cooling) in glass door stand alone reach in cooler at the end of the cook line. Cooler has an ambient temperature of 51F. Manager stated noodles were cooked last night and placed in cooler to cool down. Manager discarded noodles. See stop sale.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. cooked noodles (52 F - Cooling) in glass door stand alone reach in cooler at the end of the cook line. Cooler has an ambient temperature of 51F. Manager stated noodles were cooked last night and placed in cooler to cool down. Manager discarded noodles
01B-36-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs ambient temperature (51F) in glass door stand alone reach in cooler at the end of the cook line. Cooler has an ambient temperature of 51F. Manager stated raw shell eggs were purchase and placed in cooler approximately two hours ago. Manager moved raw shell eggs to beverage cooler located by the front counter. **Corrective Action Taken**
03A-03-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles not smooth and easily cleanable throughout the kitchen **Repeat Violation**
36-37-5
Basic - 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. Glass door stand alone reach in cooler at the end of the cook line has an ambient temperature of 51F and also have torn gaskets. Manager decided to utilize cooler for only un prep produce.
14-74-7
Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to repair white chest freezer doors. **Repeat Violation**
14-71-4
Basic - Equipment in poor repair. Glass door reach in cooler at the end of the cook line have torn gaskets **Repeat Violation**
14-11-5
52
Frequently Asked Questions
When was La Takeria last inspected?
The most recent health inspection at La Takeria on file is from Dec 8, 2025. The public record contains six inspections in total.
What is the most common violation at La Takeria?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at La Takeria.
How does La Takeria compare to other restaurants in Jacksonville?
La Takeria most recently scored 82 out of 100, which is higher than the Jacksonville average of 74.
Has La Takeria's inspection record improved over time?
Results have been roughly steady. Inspections at La Takeria have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at La Takeria 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 La Takeria inspected?
Based on the inspection history on file, La Takeria is inspected around two times per year on average.
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