Los Andes at the Beach
Last inspected: Jan 28, 2026
100
Score
Los Andes at the Beach appears in inspection records 12 times, starting in 2022. On Jan 28, 2026, the health department conducted the most recent visit. Low risk means the most recent visit produced few or no significant findings.
Violation counts have held steady across recent visits, averaging around two violations each.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded five times.
Compared to the broader Jacksonville Beach restaurant scene, where the average is 73, this is a stronger showing. There isn't much in the file that would give a customer pause.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 28, 2026
Routine - Food
No violations found.
100
Jan 26, 2026
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken in walk in cooler stored over Cooked ready to eat chicken. Employee removed and stored properly . **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk-in cooler Cooked noodles (45F - Cold Holding); Chorizo Empanadas (45F - Cold Holding); Chicken Empanadas (45F - Cold Holding); Beef Empanadas (45F - Cold Holding); Beef soup (45F - Cold Holding). Employee stated they have been in and out of cooler. Cooler had an ambient temperature of 43F. Observed the walk in cooler door does not automatically shut properly. Manager will call maintenance regarding cooler. Observed in reach in cooler over filled in pans Cut tomatoes (44F - Cold Holding); Provolone cheese (45F - Cold Holding). Employee removed excess product and stored inside reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing chlorine without label. Employee placed label on spray bottle. **Corrected On-Site** **Repeat Violation**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with food debris.
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler door gasket soiled with mold like substance. **Repeat Violation**
23-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl without handle to dispense in rice that was cooling on prep table . Employee removed and stored properly. **Corrected On-Site**
14-01-5
55
Aug 4, 2025
Routine - Food
No violations found.
100
Aug 1, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cut tomatoes (47F - Cold Holding); deli meat (51F - Cold Holding); Cooked chicken (46F - Cold Holding); Shredded pork (52F - Cold Holding)in reach in cooler on cook line. Cooler has an ambient temperature of 49F. Employee stated the food was placed in cooler around noon. Employee will remove all TCS foods in cooler and place in walk in cooler. Establishment will place ice bath under any TCS food left on top, will not use to store TCS foods. **Warning**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed threaded hose Bibb on hot water tank without back flow.
29-34-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottles containing degreaser without label. Employee placed label on spray bottle. **Corrected On-Site**
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler door gasket soiled. **Repeat Violation**
23-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles on cook line soiled.
36-34-5
61
Jan 29, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Observed employee chewing gum while in a food prep/food storage/warewashing area. Employee discarded gum. **Corrected On-Site**
12B-09-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed in use knife stored in between reach in coolers on cook line. Employee removed and stored properly. **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils in pan of water at 78F-80F. Employee removed utensils from water. **Corrective Action Taken**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk cooler door gasket soiled.
23-03-4
82
Aug 8, 2024
Routine - Food
No violations found.
100
Aug 6, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler Cooked rice (50F - Cold Holding); Raw chicken (52F - Cold Holding); Cooked potatoes (47F - Cold Holding); Beef (46F - Cold Holding). Cooler has an ambient temperature of 42F. Employee stated they received truck this morning and had door open, and may have had some items out to restock. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed household pesticide located on trash can at entrance of kitchen. Manager removed from premises. **Corrected On-Site**
41-05-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed soup in walk in cooler dated 7-30-2024. Employee stated he pulled from freezer on 8-5-2024. Employee placed date pulled from freezer on container. **Corrected On-Site**
02C-04-5
Basic - Cardboard used to line food-contact shelves. Observed in walk in cooler cardboard used to line walk-in shelves. Employee removed from walk in cooler. **Corrected On-Site**
14-05-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth stored under cutting board located in kitchen. Employee removed from cutting board. **Corrected On-Site**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed employee hand sink on service line without hand washing sign. Observed employee hand sink in kitchen without hand washing sign. Inspector will send copy of hand washing sign to operator. **Corrected On-Site**
31B-04-4
58
Mar 22, 2024
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Food Received at Proper Temperature
FL-12
55
Oct 25, 2023
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Intermediate - Certified food manager unable to answer basic questions about allergens. Observed Certified food manager unable to answer basic questions about allergens. Inspector provided copy of Eight Food Allergens. **Corrected On-Site**
53A-16-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed in-use wet wiping cloth/towel used under cutting board. Employee removed towel from cutting board. **Corrected On-Site**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed No handwashing sign provided at a hand sink used by food employees at hand sink next to freezer. Inspector provided opt of hand washing sign. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk-in cooler and freezer door gaskets soiled.
23-03-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed Storage of maintenance pliers in areas that may result in cross contamination of food. Employee stored pliers properly away from food contact. **Corrected On-Site**
42-03-5
Basic - Insect control devices near food/food preparation area/food-contact equipment. Observed light shining from outside at bottom of back door of kitchen. Observed Insect control device on table next to flour. Employee removed and discarded device. **Corrected On-Site**
35B-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee bottle of water stored on flip top cooler. 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 phone stored on flip top cooler. Employee removed and stored properly. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Observed case of bottled water stored on floor in walk-in cooler. Observed multiple containers of food stored on floor in walk-in freezer.
08B-38-4
61
Feb 27, 2023
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (52F); raw steak (45-48F); raw chicken (49F) in main reach in cooler. Cooler doors does not properly closed. Cooler has an ambient temperature of 42F. Employee stated food was placed in cooler from walk in cooler an hour ago. Employee moved food to walk in cooler. tres leches dessert (46F); flan (46-48F) in front display cooler. Employee stated desserts were placed in cooler from walk in cooler 3 hours ago. Manager moved food to walk in cooler. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-02-27: Cooked rice 77F stored at room temperature near the walk in cooler. Employee stated rice was taking out of the cooler approximately 4 hours ago and stored at room temperature. After reviewing with employee he placed the cooked rice inside the walk in freezer. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment offers ceviche which is made with raw tilapia per cook. Manager unable to provide parasite destruction documentation. Manager agreed that he is going to fully cook tilapia use in ceviche until he is able to provide parasite destruction documentation. **Warning** - From follow-up inspection 2023-02-27: Establishment still serving ceviche made with raw tilapia per cook. Operator unable to provide parasite destruction documentation. After reviewing with operator, she stated she will fully cook fish until she has proper documentation. **Admin Complaint**
01D-01-5
74
Feb 24, 2023
Routine - Food
5 critical violations. 7 major violations. 5 minor violations.
View 17 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Multiple employees keep going outside the restaurant and coming inside the kitchen to began preparing and handling food and they are not washing their hands. After reviewing with all employees they all wash their hands. **Corrective Action Taken** **Warning**
12A-16-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef empanadas (128F); chicken empanadas (126-130F); cheese and guava pastries (112F) in hot cabinet in front counter by register. Employee stated empanadas and parties were reheated 30 minutes ago and placed in hot box to hold hot. Employee began reheating food. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (52F); raw steak (45-48F); raw chicken (49F) in main reach in cooler. Cooler doors does not properly closed. Cooler has an ambient temperature of 42F. Employee stated food was placed in cooler from walk in cooler an hour ago. Employee moved food to walk in cooler. tres leches dessert (46F); flan (46-48F) in front display cooler. Employee stated desserts were placed in cooler from walk in cooler 3 hours ago. Manager moved food to walk in cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued due to food originating from an unapproved source. Found bottles of ceviche sauce made by ceviche Jax factory in walk in cooler. Manager unable to provide proof that ceviche Jax factory has an active business license. Asked manager to discarded sauce. **Warning**
01B-04-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment offers ceviche which is made with raw tilapia per cook. Manager unable to provide parasite destruction documentation. Manager agreed that he is going to fully cook tilapia use in ceviche until he is able to provide parasite destruction documentation. **Warning**
01D-01-5
Intermediate - 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. Establishment has no written clean up plan for vomiting and diarrhea. Reviewed with manager emailed him clean up plan handout. **Corrective Action Taken**
11-27-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche is made with raw tile and is not marked as a raw item under establishment online menu. Online menu governs by establishment. Manager called IT department. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
02B-01-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 food handler employees and certified manager not present. Certified manager showed up at the end of the inspection.
53A-05-6
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. Manager did not provided proof of knowledge for employees reporting agreement. Manager has unsigned forms reviewed with manager.
11-26-1
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. Manager only provided 2 food handler certificates. He stated he needs to find the other certificates
53B-13-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment offers undercooked foods and there is no consumer advisory for dine in menus and online menu governs by establishment. Manager posted consumer advisory sign by register area and called IT department to have advisory added to online menu. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
02B-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at handwash sink next to the three compartment sink
27-16-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soil microwave handles and cook line cooler handles.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled in back prep area near the walk in cooler
36-34-5
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. Found unfrozen raw fish in commercial ROP packages in main reach in cooler on cook line. Packages bearing thawing notice. Employee removed fish from ROP package. **Corrected On-Site**
06-09-1
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a watch while preparing food on cook line. Employee removed watch. **Corrected On-Site**
13-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Mixing spoon stored in uncleaned and room temperature standing water (79F) on cook line. Manager discarded water.
10-07-4
18
Aug 8, 2022
Food-Licensing Inspection
2 major violations.
View 2 violations
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Online menu offers raw ceviche and item is not been marked as raw. Online menu was fix onsite. **Corrected On-Site**
02B-04-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory under online menu. Online menu governs by the operator. Online menu was fix onsite. **Corrected On-Site**
02B-02-5
82
Frequently Asked Questions
When was Los Andes at the Beach last inspected?
The most recent health inspection at Los Andes at the Beach on file is from Jan 28, 2026. The public record contains 12 inspections in total.
What is the most common violation at Los Andes at the Beach?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Los Andes at the Beach.
How does Los Andes at the Beach compare to other restaurants in Jacksonville Beach?
Los Andes at the Beach most recently scored 100 out of 100, which is higher than the Jacksonville Beach average of 73.
Has Los Andes at the Beach's inspection record improved over time?
Results have been roughly steady. Inspections at Los Andes at the Beach have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Los Andes at the Beach 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 Los Andes at the Beach inspected?
Based on the inspection history on file, Los Andes at the Beach is inspected around three times per year on average.
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