Los Gatos Mexican Cocina
Last inspected: Mar 5, 2025
33
Score
Going back to 2022, Los Gatos Mexican Cocina has six inspections in the public record. Inspectors last stopped by on Mar 5, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
The picture has gotten worse over the last few visits, with the average climbing from around seven violations to closer to 11 violations.
“Food-contact surface soiled with food debris” comes up most often, recorded two times in the inspection record.
Compared to other Jacksonville restaurants (averaging 74), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
6
Inspections
3
Critical latest
3
Major latest
5
Minor latest
Inspection History
Mar 5, 2025
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
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
33
Oct 7, 2024
Routine - Food
3 major violations. 10 minor violations.
View 13 violations
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 does not have clean up plan. Emailed operator form 5030-104.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled with old food debris.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash station next to flat top had raw meat thawing in sink. Manager moved meat to triple sink. **Corrected On-Site**
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above flip top cooler in kitchen, employee drink. Drink removed from area. **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. On wire storage shelf next to hand wash station in kitchen, employee keys. Keys were removed. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs on handle of oven. Manager removed tongs. **Corrected On-Site**
10-20-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on wire shelf in kitchen not inverted. Manager inverted. **Corrected On-Site**
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. In hand wash station by wire shelf in kitchen, meat being thaw does not have running water. Manager turned water on. **Corrected On-Site**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind triple sink has mold-like substance.
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. At triple sink, leaking center faucet.
29-11-4
Basic - Wood food-contact surface not properly sealed. In walk in cooler, raw wood holding shelf up.
14-06-4
Basic - Working containers of food removed from original container not identified by common name. In grey storage container in kitchen holding sugar is not labeled. Employee added label. **Corrected On-Site**
02D-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile above walk in cooler has water damage.
36-32-5
45
Mar 15, 2024
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
Food Obtained from Approved Sources
FL-11
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
32
Oct 2, 2023
Routine - Food
5 critical violations. 4 major violations. 4 minor violations.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. quesso cheese sauce (51F - Cooling, over 6 hours) in large plastic container that is over 6 inches deep in walk in cooler, per operator cheese was made and placed in walk in cooler the night before.
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. quesso cheese sauce (51F - Cooling, over 6 hours) in large plastic container that is over 6 inches deep in walk in cooler, per operator cheese was made and placed in walk in cooler the night before.
01B-36-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2023 **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Case of raw shell eggs stored over cooked shredded chicken in walk in cooler, eggs moved **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle with yellow liquid on drain board of triple sink.
41-10-4
Intermediate - Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils. One employee making drinks and bagging orders at front counter.
13-05-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. quesso cheese sauce (51F - Cooling, over 6 hours) in large plastic container that is over 6 inches deep in walk in cooler, per operator cheese was made and placed in walk in cooler the night before.
03D-15-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station on cook line.
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. One employee on site. **Repeat Violation** **Admin Complaint**
53B-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior walls of large ice bin in back of kitchen.
22-20-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at front counter wearing bracelets and rings. Operator wearing bracelet while making food on cook line.
13-07-4
Basic - Equipment in poor repair. Several hood filters have holes in them over cook line.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of flat top grill on cook line. Hood filters over cook line in kitchen. **Repeat Violation**
23-03-4
26
Sep 21, 2022
Complaint Full
1 critical violation.
View 1 violation
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
86
Aug 1, 2022
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately three flying insects around hand wash station at front counter.
35A-02-6
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Grocery bags lining two containers of quesso cheese on cook line.
14-15-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (48F - Cold Holding) in squeeze bottle in top section of reach in cooler on cook line, per manager sour cream has been there for approximately one hour, sour cream placed in bottom section of reach in cooler. salsa (49F - Cold Holding) in melted ice bath in bus tub at front counter, per employee salsa has been in bus tub for approximately one hour, employee added ice to bus tub. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on prep table near triple sink, manager moved can opener to triple sink to be cleaned **Corrective Action Taken**
22-02-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Manager on cook line **Repeat Violation**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Manager on cookline **Repeat Violation**
13-03-4
Basic - Food stored on floor. Box of churros and two containers of chicken in walk in freezer, manager corrected during inspection. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Stored food not covered. Open container of powder chicken base in kitchen, manager corrected during inspection. **Corrected On-Site** **Repeat Violation**
08B-12-5
47
Frequently Asked Questions
When was Los Gatos Mexican Cocina last inspected?
The most recent health inspection at Los Gatos Mexican Cocina on file is from Mar 5, 2025. The public record contains six inspections in total.
What is the most common violation at Los Gatos Mexican Cocina?
Across the inspection record, “food-contact surface soiled with food debris” has been cited two times, more than any other issue at Los Gatos Mexican Cocina.
How does Los Gatos Mexican Cocina compare to other restaurants in Jacksonville?
Los Gatos Mexican Cocina most recently scored 33 out of 100, which is lower than the Jacksonville average of 74.
Has Los Gatos Mexican Cocina's inspection record improved over time?
No. Recent inspections at Los Gatos Mexican Cocina have averaged around 11 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Los Gatos Mexican 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 Los Gatos Mexican Cocina inspected?
Based on the inspection history on file, Los Gatos Mexican Cocina is inspected around two times per year on average.
Nearby Restaurants