Mi Veracruz Mexican Restaurant
Last inspected: Mar 26, 2026
30
Score
Inspectors have visited Mi Veracruz Mexican Restaurant seven times, with records going back to 2022. Inspectors last stopped by on Mar 26, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Inspection results have stayed in a similar range over the last few visits, averaging around 18 violations each.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited four times.
Mi Veracruz Mexican Restaurant's latest score of 30 falls below the Jacksonville average of 74. The pattern in the record is worth a careful look.
7
Inspections
2
Critical latest
3
Major latest
12
Minor latest
Inspection History
Mar 26, 2026
Routine - Food
2 critical violations. 3 major violations. 12 minor violations.
View 17 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Birria bullion left at room temperature overnight, when they turned warmer off at night, cook thought it was only grease but it has bullion under the grease, explained to him and he discarded it, stop sale **Corrected On-Site**
03D-02-5
High Priority - Nonfood-grade bags used in direct contact with food. Raw chicken in thank you bag in upright freezer **Repeat Violation** **Admin Complaint**
14-31-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork a couple of days ago, dated by employee **Corrected On-Site** **Repeat Violation**
02C-02-5
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. Emailed one **Corrected On-Site**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Left birria bullion at room temperature after they turned off warmer at night, explained to him
03D-15-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men restroom not closing all the way **Repeat Violation**
32-04-4
Basic - Bowl or other container with no handle used to dispense food. On cheese and salsas in prep reach in cooler **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. By water heater outside **Repeat Violation**
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Big pot on shelf by triple sink, employee inverted it **Corrected On-Site** **Repeat Violation**
24-05-4
Basic - Current Hotel and Restaurant license not displayed. Not found by manager
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking, no hair restraint
13-03-4
Basic - Equipment in poor repair. Gasket torn in drawer unit
14-11-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave with old build up, employee cleaned it **Corrected On-Site**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up
23-03-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Inside upright cooler by ice machine
36-64-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Hanging on bucket, employee pushed it in **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container with sugar and cinnamon, employee wrote name on **Corrected On-Site** **Repeat Violation**
02D-01-5
30
Oct 6, 2025
Routine - Food
6 critical violations. 7 major violations. 17 minor violations.
View 30 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. Cutting lemons for drinks, employee got gloves **Corrected On-Site**
09-01-4
High Priority - Nonfood-grade bags used in direct contact with food.z Cooked rice in thank you bag, explained to manager
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs on shelf above veggies, employee rearranged reach in cooler, raw shel eggs on shelf above cheese in walk in cooler, **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chorizo on shelf above raw shrimp in drawer unit, employee rearranged **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 118f rice on stove, burner off, employee turned burner on **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Cleaners above clean equipment on shelf by triple sink, manager rearranged **Corrected On-Site**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Container in hand sink by cook line by rear door, employee moved it **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat **Repeat Violation**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at bar and hand sink by cook one, employee placed napkins **Corrected On-Site**
31B-02-4
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 one new employee here, has blank copy on book
11-26-1
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Cutting lemons, got gloves **Corrected On-Site**
13-06-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut watermelon yesterday at noon, explained to manager, store side
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Purple solution, employee labeled it degreaser **Corrected On-Site**
41-17-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom on store side and restroom in restaurant side **Repeat Violation**
32-04-4
Basic - Bowl or other container with no handle used to dispense food. On cooked rice, employee removed it **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. In storage outside
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on top shelf, storage shelf by triple sink, inverted by manager **Corrected On-Site**
24-05-4
Basic - Covered waste receptacle not provided in women's bathroom. Bathroom on store side, manager placed one **Corrected On-Site**
32-12-6
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Opened employee drink by salsa, manager discarded it **Corrected On-Site**
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse above to go containers, employee moved it **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Oil jug on floor by hand sink next to entrance, also box with chicken on floor in walk in cooler , employee placed it on shelf **Corrected On-Site**
08B-38-4
Basic - Ice scoop handle in contact with ice. Ice bin at bar, employee moved it **Corrected On-Site**
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. In between prep cooler and steam table, employee removed it **Corrected On-Site**
10-17-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cut watermelon yesterday watermelon in grab and go cooler, explained to manager
02D-03-4
Basic - Outer openings not protected with self-closing doors. Rear door **Repeat Violation**
35B-03-4
Basic - Single-service articles improperly stored. Box with to go containers on floor by ice machine, employee placed them on shelf **Corrected On-Site**
25-05-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce on shelf above cooked pork, employee rearranged reach in cooler **Corrected On-Site**
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table, employee discarded them **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. A few bulk containers with powders under table by cook line, spices, peppers, salt, per employee
02D-01-5
9
Apr 7, 2025
Food-Licensing Inspection
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On open side if splitter, employee placed one **Corrected On-Site**
29-42-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat, arrived by ecolab **Corrected On-Site**
16-37-1
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In drawer unit
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in upright cooler
23-03-4
Basic - Outer openings not protected with self-closing doors. Rear door
35B-03-4
64
Apr 18, 2024
Routine - Food
7 critical violations. 4 major violations. 10 minor violations.
View 21 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw hamburger in open bag on shelf above seafood and beef loin, upright freezer
08A-17-6
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 washing dishes then grabbed clean dishes, explained to her and she washed hands **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-13-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw shrimp then changed gloves and grabbed to go container, explained to him and he washed hands **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-12-4
High Priority - Nonfood-grade bags used in direct contact with food. Bag for tortillas, employees removed them **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish on shelf above cut veggies in reach in cooler, raw pork chop on shelf above lemons in upright cooler by storage area, employee rearranged **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked goat on 4-9
01B-24-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by outside storage **Repeat Violation** **Admin Complaint**
29-34-4
Intermediate - Handwash sink not accessible for employee use at all times. Lots of things on hand sink by triple sink, employee moved them **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in employee restroom, employee placed one **Corrected On-Site** **Repeat Violation**
31B-02-4
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 employee **Repeat Violation**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Cleaner per employee, by triple sink
41-17-4
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum trays not inverted in storage
25-06-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed zucchini on shelf above bread, upright cooler, employee moved bread **Corrected On-Site** **Repeat Violation**
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. By cook line next to hand sink
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Back of faucet in mop sink. **Repeat Violation**
29-11-4
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. Raw fish, reach in cooler, employee punctured them **Corrected On-Site**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack and purse above coffee creamers and sugar packets, front counter, employee moved them **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Gasket torn in prep unit
14-11-5
Basic - Ice scoop handle in contact with ice. Mgr moved them, ice bin and ice machine **Corrected On-Site**
10-08-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On chips, employee removed it, **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Vent in glass door upright cooler and shelves in other upright cooler **Repeat Violation**
22-16-4
14
Nov 3, 2023
Routine - Food
7 critical violations. 8 major violations. 11 minor violations.
View 26 violations
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. Employees washing dishes then grabbed clean dishes, explained and she washed hands **Corrective Action Taken**
12A-13-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw shrimp then scooped rice, explained to him and he washed hands **Corrected On-Site**
12A-12-4
High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Employee leaving them for 10 seconds, explaining to her
22-50-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Tilapia for raw ceviche, owner called provider, he gave him a letter **Corrected On-Site**
01D-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish on shelf above cut veggies, in reach in cooler
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 126f beans, employee reheated them to 165f **Corrected On-Site**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet outside by shed **Repeat Violation** **Admin Complaint**
29-34-4
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. One employee here since April, one expired in 10/05/2023
53B-13-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee washing dishes
53B-16-4
Intermediate - Handwash sink not accessible for employee use at all times. Big tray on it, employee moved it. Hand sink by triple sink **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Filling up container with water!hand sink by cook line,
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom, owner placed some **Corrected On-Site**
31B-02-4
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 employee here since April and new employee at front counter
11-26-1
Intermediate - No soap provided at handwash sink. Hand sink by dish machine and in employee restroom, employee placed one **Corrected On-Site**
31B-03-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink above napkins, front counter p, employee discarded it **Corrected On-Site**
12B-12-5
Basic - Equipment in poor repair. Gasket torn in upright cooler
14-11-5
Basic - Food stored on floor. Chips in container on floor, owner placed it on shelf, water bottles in store side **Corrected On-Site**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On chips and on ice
10-01-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By cook line
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door on cabinet for spices, cook line are **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Prep unit **Repeat Violation**
22-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions and cilantro on shelf above cooked foods in upright cooler
08B-17-4
Basic - Water leaking from pipe and/or faucet/handle. Pipe in hand sink by cook line and also triples sink
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table, discarded by mgr **Corrected On-Site**
21-12-4
Basic - Wood no food-contact surface not properly sealed. Wood in sheds
14-06-4
9
May 25, 2023
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Equipment Adequate to Maintain Product Temperature
FL-29
47
Aug 18, 2022
Routine - Food
2 major violations. 11 minor violations.
View 13 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cooks line Can opener blade is soiled with food debris
22-02-4
Intermediate - No soap provided at handwash sink. No hand soap in womens restroom, employee refilled hand soap **Corrected On-Site**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance on interior of ice machine
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Food debris on door handles **Repeat Violation**
23-24-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on prep table near microwaves
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. No hair restraints on employees preparing food items **Repeat Violation**
13-03-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs stored in container of beef in reach in freezer
10-06-5
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. Soiled gasket on cooks line
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Both reach in freezers in the kitchen area are soiled with food debris
22-16-4
Basic - Standing water in floor drain/floor drain draining very slowly. Slow draining hand wash sink near flat top grill
29-19-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several wet wiping clothes stored on the prep tables in the kitchen area **Repeat Violation**
21-12-4
Basic - Wood food-contact surface not properly sealed. Wood in storage area above ice machine and long the wall
14-06-4
47
Frequently Asked Questions
When was Mi Veracruz Mexican Restaurant last inspected?
The most recent health inspection at Mi Veracruz Mexican Restaurant on file is from Mar 26, 2026. The public record contains seven inspections in total.
What is the most common violation at Mi Veracruz Mexican Restaurant?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Mi Veracruz Mexican Restaurant.
How does Mi Veracruz Mexican Restaurant compare to other restaurants in Jacksonville?
Mi Veracruz Mexican Restaurant most recently scored 30 out of 100, which is lower than the Jacksonville average of 74.
Has Mi Veracruz Mexican Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Mi Veracruz Mexican Restaurant have averaged around 18 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Mi Veracruz Mexican Restaurant 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 Mi Veracruz Mexican Restaurant inspected?
Based on the inspection history on file, Mi Veracruz Mexican Restaurant is inspected around two times per year on average.
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