Raices
Last inspected: Mar 30, 2026
67
Score
Inspectors have visited Raices eight times, with records going back to 2022. Raices was last inspected on Mar 30, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things are looking better lately, with recent visits averaging around four violations compared to roughly 10 violations earlier on.
When inspectors have written things up, “employee personal items stored” has been the most frequent reason, cited three times.
By comparison, the average Jacksonville facility scores 74, putting Raices on the weaker side. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
2
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
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. No proof of parasite destruction for ceviche fish. Available. Time needed to obtain. **Warning** - From follow-up inspection 2026-03-30: At today's callback : no proof of parasite destruction. **Admin Complaint**
01D-01-5
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine 0 ppm. Manager set up Three compartment sink chlorine 100 ppm. (Service company called for Dish machine .) **Corrective Action Taken** **Warning** - From follow-up inspection 2026-03-30: At todays callback : Dish machine chlorine 0 ppm (Supply bucket low on chlorine ) **Admin Complaint**
22-41-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No identifier on Raw fish ceviche on menu board. **Warning** - From follow-up inspection 2026-03-30: At today's callback : no identifier on menus for raw/undercooked items /Ceviche . **Admin Complaint**
02B-01-5
67
Jan 27, 2026
Routine - Food
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine 0 ppm. Manager set up Three compartment sink chlorine 100 ppm. (Service company called for Dish machine .) **Corrective Action Taken** **Warning**
22-41-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Container of raw chicken over lettuce. Walk in cooler. Moved by manager. **Corrected On-Site**
08A-02-6
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No proof of parasite destruction for ceviche fish. Available. Time needed to obtain. **Warning**
01D-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at Dish machine line. All purpose cleaner. Marked by manger. **Corrective Action Taken**
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Kitchen Hand Wash Sink used as dump sink.
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No identifier on Raw fish ceviche on menu board. **Warning**
02B-01-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrective Action Taken** **Warning**
02B-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket next clothing on single service box of gloves. Moved by manager.
40-06-5
Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned pans : dry rack.
16-46-4
39
Aug 29, 2025
Routine - Food
No violations found.
100
Aug 26, 2025
Routine - Food
6 critical violations. 4 major violations. 7 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Following items on range in kitchen. Cooked pork 110°. 111°. Cooked beef 110°. Placed about 12 noon. Reheated to 188°. Cooked rice at 92°. 100° on top shelf of range. Reheated to 175° by manger. Was placed at 12 noon. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Following items in walk in cooler : Cooked beans 47°. Cooked chicken 46°. Cooked beef 46°. (Overnight temperatures). Stop sale issued. Salsa 43°. 43° 44°. Made this morning. Moved by manager to beer cooler (Ambient 36°. ) Salsa 50°. 50°. 49°. 50°. 50°. Items placed about 1 pm. Items iced down. Salsa at 55°. By ice machine in kitchen. Item iced down by manger. Was placed about 1 pm. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked beans 47°. Cooked chicken 46°. Cooked beef 46°. (Overnight temperatures). Stop sale issued. **Warning**
01B-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling food to customers with an expired license. Expired 01/06/25 **Admin Complaint Renewed during inspection. **Corrected On-Site**
50-17-3
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No proof of parasite destruction for raw ceviche offered with raw Tilapia. NOT SERVE CEVICHE without obtaining parasite destruction. Ceviche is only marinated in lime juice. Not hot cooked. **Warning**
01D-01-5
High Priority - Displayed food not properly protected from contamination. Frontline self serve condiments chill table with no sneeze guard protection. **Warning**
08B-02-4
Intermediate - Food-contact surface soiled with food debris. Cooked burrito placed in pizza box that had been turned inside out. Stop sale issued.
22-02-4
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/ 5 Food service employee onsite with no Certified Food Manager present.
53A-05-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any employee training available. **Warning**
53B-01-5
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. No proof of any health reporting form. Emailed blank form.
11-26-1
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. Walk in cooler not holding potentially hazardous (time/temperature control for safety) foods to 41° or below. Frontline self serve condiments chill table not holding foods to 41° or below.
14-74-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks containers on prep tables. Moved by manager. **Corrected On-Site**
12B-07-4
Basic - Ice scoop handle in contact with ice. Ice scoop handle touching ice at frontline sushi ice bin. Moved by manager.
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. In use knives stored between prep equipment. Moved by manager. Moved by manager **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Multiple tongs over oven handles.
10-20-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's restroom door laity inadequate self closure mechanism.
32-04-4
Basic - Bathroom door left open other than during cleaning or maintenance. Men's restroom door left open.
32-02-4
19
Apr 28, 2025
Food-Licensing Inspection
4 major violations.
View 4 violations
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No soap provided at handwash sink. No soap at frontline Hand Wash Sink.
31B-03-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. NO hot or cold water at frontline Hand Wash Sink.
27-16-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No high temperature testing device for Dish machine.
16-62-1
67
Nov 7, 2023
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at Hand wash sink dispenser. Replaced by manager. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Missing soap at kitchen Hand wash sink. Replaced by manager. **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle. Kitchen.
41-17-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple. **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. Employee clothing on shelf by Single Service items. Moved by manager. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled base of drawer cooler.
23-03-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing light shields. Multiple. **Repeat Violation**
38-07-4
Basic - In-use ice scoop stored on soiled surface between uses. In use ice scoop in soiled container. Moved by manager. **Corrective Action Taken**
10-12-5
Basic - Floor area(s) covered with standing water. Missing drain cover by mop sink.
36-22-4
55
Dec 19, 2022
Complaint Full
2 major violations. 7 minor violations.
View 9 violations
Intermediate - Handwash sink used for purposes other than handwashing. Kitchen Hand Wash Sink with food container on ledge of sink. Moved by manager. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at dispenser at kitchen Hand wash sink. Replaced by manger. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle on dirt. Outside by Rear of establishment. **Repeat Violation**
33-23-4
Basic - Floor area(s) covered with standing water. Standing water on floor by frontline ice bin.
36-22-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee clothing above utensils on utensils rack, prep counter Moved by manager. **Corrected On-Site**
40-06-5
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Kitchen. **Repeat Violation**
23-24-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of reach in cooler in kitchen.
22-16-4
Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.
16-46-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Unshielded lights in kitchen by prep. **Repeat Violation**
38-07-4
58
Oct 18, 2022
Routine - Food
4 critical violations. 1 major violation. 6 minor violations.
View 11 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Insects, Rodents, and Animals Not Present
FL-38
Wiping Cloths Properly Used and Stored
FL-41
35
Frequently Asked Questions
When was Raices last inspected?
The most recent health inspection at Raices on file is from Mar 30, 2026. The public record contains eight inspections in total.
What is the most common violation at Raices?
Across the inspection record, “employee personal items stored” has been cited three times, more than any other issue at Raices.
How does Raices compare to other restaurants in Jacksonville?
Raices most recently scored 67 out of 100, which is lower than the Jacksonville average of 74.
Has Raices' inspection record improved over time?
Yes. Recent inspections at Raices have averaged around four violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Raices 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 Raices inspected?
Based on the inspection history on file, Raices is inspected around two times per year on average.
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