Takeria Mix
Last inspected: Nov 6, 2025
100
Score
Inspectors have visited Takeria Mix 10 times, with records going back to 2022. The latest inspection on file is from Nov 6, 2025. Low risk means the most recent visit produced few or no significant findings.
The picture has gotten worse over the last few visits, with the average climbing from around five violations to closer to eight violations.
Looking across the full record, “buildup of food debris/soil residue on equipment door handles” is the recurring theme, flagged five times.
Restaurants in Jacksonville average 74, so Takeria Mix is doing better than most peers. The record is unremarkable in either direction.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Nov 6, 2025
Routine - Food
No violations found.
100
Nov 5, 2025
Routine - Food
3 critical violations. 1 major violation. 12 minor violations.
View 16 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. Supply Feeder not working. **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw fish in rear kitchen 46°. Per Person In Charge placed about 1 hr before. Item placed in ice. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen ; fried chicken 100° in hot well. placed about 2 hrs ago. Hot holding Person In Charge reheated chicken to 180-190 °. (101F - Hot Holding) **Corrective Action Taken** **Warning**
03B-01-6
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 employee with no Certified Food Manager onsite.
53A-05-6
Basic - Cove molding at floor/wall juncture broken/missing. Missing cove molding by ice machine kitchen.
36-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink container cell phones on prep area. Moved by manager. **Corrected On-Site**
40-06-5
Basic - Floor area(s) covered with standing water. Standing water on floor by ice machine. Kitchen **Repeat Violation**
36-22-4
Basic - Hole in or other damage to wall. Wall damage by front line Hand Wash Sink.
36-24-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled interior of kitchen oven.
22-08-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Rusty shelves/ peeling paint in kitchen cool opposite grill.
14-33-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in base of reach in cooler. Prep line.
29-49-6
Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe at under frontline Hand Wash Sink.
29-11-4
Basic - Bathroom facility in disrepair. Leak on urinal faucet. Men's. Men's commode raw pork constantly running.
32-05-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's restroom door not self closing.
32-04-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. **Repeat Violation**
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Black-like/ mold-like substance build up on some ceiling vents in kitchen.
36-34-5
32
Jul 18, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Dented/rusted cans present. See stop sale. 1 dented can.
01B-01-4
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. Supply bucket empty. Replaced by manger. 100 ppm. **Corrected On-Site**
22-41-4
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/ No Certified Food Manager with 4 Food service employees onsite.
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen Hand Wash Sink. Replaced by manger. **Corrected On-Site**
31B-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. Rice **Repeat Violation**
23-24-4
Basic - Floor area(s) covered with standing water. Standing water on floor by ice machine. Kitchen. **Repeat Violation**
36-22-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Walk in freezer gaskets **Repeat Violation**
14-36-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. Rusty shelves in reach in cooler. Cook line. **Repeat Violation**
14-33-4
Basic - Water leaking from pipe and/or faucet/handle. Leak under frontline Hand Wash Sink.
29-11-4
47
Nov 12, 2024
Routine - Food
No violations found.
100
Nov 6, 2024
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken. 51°. Cooked vegetables. 50° Raw fish 52° shrimp. 52° (overnight temperatures). **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in cooler opposite grill : Cooked chicken. 51°. Cooked vegetables. 52°. (overnight temperatures) Raw fish . 52° shrimp. 52° (overnight temperatures). **Warning**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice , chicken, with no date mark. Multiple in reach in cooler. Made few days ago.
02C-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. **Repeat Violation**
23-24-4
Basic - Cove molding at floor/wall juncture broken/missing. Broken cove molding. Kitchen, Rear dry goods.
36-03-4
Basic - Floor area(s) covered with standing water. Standing water on floor under rear table by end of Dish machine line near exit door.
36-22-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn gaskets , insulation on cooler opposite grill, unit by kitchen entrance.
14-36-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled drawer cooler. Cookline. **Corrected On-Site**
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Rusty shelves in cooler in kitchen by entrance.
14-33-4
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. Foods at above 41°. Cooked chicken. 51°. Cooked vegetables. 52°. (overnight temperatures) Raw fish . 52° shrimp. 52° (overnight temperatures). Torn gaskets , insulation on cooler opposite grill, unit by kitchen entrance. **Warning**
14-74-7
47
Aug 14, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in rear dry goods.
35A-02-6
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple in kitchen
23-24-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Damaged ceil8 g tiles by rear of Dish machine line.
36-32-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled interior of oven.
22-08-4
Basic - Stored food not covered. Uncovered cut limes at frontline. Moved by manager. **Corrected On-Site**
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle. Minor leak at Hand Wash Sink by prep line.
29-11-4
67
Feb 20, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beans 110°. Ground beef 112°. Fried chicken 100°. All items reheated to 175°-180°. Items were placed about 1 pm
03B-01-6
Intermediate - No soap provided at handwash sink. Soap dispenser not functioning at men's restroom.
31B-03-4
Basic - Bathroom door left open other than during cleaning or maintenance. Men's restroom door left open. Closed by manager.
32-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. No self closing mechanism on men's restroom door.
32-04-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Damaged ceiling tiles in kitchen and Dish Machine line and rear storage.
36-32-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water 77°. Kitchen. Moved by manager. **Corrected On-Site**
10-07-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocado not adequately washed before prep. Old labels still on.
08B-39-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen.
21-12-4
58
Aug 17, 2023
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Food in Good Condition, Safe, and Unadulterated
FL-13
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
61
Jan 19, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
58
Aug 29, 2022
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine chlorine 0 ppm. **Repeat Violation** **Admin Complaint**
22-45-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment chlorine test stripes non functional. (Wet. Had fallen into Dish machine. ).
16-37-1
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 employee onsite with no certified food manger present.
53A-05-6
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in prep areas are cardboard/acoustic style. Not smooth and easily cleanable. (Note : if ceiling tiles are observed to be soiled of not cleanable in future inspections, division will require tiles to be changed ) some tiles in kitchen.
36-37-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Evidence of ceiling damage /water stained ceiling tiles in kitchen. Leak from ceiling in dining room. Water damaged ceiling tiles. In kitchen.
36-32-5
Basic - Cove molding at floor/wall juncture broken/missing. Multiple kitchen areas.
36-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container on prep table. Moved By manger.
12B-07-4
Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.
16-46-4
52
Frequently Asked Questions
When was Takeria Mix last inspected?
The most recent health inspection at Takeria Mix on file is from Nov 6, 2025. The public record contains 10 inspections in total.
What is the most common violation at Takeria Mix?
Across the inspection record, “buildup of food debris/soil residue on equipment door handles” has been cited five times, more than any other issue at Takeria Mix.
How does Takeria Mix compare to other restaurants in Jacksonville?
Takeria Mix most recently scored 100 out of 100, which is higher than the Jacksonville average of 74.
Has Takeria Mix's inspection record improved over time?
No. Recent inspections at Takeria Mix have averaged around eight violations per visit, up from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Takeria Mix 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 Takeria Mix inspected?
Based on the inspection history on file, Takeria Mix is inspected around three times per year on average.
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