Taqueria Los 3 Martinez
Last inspected: Jan 12, 2026
82
Score
Going back to 2022, Taqueria Los 3 Martinez has nine inspections in the public record. The most recent report on file is from Jan 12, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Things are looking better lately, with recent visits averaging around four violations compared to roughly 11 violations earlier on.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged four times.
That puts the facility ahead of the local pack: the average Jacksonville restaurant scores 74. The full picture is one of consistent compliance.
9
Inspections
0
Critical latest
2
Major latest
0
Minor latest
Inspection History
Jan 12, 2026
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed person in charge unable to provide proof of any food manager certification for establishment. **Warning** - From follow-up inspection 2026-01-12: At callback observed no change. **Admin Complaint**
53A-02-7
Intermediate - - From initial inspection : 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. Observed person in charge unable to provide any proof of state approved food handler training. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-01-12: At callback observed no change. **Admin Complaint**
53B-01-5
82
Nov 10, 2025
Routine - Food
3 critical violations. 4 major violations. 3 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed container of cooked vegetables at temperatures of 91-101F on cook line. Person in charge stated vegetables were cooked 2 hours prior and are meant to be held hot. Vegetables were placed on flat top grill to be reheated to minimum temperature of 165F. Cooked vegetables (91-101F - Hot Holding) **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese at temperatures of 69-74F stored next to flat top grill. Person in charge stated cheese was placed next to grill 2 hours prior when first opened. Cheese was moved to reach in cooler for cooling. Shredded cheese (69-74F - Cold Holding) **Corrective Action Taken**
03A-02-5
High Priority - Food placed in soiled container/equipment. Observed food items stored on soiled frozen liquids in standing reach in freezer next to three compartment sink.
08B-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed 2 boxes of single service gloves stored in hand wash sink by three compartment sink. Person in charge removed items. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed person in charge unable to provide proof of any food manager certification for establishment. **Warning**
53A-02-7
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. Observed person in charge unable to provide any proof of state approved food handler training. **Repeat Violation** **Admin Complaint**
53B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed all food items prepared on site with no date markings stored in reach in cooler by truck entrance. Person in charge stated food items were prepared more than 24 hours prior but less than 7 days.
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable stored on three compartment sink. **Repeat Violation**
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed 1 employee engaging in food preparation with no hair restraint.
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris and mold like substance build up on gaskets for all reach in cooler doors.
23-03-4
37
Oct 15, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. Observed employee on site unable to provide proof of state approved food handler training. **Warning** - From follow-up inspection 2025-10-15: At callback observed no change. **Admin Complaint**
53B-01-5
90
Jul 31, 2025
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in reach in freezer near three compartment sink. Person in charge rearranged food items to proper storage levels. **Corrected On-Site**
08A-20-5
High Priority - Nonfood-grade bags used in direct contact with food. Observed cooked rice stored in plastic to-go bag in reach in freezer near three compartment sink. **Repeat Violation** **Admin Complaint**
14-31-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed stacks of receipts and a box of single service gloves stored in hand wash sink by main window. Person in charge removed all items. **Corrected On-Site**
31A-11-4
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. Observed employee on site unable to provide proof of state approved food handler training. **Warning**
53B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with chemical inside stored under register.
41-17-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable on flip top cooler. **Repeat Violation**
14-09-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed raw beef being thawed in three compartment sink at room temperature and is no longer frozen. Person in charge put raw beef in reach in cooler. **Corrected On-Site**
06-06-5
Basic - Utensils in poor condition. Observed knife with melted handle stored on cutting board on flip top cooler.
14-12-4
47
Oct 8, 2024
Routine - Food
4 critical violations. 1 major violation. 9 minor violations.
View 14 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed cooked beef in reach in freezer stored in a nonfood-grade bag. **Repeat Violation** **Admin Complaint**
14-31-5
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed spray can of insecticide on floor by doorway labeled as household use only.
41-05-4
High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach on ground in front of cook station. Person in charge killed and discarded. **Corrected On-Site**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice on cook line employee stated was taken from cold holding 45 minutes prior. Employee put cooked rice in reach in cooler next to cook line. Cooked rice (78F - Cold Holding) **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed opened package of beef in reach in cooler with no date marked of opening. Employee unable to provide date of opened package, but said less than 7 days.
02C-03-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior and handle of microwave by three compartment sink soiled and with food debris build up. **Repeat Violation**
22-08-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed single service forks above flip top cooler stored not inverted in holding container with no access to handle.
25-06-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers stacked on top of each other on drying rack above three compartment sink with visible moisture and unable to air dry.
24-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on top of beverage dispensers by doorway to unit.
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards hanging above three compartment sink with grooves and no longer easily cleanable.
14-09-4
Basic - Current Hotel and Restaurant license not displayed. Observed most recent license displayed expired 6/01/2024.
50-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood filters above cook station.
23-03-4
Basic - Mobile food dispensing vehicle service opening not kept closed except during food service. Observed door to mobile food dispensing vehicle propped open with mop bucket with not interior door.
35B-14-4
Basic - Bowl or other container with no handle used to dispense food. Observed single service bowl used for scooping in container of beef in reach in cooler.
14-01-5
32
Apr 29, 2024
Routine - Food
5 critical violations. 2 major violations. 5 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler, shredded cheese (51F - Cold Holding). Cheese has been in flip top less than two hours. Operator placed in standing reach in cooler.
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked beef in walk in cooler . Operator removed shell eggs from above cooked food. **Corrected On-Site**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. In standing walk in coolers, washed produce in to go bag. Operator removed from bag and placed in container.
14-31-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one small flying insect in kitchen area.
35A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table, cooked rice (112F - Hot Holding). Operator placed back in to warming unit to raise temp. Retemp 136F. **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash station by service window had dirty dishes and cleaning supplies in sink. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator could not locate sanitizer test strips. Operator using bleach. Inspector used own test strips to test.
16-37-1
Basic - Standing water in bottom of reach-in-cooler. Standing water at bottom of standing reach in cooler.
29-49-6
Basic - Equipment in poor repair. Gaskets of both standing reach in cooler are torn.
14-11-5
Basic - Floor soiled/has accumulation of debris. Floor under fryer has grease build up.
36-73-4
Basic - Food stored on floor. Two containers of chips on ground next to service window. Operator removed from ground.
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with old food debris.
22-08-4
30
Nov 28, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - Equipment in poor repair. Glass door coke cooler has torn gasket. Operator stated they bare getting a new cooler next week. **Corrective Action Taken** **Repeat Violation**
14-11-5
95
Jun 6, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
55
Dec 6, 2022
Routine - Food
3 critical violations. 4 major violations. 9 minor violations.
View 16 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 65f cooked chicken from last night
03D-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f cheese on table, 50f cooked beef, employee placed it in cooler **Corrective Action Taken**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Deep container for cooked chicken and covered
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Cilantro in it, employee cleaned it **Corrected On-Site**
31A-11-4
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Mgr didn't know cooling temperatures and parameters, explained to her
53A-14-4
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooling time/temperature control for safety food. For cooked chicken
05-14-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on shelf above prep unit, employee food on shelf above customer food, upright cooler, employee moved it **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cutting board, employee moved it **Corrected On-Site**
12B-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soda cooler, blackish marks
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef and chicken, employees placed them in cooler
06-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan on window
23-03-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Floor area(s) covered with standing water. Employee cleaned it, from thawing freezer
36-22-4
Basic - Equipment in poor repair. Gasket in prep unit
14-11-5
27
Frequently Asked Questions
When was Taqueria Los 3 Martinez last inspected?
The most recent health inspection at Taqueria Los 3 Martinez on file is from Jan 12, 2026. The public record contains nine inspections in total.
What is the most common violation at Taqueria Los 3 Martinez?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Taqueria Los 3 Martinez.
How does Taqueria Los 3 Martinez compare to other restaurants in Jacksonville?
Taqueria Los 3 Martinez most recently scored 82 out of 100, which is higher than the Jacksonville average of 74.
Has Taqueria Los 3 Martinez's inspection record improved over time?
Yes. Recent inspections at Taqueria Los 3 Martinez have averaged around four violations per visit, down from roughly 11 earlier in the record.
What does a low risk rating mean?
A low risk rating at Taqueria Los 3 Martinez 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 Taqueria Los 3 Martinez inspected?
Based on the inspection history on file, Taqueria Los 3 Martinez is inspected around three times per year on average.
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