Tulum Flavors of Mexico
Last inspected: Apr 6, 2026
100
Score
Public records show 11 inspections at Tulum Flavors of Mexico stretching back to 2024. On Apr 6, 2026, the health department conducted the most recent visit. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
“Time/temperature control for safety food cold held” comes up most often, recorded four times in the inspection record.
Among Jacksonville restaurants, the typical score is 74; Tulum Flavors of Mexico is comfortably above that bar. The record reflects steady performance over time.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
No violations found.
100
Mar 26, 2026
Routine - Food
3 critical violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breaker from non chemical side of splitter at mop sink. Person in charge installed during inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-03-26: Vacuum breaker missing from non chemical side of splitter. Person in charge added during inspection. **Admin Complaint** **Corrected On-Site**
29-42-4
High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Also, Mahi with instructions to remove from packaging thawed in make line still in packaging. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-03-26: Tuna in sealed ROP packaging with instructions to keep frozen prior to thawing, thawed in walk in cooler. **Admin Complaint**
01B-13-4
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. Dishmachine in bar is chlorine. Testing at 0ppm after running multiple times. Person in charge will utilize kitchen dishmachine until serviced. **Corrective Action Taken** **Warning** - From follow-up inspection 2026-03-26: Dishmachine has been serviced, is running as a high temperature dishmachine per service repair tech. Testing at 142F at dish level even after running multiple times. Person in charge will have unit looked at again. **Time Extended** **Corrective Action Taken**
22-41-4
64
Mar 17, 2026
Routine - Food
8 critical violations. 5 major violations. 5 minor violations.
View 18 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. Dishmachine in bar is chlorine. Testing at 0ppm after running multiple times. Person in charge will utilize kitchen dishmachine until serviced. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Consume in walk in cooler dated 3.4.26. **Repeat Violation** **Admin Complaint**
01B-24-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Also, Mahi with instructions to remove from packaging thawed in make line still in packaging. **Repeat Violation** **Admin Complaint**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chimichurri made with oil and fresh garlic stored on counter at 50F. Person in charge states has been out less than 4 hours, moved to reach in cooler. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Observed salsa made in house with canned tomatoes, no heat cooling overnight in large stacked covered plastic containers in walk in cooler at 45-47F. Other items in unit 38F.
01B-38-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed salsa made in house with canned tomatoes, no heat cooling overnight in large stacked covered plastic containers in walk in cooler at 45-47F. Other items in unit 38F.
03D-06-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breaker from non chemical side of splitter at mop sink. Person in charge installed during inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
29-42-4
High Priority - Dented/rusted cans present. See stop sale. Observed three cans of tomatoes on storage rack in dry storage area with dents along seams.
01B-01-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Establishment not maintaining oyster tags. Also not marking with date last served.
01C-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at makeline in kitchen with staining. Black mold like substance observed in interior of ice machine. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed pan and spoon stored in separate hand wash sinks in the kitchen. Person in charge removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment utilizing chlorine at front bar dishmachine, only able to provide quatanery ammonium test strips.
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan made 3 days ago with no date mark in walk in cooler. Person in charge marked appropriately. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Stored food not covered. Multiple items on top shelf in walk in cooler uncovered. Person in charge lidded during inspection. **Corrected On-Site**
08B-12-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from equipment door. Also nice in between prep tables and reach in cooler. Person in charge removed. **Corrected On-Site**
10-20-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at server line wet nesting. Person in charge began separating. **Corrective Action Taken**
24-08-4
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. Multiple employee drink on prep tables with no lids or straws. Person in charge began removing. **Corrective Action Taken**
12B-12-5
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. Mahi with instructions to remove from packaging thawed in make line still in packaging. **Repeat Violation**
06-09-1
14
Aug 6, 2025
Routine - Food
No violations found.
100
Aug 5, 2025
Routine - Food
6 critical violations. 7 major violations. 3 minor violations.
View 16 violations
High Priority - Nonfood-grade bags used in direct contact with food. To go bag used in direct contact with beef in walk in cooler. **Repeat Violation** **Admin Complaint**
14-31-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Beef in walk in cooler made 7/28. **Repeat Violation** **Admin Complaint**
01B-24-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Two pieces of tuna thawed in sealed packaging in reach in cooler with instructions to remove from packaging. Also, Person in charge unable to provide tag for in use oysters at time of inspection.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawers below cook line, chicken, beef, shrimp 45-48F. Person in charge states doors have been open frequently. In makeline fliptop tomato, pork, cheese 45-48F. Person in charge states lids open frequently. Person in charge began moving items to walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice on steam well at 113F. Pork and beef on cook line with no heat applied to pans at 116-125F. Person in charge began reheating. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breaker at non chemical side of splitter at mop sink. **Repeat Violation** **Admin Complaint**
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at makeline with staining. Also, interior of ice machine with mold like substance buildup. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in server line hand wash sink. **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at cook line hand wash sink. Person in charge replaced. **Corrected On-Site**
31B-02-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Person in charge unable to provide tag for in use oysters at time of inspection.
01C-01-4
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 working at establishment for 3 months per person in charge with no proof of training.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Taquitos, meat made two days ago per person in charge with no date marked in walk in cooler.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. One spray bottle of red degreaser per person in charge unlabeled. Person in charge labeled during inspection. **Corrected On-Site**
41-17-4
Basic - Grease receptacle lid open, broken, or missing. Grease receptacle lid open at dumpster area. **Repeat Violation**
33-29-4
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. Two pieces of tuna thawed in sealed packaging in reach in cooler with instructions to remove from packaging.
06-09-1
Basic - Bowl or other container with no handle used to dispense food. Observed multiple bowls with no handles used as scoops in dry goods. Person in charge removed. **Corrected On-Site** **Repeat Violation**
14-01-5
17
Feb 6, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa proportioned stored on counter near chip station at 60F. Recommend holding on time. Person in charge moved to reach in cooler. Chicken and shrimp in reach in cooler drawers below cookline at 45F. Person in charge states had door open. Placed ice on items. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-02-06: Chicken in front half of container on bottom drawer at 45F. All other items in unit 43F or below. Person in charge will remove excess from pan. Salsa not held on counter. **Admin Complaint** **Corrective Action Taken**
03A-02-5
86
Feb 5, 2025
Routine - Food
12 critical violations. 3 major violations. 3 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Rice in warmer moved to warmer from walk in cooler at 97-101F. In unit reheating longer than 2 hours.
03E-02-5
High Priority - Toxic substance/chemical improperly stored. Chemicals stored with liquor bottles in bar area. Person in charge moved to appropriate location. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breaker at non chemical side of splitter at mop sink. Person in charge added during inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
29-42-4
High Priority - Wastewater on ground of establishment. At time of inspection wastewater from triple sink draining onto ground. Person in charge added catch bucket until it can be serviced tomorrow. Will empty into mop sink. Cleaned area during inspection. **Corrective Action Taken** **Warning**
28-13-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw fish with gloves hands, then handle cut prepped vegetables with same gloved hands. Person in charge spoke to employee regarding utilizing utensils instead of hands. Person in charge removed gloves and washed hands. **Corrective Action Taken**
12A-12-4
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed employee handle raw fish with gloves hands, then handle cut vegetables with same gloved hands. Person in charge spoke to employee regarding utilizing utensils instead of hands.
01B-12-4
High Priority - Food prepared in a private home. See stop sale. Desserts chocflan and tres leches cake purchased from home baker served in restaurant. **Admin Complaint**
01A-03-4
High Priority - Nonfood-grade bags used in direct contact with food. To go bags used in direct contact with tortillas, and chilies. **Repeat Violation** **Admin Complaint**
14-31-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pork dated 1.29, birria dated 1.29, carnitas dated 1.26, flan dated 1.27.
01B-24-5
High Priority - Stop Sale issued due to food originating from an unapproved source. Desserts chocflan and tres leches cake purchased from home baker served in restaurant.
01B-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice in warmer moved to warmer from walk in cooler at 97-101F. In unit reheating longer than 2 hours. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa proportioned stored on counter near chip station at 60F. Recommend holding on time. Person in charge moved to reach in cooler. Chicken and shrimp in reach in cooler drawers below cookline at 45F. Person in charge states had door open. Placed ice on items. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags not kept in chronological order, not marked with last date served.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle, margarita nozzle in bar area with debris buildup. Interior ceiling of ice machine with mold like substance buildup.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice observed in hand wash sink in kitchen. **Repeat Violation**
31A-11-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between equipment, also, tongs hanging from oven door.
10-17-4
Basic - Grease receptacle lid open, broken, or missing. Grease lid and dumpster lids open.
33-29-4
Basic - Bowl or other container with no handle used to dispense food. Portion cups used as scoops in bulk dry goods, spices.
14-01-5
11
Oct 18, 2024
Routine - Food
No violations found.
100
Aug 14, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna ceviche under appetizers served raw per person in charge with no disclosure. **Warning** - From follow-up inspection 2024-08-14: Operator needs more time to update. **Time Extended**
02B-01-5
90
Aug 13, 2024
Routine - Food
10 critical violations. 7 major violations. 5 minor violations.
View 22 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breaker at non chemical side of splitter at mop sink.
29-42-4
High Priority - Unapproved food additive used in food. Any food containing the unapproved additive may not be served. See stop sale. Observed activated charcoal used as ingredient in Morena Mia cocktail on drink menu.
41-29-4
High Priority - Toxic substance/chemical improperly stored. Observed multiple chemical bottles, medicine stored in various places in establishment with food products and/or clean dishware. Person in charge removed all chemicals to appropriate location. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in steam table at 118F. Person in charge began reheating. **Corrective Action Taken**
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Queso in walk in cooler cooling overnight per person in charge at 48-50F. Also, 5 packs of tuna thawed with instructions to remove from packaging with no oxygen introduced. Also, salsa dated 7/30 in walk in cooler. Also, Observed activated charcoal used as food additive ingredient in Morena Mia cocktail on drink menu.
01B-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee washing soiled gloves hands in hand wash sink without removing gloves and changing to new pair. Person in charge spoke to employee. **Corrective Action Taken**
12A-09-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed to go bag cut in use in direct contact with tortilla dough at tortilla press. Person in charge replaced with wax paper. Also, observed cheese in direct contact with to go bag in walk in cooler. Also, observed non food grade paper towels used to line fried items in direct contact with food product. **Corrective Action Taken**
14-31-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Shrimp and tilapia served raw in ceviche. Person in charge unable to provide proof of parasite destruction. Person in charge called suppliers during inspection. Provided letter for US foods, Cheney brothers letter does not have correct parameters. **Corrective Action Taken** **Warning**
01D-01-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flying insects in kitchen during inspection.
35A-02-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Queso in walk in cooler cooling overnight per person in charge at 48-50F.
03D-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Thawed items in walk in cooler not marked with thaw date. Also, salsa in beverage walk in made three days ago per person in charge labeled. **Corrective Action Taken**
02C-08-5
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Establishment serves raw oysters, tags state to keep for 90 days, person in charge unable to provide tags.
01C-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed tortilla mix in pan stored in hand wash sink at cookline. Person in charge removed. **Corrected On-Site**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna ceviche under appetizers served raw per person in charge with no disclosure. **Warning**
02B-01-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has two high temperature dishmachines, no way to test. **Repeat Violation**
16-62-1
Intermediate - No soap provided at handwash sink. Missing soap at hand wash sink to right of fryer. Person in charge replaced. **Corrected On-Site**
31B-03-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Establishment serves raw oysters, no oyster consumer advisory. Person in charge posted during inspection. **Corrected On-Site**
02A-01-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken and beef thawing at room temperature and in standing water in back kitchen. Person in charge moved to walk in cooler. Also, tuna with instructions to removed from packaging with no oxygen introduced. **Corrective Action Taken**
06-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance buildup on interior.
22-20-5
Basic - Food-contact surface not smooth and easily cleanable. Lava bowls used for molcajete is porous, not easily cleanable. Also, container holding chicken in walk in freezer broken, missing pieces.
14-13-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cutting avocados direct from box with stickers still intact. Person in charge spoke to employee. **Corrective Action Taken**
08B-39-4
Basic - Stored food not covered. Tortilla shells stored on open shelving in kitchen uncovered. Also, several items in walk in cooler uncovered. Person in charge began covering. **Corrective Action Taken**
08B-12-5
9
Feb 29, 2024
Food-Licensing Inspection
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Dishmachine is high temperature, no way to test provided during inspection.
16-62-1
Basic - No handwashing sign provided at a hand sink used by food employees. Multiple hand wash sinks in kitchen have hand wash only instructions.
31B-04-4
Basic - Covered waste receptacle not provided in women's bathroom. Unisex restrooms missing covered receptacles.
32-12-5
82
Frequently Asked Questions
When was Tulum Flavors of Mexico last inspected?
The most recent health inspection at Tulum Flavors of Mexico on file is from Apr 6, 2026. The public record contains 11 inspections in total.
What is the most common violation at Tulum Flavors of Mexico?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Tulum Flavors of Mexico.
How does Tulum Flavors of Mexico compare to other restaurants in Jacksonville?
Tulum Flavors of Mexico most recently scored 100 out of 100, which is higher than the Jacksonville average of 74.
Has Tulum Flavors of Mexico's inspection record improved over time?
Results have been roughly steady. Inspections at Tulum Flavors of Mexico have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Tulum Flavors of Mexico 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 Tulum Flavors of Mexico inspected?
Based on the inspection history on file, Tulum Flavors of Mexico is inspected around five times per year on average.
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