SUPER TIENDA LATINA Y RESTAURANTE
3935 TOLEDO RD STE 6 · JACKSONVILLE · Duval County · FL 32217
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
23 full violation description(s) documented by the inspector during this visit.
High Priority 9
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice cooling overnight in kitchen walk in cooler at 54-62F.
12A-18-4High Priority – Employee dried hands on clothes/apron/soiled towel after washing. Observed employee in kitchen dry hands on apron instead of paper towels after washing hands and begin working with food. Person in charge spoke to employee. **Corrective Action Taken**
35A-02-8High Priority – Live, small flying insects found. Observed approximately 4 flying insects in establishment at time of inspection. Located near trash can in meat cutting section.
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In glass milk, egg display observed raw bacon stored over milk. In meat display observed raw chicken feet stored over raw shrimp. In meat walk in cooler observed raw chicken stored over raw beef. Person in charge began rearranging. **Corrective Action Taken**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Tilapia thawed in sealed rop packaging with instructions to remove from packaging prior to thawing.
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. White rice sitting in container in kitchen overnight per person in charge at 74F. Pork in warmer overnight at 94-100F. Rice cooling overnight in kitchen walk in cooler at 54-62F.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. White rice sitting in container in kitchen overnight per person in charge at 74F. In meat display pork, beef, at 45-47F. Person in charge turned down unit. In cheese display cheese, cheese 44-48F person in charge turned unit down, moved items back further into unit. In produce display cut melon at 52F. Item stored on exterior edge of unit. Person in charge discarded. In meat walk in cooler pork, beef, chicken at 44-45F. Other items in units 43F or below. Person in charge opened walk in cooler door to rapidly chill. **Corrective Action Taken** **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef hot holding at 84-119F. Person in charge reheated to 167F. Also, salsa hot holding at 120F. Item is double panned. Person in charge moved to griddle to reheat. Pork in warmer overnight at 94-100F. See stop sale. **Corrective Action Taken** **Warning**
41-10-4High Priority – Toxic substance/chemical improperly stored. Observed paint stored over cases of food products, single service items. Person in charge moved to appropriate location. **Corrected On-Site**
Intermediate 5
01C-03-4Intermediate – Clam/mussel/oyster tags not marked with last date served. Oyster tags not marked with date last served.
02C-03-5Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cheese and ham in meat display opened 4 days ago per person in charge with no date mark. Milk in bar opened two days ago per person in charge unlabeled. Person in charge began labeling. **Corrective Action Taken**
53A-03-7Intermediate – Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Person in charge on site with expired CFM. Has scheduled.
16-32-5Intermediate – Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Per person in charge utilizes quatanery ammonium for sanitizing. Only able to provide chlorine test strips.
53B-13-5Intermediate – 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. Some employees working on site for 60+ days that handle food have no proof of food handler training.
Basic 9
14-05-4Basic – Cardboard used to line food-contact shelves. Cardboard observed lining shelves in kitchen.
06-09-2Basic – 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. See stop sale. Tilapia thawed in sealed rop packaging with instructions to remove from packaging prior to thawing. Inspector provided thawing handout.
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal be,ongsings, tools, tires observed stored above food products and single service items. Person in charge began rearranging. **Corrective Action Taken**
35B-01-4Basic – Exterior door has a gap at the threshold that opens to the outside. Light visible at garage style deliver door near meat section walk in cooler.
08B-38-4Basic – Food stored on floor. Multiple buckets and cases of food items stored on floor throughout establishment. Person in charge began raising. **Corrective Action Taken**
36-24-5Basic – Hole in or other damage to wall. Observed hole in ceiling around pipes in kitchen. Observed hole in wall around piping to hand wash sink at meat cutting section. Observed cove molding missing near employee restroom wall.
02D-03-4Basic – 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. Establishment packages bolis, cut and whole fruit, beans, etc. for customer self service. Missing minimum labeling.
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. Multiple hand wash sinks in kitchen, meat section, restroom missing hand wash signs. Inspector emailed to operator. Soap dispenser empty at meat cutting station hand wash sink. Employee refilled. **Corrective Action Taken**
29-20-5Basic – Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink in kitchen slow draining. Also, grease trap at triple sink missing cover.
Inspector observations synchronized from DBPR on September 29, 2026 1:31 PM.
Violation category totals
3 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.