TULUM FLAVORS OF MEXICO
11025 E TOWN PKWY STE 206 · JACKSONVILLE · Duval County · FL 32256
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
21 full violation description(s) documented by the inspector during this visit.
High Priority 9
09-01-4High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Wait staff handled ready to eat lemons and garnish at wait-station and bar. Manager intervened. **Corrective Action Taken** **Warning**
22-57-6High Priority – Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine High Temperature 110° by probe. Service company arrived. Test strips available changed color adequately. **Corrective Action Taken** **Warning**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef container over ready to eat corn in walk in cooler. Moved by manager. **Corrective Action Taken** **Warning**
12A-09-4High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food service employee washed existing gloves the engaged in Food service activity. Manager intervened. **Corrective Action Taken** **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw shrimp in Drawer Cooler at 47°. 48°. 50°. (Overnight temperatures). **Warning**
22-47-4High Priority – Three compartment sink quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Quaternary ammonium 0 ppm. At Three compartment sink. No Quaternary ammonium sanitizing set set up. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce at 48°. Overstacked in reach in cooler / make table. Moved by manager. Raw shrimp in Drawer Cooler at 47°. 48°. 50°. (Overnight temperatures). **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. Queso at 110° at hot hold line. Placed about 45 mins before. Reheated to 165-175° **Corrective Action Taken** **Warning**
29-42-4High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side. **Repeat Violation** **Admin Complaint**
Intermediate 6
53B-15-4Intermediate – Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dish washer not familiar with adequate ware washing per code. Employees not aware of any sanitizing methods.
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Kitchen Hand Wash Sink blocked by equipment.
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Kitchen Hand Wash Sink used for rinsing utensils and filling bucket with water. Bar Hand Wash Sink used to hold utensils.
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no chemical test strips available to check sanitizer. Certified Food Manager found Quaternary ammonium test strips later. **Corrective Action Taken**
53A-05-6Intermediate – 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 employees onsite with no Certified Food Manager present.
16-62-1Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has No high temperature sanitizing testing / measuring device available.
Basic 6
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items cell phone on top of in use cutting board . Kitchen. Moved by manager Employee clothing by single service products. Rear dry goods. Moved by manager. **Corrective Action Taken**
13-07-4Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service. Wait staff.
08B-38-4Basic – Food stored on floor. Frozen box food on floor in walk in freezer.
10-17-4Basic – In-use knife/knives stored in cracks between pieces of equipment. Multiple In use knives , stored between prep equipment. Moved by manager.
03A-05-5Basic – Time/temperature control for safety food not maintained frozen solid in a freezer. French fries in freezer at 40°.
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Frozen fish thawing in standing water. Moved by manager.
Inspector observations synchronized from DBPR on August 11, 2026 2:17 PM.
Violation category totals
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
2 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.