EL CABO RESTAURANT
620 COMMERCE CENTER DR UNIT 1 · JACKSONVILLE · Duval County · FL 32225
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
19 full violation description(s) documented by the inspector during this visit.
High Priority 5
12A-05-4High Priority – Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee eating in dining area and then went to wait station to handle wrapped straws without washing hands **Warning**
01D-01-5High Priority – Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Person in charge states they serve fish undercooked if requested but unable to show Parasite destruction letter or any invoice since manager is not present **Warning**
08A-17-6High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. Raw open bag of frozen chicken stored over raw frozen closed case of shrimp in upright reach in freezer. Employee properly stored **Corrected On-Site** **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa (44-47F – Cold Holding), stored in container at wait station on ice from walk in cooler at 11am. Ice has melted and not enough around container. Employee putting more ice around. **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. Cooked poblano peppers (82-91F – Hot Holding), stored sitting in plate on top of pans on steam table, place there @ 11am as per employee after cooking today to be held hot. Discussed Time but person in charge prefer to place in steam table pan. Person in charge reheated to 165F) **Corrected On-Site** **Warning**
Intermediate 7
11-27-4Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout **Corrective Action Taken** **Warning**
53A-01-7Intermediate – Manager or person in charge lacking proof of food manager certification. Person in charge unable to provide any proof of manager certification and no other certified manager employed at this establishment. **Warning**
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/ Observed 4 food handler employees working and no certified manager present **Warning**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink across from stove on cook line. Employee provided paper towel **Corrected On-Site** **Repeat Violation**
53B-01-5Intermediate – 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. Person in charge unable to provide proof of any employees training hired over 60 days and operator has 9 food handler employees **Warning**
11-26-1Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed and provided the Employee Health Reporting Agreement form during the inspection. **Corrective Action Taken** **Warning**
31B-03-4Intermediate – No soap provided at handwash sink. At hand wash sink across from stove on cook line. Employee provided **Corrected On-Site**
Basic 7
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on container of tortilla chips in kitchen. Employee removed **Corrected On-Site**
13-07-4Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees preparing food with bracelet on wrist
13-03-4Basic – Employee with no hair restraint while engaging in food preparation. Employees preparing food with no hair restraint
10-20-4Basic – In-use tongs stored on equipment door handle between uses. Tong stored on oven door. Employee removed **Corrected On-Site**
51-18-6Basic – No copy of latest inspection report available.
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Raw beef thawing in prep sink with no running water. Employee turn on water **Corrected On-Site**
29-11-4Basic – Water leaking from pipe and/or faucet/handle. Hand wash sink on cook line with leaking pipe
Inspector observations synchronized from DBPR on October 7, 2026 2:54 PM.
Violation category totals
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
3 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.