CIELO AZUL COCINA MEXICANA
10300 SOUTHSIDE BLVD #242 · JACKSONVILLE · Duval County · FL 32256
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
27 full violation description(s) documented by the inspector during this visit.
High Priority 10
12A-29-4High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee pick up items dropped on floor with gloved hands, then handle clean dishware to pan beans. Person in charge spoke to employee who removed gloves and washed hands. **Corrective Action Taken**
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. Dishmachine testing at 140F during inspection. Person in charge will set up triple sink until unit can be serviced. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
35A-02-6High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.Observed approximately 5 flying insects in back hall by mop sink. Also, observed approximately 5 flying insects at front bar in left hand corner under cabinet. **Warning**
41-22-4High Priority – Medicine not labeled properly. Medicine stored on shelf above prep area in kitchen. Person in charge moved to appropriate location.
14-31-5High Priority – Nonfood-grade bags used in direct contact with food. Tuna stored indirect contact with to go style bag in walk in freezer.
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In small two drawer lowboy, raw beef and chorizo stored in pans above prepped vegetables. **Repeat Violation** **Admin Complaint**
01B-24-5High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pasta in walk in cooler dated 7/28.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline fries and plantains at 66-75F. Person in charge cooked. At left sided small fliptop sour cream at 51F. Ambient temperature of unit 51F. Person in charge states has had lid open. Person in charge began icing items down. **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. Rice in hot holding unit at 123F. Person in charge added to cookline to reheat. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
29-34-4High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing from non chemical side of splitter at mop sink.
Intermediate 10
01C-02-4Intermediate – Establishment not maintaining clam/mussel/oyster tags for 90 days. Establishment is not keeping oyster tags, verbiage on tags say required to keep for 90 days.
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Hand wash sink blocked in bar by trash can. Person in charge moved. **Corrected On-Site**
02B-01-5Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. El jefe and el toxico micheladas served with raw oysters with no disclosure on menu. **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/ 4 employees on duty with no CFM present.
16-62-1Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Person in charge unable to provide way to test dishmachine. **Repeat Violation**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Several hand wash sinks in kitchen missing paper towels. Hand wash sink at server line and in bar missing hand soap.
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 training for any employee during inspection. **Warning**
02A-01-4Intermediate – 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 advisory posted at time of inspection. Person in charge provided and operator posted during inspection. **Corrected On-Site** **Repeat Violation**
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings and soup made over the weekend per person in charge with no date mark.
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. Spray bottle containing bleach per person in charge unlabeled. Person in charge labeled appropriately. **Corrected On-Site** **Repeat Violation**
Basic 7
35A-06-4Basic – Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed sticky trap stored on shelf over clean dishware full of dead insects.
12B-02-4Basic – Employee eating in a food preparation or other restricted area. Observed employee eating with personal plate of food stored on pan of food at prep table.
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee items stored with food items on dry storage shelving in kitchen. **Repeat Violation**
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Cups in kitchen wet nesting. **Repeat Violation**
14-13-4Basic – Food-contact surface not smooth and easily cleanable. Lava bowls with no lining in use during inspection. Not smooth and easily cleanable.
10-17-4Basic – In-use knife/knives stored in cracks between pieces of equipment. Knife stored between prep table and edge of cooler.
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Fish thawing in prep sink in standing water. Person in charge turned on water. **Corrective Action Taken**
Inspector observations synchronized from DBPR on September 30, 2026 1:41 PM.
Violation category totals
2 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 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)
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.