ALIEN TACO

Name: ALIEN TACO
Address: 7643 GATE PKWY 105, JACKSONVILLE, FL, 32256, US
Rating: 66.3

7643 GATE PKWY 105, JACKSONVILLE, FL 32256

License #2613383

🌮 Mexican/Latin ℹ️

66.3 Grade F / 100

Failing Health Score

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Latest inspection

March 27, 2026 · 13 findings · 5 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

ALIEN TACO in JACKSONVILLE currently holds an InspectFL Health Score of 66.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on March 27, 2026. Across those visits, inspectors documented 59 total violations — 25 critical, 13 major, 21 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 27, 2025

The latest inspection on March 27, 2026 shows 13 observation rows: 5 critical, 2 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

78%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

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ALIEN TACO has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. 2oz to go containers with no handle used as scoops in spices, in boba in walk in cooler. Person in charge began removing.
[36-73-4] Floors walls, and/or ceilings soiled/has accumulation of debris. Dust accumulation around vents in kitchen. Wall behind dishmachine with mold like substance accumulation. Standing water on floor at mop sink hallway. Person in charge began cleaning.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. High touch surfaces such as exterior of bulk dry goods containers, door to walk in cooler with debris accumulation. Food debris accumulation on shelf holding clean dishware under warmers on far left side of cookline. Debris accumulation on shelf under steamer at cookline.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Observed employee cutting avocados direct from case without washing first, and cutting through stickers. Person in charge spoke to employee.
[29-49-6] Standing water in bottom of reach-in-cooler. Water standing at bottom of stand up reach in cooler next to stand up reach in freezer at cookline.
[29-11-4] Water leaking from pipe and/or faucet/handle. Leak at pipe under hand wash sink on far right cookline. Person in charge repaired during inspection.
[22-41-4] 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. Both bar are and back of house dishmachine are chlorine sanitizing. Testing at 0ppm. After running multiple times retested at 50-100ppm.
[35A-02-7] Live, small flying insects found. Observed one flying insect in bar area. Observed one flying insect in mop sink hall.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler container of raw beef stored over container of cooked chicken. Person in charge moved to appropriate location.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Roasted garlic in walk in cooler dated 3.19.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker in incorrect location at mop sink, needs to be added to non chemical side of splitter. Person in charge over to correct location during inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at bar with debris accumulation. Right sided ice machine deflector plate with mold like substance buildup. Interior of steamer on right side cookline with debris accumulation.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at far left hand wash sink on cookline. Person in charge provided.

Disposition: Warning Issued
[32-12-6] Covered waste receptacle not provided in womens bathroom. Unisex restrooms missing covered receptacles.
[36-24-5] Hole in or other damage to wall. Hole in wall observed under dishmachine. Also, dust accumulation observed near vent on ceiling in kitchen.
[35B-02-4] Insect control device installed over food preparation area. Observed bug zapper stored over tabletop fryer in kitchen. Person in charge removed.
[01B-01-4] Dented/rusted cans present. See stop sale. Two cans of salsa verde with dent on seam.
[35A-02-7] Live, small flying insects found. Observed approximately 4 flying insects in the far right side of the bar. Person in charge began killing.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream stored in squeeze bottle with ice below sauce line at 63F. Person in charge states has been in ice for approximately 45mins. Person in charge added ice, moved to walk in cooler to rapidly chill.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in warmer at 109-127F. Person in charge reheated to 170F. Chicken on line at warmer at 95F. Recommend holding on time. Person in charge time marked during inspection and will discard at the end of 4 hours.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Paper towels out at far left cook line hand wash sink. Person in charge provided during inspection.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One employee working at establishment for 60+ days with a copy of his training.
[45-04-4] Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed tabletop fryer on raised shelf in back kitchen not under hood. Used for desserts per person in charge.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple open lid employee drinks on prep surfaces in kitchen. Person in charge began moving.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease buildup. Exterior of bulk dry goods containers with debris buildup.
[25-05-4] Single-service articles improperly stored. Cases of single service items stored on floor in storage room upstairs.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Lamb, lamb, chicken cooling overnight in walk in cooler at 44-53F. Provided operator cooling handout.
[22-41-4] 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 testing at 0ppm chlorine.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored over case of Queso. Also, raw shrimp stored over cooked beef in walk in cooler on speed rack. Person in charge moved to appropriate location.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Lamb and chicken cooling overnight in walk in cooler at 44-53F.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At server line sour cream, tomatoes at 59F. Person in charge states has been out on line for 30 minutes. Recommend holding on time. Person in charge moved to reach in cooler. Sauces in squeeze bottles on ice at 70F made with cream. Person in charge moved to reach in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in warmer at 129F. Lid removed at time of inspection. Person in charge began reheating.
[41-10-4] Toxic substance/chemical improperly stored. Chemical bottle stored on ice cream freezer. Person in charge removed.
[03C-89-4] Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment is non continuously cooking chicken and beef. No written procedure, not labeling items as raw, no temperature logs.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards with staining on makeline and stand alone. Interior of microwave with debris buildup. Interior of make line reach in cooler with debris buildup. Can opener with debris buildup.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by fan on sink. Sanitizer bucket stored in hand wash sink by bar. Person in charge removed items.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser at server line not dispensing. Person in charge fixed during inspection. Missing paper towels at bar hand wash sink. Person in charge provided.

Disposition: Met Inspection Standards
[41-17-4] Spray bottle containing toxic substance not labeled. Multiple spray bottles with sanitizer per person in charge unlabeled.
[29-18-4] Drain cover(s) missing. Drain covers missing in mop sink closet at drains.
[14-71-4] Duct tape used to repair nonfood-contact surface. Tape observed on ends of several utensils.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink and employee lunch stored on prep table in kitchen. Person in charge removed.
[08B-38-4] Food stored on floor. Observed items stored on floor in walk in freezer.
[36-24-5] Hole in or other damage to wall. Hole in wall around piping at dishmachine. Hole in wall/ ceiling observed in dry storage located upstairs.
[10-20-4] In-use tongs stored on equipment door handle between uses. Multiple pairs of tongs hung from handle of oven leaving food contact surface at knee level.
[25-05-4] Single-service articles improperly stored. Observed multiple cases of single service items stored on floor of dry storage located upstairs.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ranchero sauce in walk in cooler overnight per person in charge at 51F.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live flying insect observed in kitchen. Person in charge killed during inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored over packages of ready to eat cheese. Also, on speed rack raw shrimp stored over ready to eat chicken and beef. Person in charge rearranged during inspection.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. One #10 can of salsa verde with dent along seam. Also, beans in walk in cooler dated 7/28.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Garlic oil made with roasted garlic at 73F left in kitchen overnight per person in charge. Ranchero sauce in walk in cooler at 51F cooling overnight per person in charge.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic oil made with roasted garlic at 73F left in kitchen overnight per person in charge. In stand up reach in cooler pork, beef at 46-48F. Observed pans of empanadas may be impeding airflow. Person in charge rapidly chilled to 38F. Sour cream at salsa station at 49F, cilantro cream sauce at 58F, moved items to time during inspection. Recoded time paperwork.
[41-10-4] Toxic substance/chemical improperly stored. Observed chemical stored on shelf with food products, person in charge moved to appropriate location.
[29-42-4] 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.
[03C-89-4] Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment par cooks pork, chicken, beef, then cools to 41F. Establishment has no written procedures. Provided DBPR form during inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed pot stored in hand wash sink. Pot was removed.