EL TAPATIO ORIGINAL

Name: EL TAPATIO ORIGINAL
Address: 7900 103 ST STE 32, JACKSONVILLE, FL, 32210, US
Rating: 92.9

7900 103 ST STE 32, JACKSONVILLE, FL 32210

License #2612932

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

92.9 Grade B / 100

Solid Health Score

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Quick take

EL TAPATIO ORIGINAL in JACKSONVILLE currently holds an InspectFL Health Score of 92.9 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on November 3, 2025. Across those visits, inspectors documented 18 total violations — 8 critical, 10 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 2, 2025

The latest inspection on November 3, 2025 shows 9 observation rows: 3 critical, 0 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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: Administrative complaint recommended
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs hanging from oven door handle in direct walkway.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizer bucket with chlorine solution testing at 0ppm in server station. Person in charge added bleach to bucket.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris build up on gaskets for reach in cooler doors under flip top cooler.
[14-11-5] Equipment in poor repair. Observed torn gaskets on reach in cooler doors under flip top cooler on cook line.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw chicken stored over unwashed produce in standing reach in cooler next to cook line. Person in charge rearranged food items to proper storage levels.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and raw beef stored over ready to eat sauces in standing reach in cooler next to cook line. Person in charge rearranged food items to proper storage levels.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable on flip top cooler.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed cooked rice stored in plastic to-go bags in standing reach in cooler next to cook line. Person in charge moved cooked rice to food-grade containers.
[08B-38-4] Food stored on floor. Observed; cooked tomatoes and peppers used for house-made salsa stored on floor by oven on cook line. 2 boxes of unwashed produce on floor in walk-in cooler. Person in charge moved all food items to proper storage location.

Disposition: Administrative complaint recommended
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed cooked food items stored in plastic grocery bag in walk-in cooler. Employee voluntarily discarded.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards with grooves and no longer smooth and easily cleanable on cook line.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed pair of tongs hanging from oven door handle on cook line in direct path of walkway. Employee removed tongs.
[33-20-4] Grease on the ground and/or pad around grease receptacle. Observed grease build up on ground in front of grease receptacle.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled fan guards on fan on shelf at end of cook line. Soiled gaskets on reach in cooler doors under flip top cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed multiple food items with temperatures of 117-128F in steam table on cook line. Employee stated all food items were cooked today and placed in steam table to be held hot. Employee reheated all food items to minimum of 165F by end of inspection. Cooked beans, cooked chicken, cooked beef, cooked pork (117-128F - Hot Holding)
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed pan of cooked rice at temperature of 51F stored in walk-in cooler. Employee stated rice was cooked day prior, placed in walk-in cooler, then not removed from walk-in cooler for any reason since.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed bag of raw fish stored on top of box of ready to eat chicken in standing reach in freezer near bar. Person in charge rearranged food items to proper storage levels.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed pan of cooked rice at temperature of 51F stored in walk-in cooler. Employee stated rice was cooked day prior, placed in walk-in cooler, then not removed from walk-in cooler for any reason since. Cooked rice (51F - Cooling)

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