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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
LA FIRMA DEL CHEF in JACKSONVILLE currently holds an InspectFL Health Score of 84 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on September 2, 2026. Across those visits, inspectors documented 12 total violations — 1 critical, 2 major, 9 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on September 2, 2026 shows 12 observation rows: 1 critical, 2 major, and 9 minor.
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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.
- •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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What do locals think?
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Would you eat here?
LA FIRMA DEL CHEF has some meaningful issues on record. Would you still eat here?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork a couple of days ago, no date
- [10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 88f water for utensils, operator turned grill on
- [14-38-4] Food storage container/container lid cracked or broken. Lid is cracked for rice in upright cooler
- [24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor. Pot for cooking bulk meat on floor, operator placed it on shelf
- [02D-01-5] Working containers of food removed from original container not identified by common name. White powder in bulk containers, operator stated they are sugar and salt
- [08B-38-4] Food stored on floor. Sugar in container on floor, operator placed it on shelf
- [50-04-4] Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. None
- [10-08-5] Ice scoop handle in contact with ice. Ice for drinks. Operator moved it up
- [11-27-4] 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. Emailed one
- [08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken on shelf above raw beef and pork, explained to operator
- [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above customer food, employee removed it
- [51-13-4] No Heimlich maneuver/choking sign posted. Emailed one
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