LA PERLA MEXICAN RESTAURANT 2

Name: LA PERLA MEXICAN RESTAURANT 2
Address: 1265 LANE AVE S STE 9, JACKSONVILLE, FL, 32205, US
Rating: 70.3

1265 LANE AVE S STE 9, JACKSONVILLE, FL 32205

License #2613791

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

70.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

LA PERLA MEXICAN RESTAURANT 2 in JACKSONVILLE currently holds an InspectFL Health Score of 70.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on February 24, 2026. Across those visits, DBPR recorded 41 total findings; InspectFL has imported detailed violation rows for 35 of them so far.

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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 22, 2025

The latest inspection on February 24, 2026 included 2 critical violations, 3 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

78%

Imported observations

Coverage note

Inspector notes linked where available

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

What you’ll see here

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

Location + actions

See the place, then share or verify

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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: Inspection Completed - No Further Action
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Menudo dated 2/13/26
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open container of milk not date marked. Per employee milk was opened on Sunday. Employee date marked container.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. No beard guard on employee preparing food items.
[14-11-5] Equipment in poor repair. Torn gasket on double door cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cooks line.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Odor near triple sink drain.
[38-08-4] Twenty (20) foot-candles of light not provided inside equipment where food is stored. No light in Two reach in coolers.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Frozen raw shrimp stored over frozen fries. Manager properly stored food items.
[31A-09-4] Handwash sink not accessible for employee use at all times. Dishes from drink dispenser stored in hand wash sink.

Disposition: Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce (50F - Cold Holding); cut tomato (51F - Cold Holding); pico de gallo (49F - Cold Holding); cheese (53F - Cold Holding); salsa (49F - Cold Holding) food items stored in flip top cooler on cooks line. Per manager the temperature was 41F or below. Manager put food items in an ice bath.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Unisex restroom door.
[38-08-4] Twenty (20) foot-candles of light not provided inside equipment where food is stored. No light provided in upright cooler on cooks line.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance on interior of ice machine.
[08B-12-5] Stored food not covered. Cooked Chicken stored in cooler uncovered.
[14-05-4] Cardboard used to line food-contact shelves. Card board used to line shelves in the coolers.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Desserts stored in clear door cooler in dining area.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. All tags not marked with last date served. Spoke with manager about dating oyster tags when the last serving of each case is sold.
[14-11-5] Equipment in poor repair. Torn gasket on double door cooler.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on shelf with dry storage condiments.
[10-08-5] Ice scoop handle in contact with ice. Ice scoop touching ice in red cooler used to make drinks.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cooks line.
[14-38-4] Food storage container/container lid cracked or broken. Cracked lid on chorizo and other meats stored in reach in cooler.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse