MI VERACRUZ MEXICAN RESTAURANT

Name: MI VERACRUZ MEXICAN RESTAURANT
Address: 4143 PHILIPS HWY, JACKSONVILLE, FL, 32207, US
Rating: 59.5

4143 PHILIPS HWY, JACKSONVILLE, FL 32207

License #2616399

🌮 Mexican/Latin ℹ️

59.5 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

March 20, 2026 · 18 findings · 4 critical

Routine - Food

View inspection data

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.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MI VERACRUZ MEXICAN RESTAURANT in JACKSONVILLE currently holds an InspectFL Health Score of 59.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on March 20, 2026. Across those visits, inspectors documented 75 total violations — 13 critical, 14 major, 48 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ 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

None on file yet

The latest inspection on March 20, 2026 shows 18 observation rows: 4 critical, 3 major, and 11 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

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

Community pulse

Would you eat here?

MI VERACRUZ MEXICAN RESTAURANT has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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. On sugar, manager moved it,
[36-36-4] Ceiling tile missing. A couple missing in storage room by store
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots, pans and bowls on storage shelf by mop sink
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food above customer food, manager moved employee food, jackets above soda syrup in storage room, manager moved them
[14-11-5] Equipment in poor repair. Gasket torn in prep cooler
[08B-38-4] Food stored on floor. Plastic sodas on floor in store side
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Interior panel missing in upright cooler by cook line
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In storage room by store, to go containers opened
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters greasy
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. In upright cooler by cook line and interior of microwave
[25-05-4] Single-service articles improperly stored. Aluminum lids not inverted in storage closet by store, inverted by employee
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked eggs then changed gloves and grabbed tortilla, explained to him, he washed hands and heated tortilla to 165f
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 46f cheese above fill line in prep cooler, employee placed in in 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. 122f rice on warmer, employee heated it up to 165f
[41-10-4] Toxic substance/chemical improperly stored. Soap above pitcher on shelf by hand sink, employee moved it
[31A-11-4] Handwash sink used for purposes other than handwashing. Pitcher in hand sink by cook line, employee moved it
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One server here for 5 months
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chocoflan made on Tuesday

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl on sugar, employee removed it
[36-36-4] Ceiling tile missing. One in storage area by store/market
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Employee removed them from bag
[14-09-4] Cutting board has cut marks and is no longer cleanable. On prep reach in cooler
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food on shelf above customer food, manager rearranged
[14-11-5] Equipment in poor repair. A couple of coolers in kitchen have gaskets torn
[08B-38-4] Food stored on floor. Bottle water in market side, employee placed them on shelf
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On chips, employee moved handle
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Interior panel from upright cooler by cook line is missing, its by side door
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In storage area with open to do containers
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Vent in upright cooler by hand sink, cook line, shelves in one door cooled by cook line
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Upright cooler by cook line
[35B-09-4] Screen in door torn/in poor repair. Torn screen in side rear door
[25-06-4] Single-service articles not stored inverted or protected from contamination. Lids not inverted in storage area, manager inverted them
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cabbage above cut onions, employee rearranged
[16-05-4] Wash/Rinse/Sanitizing solution not maintained clean. Sanitizer solution, explained to employee
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee scooped chips and chips touched his finger, explained to him and he placed finger under deli paper when scooping chips,
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chorizo on shelf above cheese, rearranged by employee
[41-10-4] Toxic substance/chemical improperly stored. Cleaner above napkins at bar area, also sanitizer bottle above spices, storage room by triple sink, employee rearranged
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink by triple sink blocked with cart, employee moved cart
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by triple sink, employee placed one
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Stuffed peppers made on Tuesday, dated by employee
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Three employees here left them at home, explained to operator and employees

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. On sugar
[36-36-4] Ceiling tile missing. 2 in storage area
[12B-09-5] Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Preparing beef, discarded gum
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food on shelf above customers drinks, discarded by operator
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cooks cooking
[14-11-5] Equipment in poor repair. A couple of gaskets are torn
[14-34-4] Interior of microwave with rust that has pitted the surface
[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. Tres leeches cakes and flan
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In storage area with open to go containers
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler
[25-06-4] Single-service articles not stored inverted or protected from contamination. Aluminum trays in storage area, operator inverted them, box with paper towels on floor at bar, placed on shelf
[14-12-4] Utensils in poor condition. Cracked scoop for chips,
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Grabbed lemon for drink, explained to her and she got gloves
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Tortillas in a thank you bag, employee removed bag
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chorizo on shelf above milk in cooler at grocery store, employee moved it
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48f cheese and cut lettuce above fill line in prep cooler, employee placed them in reach in cooler
[41-10-4] Toxic substance/chemical improperly stored. Soap above clean utensils by hand sink close to cook line, employee moved it
[13-06-4] Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Making drinks
[31A-11-4] Handwash sink used for purposes other than handwashing. Ice in hand sink by cook line
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by triple sink, employee placed some
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For new employee
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee here for 4 months left it at home