MI VERACRUZ MEXICAN RESTAURANT

Name: MI VERACRUZ MEXICAN RESTAURANT
Address: 4143 PHILIPS HWY, JACKSONVILLE, FL, 32207, US
Rating: 63.1

4143 PHILIPS HWY, JACKSONVILLE, FL 32207

License #2616399

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

63.1 Grade F / 100

Failing Health Score

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Quick take

MI VERACRUZ MEXICAN RESTAURANT in JACKSONVILLE currently holds an InspectFL Health Score of 63.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 20, 2026. Across those visits, inspectors documented 34 total violations — 5 critical, 6 major, 23 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

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 included 3 critical violations, 3 major, and 11 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when 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 DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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
[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
[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
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters greasy
[31A-11-4] Handwash sink used for purposes other than handwashing. Pitcher in hand sink by cook line, employee moved it
[36-36-4] Ceiling tile missing. A couple missing in storage room by store
[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
[41-10-4] Toxic substance/chemical improperly stored. Soap above pitcher on shelf by hand sink, employee moved it
[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
[14-01-5] Bowl or other container with no handle used to dispense food. On sugar, manager moved it,
[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
[08B-38-4] Food stored on floor. Plastic sodas on floor in store side
[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
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Interior panel missing in upright cooler by cook line
[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
[14-11-5] Equipment in poor repair. Gasket torn in prep cooler
[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

Disposition: Administrative complaint recommended
[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
[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
[36-36-4] Ceiling tile missing. One in storage area by store/market
[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
[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
[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
[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
[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
[14-09-4] Cutting board has cut marks and is no longer cleanable. On prep reach in cooler
[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,
[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
[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
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl on sugar, employee removed it
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink by triple sink blocked with cart, employee moved cart
[16-05-4] Wash/Rinse/Sanitizing solution not maintained clean. Sanitizer solution, explained to employee
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cabbage above cut onions, employee rearranged

Community reaction

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Community pulse