ONE NIGHT TACO STAND

Name: ONE NIGHT TACO STAND
Address: 9703 SAN JOSE BLVD, JACKSONVILLE, FL, 32257, US
Rating: 72

9703 SAN JOSE BLVD, JACKSONVILLE, FL 32257

License #2615682

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

72 Grade C / 100

Mixed Health Record

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Latest inspection

August 11, 2026 · 16 findings · 7 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

ONE NIGHT TACO STAND in JACKSONVILLE currently holds an InspectFL Health Score of 72 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 August 11, 2026. Across those visits, DBPR recorded 16 total findings; InspectFL has detailed violation rows for 13 of them so far.

How to read this page

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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

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The latest inspection on August 11, 2026 shows 13 observation rows: 7 critical, 3 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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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.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[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 cooked chicken cooling overnight in deep covered pan at 59F.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored over pan of cooked chicken. Person in charge began rearranging. In reach in freezer no longer commercially packaged raw chicken stored over no longer commercially packaged beans. Person in charge began rearranging.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles in bar area and at server area soiled. Staining observed on make line cutting board.
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink has been removed per plans on other side of wall at server line in kitchen near ice machine.
[41-10-4] Toxic substance/chemical improperly stored. Observed spray bottle with blue all purpose cleaner stored on shelf above single service items. Person in charge removed.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breakers at hose Bibb and splitter at mop sink. Also, missing vacuum breakers at splitter outside on left side of restaurant.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed tray of cutlery stored on hand wash sink at server line. Observed items stored in hand wash sink by dish pit, at bar area. Person in charge removed.
[35A-02-8] Live, small flying insects found. Observed two flying insects in kitchen during inspection.
[28-26-6] Sewage/wastewater backing up through floor drains. When hand wash sink in kitchen is in use, wastewater backs up from floor drain at dishpit. Person in charge able to remove water from drain, sanitize floor where wastewater pooled. Hand wash sink able to be utilized without over flowing. Dishmachine unable to be utilized without overflowing. Person in charge will utilize triple sink until drain can be serviced. Repair service on site by end of inspection, able to remove blockage by end of inspection.
[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 cooked chicken cooling overnight in deep covered pan at 59F.
[14-05-4] Cardboard used to line food-contact shelves. Cardboard lining shelves at dry storage area.
[08B-36-4] Food stored in a location that is exposed to splash/dust. Steam table directly neat to hand wash sink with no guard. Person in charge added makeshift guard during inspection.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents soiled at kitchen area. Also, hole in wall at server chip storage, at far right side of cookline.

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Community reaction

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