QUE PADRE MEXICAN RESTAURANT EST 2026

Name: QUE PADRE MEXICAN RESTAURANT EST 2026
Address: 4311 UNIVERSITY BLVD, JACKSONVILLE, FL, 32216, US
Rating: 67

4311 UNIVERSITY BLVD, JACKSONVILLE, FL 32216

License #2616250

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

67 Grade F / 100

Failing Health Score

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Latest inspection

August 10, 2026 · 23 findings · 3 critical

Food-Licensing Inspection

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

QUE PADRE MEXICAN RESTAURANT EST 2026 in JACKSONVILLE currently holds an InspectFL Health Score of 67 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 10, 2026. Across those visits, DBPR recorded 23 total findings; InspectFL has detailed violation rows for 20 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

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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

None on file yet

The latest inspection on August 10, 2026 shows 20 observation rows: 3 critical, 5 major, and 12 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

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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: Inspection Completed - No Further Action
[08B-38-4] Food stored on floor. Water bottled in storage outside
[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
[25-06-4] Single-service articles not stored inverted or protected from contamination. Lids not inverted in storage este, employee inverted them
[29-09-4] Faucet/handle missing at plumbing fixture. Cold water handle opens and no water comes out, hand sink in prep area, employee fixed it
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Ladies restroom doesnt close all the way
[41-17-4] Spray bottle containing toxic substance not labeled. Purple solution in bathroom, employee wrote fabuloso on
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand sink in prep area, emailed one
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Discarding them, explained to them
[29-11-4] Water leaking from pipe and/or faucet/handle. Leak on pipe in up hand sink by triple sink, employee fixed it
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Made at El Castillo Bakery on Friday, wrote date on
[02D-01-5] Working containers of food removed from original container not identified by common name. White powder in bulk container in prep area, employee labeled it wrote maseca on
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp on shelf above cooked meats, all on open bags in upright freezer, employee rearranged
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Big pots on top shelf by triple sink
[05-14-5] Probe thermometer not used to ensure proper food temperatures of cooling time/temperature control for safety food. For beans cooling from overnight
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler by cook line, no thermometer, operator placed one
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf with black build up by triple sink
[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 in reach in cooler by cook line, employee rearranged
[51-13-4] No Heimlich maneuver/choking sign posted. Emailed one
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce on shelf above peeled plantains and saves, employee rearranged walk in cooler
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Big pot with beans cooling from last night at 55f, walk in cooler, stop sale, explained to employee and he discarded it

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