RUTA CATRACHA 504

Name: RUTA CATRACHA 504
Address: 4238 UNIVERSITY BLVD S, JACKSONVILLE, FL, 32216, US
Rating: 60.2

4238 UNIVERSITY BLVD S, JACKSONVILLE, FL 32216

License #2652641

🫔 Latin American ℹ️

60.2 Grade F / 100

Failing Health Score

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Latest inspection

December 10, 2025 · 7 findings · 1 critical

Routine - Food

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Usually lower-risk context.

Quick take

RUTA CATRACHA 504 in JACKSONVILLE currently holds an InspectFL Health Score of 60.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on December 10, 2025. Across those visits, inspectors documented 71 total violations — 24 critical, 19 major, 28 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 21, 2025

The latest inspection on December 10, 2025 shows 7 observation rows: 1 critical, 2 major, and 4 minor.

Official recordInspection data quality

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Inspection coverage

73%

Inspector notes

Coverage note

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Would you eat here?

RUTA CATRACHA 504 has a rough inspection history. Would you risk it?

F record

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*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: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Single CO2 tanks stored outside food truck not secured
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee plastic drink bottle stored on top of reach in cooler
[14-11-5] Equipment in poor repair. Multiple reach in cooler with torn gasket
[14-38-4] Food storage container/container lid cracked or broken. Bottom clear storage container in black upright reach in cooler is cracked and has stored food inside
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked eggs (86F - Hot Holding)m stored sitting in bowl next to warmer for approximately 20 mins from after being cook to stay hot held as per employee. Employee reheating
[31A-11-4] Handwash sink used for purposes other than handwashing. Bowl stored in hand wash sink. Employee removed
[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. One new employee hired past few days working with no proof of form. Provided blank form

Disposition: Emergency order recommended
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Some CO2 tanks stored outside food truck not secured
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on shelf next to clean equipments
[14-11-5] Equipment in poor repair. Reach in cooler with torn gasket
[08B-38-4] Food stored on floor. Bus tubs of prep cut plantains stored on floor
[35B-14-4] Mobile food dispensing vehicle service opening not kept closed except during food service. Front service window left open
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Multiple bus windows are open on food truck with 5 live flying insects present
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw prep chicken stored thawing in hand wash sink. Employee Employee took it to prepare it.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observe employee wash and rinse and put equipment away to air dry without sanitizing
[35A-02-7] Live, small flying insects found Observed total of 5 live flying insects landing on make table cutting board, clean equipments and floor
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over créme in reach in cooler
[28-13-5] Raw sewage on ground of establishment. Observed wastewater leaking on the ground from the hose pipe fitting under the triple sink. Also, waste water leaking on ground from AC pvc pipe condensation resulting in large puddle of water under food truck
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs - ambient temperature (77F - Cold Holding), stored sitting on prep table, place there approximately 30 mins as per employee from reach in cooler. Employee properly stored away
[41-10-4] Toxic substance/chemical improperly stored. Hand soap container stored over prep raw chicken in hand wash sink. Employee removed raw chicken
[31A-11-4] Handwash sink used for purposes other than handwashing. Raw prep chicken stored thawing in hand wash sink. Employee removed
[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. Operator has 3 total food handler employees all hired under 60 days and no proof of form

Disposition: Warning Issued
[35B-14-4] Mobile food dispensing vehicle service opening not kept closed except during food service. Observed approximately total of 4 live flying insects inside food truck. All windows of bus is open and back door and service window and emergency hatch in ceiling
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed approximately total of 4 live flying insects inside food truck. All windows of bus is open and back door and service window and emergency hatch in ceiling
[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 handling tortilla shells from flat top grill after heating up with bare hands and place in container without any additional heating or cooking steps
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse equipment and out away without sanitizing. Sanitizing solution at 0ppm. Manager intervened. Manager added bleach to water.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately total of 4 live flying insects inside food truck. All windows of bus is open and back door and service window and emergency hatch in ceiling
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw prep chicken stored over raw prep fish in reach in freezer. Manager properly stored
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese, cooked chicken, sour cream (47-51F - Cold Holding); raw shell eggs - ambient temperature (57F - Cold Holding); rice (61F - Cold Holding), all items stored in both make table reach in coolers and flip top area. Items were stored from overnight but employees were in and out of unit and had power interruption with generator for few minutes to disconnect from gas station power outlet due to consumer affair notice. Operator now on generator
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee wash hands in three compartment sink area
[31A-11-4] Handwash sink used for purposes other than handwashing. Bucket stored in hand wash sink. Employee removed
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator has small black trailer storage with tag #KSYE47 next to food truck with stored dry storage foods and single service items only inside. Discussed with operator to add this trailer to plans
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has 3 food handler employees total and no proof of current employees training. All certificates provided are expired or have been altered
[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. Operator has no proof of any forms for any employees

Disposition: Warning Issued
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw meat stored in three compartment sink thawing at room temperature. Advised employee to open up water to thaw under
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans (44-45F - Cooling); rice (45-50F - Cooling), stored inside bottom reach in cooler in closed sealed zip lock bags with condensation inside of bag from overnight with no additional prep today as per employee. Stop sale issued. Employee discarded
[12A-18-4] Employee dried hands on clothes/apron/soiled towel after washing. Observed employee handling cleaning product with gloves on hands and then washing hands with gloves on and drying with towel and then return to handling clean equipments. Reviewed with employee on hand washing procedure
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handling cleaning product with gloves on hands and then washing hands with gloves on and drying with towel and then return to handling clean equipments. Reviewed with employee on hand washing procedure
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beans (44-45F - Cooling); rice (45-50F - Cooling), stored inside bottom reach in cooler in closed sealed zip lock bags with condensation inside of bag from overnight with no additional prep today as per employee. Stop sale issued. Employee discarded
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried chicken (79-81F - Hot Holding), stored under heat lamp on cook line, place there after cooking for hot holding today at 7am as per employee. Advised employee to re-heat
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Beans (44-45F - Cooling); rice (45-50F - Cooling), stored inside bottom reach in cooler in closed sealed zip lock bags with condensation inside of bag from overnight with no additional prep today as per employee. Stop sale issued. Employee discarded
[53A-02-7] Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Person in charge unable to show proof of any manager certification and no other certified manager employed at this establishment
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has several food handler employees hired over 60 days with no proof of any training
[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. Person in charge unmake to provide any proof of Employee Health Reporting Agreement form during the inspection.

Disposition: Met Inspection Standards
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open container above customer drink, employee closed it
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on top of cans, front of food truck, employee rearranged
[08B-38-4] Food stored on floor. Container with sugar by driver side, employee placed it on shelf
[51-13-4] No Heimlich maneuver/choking sign posted.
[25-05-4] Single-service articles improperly stored. To go cups on floor by driver seat, employee moved them
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On prep table
[02D-01-5] Working containers of food removed from original container not identified by common name. White powdery on shelf, bulk container, employee wrote sugar
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked beans left on counter since last night when they fishier cooking, stop sale, employee discarded them
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed container, explained to her and she placed it back in triple sink to be sanitized
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chorizo on shelf above loroco flower, employee rearranged freezer above cooler
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beans
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f tacos above fill line, prep unit, employee voluntarily discarded them
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Left on prep table all night
[05-08-4] No probe thermometer provided to measure temperature of food products.
[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. Cashier
[27-17-4] Water pressure lacking at fixtures that require the use of water. Hand sink
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. Under hand sink