DON TACO LEON Y ALGO MAS Health Score — Jacksonville, FL

12220 ATLANTIC BLVD STE 109, Jacksonville, FL 32225

Inspections on file 1
High-risk violations 1
Inspected 8/25/2026
Jacksonville avg 86 / 100
B
82 / 100
Good

1 high-risk issue, 3 moderate issues, 2 minor issues found

Inspected August 25, 2026 Inspection Completed - No Further Action

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How this compares

This restaurant scored better than 27% of restaurants in Jacksonville. The city average ClearScore is 86 / 100.

Location

Inspection Breakdown

High Risk
1
Moderate
3
Minor
2

Violations Found

  • High Risk Approved source
  • Moderate Food protection, cross-contamination
  • Moderate Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
  • Moderate Food-contact surfaces clean and sanitized
  • Minor Hand wash sinks, hand washing supplies and hand wash sign
  • Minor Chemicals/toxic substances

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Frequently Asked Questions

DON TACO LEON Y ALGO MAS received a ClearScore of 82/100 (Grade B) on its inspection on August 25, 2026. 6 violations were found, including 1 high-risk issue. Overall, the kitchen was in reasonable compliance.

The primary violations at DON TACO LEON Y ALGO MAS on August 25, 2026 were intermediate-level issues (3 moderate violations), which relate to equipment maintenance, hygiene practices, and handling procedures. There was also 1 high-risk and 2 minor violations recorded.

DON TACO LEON Y ALGO MAS was last inspected on August 25, 2026 by the Florida Department of Business and Professional Regulation (DBPR). Florida restaurants are typically inspected 1–3 times per year on an unannounced basis, with more frequent visits following serious violations.

DON TACO LEON Y ALGO MAS received a Grade B (ClearScore 82/100) on its most recent inspection. There was 1 high-risk violation noted, which are worth reviewing before your visit. We recommend checking the specific violations listed above.

The most recent inspection found 6 violations at DON TACO LEON Y ALGO MAS: 1. Approved source 2. Food protection, cross-contamination 3. Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located. See the full inspection breakdown above for complete details on severity and category.

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