LA NOPALERA #8
1571 CR 220 #110
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 1/29/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/29/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/28/2025
High Priority
6
Intermediate
5
Basic
16
Total
27
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plate used as a scoop for rice in the oven.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Handle of microwave has buildup of dried food debris. **Repeat Violation**
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle available in the women's restroom. **Repeat Violation**
- 35A-03-4:Basic - Dead roaches on premises. 28 dead roaches under reach in freezer in back storage room by back exit. Employee removed and discarded all dead roaches. **Corrected On-Site**
- 12B-04-4:Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Employee cell phone, open beverage and plate of half-eaten food on top of cases of oil in dry storage room. Employee removed all items. Also, employee container of croissants on top f bag in box soda in service station. **Corrected On-Site**
- 12B-12-5:Basic - 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. Employee beverage with no lid on shelf between kitchen and dish room stored above clean insert pans.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Water observed between stack plastic cups on shelf in dish room.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors in walk-in cooler, by back exit and under equipment in service station is soiled.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Multiple floor tiles missing across from ice machine. Also, duct tape used on interior of ice machine lid.
- 08B-38-4:Basic - Food stored on floor. Bag of beans stored on the floor in dry storage room. Employee moved beans to shelf. **Corrected On-Site**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave in kitchen is soiled.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under flat grill has food debris. **Repeat Violation**
- 22-16-4:Basic - Reach-in/walk-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelving with heavy white mold like substance.
- 08B-12-5:Basic - Stored food not covered. Cooked tortilla shells on shelf in kitchen with no covering/protection. Manager covered shells. **Corrected On-Site** **Repeat Violation**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in utility sink in kitchen in standing water.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelving with heavy rust. **Repeat Violation**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Take out bags storing peppers and cooked sausage in direct contact with bag in reach in cooler by back exit.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler by back exit raw bacon stored above french fries and cooked chicken.
- 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose to the right of the dish machine hangs below the flood rim of the sink. **Repeat Violation** **Admin Complaint**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice in oven with no heat applied at 101F. Per employee, rice placed in oven at 11:30, inspector took temperature at 4:00. Also, sour cream (49F - Cold Holding); cheese (51F - Cold Holding); cut tomato (57F - Cold Holding) in flip top reach in cooler in kitchen. Per employee, all products placed in reach in cooler at 11:00. Inspector took temperature at 3:26. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Cut tomato in bucket next to steam table at 57F. Per employee, tomatoes placed out approximately two hours prior. Tomatoes moved to walk in cooler and approximately 20 minutes later temperature at 42F. Also, sour cream (49F - Cold Holding); cheese (51F - Cold Holding); cut tomato (57F - Cold Holding) in flip top reach in cooler in kitchen. Per employee, all products placed in reach in cooler at 11:00. Inspector took temperature at 3:26. **Repeat Violation** **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. See stop sale. Rice in oven with no heat applied at 101F. Per employee, rice placed in oven at 11:30, inspector took temperature at 4:00.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at steam table and reach in cooler in kitchen has black staining.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink in kitchen has metal scrub pad, employee removed scrub pad. **Corrected On-Site** **Repeat Violation**
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager. At beginning of inspection, no certified food manager was on duty with five employees engaged in food service. Certified food manager arrived during inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 11-26-1:Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No reporting agreements available for three new employees, employed less than 60 days. Provided DBPR Form HR 5030-103. **Repeat Violation**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with purple liquid at bar area, manager stated it was cleaner and labeled. **Corrected On-Site**
Food safety inspection conducted on 1/28/2025 revealed 27 total violations (6 high priority, 5 intermediate, 16 basic).
Inspection on 7/11/2024
High Priority
7
Intermediate
8
Basic
8
Total
23
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Food build up on handle of microwave door in kitchen.
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in women's restroom.
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop for ice machine by dishroom stored on left side shelf of machine. Shelf has food particles and debris in direct contact with the ice scoop.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bowl used as scoop in container of chili powder at prep area. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf below flat grill is soiled. Walk in cooler gasket is soiled.
- 08B-12-5:Basic - Stored food not covered. Cooked tortilla shells on shelf in kitchen not covered.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have rust.
- 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Employee states wiping cloth solution at bar is a mixture of bleach, Fabuloso and degreaser. Employee remade solution. **Corrected On-Site**
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tested at 10ppm chlorine. Employee made adjustments to machine and was retested at 50ppm chlorine. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in bar on counter above ice bin. **Repeat Violation** **Admin Complaint**
- 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. Pre-rinse hose nozzle hangs below flood rim of sink beside dishwasher.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. House made guacamole on cold bar in kitchen at 57F. Per employee, guacamole placed on cold bar at approximately 9:30am. Temperature taken by inspector at approximately 2:30pm.
- 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Cut tomatoes placed on time controls. Cut tomatoes listed on chart from 11:00 to 2:00. At 2:17, cut tomatoes were not discarded. Inspector informed manager and manager discarded cut tomatoes. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back exit on threaded faucet with attached hose, no vacuum breaker present. **Repeat Violation** **Admin Complaint**
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth solution at bar at 200+ppm chlorine. Employee remade solution to 100ppm chlorine. **Corrected On-Site**
- 28-07-4:Intermediate - Employee dumping mop water in the three-compartment sink / food preparation sink or floor drains. Observed mop bucket stored outside. Inquired with employee who states he mops the floor daily. Inquired as to where he dumps the waste mop water. Employee states waste mop water is discarded in the floor drain in front of the walk in cooler or the floor drain at the three compartment sink.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at utility sink, at prep table and at steam table have heavy black staining. Can opener blade in dry storage room has heavy debris.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped water from sanitizer bucket in hand wash sink in the bar.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager. At beginning of inspection, five food handlers present with no certified food manager present. Certified food manager arrived during inspection. **Corrective Action Taken**
- 53A-11-4:Intermediate - No person in charge present during hours of operation. Upon inspector arrival, staff on duty stated there is no manager or person in charge while the manager was on break and manager would return in thirty minutes after staff member placed call to manager. Manager arrived during inspection. **Corrective Action Taken**
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer in the restaurant. Manager keeps in personal vehicle.
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for cook, Juan G hired over two months ago.
- 11-26-1:Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof of employee reporting responsibilities for Juan G.
Food safety inspection conducted on 7/11/2024 revealed 23 total violations (7 high priority, 8 intermediate, 8 basic).