LA NOPALERA #8
1571 CR 220 #110
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 6 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).
Inspection on 1/31/2024
High Priority
8
Intermediate
1
Basic
9
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents/floors/walls soiled with accumulated food debris, grease, dust, or mold-like substance. Wall in dishroom with heavy black substance.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Displayed license expired 6-1-2023. Repeat Violation
- 35A-03-4:Basic - Dead roaches on premises. Three dead roaches in light shield in hallway at dishroom. Four dead roaches in light shield at back exit. Employee removed and discarded all dead roaches. Corrected On-Site
- 36-24-5:Basic - Hole in or other damage to wall. Wall in disrepair at mop sink-left side. Hole in wall to the left of the dishmachine. Ceiling tile missing at back dry storage room. Cove molding missing on left wall at end of bar in margarita machine area. Repeat Violation
- 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. Tongs on oven door handle. Employee moved. Soufflé cup used in Parmesan cheese. Employee removed soufflé cup. Corrected On-Site Repeat Violation
- 25-09-4:Basic - Single-service items for customer self-service not properly protected to prevent contamination. Unwrapped toothpicks in jar at front counter.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing in bucket of standing water in prep sink. Person in charge placed running water over the beef. Corrected On-Site
- 14-12-4:Basic - Utensils in poor condition. Observed three metal strainers in poor condition with metal shredded on parts of the strainers. Employee discarded all strainers. Corrected On-Site
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop bucket in hallway at server line.
- 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 0ppm chlorine. Machine was primed and retested to 50ppm chlorine. Corrected On-Site
- 28-14-5:High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Observed full mop bucket outside back door. Inspector asked employee where used mop water is dumped. Employee stated in the trees or the bushes. Inspector notified employee and person in charge to dispose of mop water in mop sink only.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flying insects observed at end of the bar near margarita machine. Repeat Violation Admin Complaint
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Raw beef in freezer by back exit in direct contact with grocery bag.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open bag of raw beef stored on top of fries.
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server bring dirty dishes to the dishroom then go to the server line and made iced drinks for a customer and then delivered plate of food to a customer without washing hands first.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Quesadilla on a plate in middle of steam table at 105F. Person in charge states prepared 20 minutes prior. Person in charge voluntarily discarded quesadilla. Repeat Violation Admin Complaint
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded faucet outside back exit missing vacuum breaker. Repeat Violation Admin Complaint
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan available. Inspector provided and assisted with completion of written procedures during inspection. Also, person in charge states cut tomatoes are held time controls. No time mark present. **Corrective Action Taken**
Food safety inspection conducted on 1/31/2024 revealed 18 total violations (8 high priority, 1 intermediate, 9 basic).
Inspection on 9/5/2023
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 9/5/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/1/2023
High Priority
5
Intermediate
2
Basic
8
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Wall under dishmachine soiled. Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Displayed license expired June 1, 2023. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Two buckets of prepped green peppers by prep sink, bucket of onions at prep table, red onions in dry storage and margarita mix in back corner of the bar all stored on the floor. Employee moved all to shelving or elevated products off the floor. Corrected On-Site Repeat Violation
- 36-24-5:Basic - Hole in or other damage to wall. Hole in wall under dishmachine.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on far right oven door handle. Employee moved to proper storage. Insert pan with no handle being used as an ice scoop observed in the ice. Employee removed pan. Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in beer reach in cooler in bar area. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Cooked tortillas on top shelf on cook line, multiple prepared products in walk in cooler and container of uncooked rice in dry storage stored uncovered. Employees added covers/lids to all. Corrected On-Site
- 29-03-4:Basic - Water draining onto floor surface. Water from dishmachine draining onto floor at rinse cycle. Hand wash sink in kitchen has leak underneath at piping.
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed employee washing a saucepan at the three compartment sink. No sanitizer water was set up in the sink. Inspector inquired on cleaning process. Employee stated he would wash the pot with soap then rinse in water and put on shelf to dry/store. Person in charge explained correct procedures to employee and employee began using dishmachine to sanitize dishware. **Corrective Action Taken**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three live flying insects observed at back left corner of bar near margarita machine. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato in iced cooler by reach in cooler in kitchen at 54F. Per employee, cut tomatoes removed from walk in cooler approximately 1.5 hours prior. Cut tomatoes moved to walk in freezer. Temperature approximately 30 minutes later at 43F. Guacamole in reach in cooler in kitchen at 54F. Per employee, guacamole placed in cooler from walk in cooler approximately 3.5 hours prior. Employee moved guacamole to walk in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice held in oven with no heat applied at 115F. Per employee, rice cooked approximately 30 minutes prior. Employee placed rice on stove to reheat and reheated to 171F. **Corrective Action Taken** Warning
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded faucet with attached hose outside to left of back exit missing vacuum breaker.
- 11-26-1:Intermediate - 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. Establishment only has three employee reporting agreements signed. Repeat Violation
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One expired training certificate.
Food safety inspection conducted on 9/1/2023 revealed 15 total violations (5 high priority, 2 intermediate, 8 basic).