LA NOPALERA MEXICAN RESTAURANT
1434 Hendricks Avenue
Jacksonville, Florida, 32207
San Marco
Duval County County
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 6 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 3/11/2025
High Priority
5
Intermediate
9
Basic
14
Total
29
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 36-36-4:Basic - Ceiling tile missing. One moved and two are peeling
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Big pots
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tilapia in walking cooler, punctured by employee Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above to go containers, storage, employee moved it Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Server scooping and cook, got one Corrected On-Site Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Gasket in drawer unit and prep cooler Repeat Violation
- 36-11-4:Basic - Floors not maintained smooth and durable. Floor panel peeling off in walk in cooler Repeat Violation
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Washed yesterday Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven handle Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at cook line Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in walk in cooler Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In beverage cooler
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. 56f pork cooked last night, employee discarded it Corrected On-Site
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw meats then removed gloves and scooped cooked foods, explained to him and he washed hands Corrected On-Site
- 35A-02-7:High Priority - Live, small flying insects found. One by clean dishes in dish washing area Repeat Violation Admin Complaint
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 100 ppm quat in bar triple sink, only put 2 tablets in 4 gallons, added 2 more tablets, 300 ppm Corrected On-Site
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. For quesadillas, employee wrote time on Corrected On-Site
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Deep container for cooked pork
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink by ice bin
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line, employee placed one Corrected On-Site
- 05-14-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooling time/temperature control for safety food. For cooling pork
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One cook here for long time, could not find his certificate, and another cook since last inspection here Repeat Violation Admin Complaint
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tamales made 2 days ago
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Cleaner for tables per employee
- 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. By cook line Repeat Violation
Food safety inspection conducted on 3/11/2025 revealed 29 total violations (5 high priority, 9 intermediate, 14 basic).
Inspection on 10/30/2024
High Priority
3
Intermediate
5
Basic
16
Total
25
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. And exterior
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. 4 peeling off in dish machine area
- 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. Open drink at server area, employee discarded it Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Working with open foods, Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Gasket in drawer unit and prep cooler Repeat Violation
- 36-11-4:Basic - Floors not maintained smooth and durable. Peeling off in beer walk in cooler
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Container for chimichangas shells is cracked, cook line area Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Container with cut lettuce in walk in cooler
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. 4, employee placed them Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven handle, employee moved them Corrected On-Site
- 51-18-6:Basic - No copy of latest inspection report available.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at cook line Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above salsa and chips, server area
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Some foggy water in prep cooler, interior bottom, also shelves at bar cooler
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers on shelf above cut lettuce in walk in cooler
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White powder, labeled flour by employee Repeat Violation
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook just arrived and started stirring beef, explained to him and he washed hands, Corrected On-Site
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook that just arrived and stirred beef washed hands for only 5 seconds, explained to him and he washed hands properly Corrected On-Site
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by chips container Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets, around nozzles, ice bin toon, ice machine Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat Corrected On-Site
- 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. For 2 new employees
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees here for 2 months
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Yellow substance, employee labeled degreaser Corrected On-Site
- 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only.
Food safety inspection conducted on 10/30/2024 revealed 25 total violations (3 high priority, 5 intermediate, 16 basic).
Inspection on 4/15/2024
High Priority
2
Intermediate
6
Basic
10
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. And exterior too Repeat Violation
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On sauce, cooler, employee removed it Corrected On-Site Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above customer food, also one open drink at cook line, employee moved it and discarded it Corrected On-Site Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse above customer food, storage area, employee moved it Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Scooping chips Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Gaskets torn in prep unit Repeat Violation
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Container for taco shells is cracked, cook line
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by cook line, emailed sign Repeat Violation
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Red powder in bucket, employee wrote name on, spices Corrected On-Site Repeat Violation
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by ice bin
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 120f rice on warmer, employed reheated it to 165f Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Arround nozzles, also can opener, ice machine too
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand dink by ice bin Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan made a couple of days ago, dated by employee Corrected On-Site
- 53B-03-5:Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee with 360 training only for food handler
Food safety inspection conducted on 4/15/2024 revealed 18 total violations (2 high priority, 6 intermediate, 10 basic).
Inspection on 1/31/2024
High Priority
3
Intermediate
7
Basic
15
Total
25
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. And exterior too
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On green sauce, employee removed it Corrected On-Site Repeat Violation
- 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. Open drink by cook line, employee discarded it Corrected On-Site Repeat Violation
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Scooping chips
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Gasket torn in prep cooler
- 10-08-5:Basic - Ice scoop handle in contact with ice. Employee moved it, bar ice bin Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. At bar
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by cook line
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Rear door Repeat Violation
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting onions without washing them first, explained to him
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Pipe in hand sink at cook line Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Dining area, discarded Corrected On-Site Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk container on shelf, employee wrote salt and sugar Corrected On-Site
- 09-01-4:High Priority - 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. Scooping chips fast and chips are touching her fingers, she got gloves Corrected On-Site Repeat Violation Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on shelf above sauce, employee rearranged Corrected On-Site
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. For quesadillas, employee write time on **Corrective Action Taken**
- 13-06-4:Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Scooping chips,
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine and around nozzles in drink machine Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Dumping ice in hand sink at bar Repeat Violation
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 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. New employee Repeat Violation
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. New employee here 3 months Repeat Violation Admin Complaint
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Dining area, sanitizer per mgr, labeled Corrected On-Site Repeat Violation
Food safety inspection conducted on 1/31/2024 revealed 25 total violations (3 high priority, 7 intermediate, 15 basic).
Inspection on 7/17/2023
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 7/17/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/14/2023
High Priority
5
Intermediate
7
Basic
12
Total
24
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Scooping chips Repeat Violation
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Gasket torn, prep unit at 64f Warning
- 29-18-4:Basic - Drain cover(s) missing. In mop sink, mgr placed one 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. Open drink above prep area, mgr discarded it Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cooks cooking
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Handle is broken in hand sink at bar
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. 2 missing
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Fryer baskets Repeat Violation
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Rear door
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Pipe in hand sink by cook line, employee fixed it Corrected On-Site Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Server area, employee discarded it Corrected On-Site Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White powder, bulk container, server area, employee write name on Corrected On-Site
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw beef them grabbed tomatoes, explained to him and he discarded tomato and washed hands Corrected On-Site Warning
- 09-01-4:High Priority - 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 scooping chops and her finger touched chips, employees placed finger under deli paper Corrected On-Site Warning
- 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee eating and cooking at the same time, explaining to him and he went to dining table, Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 47-64f cheese, raw beef, sour cream, cut lettuce, cut tomatoes, cooked birria in prep unit at cook line, employee wrote time, less than 4 hrs **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. 90f quesadillas, cook line, no time, no procedure, wrote time on **Corrective Action Taken** Warning
- 11-27-4:Intermediate - 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 Corrected On-Site
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Jennifer Bermudez expired on January 2022
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine, around nozzles in soda machine Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Container in hand sink by ice bin, employee moved it Corrected On-Site
- 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. New employees
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee here for several years
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer by dining area, labeled Corrected On-Site
Food safety inspection conducted on 7/14/2023 revealed 24 total violations (5 high priority, 7 intermediate, 12 basic).