DirtyFLRestaurant Inspection Data

LA NOPALERA MEXICAN RESTAURANT

Hamilton Street
Jacksonville, Florida, 32205
Duval County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 11/13/2024

Inspection #: Visit ID: 8889229

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water by Dish machine line. Per Person In Charge. Leak at Three compartment sink . Person In Charge had standing water cleaned up. **Corrective Action Taken**
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Loose metal floor in walk in cooler.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs over oven handle.
  • 29-08-4:Basic - Plumbing system in disrepair. Hole in Three compartment sink causing water to drip on floor.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hand Wash Sink faucet not fully shutting off. Minor leak. Repeat Violation
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Shopping bags used to hold chicken. Reach in freezer.

Inspection Date: 9/16/2024

Inspection #: Visit ID: 8888880

  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Standing water o.n floor by Dish machine line. Warning - From follow-up inspection 2024-09-16: At callback :time needed to clean. **Time Extended**
  • 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Leaking faucet . Three compartment sink. Warning - From follow-up inspection 2024-09-16: At callback :time needed to fix. **Time Extended**

Inspection Date: 9/13/2024

Inspection #: Visit ID: 8779099

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Food service employee with no beard guard. Repeat Violation Warning
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water o.n floor by Dish machine line. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled cooler gaskets. Prep line. Warning
  • 08B-12-5:Basic - Stored food not covered. Uncovered prepped foods in walk in cooler. Salsa. Cut vegetables. Prepped meats. Repeat Violation Warning
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Leaking faucet . Three compartment sink. Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Quaseo made 9/12 at 50°, 49°, 50°. (Overnight temperatures) walk in cooler. Stop sale issued. 3 large pans about 2 gallons each. Warning
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Salsa stored in Home Depot 5 gallon buckets. Walk in cooler. Operator discarded item. Warning
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Carnitas date marked 8/23 in walk in cooler. Stew date marked 8/23 in walk in cooler. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Quaseo made 9/12 at 50°, 49°, 50°. (Overnight temperatures) walk in cooler. Stop sale issued. 3 large pans. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa at wait-station at 50°. Per Person In Charge placed about noon. Items iced down. **Corrective Action Taken** 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. Container of queso on top of oven at 90°. Item reheated to 165-170 by manger. Placed at about noon. **Corrective Action Taken** Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Can opener in kitchen Hand Wash Sink. Moved by manager. Repeat Violation Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towel at Dish machine line Hand Wash Sink and rear Hand Wash Sink. Warning

Inspection Date: 2/13/2024

Inspection #: Visit ID: 8450330

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Repeat Violation
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Food prep employee with no beard guard.
  • 08B-12-5:Basic - Stored food not covered. Uncovered raw fish In walk in cooler. Covered by manager. Corrected On-Site Repeat Violation
  • 41-07-4:High Priority - Container of medicine improperly stored. Chemical spray bottle next to Single Service lids. Wait station. Moved by manager. Corrected On-Site
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish Machine chlorine 0 ppm. Service tech called during inspection. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Cup in frontline Hand wash sink. Moved by manager. Corrected On-Site

Inspection Date: 7/20/2023

Inspection #: Visit ID: 8377806

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. multiple. Soiled microwave handles. Repeat Violation
  • 36-36-4:Basic - Ceiling tile missing. Missing ceiling tile above Dish Machine line. Per Person In Charge work in progress to fix AC.
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Missing cove molding by rear Hand wash sink.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal glasses next to Single Service to go containers. Storage rack. Moved by manager. Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Food prep employee with no beard guard.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs over oven handles. Moved by manager Corrected On-Site
  • 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn cooler gasket. Kitchen.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing Hand wash sign at kitchen Hand wash sinks.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soil residue on spice containers.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of kitchen cooler. Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in base of kitchen cooler.
  • 08B-12-5:Basic - Stored food not covered. Uncovered sauce containers in walk in cooler.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Soiled wall by walk in cooler.
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. Uncovered limes at bar covered by manager.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly In rear kitchen area. Swatted by manager. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Over stacked Shredded lettuce 48° , shredded cheese 48° in make table by prep line. Person In Charge implemented and placed items on Time Temperature controled for safety during inspection. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Container of queso at 77°. Placed about 30 mins before. Reheated to 170° Corrected On-Site
  • 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. Sign emailed.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Large food container lid in wait station Hand wash sink. Moved by manager. Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water side of restroom Hand wash sink turned off.