LA NOPALERA MEXICAN RESTAURANT RIVER CITY
725 SKYMARKS DR #1
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 3/20/2025
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 3/20/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/19/2025
High Priority
8
Intermediate
4
Basic
7
Total
19
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. At dish area, diffuser on small ice machine has black mold-like substance. **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. At cook line, cell phone on prep table. At dry storage area near office, multiple employee coats and bags stored on cases of infused syrups. Operator moved all items. **Corrected On-Site**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. At dish area, metal pans stacked before air drying. At wait station, plastic cups stacked before air drying. **Repeat Violation**
- 36-73-4:Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor behind equipment soiled. At bar, floor under/behind equipment has build up.
- 08B-38-4:Basic - Food stored on floor. In outside walk-in cooler, case of chicken on floor. In walk-in freezer, case of shrimp on floor. Operator moved all items to shelves. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cook line, multiple gaskets soiled. At cook line, hood filters over flat top have build up. At dish area, front lip and exterior of lid on small ice machine has build up. In prep area, exterior of cheese grinder soiled. **Repeat Violation**
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. At cook line, stack of aluminum pans on microwave not inverted. In prep area, togo aluminum pans on top shelf not inverted. Operator inverted. **Corrected On-Site** **Repeat Violation**
- 41-07-4:High Priority - Container of medicine improperly stored. At cook line, box of pepto bismal stored on prep table. Operator moved. **Corrected On-Site**
- 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. In walk-in cooler, queso (57F - Cooling). Operator stated item was cooked yesterday, not removed from cooler. Queso is in deep container with lid tightly sealed.
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, queso (57F - Cooling). Operator stated item was cooked yesterday, not removed from cooler. Queso is in deep container with lid tightly sealed.
- 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. At arrival,for inspection, employee making tortillas handled cooked tortillas with bare hand while placing in basket.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, pan of raw chicken stored over pan of raw pork. Operator moved chicken. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In outside walk-in cooler, hamburger (45-45F - Cold Holding); chicken (44F - Cold Holding); beef (45F - Cold Holding). Operator stated door opened continuously for prep. **Repeat Violation** **Admin Complaint**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. At wait station pass thru, 2 bottles of hand sanitizer stored next to hot sauce and togo containers. Operator moved both bottles. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside by back door, hose bibb with black hose attached missing backflow preventer. Operator supplied during inspection. **Corrected On-Site**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk-in cooler, queso (57F - Cooling). Operator stated item was cooked yesterday, not removed from cooler. Queso is in deep container with lid tightly sealed.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In prep area, can opener ladle has build up. Employee cleaned during inspection. At dish area, multiple cutting boards on clean dish shelf have black stains. **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At wait station drink station, handwash sink used as dump sink as evidenced by ice in sink. At bar handwash sink, metal scrub pad stored in sink. Operator removed. **Corrective Action Taken** **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. 2 employee certificates, for Juan and Javier, expired 1/3/2025
Food safety inspection conducted on 3/19/2025 revealed 19 total violations (8 high priority, 4 intermediate, 7 basic).
Inspection on 9/12/2024
High Priority
3
Intermediate
3
Basic
7
Total
13
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. At dish area, smaller ice machine has black mold-like substance on inside of door and deflection plate.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. At tortilla station, employee cookies stored on prep counter. Employee moved. **Corrected On-Site**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. At dish area, metal pans stacked before air drying. **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. At pass thru window, tongs in cinnamon sugar have handle touching product. Operator moved tongs. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters over flattop have grease build up. At bar, drain tray for soda gun has mold-like substance. **Repeat Violation**
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. At end of cook line, on top shelf, aluminum pans not inverted. Operator inverted. **Corrected On-Site**
- 14-12-4:Basic - Utensils in poor condition. On clean dish shelves, multiple rubber spatulas have melted areas. Operator removed from use. **Corrected On-Site**
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer, chicken in plastic wrap stored over case of raw swai. Operator moved chicken to bottom shelf. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line reach-in cooler, sour cream (47F - Cold Holding). Operator stated item placed in service 1.5 hours earlier, moved to walk-in cooler to cool. At wait station at pass thru window, in small black reach-in cooler, salsa (47F - Cold Holding). Operator stated item placed in cooler 1.5 hours earlier **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. At bar, spray bottle of Murphy's cleaner hanging on liquor well with liquor bottles. Operator moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep area, can opener has build up at blade. Employee cleaned. **Corrected On-Site** **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink by dish area, spatula stored on sink. Operator moved. At bar, sanitizer bucket stored in handwash sink. Operator removed. **Corrected On-Site**
- 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. Employee stated she has worked at establishment for 4 years, Vanessa, no proof of food handlers training.
Food safety inspection conducted on 9/12/2024 revealed 13 total violations (3 high priority, 3 intermediate, 7 basic).