LA NOPALERA MEXICAN RESTAURANT RIVER CITY
725 SKYMARKS DR #1
Overall Food Safety Rating
★★★☆☆ (3.2/5)
Based on 10 health inspection reports
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All Inspection Reports
Inspection on 5/1/2025
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 5/1/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
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).
Inspection on 6/13/2024
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 6/13/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/11/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw beef and chicken, immediately handled shaker and the spatulas for cooked food. Operator explained to employee proper handwashing. Warning
Food safety inspection conducted on 4/11/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 1/17/2024
High Priority
7
Intermediate
2
Basic
15
Total
24
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Priority: Basic Observed: Bowl or other container with no handle used to dispense food. Bowl in masa in tortilla making station.
- 12B-07-4:Basic - Priority: Basic Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on shelf over prep table in back kitchen area. Repeat Violation
- 12B-12-5:Basic - Priority: Basic Observed: 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 styrofoam drink cup in tortilla making area. Cup discarded. Corrected On-Site
- 40-06-5:Basic - Priority: Basic Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee sweater and hat stored on top of cases of tortillas near rear exit door. Items moved and stored correctly. Corrected On-Site Repeat Violation
- 24-08-4:Basic - Priority: Basic Observed: Equipment and utensils not properly air-dried - wet nesting. Clean red plastic cups in server station in dining area.
- 36-73-4:Basic - Priority: Basic Observed: Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under ice machine in kitchen. Floor under dish machine in kitchen. Floor in walk in coolers. Floor in outside storage area. Floor in bar. Wall under and behind dish machine. Walls in tortilla making area. Repeat Violation
- 08B-38-4:Basic - Priority: Basic Observed: Food stored on floor. Container of chips on floor near cook line. Cases of chicken on floor in walk in freezer. Bag of rice on floor in outside storage area. Items moved and stored correctly. Corrected On-Site
- 33-19-4:Basic - Priority: Basic Observed: Garbage on the ground and/or pad around dumpster. Dumpster area on northeast side of establishment.
- 31B-04-4:Basic - Priority: Basic Observed: No handwashing sign provided at a hand sink used by food employees. Hand washing sink by prep table in back kitchen. Inspector emailed sign. **Corrective Action Taken**
- 23-03-4:Basic - Priority: Basic Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area under grill on cook line. Area under drink machines on bar. Interior of glass cooler at bar.
- 25-09-4:Basic - Priority: Basic Observed: Single-service items for customer self-service not properly protected to prevent contamination. Red plastic straws in caddies at bar top are not wrapped.
- 06-01-5:Basic - Priority: Basic Observed: Time/temperature control for safety food thawed in an improper manner. Frozen shrimp thawing in bucket of standing water. Water removed and bucket placed into walk in cooler. Corrected On-Site
- 08B-63-4:Basic - Priority: Basic Observed: Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Outdoor walk in cooler was left unsecured.
- 36-02-5:Basic - Priority: Basic Observed: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Both indoor and outdoor walk in coolers. Repeat Violation
- 21-12-4:Basic - Priority: Basic Observed: Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on pass through window. Cloth moved and stored correctly. Corrected On-Site
- 03D-01-5:High Priority - Priority: High Priority Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler, one pan of cooked peppers 86F. Peppers began cooling approximately five hours prior. Peppers discarded. See stop sale.
- 01B-36-5:High Priority - Priority: High Priority Observed: 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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler, one pan of cooked peppers 86F. Peppers began cooling approximately five hours prior. Peppers discarded.
- 08A-05-6:High Priority - Priority: High Priority Observed: Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cook line in kitchen, raw beef stored over cooked beef. Items moved and stored correctly. Corrected On-Site **Repeat Violation** Admin Complaint
- 01B-38-5:High Priority - Priority: High Priority Observed: Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Near pass through window on serving side, portioned salsa containers 59F. Salsa portioned approximately five hours prior. Salsa discarded. See stop sale.
- 03D-06-5:High Priority - Priority: High Priority Observed: Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Near pass through window on serving side, portioned salsa containers 59F. Salsa portioned approximately five hours prior. Salsa discarded. See stop sale.
- 41-10-4:High Priority - Priority: High Priority Observed: Toxic substance/chemical improperly stored. Bottle of Isopropyl alcohol stored on shelf above prep table next to dried chiles. Bottle moved and stored correctly. Corrected On-Site
- 29-34-4:High Priority - Priority: High Priority Observed: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on outside faucet near rear exit door. Manager states he has extra one and will place on. **Corrective Action Taken** **Repeat Violation** Admin Complaint
- 22-02-4:Intermediate - Priority: Intermediate Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice bin in server station has mold-like substance. Repeat Violation
- 53A-05-6:Intermediate - Priority: Intermediate Observed: 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/ No certified food manager working at beginning of inspection with six employees working. Manager had to run out, but he returned in middle of inspection. Corrected On-Site Repeat Violation Admin Complaint
Food safety inspection conducted on 1/17/2024 revealed 24 total violations (7 high priority, 2 intermediate, 15 basic).
Inspection on 10/3/2023
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 10/3/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/3/2023
High Priority
6
Intermediate
3
Basic
10
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both exterior doors for women's and men's restrooms do not fully self close.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on expo window counter. Drink discarded. 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. Employee black purse stored on dry storage rack with food near rear exit door. Item moved and stored correctly. Corrected On-Site
- 36-22-4:Basic - Floor area(s) covered with standing water. Near dish machine.
- 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under dish machine. Floor under ice machine. Floor under kitchen equipment. Floor drains in kitchen. Floor under bar equipment. Walls in prep and dish areas.
- 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. Spoon for brown sugar near expo window. Spoon moved and stored correctly. Corrected On-Site
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Multiple shelves in kitchen show rust.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of white containers for chips. Repeat Violation
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In both walk in coolers in kitchen. Repeat Violation
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Red sanitizer bucket in bar area tested 0ppm. Chlorine added. Tested 100ppm. Corrected On-Site
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee warming tortillas with bare hand, placed glove on without washing hands. Manager coached employee on proper hand washing procedures. **Corrective Action Taken**
- 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 warming tortillas with bare hand. Employee put glove on. Corrected On-Site
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three live flies observed in kitchen.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In outside walk in cooler, raw shelled eggs stored over ready to eat cheese. Items moved and stored correctly. Corrected On-Site Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In tortilla making area, butter 69F. Butter placed out approximately one hour prior. Butter moved to cooler to cool. On cook line, cooked chiles stored on top of refrigerated line 57F. Chiles placed out approximately 45 minutes prior. Chiles moved to walk in cooler to cool. **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. Missing on outside faucet near rear exit door where black hose is attached.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Red and green cutting boards in prep area. Knives on knife rack in prep area. 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, seven employees working - none are certified food managers. Certified food manager arrived during inspection. Corrected On-Site
- 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. From previous inspection, plans still not submitted and approved for air curtains for roll-up doors in bar area. Manager states that air curtains are purchased and are to be installed in two weeks. Manager thought that plans could not be submitted until work was completed. **Corrective Action Taken** Warning
Food safety inspection conducted on 8/3/2023 revealed 19 total violations (6 high priority, 3 intermediate, 10 basic).
Inspection on 8/3/2023
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has large rolling garage style doors at the bar area but do not have any form of vermin control devices at garage style doors, doors leading into kitchen, or pass through window leading into kitchen. Warning - From follow-up inspection 2023-06-02: Per manager they have had contractors come out for estimates for air curtains for the garage style doors in **Time Extended** - From follow-up inspection 2023-08-03: Plans still not submitted and approved. Manager states that air curtains are purchased and are to be installed in two weeks. Manager thought that plans could not be submitted until work was completed. **Time Extended** **Corrective Action Taken**
Food safety inspection conducted on 8/3/2023 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).