DirtyFLRestaurant Inspection Data

CANTINA LOUIE

Food safety records indicate CANTINA LOUIE in MELBOURNE has 6 inspections with a 2.5/5 overall rating. Recent inspections indicate some food safety concerns.

Last inspection: 2 weeks ago · 6 reports on file

FL 312
Florida, 32084
Saint Johns County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 6 health inspection reports

All Inspection Reports

3/30/2026· 2w ago

Visit ID: 13572810

Met Inspection Standards

1 high, 2 int, 9 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on cook line not inverted soiled with food debris, moved to wash. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean bins wet nesting on rack. Corrected On-Site Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Steam table missing wheel front left side, propped up with ware bin. Work order in to repair. Large make table middle door gasket torn, work order in. **Corrective Action Taken** Repeat Violation
  • 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Four ice buckets stored not inverted, operator cleaned and corrected. Corrected On-Site Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave soiled with food debris. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Men's room missing hand wash sign.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf over small make table and reach in cooler under griddle gaskets soiled with food debris. Walk in freezer gaskets soiled with mold like substance.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Clean bins with stickers on side after wash. Corrected On-Site Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall over prep table in back of kitchen soiled with food debris. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw steak in walk in cooler, moved it above. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink far end of cook line had sanitizer bucket in it. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bleach spray not labeled. Corrected On-Site

11/10/2025· 5mo ago

Visit ID: 10885331

Met Inspection Standards

2 int, 7 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 14-11-5:Basic - Equipment in poor repair. Gaskets reach reach make table
  • 08B-38-4:Basic - Food stored on floor. Ice walk in freezer Corrected On-Site
  • 10-14-5:Basic - Ice bucket/shovel stored not inverted Corrected On-Site
  • 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. Scoop handle in rice Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Soda Gunn nozzle Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sink on server line used as dump sink Repeat Violation

3/19/2025· 1y ago

Visit ID: 10704740

Met Inspection Standards

1 high, 2 int, 1 basic

  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Clean dishes with old labels Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. taquitos (50F - Cold Holding); chicken fingers (50F - Cold Holding)in reach in cooler cook line, brought out 1 1/2 hr ago, put in freezer to rapid chill **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Drink nozzles at bar Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Scrubby in hand wash sink in server area Corrected On-Site

10/28/2024· 1y 5mo ago

Visit ID: 10704559

Met Inspection Standards

3 basic

  • 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2024-10-28: **Time Extended**
  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Pans drying rack in dishwasher area - From follow-up inspection 2024-10-28: **Time Extended**
  • 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Plastic pans on dry rack in dishwashing area - From follow-up inspection 2024-10-28: **Time Extended**

10/25/2024· 1y 5mo ago

Visit ID: 8735824

Follow-up Inspection Required

6 high, 3 int, 10 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishes on clean rack across from dishwashing area 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. Water bottles on shelf with single serve items. Removed by staff members Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans drying rack in dishwasher area
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 08B-38-4:Basic - Food stored on floor. Tortilla chips on floor in kitchen on cookline but moved to rack by cook Tortilla chips on floor in waitstation blacked on raised rolling rack by employee Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in crevices of make tables of cookline
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled throughout
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Plastic pans on dry rack in dishwashing area
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Rice on cook 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. No chlorine sanitizer in machine, managers replaced bottle of sanitizer Corrected On-Site
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live small flying insect seen in cookline area but did not land on food. 1 live small flying insects seen in dishwashing area 1 live small flying insect seen in dining room Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over vegetables in reach in cooler
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw beef 47F - cold holding;
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef 47F - cold holding; -see stop sale Mango salsa 44 F - c; cut cabbage mix 44 F - cold holding; shredded cheese 50 F - cold holding; bean salsa 44 F - cold holding; pico de gallo -44 F - cold holding; all items placed on line at 11:00:am found at 1:54pm items placed in walk in cooler for rapid chill Warning
  • 03D-07-5:High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Marinated steak in walk in cooler prepped yesterday found 47 F today
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle - wait station managers cleaned Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hose attached to hanwash sink in dish wash area- hose removed Evidence of cookline sink used as dump sink Sink in dry storage has sanitize bucket and can in sink- moved by the manager
  • 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/

4/23/2024· 1y 11mo ago

Visit ID: 8636430

Met Inspection Standards

1 int, 3 basic

  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Mens and women's bathroom
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar sink Corrected On-Site