CANTINA LOUIE
10870 US HWY 1 N STE 110
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 3/10/2025
High Priority
0
Intermediate
2
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 13-02-4:Basic - Employee with ineffective hair restraint while engaging in food preparation. Food service employee with ineffective hair restraint. Long dangling hair.
- 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor by cookline. Cleaned by manager.
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Condensation drip from hood system edge onto floor.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Kitchen Hand Wash Sink by end of cookline / fryer blocked by equipment. Moved by manager.
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Food manager, Nathan still has not received his copy of food manager certificate. Repeat Violation
Food safety inspection conducted on 3/10/2025 revealed 5 total violations (0 high priority, 2 intermediate, 3 basic).
Inspection on 2/19/2025
High Priority
1
Intermediate
4
Basic
4
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Cooking on by fryers on cook line, employee corrected during inspection. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster at entrance to bar. Soda gun holster in server station.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting unwashed tomatoes before washing them in preparation area. Cut avocados with stickers still on them in reach in cooler on make line.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cooked black beans and prepare salsa stored under boxes of unwashed tomatoes and bell peppers in walk in cooler.
- 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. In use dish machine reading 0ppm,sanitizer bucket empty, bucket replaced, dish machine ran multiple times, retested at 100ppm. 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.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Underside of ice bin of soda machine in server station. Inside large ice machine in kitchen. Inside of chip warmer in server area. Repeat Violation
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Manager on duty Nathan Strange does not have proof of training, but states they have been a manager over 30 days and they are waiting for their certificate from corporate.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager not able to find any written procedures.
Food safety inspection conducted on 2/19/2025 revealed 9 total violations (1 high priority, 4 intermediate, 4 basic).
Inspection on 10/14/2024
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 10/14/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/8/2024
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. 2 dead roaches around bar area. 4 dead roaches around stoves on cook line. 1 dead roach at end of hallway near exit door by bathrooms. Admin Complaint - From follow-up inspection 2024-10-08: 1 dead roach in back of fryer on cook line. 2 dead roaches inside bottom section of both stoves where pilot lights are. 1 dead roach under bag in box soda rack in back corner of prep area in kitchen next to back door. All dead roaches cleaned up and discarded. Admin Complaint **Corrective Action Taken**
- 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach inside stove on cook line. Admin Complaint - From follow-up inspection 2024-10-08: 1 dead roach under bag in box soda rack in back corner of prep area in kitchen next to back door. Live roach killed, cleaned up, and discarded. Admin Complaint **Corrective Action Taken**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (55F - Cold Holding); salsa (67F - Cold Holding); gaugamole (59F - Cold Holding) in standing reach in cooler by entrance to kitchen in defrost mode. Employees going in and out of cooler and left door open while stocking cooler during inspection for less then 1 hour. salsa (57F - Cold Holding) at bar area in empty bus tube, per manager it has been there less then 1 hour, employee began to put ice in bus tub. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2024-10-08: milk (55F - Cold Holding); sour cream (67F - Cold Holding); gaugamole (59F - Cold Holding) in standing reach in cooler in kitchen by entrance to kitchen. Per manager door has been consistently open for 3 hours, all items moved to walk in freezer. Admin Complaint **Corrective Action Taken**
Food safety inspection conducted on 10/8/2024 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 10/7/2024
High Priority
8
Intermediate
2
Basic
5
Total
15
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. Interior of large ice machine in kitchen. Repeat Violation
- 35A-03-4:Basic - Dead roaches on premises. 2 dead roaches around bar area. 4 dead roaches around stoves on cook line. 1 dead roach at end of hallway near exit door by bathrooms. Admin Complaint
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. One employee on cook line preparing food, employee corrected during inspection. Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under all equipment at the bar area. Under equipment on cook line. Under tables in prep area.
- 51-18-6:Basic - No copy of latest inspection report available.
- 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. ground beef (47F - Cooling, over 6 hours) in line pan in walk in cooler, per manager beef was cooked the day prior and placed in walk in cooler without any additional preparation.
- 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. ground beef (47F - Cooling, over 6 hours) in line pan in walk in cooler, per manager beef was cooked the day prior and placed in walk in cooler without any additional preparation.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flying insects around cook line. 1 live flying insect in food preparation area.
- 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Spray can of roach spray in lower shelf of table in make line, per manager they use it around the cook line and in drains inside the establishment, can discarded Corrected On-Site
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live roach inside stove on cook line. Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (55F - Cold Holding); salsa (67F - Cold Holding); gaugamole (59F - Cold Holding) in standing reach in cooler by entrance to kitchen in defrost mode. Employees going in and out of cooler and left door open while stocking cooler during inspection for less then 1 hour. salsa (57F - Cold Holding) at bar area in empty bus tube, per manager it has been there less then 1 hour, employee began to put ice in bus tub. **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. ground beef (98F - Hot Holding); black beans (113F - Hot Holding) in stove on cook line, per manager items cooked and placed in stove approximately 2 hours prior, employee began to reheat items during inspection. **Corrective Action Taken** Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Windex over clean bowls used for tortillas under service window in kitchen, Windex moved. Corrected On-Site Repeat Violation Admin Complaint
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. ground beef (47F - Cooling, over 6 hours) in line pan in walk in cooler, per manager beef was cooked the day prior and placed in walk in cooler without any additional preparation.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of Fabuloso at bar area, manager corrected during inspection. Corrected On-Site
Food safety inspection conducted on 10/7/2024 revealed 15 total violations (8 high priority, 2 intermediate, 5 basic).
Inspection on 4/29/2024
High Priority
4
Intermediate
1
Basic
3
Total
8
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. Interior of large ice machine in prep area in kitchen. Underside of both ice bin of soda machine in sever area. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Multiple containers of sauces, beans, and chicken in walk in cooler. Repeat Violation
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Crates of various unwashed produce stored over containers of cheese, beans, pork and chicken in walk in cooler. Repeat Violation
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Kitchen manager put on hair net with bare hands then put on gloves then handled clean equipment with washing hands between tasks.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (46F - Cold Holding); salsa (47F - Cold Holding) in standing reach in cooler in server area in kitchen, per manager door has been consistently open for no more then 2 hours, temperature turned down. **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. shredded chicken (94F - Hot Holding) in oven on cook line, per manager chicken was heated up and placed in oven no more then 2 hours prior, chicken placed on grill. pork sauce(119F - Hot Holding) double panned on grill top on cook line, per manager pork sauce has been there no more then 2 hours, sauce placed directly on grill top. Both items heated over 165F. Corrected On-Site Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottles of all purpose cleaner stored with drink mix behind front counter. Spray bottles of all purpose cleaner stored with single use gloves and on top of paper towel dispenser at bar area. Spray bottles of all purpose cleaner stored over clean containers used to store tortillas in server area in kitchen. Manager moved all bottles during inspection. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All soda guns in establishment.
Food safety inspection conducted on 4/29/2024 revealed 8 total violations (4 high priority, 1 intermediate, 3 basic).
Inspection on 9/20/2023
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 9/20/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/13/2023
High Priority
3
Intermediate
3
Basic
11
Total
18
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. Interior of the bulk ice bin has mold like substance spots around the top of the bin.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plate used as a scoop in the black bean container in the walk in cooler. Operator removed the plate. 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 personal bag stored on clean prep table in front of the toaster oven. Operator relocated the personal belongings. Corrected On-Site Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf next to the three compartment sink, clean containers stacked while wet. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Jug of fryer oil stored on the floor on the main cook line. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on the oven door handles on the main cook line. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance build up.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. On the storage shelf next to the three compartment sink, clean containers with old labels attached. Operator removed the container to be rewashed. **Corrective Action Taken** Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Middle flip top reach in cooler on the main cook line has standing water at the base of the cooler.
- 08B-12-5:Basic - Stored food not covered. In the walk in cooler two containers of salsa stored uncovered. Operator covered the containers. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. In the prep area, raw chicken and beef thawing at ambient air temperature.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler, raw chicken over raw shrimp and raw pork. Discuss with employee to switch the storage levels.
- 22-51-5:High Priority - Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strength listed in the manufacturer's instructions. Do not use equipment/utensils not properly sanitized. Peroxotanic sanitizing dish machine has no sanitizer solution attached to machine, two rinse additives connected to dish machine. Per operator nonsanitizer available has been ordered. Operator had employees reset the three compartment sink to use for sanitizing. **Corrective Action Taken** Warning
- 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. Salsa in the waitstation area held on time as public health control missing labeling for time placed on time. Operator had employee label the salsa for 11am. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the table top steam table on the main cook line; steak (119F - Hot Holding); pastor chicken (123F - Hot Holding). Operator had both items placed back onto the flat grill to reheat. **Corrective Action Taken** Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on the main cook line have build up of food residue staining. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on the main cook line used to store pitcher of water. Operator removed the pitcher of water. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Two chemical spray bottles on the wait staff side of the pass through line bottom shelf with no product labeling. Operator asked employee to label the bottles. **Corrective Action Taken**
Food safety inspection conducted on 9/13/2023 revealed 18 total violations (3 high priority, 3 intermediate, 11 basic).