CANTINA LOUIE
10870 US HWY 1 N STE 110
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 5 health inspection reports
Location Map
Loading map...
Nearby Locations
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).