CANTINA LOUIE
FL 312
Florida, 32084
Saint Johns County County
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 8/21/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 4 live flying insects in prep area in kitchen. Approximately 2 live flying insects at end of cook line in kitchen. Approximately 3 live flying insects in warehouse washing area. Repeat Violation Admin Complaint - From follow-up inspection 2024-08-21: 1 live flying insect under dish machine in ware washing area. **Time Extended**
Food safety inspection conducted on 8/21/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 8/19/2024
High Priority
7
Intermediate
5
Basic
3
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under large ice machine in kitchen. Also build up of standing water in ware washing area.
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle in ice bin at bar. Also handle in rice bin in prep area Handles 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. chicken (45F - Cooling over 6 hours); pork (45F - Cooling over 6 hours); salsa (45F - Cooling over 6 hours) in walk in cooler in stacked, covered, deep, and plastic containers for salsa, per employee all items where made yesterday and placed in walk in cooler without any additional preparation. Repeat Violation Admin Complaint
- 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. chicken (45F - Cooling over 6 hours); pork (45F - Cooling over 6 hours); salsa (45F - Cooling over 6 hours) in walk in cooler in stacked, covered, deep, and plastic containers for salsa, per employee all items where made yesterday and placed in walk in cooler without any additional preparation. Repeat Violation Admin Complaint
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 4 live flying insects in prep area in kitchen. Approximately 2 live flying insects at end of cook line in kitchen. Approximately 3 live flying insects in warehouse washing area. Repeat Violation Admin Complaint
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Rice in grocery bag in steam table on cook line, bag removed. 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 beef stored over raw fish in reach in cooler drawer under flat top grill on cook line.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French fries (70F - Cold Holding, cooled down to 42F) sitting out on cart next to fryers on cook line, per employee fries have been put several hours, fries placed in walk in freezer, retemped at 42F Corrected On-Site 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 (120F - Hot Holding, reheated to 201F) in oven on cook line, per employee beef was heated earlier in the day then placed in oven several hours ago, beef placed on flat top and reheated to 201F. Corrected On-Site
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken (45F - Cooling over 6 hours); pork (45F - Cooling over 6 hours); salsa (45F - Cooling over 6 hours) in walk in cooler in stacked, covered, deep, and plastic containers for salsa, per employee all items where made yesterday and placed in walk in cooler without any additional preparation. Repeat Violation Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Strainer and plastic container in hand wash sink in prep area, items moved. Corrected On-Site Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station at end of cook line in corner. Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of yellow liquid in server area. Repeat Violation
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off due to leak at hand wash station at end of cook line in corner.
Food safety inspection conducted on 8/19/2024 revealed 15 total violations (7 high priority, 5 intermediate, 3 basic).
Inspection on 2/27/2024
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 2/27/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/26/2024
High Priority
5
Intermediate
4
Basic
0
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 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. black beans (54F - Cooling over 6 hours); refried beans (48F-50F - Cooling over 6 hours) in large covered metal line pans filled at least 4 inches deep in walk in cooler, per kitchen manager all items where cooked and placed in walk in cooler the previous day without any additional preparation. Warning
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. One employee came into work and began to handle clean utensils and knifes without washing hands beforehand.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3 flying insects around cart with bus tubs near bar area in dining room. Approximately 3 flying insects around triple sink connected to dish machine in ware washing area. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. black beans (54F - Cooling over 6 hours); refried beans (48F-50F - Cooling over 6 hours) in large covered metal line pans filled at least 4 inches deep in walk in cooler, per kitchen manager all items where cooked and placed in walk in cooler the previous day without any additional preparation. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. french fries (61F - Cold Holding) sitting out on cart next to cook line in kitchen, per kithcen manager fries usually sit out all day, fries have been sitting out less then 1 hour, fries placed in reach in cooler on cook line. **Corrective Action Taken** 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. black beans (54F - Cooling over 6 hours); refried beans (48F-50F - Cooling over 6 hours) in large covered metal line pans filled at least 4 inches deep in walk in cooler, per kitchen manager all items where cooked and placed in walk in cooler the previous day without any additional preparation. Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station at bar blocked with trash can, can removed. Corrected On-Site
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand wash station at end of cook line across from ovens.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. One spray bottle with blue liquid on cart by bar.
Food safety inspection conducted on 2/26/2024 revealed 9 total violations (5 high priority, 4 intermediate, 0 basic).
Inspection on 10/31/2023
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 10/31/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/26/2023
High Priority
5
Intermediate
4
Basic
8
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on top of the main cook line reach in cooler. Operator relocated the employee beverage. Corrected On-Site 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. Employee jackets stored on top shelf over main prep line and unwashed produce. Operator relocated the employee jackets. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf by the prep sink, clean containers stacked while wet. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice around the walk in freezer door entrance.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. On the main cook line, knives stored between flip top reach in cooler door and sides of the cooler. Operator relocated the knives. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris build up in the reach in cooler drawers of the main cook line. Walk in cooler door gasket has mold like substance build up.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Avocados on the main cook line not washed before use evident by stickers still attached. Operator instructed employee to remove and wash avocados before use. **Corrective Action Taken**
- 08B-12-5:Basic - Stored food not covered. In the walk in cooler uncovered container of salsa on the top shelf. Operator covered the salsa. In the walk in freezer, uncovered containers of tamales. Corrected On-Site Repeat Violation
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. On the can storage rack, one can of San Bento peeled tomatoes with large dented and deformed seal. Operator removed the can to be discarded. **Corrective Action Taken**
- 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 the walk in freezer, raw commercially packaged grouper over uncovered ready to eat tamales. Operator asked employee to switch the storage levels. **Corrective Action Taken**
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. In the walk in cooler, raw shell eggs stored over unwashed lemons and limes. Operator relocated the raw shell eggs to the bottom shelf. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the main cook line, French fries (71F - Cold Holding) placed out at ambient air temperature, per operator held on time as public health control, no time mark or written procedures available. Inspector provided written procedures and operator labeled the container and filled out the written procedures. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. On the service side of the main cook line, sanitizer chemical spray bottle over paper lines tortilla containers. Operator relocated the chemical spray bottle. Corrected On-Site Repeat Violation Admin Complaint
- 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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the main prep line has build up of food debris residue above the blade. Operator removed the can opener to be washed. In the waitstation area, horchata soda gun has build up of syrup residue on the nozzle. Behind the bar counter, soda guns have build up of syrup around the nozzle. **Corrective Action Taken** 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 empty drink pitcher. Operator removed the pitcher from the hand wash sink. Corrected On-Site Repeat Violation
- 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. Establishment utilizes time as public health control with no written procedures. Inspector provided written procedures and operator filled out the procedures. Corrected On-Site
Food safety inspection conducted on 9/26/2023 revealed 17 total violations (5 high priority, 4 intermediate, 8 basic).