LA NOPALERA MEXICAN RESTAURANT
Hamilton Street
Jacksonville, Florida, 32205
Duval County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
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All Inspection Reports
Inspection on 10/15/2024
High Priority
3
Intermediate
5
Basic
9
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All vents in kitchen.
- 21-17-4:Basic - Clean linens stored on floor. Bags of clean aprons and cloths on floor in office.
- 36-22-4:Basic - Floor area(s) covered with standing water. In both walk in coolers.
- 08B-38-4:Basic - Food stored on floor. Multiple containers of lard in kitchen. Container of salsa in keg walk in cooler. Container of cut tomatoes in main walk in cooler. Boxes of ground beef in main walk in cooler. Container of rice in food storage area. **Repeat Violation**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. At prep table in kitchen in prep area. Also wet cloths at bar area not stored inside sanitation buckets.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In either bathroom. At hand wash station at bar. At hand wash station in kitchen by dish machine.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of unused cooler under grill on cook line in kitchen.
- 25-05-4:Basic - Single-service articles improperly stored. Box of to go cups on floor in storage area by bar.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados and mushrooms stored over chili rellenos in walk in cooler. **Repeat Violation**
- 03C-44-5:High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Employee cooking pieces of chicken on grill in kitchen, one larger piece only reached a temperature of 160F, chicken placed back on grill. **Corrective Action Taken**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Grocery bag used to hold tortillas on make line in kitchen.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Flying insect spray stored with to go cups at bar area.
- 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. Manager not able to find any written procedures.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sour cream (47F - Cooling, after 1 hour 46F) in small squeeze bottle in reach in cooler on make line, per employee bottle was filled less then 1 hour prior, squeeze bottle is taken in and out of cooler on a regular basis. **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Knife in hand wash sink by beer walk in cooler. Basket in hand wash sink by ware washing area. **Repeat Violation**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In far stall in women's bathroom.
- 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 at hand wash station by dish machine in kitchen, water turned back on. Hot water shut off at hand wash station at bar area.
Food safety inspection conducted on 10/15/2024 revealed 17 total violations (3 high priority, 5 intermediate, 9 basic).