CANTINA LOUIE
FL 312
Florida, 32084
Saint Johns County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/21/2025
High Priority
5
Intermediate
3
Basic
5
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plates used to scoop raw chicken in reach in cooler drawers under cook line, plates removed. Corrected On-Site Repeat Violation
- 35A-03-4:Basic - Dead insects on premises. Soda gun holster in sever area has a build up of debris and what appears to be approximately 6 dead larva, holster and drain line removed to dish area to be cleaned. **Corrective Action Taken** Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink over prep table in back prep area, drink moved. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster in sever area has a build up of debris and what appears to be approximately 6 dead larva, holster and drain line removed to dish area to be cleaned. **Corrective Action Taken**
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Boxes of unwashed avocados and peppers stored on top shelve over various cut vegetables and cooked ceviche in walk in cooler.
- 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. quesso cheese (48F - Cooling over 6 hours) in deep metal container in walk in cooler, per employee cheese was heated up yes and placed in walk in cooler last night without any additional preparation today.
- 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. quesso cheese (48F - Cooling over 6 hours) in deep metal container in walk in cooler, per employee cheese was heated up yes and placed in walk in cooler last night without any additional preparation today.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 2 cans of corn kernels on rack in prep area.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa (44F - Cold Holding); sour cream (48F - Cold Holding) in standing reach in cooler across from make line in kitchen, per manager door has been consistently open for less then 1 hour.
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary ammonium in spray bottles on rack by bar reading over 400ppm, employee emptied out container and began to remake during inspection. **Corrective Action Taken**
- 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.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. quesso cheese (48F - Cooling over 6 hours) in deep metal container in walk in cooler, per employee cheese was heated up yes and placed in walk in cooler last night without any additional preparation today.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station on cook line blocked by rack and black cart. Repeat Violation
Food safety inspection conducted on 4/21/2025 revealed 13 total violations (5 high priority, 3 intermediate, 5 basic).
Inspection on 7/16/2024
High Priority
4
Intermediate
3
Basic
7
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation of dead flying insect on sticky tape traps in kitchen over cook line and server area, traps removed. Corrected On-Site
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plates used to scoop raw chicken in reach in cooler under flat top grill on cook line.
- 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Accumulation of dead flying insect on sticky tape traps in kitchen over cook line and server area, traps removed. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Container of raw shrimp in walk in cooler, employee corrected during inspection. Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in coolers on cook line, knife removed. Corrected On-Site
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Multiple stacks of to go trays at cook line. Multiple to go cups and lids at wait station. Employee corrected during inspection Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk containers of flour in back prep area.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 2 live flying insects around dish machine in kitchen. Approximately 2 live flying insects around bar area. 1 live flying insect around back door to kitchen.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Rice stored in to go bags in reach in cooler on cook line, bag removed. Corrected On-Site Repeat Violation Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over raw grouper in reach in cooler drawers under on cook line. Also raw shrimp stored over unwashed peppers in walk in cooler. Employee rearranged all items Corrected On-Site Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Sprays can of pesticide, bleach, and soap stored mixed in with rolls of paper towels in cabinet under hand wash station in women's bathroom, employee began to rearrange items during inspection. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station at end of cook line blocked by racks and trash can.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Multiple hand wash sinks through establishment used to fill containers, all containers removed. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of yellow liquid on pipe by hand wash station at end of cook line. Squeeze bottle of blue liquid at triple sink in bar area, bottle labeled. **Corrective Action Taken**
Food safety inspection conducted on 7/16/2024 revealed 14 total violations (4 high priority, 3 intermediate, 7 basic).
Inspection on 11/20/2023
High Priority
5
Intermediate
2
Basic
7
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling air vents with build up of dust forming around the vents.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages stored on shelf over in use prep line tables. Operator asked employees to relocate the beverages. **Corrective Action Taken**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers stacked while wet on the storage shelves at the entry of the cook line. Repeat Violation
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloths under in use cutting boards in the prep area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line drawer reach in coolers have food debris build up in the door gaskets, operator asked employees to clean the door gaskets. **Corrective Action Taken** Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Clean bus tubs with old labels still attached on the bottom shelf closest to the bulk ice bin. Repeat Violation
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. In the flip top reach in cooler on the main cook line unwashed avocados both stickers still attached.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Plastic carry out bag used in steamwell for cooked rice. Operator removed the rice from the plastic bag. Corrected On-Site Repeat Violation Admin Complaint
- 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 open container of frozen ready to eat mango cubes under raw frozen steak. Operator had employee rearrange the storage levels. Corrected On-Site
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In the walk in cooler, 1 container of refried beans from 11/11. Operator removed the beams to be discarded. **Corrective Action Taken**
- 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. No time marker for chicken tenders and fries held on time as public health control on the main cook line. Operator placed time marker on the containers. 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. On the main cook line, fish (89F - Hot Holding) per operator daily practice is to cook and place in the window and hold on time as public health control. Fish added to the written procedures for time as public health control and employee placed time marker on tray. On the main cook line, shrimp (111F - Hot Holding) shrimp inside double container cooked at 11am, operator had employee reheat the shrimp and remove from the double container to a double boiler at conclusion of inspection shrimp over 165F Hot Holding. **Corrective Action Taken** Repeat Violation Admin Complaint
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In the standup reach in cooler at the pass through window, open container of milk from the previous day with no product date marking. Operator labeled the container of milk. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in the dish washing area used to store sanitizer bucket. Operator relocated the sanitizer buckets. Observed employee on the main cook line use the hand wash sink to fill water pitcher. Repeat Violation
Food safety inspection conducted on 11/20/2023 revealed 14 total violations (5 high priority, 2 intermediate, 7 basic).
Inspection on 7/5/2023
High Priority
4
Intermediate
2
Basic
7
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf in front of the bulk ice bin, clean plastic containers stacked while wet. Operator removed the containers back to the dish area. **Corrective Action Taken** Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on the main cook line over the steam well has build up of food debris. Employee began to clean and sanitize the microwave. **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler on the main cook line under the grill has food residue build up on the door gasket. Employee wiped and sanitized the door gaskets. Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. On the storage shelf at the entrance to the main cook line, clean containers with old stickers attached. Operator had employee remove the old labels. **Corrective Action Taken**
- 08B-12-5:Basic - Stored food not covered. In the walk in cooler uncovered containers of salsa and queso, employee covered the items. Corrected On-Site Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen fish thawing in prep sink opposite the office door in standing water. Operator turned on cold running water. Corrected On-Site Repeat Violation
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Sliced avocados in flip top reach in cooler with old stickers attached. Operator had employee remove the stickers from the avocados. Spoke with operator about washing and removing stickers. **Corrective Action Taken**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly observed on the main cook line flying around the flip top reach in cooler. Operator closed the cooler lid and attempted to swat the fly. **Corrective Action Taken**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Cooked rice stored in direct contact with a plastic single service carry out bag in the steamwell on the main cook line. Operator had employee remove the rice to a food grade container. Corrected On-Site
- 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. French fries held on time as Public Health Control on the main cook line stored with no product time marking. Operator placed a time mark in the crash cart used to store fries. 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 steamwell on the service side of the pass through line; queso (119F - Hot Holding) operator removed the queso to the flat top to reheat. On the main cook line; fish (101F - Hot Holding) operator relocated the fish to the flat top grill to reheat. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table by the walk in cooler has old food debris on the blade. Employee relocated the can opener to the dish area to be washed. Soda gun in the waitstation used for horchata has build up of syrup residue in the nozzle. Operator had employee clean the soda nozzle. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on the warewashing line used to store cleaning supplies. Operator removed the items from the hand wash sink. Corrected On-Site Repeat Violation
Food safety inspection conducted on 7/5/2023 revealed 13 total violations (4 high priority, 2 intermediate, 7 basic).