CANTINA LOUIE
FL 312
Florida, 32084
Saint Johns County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 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).