Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
Licensee
Name:
LA NOPALERA MEXICAN RESTAURANT
License Number:
SEA2614229
Rank:
Seating
License Expiration Date:
06/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
9734 CROSSHILL BOULEVARD JACKSONVILLE, FL 32222
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Complaint Full
06/20/2017
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
2
3
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
Multiple drinks in kitchen, on prep tables, on shelves above pass thru. Manager removed all to dish machine. **Corrected On-Site**
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
Shrimp thawing at prep table in standing water. Manager turned on. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale.
In walk-in cooler, salsa made last night, no product removed from cooler: salsa (53°F, 54 °F, 53 °F - Cooling.
High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
In walk-in cooler, salsa made last night, no product removed from cooler: salsa (53°F, 54 °F, 53 °F - Cooling **Repeat Violation**
High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
Raw pork over salsa, eggs over produce, beef over the onions, and beef over pork.
Walk-in freezer: fish over cooked chicken.
All items moved to correct shelf locations based on minimum cooking temps. **Corrected On-Site**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Salsa in 5gal. Buckets and covered in cooler. Recommended using shallow metal pans to rapidly cool in walk-in freezer.
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
Bowl stored on cook line hand wash sink, manager removed to dish machine **Corrected On-Site**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.