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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 01/07/2020 Met Inspection Standards
During This Visit
More information about inspections.
2 4 15
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.
Violation    Observation
23-25-4    Basic - Build-up of grease/dust/debris on hood filters. Over cooking equipment.
08B-44-4    Basic - Case/container/bag of food stored on floor in kitchen. Cut vegetables and oil on cook line. All products moved. **Corrected On-Site** **Repeat Violation**
12B-12-4    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. Cup of water on prep table in prep area. Cup discarded. **Corrected On-Site** **Repeat Violation**
40-06-4    Basic - Employee personal items stored in or above a food preparation area. Dirty employee apron stored on top of bags of flour. Apron removed. **Corrected On-Site** **Repeat Violation**
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups in service station in kitchen. Manager removed cups to be rewashed. **Corrective Action Taken**
36-71-4    Basic - Floor drains/drain covers heavily soiled. Multiple drains in kitchen.
14-38-4    Basic - Food storage container/container lid cracked or broken. Lid on cheese container in walk in cooler. Lid removed. **Corrected On-Site** **Repeat Violation**
36-14-4    Basic - Grease accumulated on kitchen floor and/or under cooking equipment, and on ceiling by fryers.
36-24-5    Basic - Hole in or other damage to wall. By back door of kitchen. In hot water heater room.
10-01-4    Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Rice scoop in bulk rice container. Scoop moved. **Corrected On-Site** **Repeat Violation**
33-16-4    Basic - Open dumpster lid. Lid closed. **Corrected On-Site**
06-04-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Frozen chicken on prep table below oven in kitchen. Chicken moved to cooler. **Corrected On-Site**
14-20-4    Basic - Ripped/worn tin foil used as food-contact shelf cover. On shelf below chip holder. Employee replaced foil. **Corrected On-Site**
33-31-5    Basic - Unnecessary items/unused equipment on the premises. Old paint sprayer on back dock area.
29-11-4    Basic - Water leaking from pipe and/or faucet/handle. Behind cook line by electric breaker box. **Repeat Violation**
12A-10-4    High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server was touching her face and her phone and immediately grabbed clean dishes on the pass through window. Manager coached employee on proper hand washing procedures. **Corrective Action Taken** **Repeat Violation**
41-11-4    High Priority - Toxic substance/chemical stored by or with single-service items. Purple cleaner stored next to napkins in service station area of kitchen. Cleaner moved. **Corrected On-Site**
53A-03-6    Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ One manager certification expired.
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bowl and spoon blocking hand washing sink on cook line. Items removed. **Corrected On-Site**
03F-10-4    Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Salsa, rice and beef in kitchen area are held on time but no written plan. Inspector provided paperwork. **Corrective Action Taken**
41-17-4    Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with degreaser in chemical area.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

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.