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Licensee
Name:
LA NOPALERA MEXICAN RESTAURANT
License Number:
SEA2613561
Rank:
Seating
License Expiration Date:
06/01/2022
Primary Status:
Ownership Changed
Secondary Status:
Location Address:
14333 BEACH BLVD STE 39 JACKSONVILLE, FL 32250
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
11/01/2021
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
1
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 - - From initial inspection : Basic - Insect control device installed over food preparation area.
Bug zapper, installed on wall to left when entering kitchen through doors from dining area, over single service items and service trays. **Warning** - From follow-up inspection 2021-11-01: In use bug zapper light still on wall above single service items and condiments. **Time Extended**
Basic - - From initial inspection : Basic - Stored food not covered.
In walk in cooler. Multiple stored food items not properly covered after reaching cooling temp. **Repeat Violation** **Warning** - From follow-up inspection 2021-11-01: Cooked chicken and cooked beans stored in walk-in cooler uncovered. **Time Extended**
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner.
Raw shrimp being defrosted in standing water in the three compartment sink. Cook removed and placed in walk in cooler to thaw under refrigeration. **Corrected On-Site** **Warning** - From follow-up inspection 2021-11-01: Food not thawing at time of callback **Time Extended**
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
In walk in cooler queso (56°F - Cooling). Cook stated that the queso had been made the day prior and placed in cooler to cooled overnight. Queso discarded upon request. See stop sale. **Warning** - From follow-up inspection 2021-11-01: House made queso 46°F to 48°F cooling in walk in cooler. Cook stated queso was prepared last night and placed in cooler to cool down. Manager discarded queso. See stop sale. **Admin Complaint**
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
1. In stand up glass front two door Reach in cooler on cook line. raw chicken (57°F - Cold Holding); raw beef (56°F - Cold Holding). Cook stated chicken and beef had been in cooler for 4 days without being removed. Food items discarded upon request.
2. In walk in cooler queso (56°F - Cooling). Cook stated that the queso had been made the day prior and placed in cooler to cooled overnight. Queso discarded upon request. **Warning** - From follow-up inspection 2021-11-01: House made queso 46°F to 48°F cooling in walk in cooler. Cook stated queso was prepared last night and placed in cooler to cool down. Manager discarded queso. **Admin Complaint**
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
In steam well on cook line queso (92°F - Hot Holding). Cook stated queso was holding hot. Cook moved to stove top to raise temperature **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2021-11-01: Rice 119°F to 127°F in steam table. Cook stated rice was cooked a couple of hours ago and placed in the steam well to hold hot. Cook began reheating rice. **Admin Complaint** **Corrective Action Taken**
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification.
No proof of manager certificate at time of inspection. Manager stated she is scheduled to take the class and test next week. **Warning** - From follow-up inspection 2021-11-01: Still no proof of manager certificate. **Time Extended**
- From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only.
Fire extinguisher near chip storage room gauge is in the red. - From follow-up inspection 2021-11-01: Fire extinguisher near chip storage room still has the gauge in the red. **Time Extended**
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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.
