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:
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
08/23/2022
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
2
8
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 - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling tiles and floor on cook line soiled. **Warning** - From follow-up inspection 2022-08-23: Floors still soiled. **Time Extended**
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
1. Walk in cooler has an ambient temperature of 47.7F. Sink hole on floor under cooler door.
3. Glass door cooler located near kitchen entrance has an ambient temperature of 52F. Cooler door does not properly closed. **Warning** - From follow-up inspection 2022-08-23: 1. Walk in cooler has an ambient temperature of 48-50F. Sink hole on floor under cooler door. Daylight showing at the bottom of the cooler door threshold. Cooler door missing hydraulic door closer.
2. Glass door cooler located near kitchen entrance has an ambient temperature of 70F, and cooler does not properly closed.
3. Drawer cooler under flat grill on cook line has an ambient temperature of 47F. Cooler door gasket torn. **Admin Complaint**
Basic - - From initial inspection : Basic - Equipment in poor repair.
Cook line Main flip top cooler, cook line glass door cooler, and drawer cooler have torn gaskets. **Warning** - From follow-up inspection 2022-08-23: Gaskets still torn. **Time Extended**
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair.
Sink hole on floor under walk in cooler door. **Repeat Violation** **Warning** - From follow-up inspection 2022-08-23: Still sink hole on floor under walk in cooler door. Daylight showing at the bottom of the cooler door threshold. **Time Extended**
Basic - - From initial inspection : Basic - Objectionable odors in bathroom or other areas of the establishment.
Objectionable odor throughout kitchen **Repeat Violation** **Warning** - From follow-up inspection 2022-08-23: Objectionable odor still present. **Time Extended**
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Unsealed concrete floor in walk in cooler. **Warning** - From follow-up inspection 2022-08-23: Concrete floor still unsealed. **Time Extended**
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface.
**Warning** - From follow-up inspection 2022-08-23: Shelves still rusted. **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.
Full white buckets of queso (52F - Cooling) in walk in cooler. Chef stated queso was cooked last night and placed in cooler to cool down. Chef also stated queso has not been taking out of the cooler since it was prepared. Walk in cooler has an ambient temperature of 47.7F. Queso cooling in very larger containers and also they were covered. Chef discarded queso. See stop sale. **Warning** - From follow-up inspection 2022-08-23: Cooked chicken 49F cooling, and cooked beans 45-46F cooling in walk in cooler. Walk in cooler has an ambient temperature of 48-50F. Chef stated food was cooked last night and placed in cooler to cool. Chef also verified food has not been removed from cooler since it was placed there yesterday. Asked manager to discard food. See stop sale. **Admin Complaint**
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license.
Business license expired June 1st 2022 **Admin Complaint** - From follow-up inspection 2022-08-23: Business license still expired. Business license expired June 1st 2022. **Admin Complaint**
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
1. Full white buckets of queso (52F - Cooling) in walk in cooler. Chef stated queso was cooked last night and placed in cooler to cool down. Chef also stated queso has not been taking out of the cooler since it was prepared. Walk in cooler has an ambient temperature of 47.7F. Queso cooling in very larger containers and also they were covered. Chef discarded queso
2. shredded lettuce (53F - Cooling) stored in cook line main flip top cooler in a double shallow container. Chef stated lettuce was shredded this morning at 9:30am and placed in cooler to cool. It's now 2:40pm and lettuce is not 41F or below. Chef discarded lettuce.
3. house made salsa (51F cooling ) stored on ice in expo station near bar area. Manager stated salsa was made this morning before 10:30am and placed on ice. Manager verified they use really tomatoes to make salsa. It's now 3:30pm and salsa is not 41F or below. Manager discarded salsa.
4. house made salsa (67F - Cooling) in glass door stand alone cooler located by kitchens entrance. Cooler has an ambient temperature of 52F. Manager stated salsa was made this morning before 10:30am and placed in cooler. Manager verified they use really tomatoes to make salsa. It's now 3:30pm and salsa is not 41F or below. Manager discarded salsa.
5. pico (45F); shredded American cheese (48F) stored in top part of cook line main flip top cooler. Cooler has an ambient temperature of 42F. Chef stated food was placed in cooler from walk in cooler this morning at 9:30am. Walk in cooler has an ambient temperature of 47.7F. Chef stated pico and cheese was prepped two days ago and stored in walk in cooler and from there moved to cook line cooler this morning. Manager discarded pico and cheese. Ice was placed under sour cream.
6. cooked pork (52F); cooked chorizo (48F); raw steak (47F); raw chicken (48F) in bottom part of cook line main flip top cooler. Cooler has an ambient temperature of 42F. Chef stated food was placed in cooler from walk in cooler this morning at 9:30am. Walk in cooler has an ambient temperature of 47.7F. Chef stated food was cooked and prepped two days ago and stored in walk in cooler and from there moved to cook line cooler this morning. Manager discarded food.
7. shredded American cheese (46-48F); cut tomatoes tomatoes (45F); raw steak (46F); cooked pork (47F); cooked chorizo (48F); cooked chicken (47F); house made flan (49F); refried beans (46F) stored in walk in cooler. Walk in cooler has an ambient temperature of 47.7F. Chef stated food was cooked/ prepared between four and two days ago. Chef discarded food.
8. house made flan (49F) in glass door stand alone cooler located by kitchens entrance. Cooler has an ambient temperature of 52F. Manager stated flan was placed in cooler from walk in cooler yesterday. Manager discarded flans. **Warning** - From follow-up inspection 2022-08-23: 1. Cut tomatoes 48F in main flip top cooler on cook line. Chef stated tomatoes were placed in cooler from walk in cooler this morning at 10am. Walk in cooler has an ambient temperature of 48-50F and foods stored in walk in cooler are a stop sale. Chef stated tomatoes were cut two days ago and placed in walk in cooler since.
2. Cut tomatoes 48F, raw shrimp 46-47F, raw steak 47F, raw chicken 47F in drawer cooler under flat grill on cook line. Cooler has an ambient temperature of 47F. Chef stated food was place in cooler from walk in cooler this morning at 10am. Chef stated food has been stored in walk in cooler for at least two days, walk in cooler has an ambient temperature of 48-50F. Food that came from walk in cooler is a stop sale.
3. Milk 50F, sour cream 49-50F, cut tomatoes 51F, raw fish 49F, cooked pork 49F, American cheese 50F stored in walk
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
1. sour cream (46-48F); pico (45F); shredded American cheese (48F) stored in top part of cook line main flip top cooler. Cooler has an ambient temperature of 42F. Chef stated food was placed in cooler from walk in cooler this morning at 9:30am. Walk in cooler has an ambient temperature of 47.7F. Chef stated sour cream was received today an hour ago, pico and cheese was prepped two days ago and stored in walk in cooler and from there moved to cook line cooler this morning. Manager discarded pico and cheese. Ice was placed under sour cream. See stop sale.
2. cooked pork (52F); cooked chorizo (48F); raw steak (47F); raw chicken (48F) in bottom part of cook line main flip top cooler. Cooler has an ambient temperature of 42F. Chef stated food was placed in cooler from walk in cooler this morning at 9:30am. Walk in cooler has an ambient temperature of 47.7F. Chef stated food was cooked and prepped two days ago and stored in walk in cooler and from there moved to cook line cooler this morning. Manager discarded food. See stop sale.
3. cut tomatoes (46F); raw shrimp (46-48F); raw steak (48F); raw chicken (46F) in drawer cooler under flat grill on cook line. Cooler has an ambient temperature of 39F but cooler doors are not been closed properly. Chef stated food was placed in cooler yesterday from walk in cooler. Chef placed bags of ice over food.
4. shredded American cheese (46-48F); cut tomatoes tomatoes (45F); raw steak (46F); cooked pork (47F); cooked chorizo (48F); cooked chicken (47F); house made flan (49F); refried beans (46F) stored in walk in cooler. Walk in cooler has an ambient temperature of 47.7F. Chef stated food was cooked/ prepared between four and two days ago. Chef discarded food. See stop sale.
5. house made flan (49F) in glass door stand alone cooler located by kitchens entrance. Cooler has an ambient temperature of 52F. Manager stated flan was placed in cooler from walk in cooler yesterday. Manager discarded flans. See stop sale. **Warning** - From follow-up inspection 2022-08-23: 1. Cut tomatoes 48F in main flip top cooler on cook line. Chef stated tomatoes were placed in cooler from walk in cooler this morning at 10am. Walk in cooler has an ambient temperature of 48-50F and foods stored in walk in cooler are a stop sale. Chef stated tomatoes were cut two days ago and placed in walk in cooler since. See stop sale.
2. Cut tomatoes 48F, raw shrimp 46-47F, raw steak 47F, raw chicken 47F in drawer cooler under flat grill on cook line. Cooler has an ambient temperature of 47F. Chef stated food was place in cooler from walk in cooler this morning at 10am. Chef stated food has been stored in walk in cooler for at least two days, walk in cooler has an ambient temperature of 48-50F. Food that came from walk in cooler is a stop sale.
3. Milk 50F, sour cream 49-50F, cut tomatoes 51F, raw fish 49F, cooked pork 49F, American cheese 50F stored in walk in cooler. Walk in cooler has an ambient temperature of 48-50F. Chef stated milk, sour cream, and cheese was delivered Friday and stored in cooler since, cut tomatoes, raw fish, cook pork were placed in walk in cooler from walk in freezer two days ago. Asked manager to discard food. See stop sale. **Admin Complaint**
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
1. shredded lettuce (53F - Cooling) stored in cook line main flip top cooler in a double shallow container. Chef stated lettuce was shredded this morning at 9:30am and placed in cooler to cool. It's now 2:40pm and lettuce is not 41F or below. Chef discarded lettuce. See stop sale.
2. house made salsa (51F cooling ) stored on ice in expo station near bar area. Manager stated salsa was made this morning before 10:30am and placed on ice. Manager verified they use really tomatoes to make salsa. It's now 3:30pm and salsa is not 41F or below. Manager discarded salsa. See stop sale.
3. house made salsa (67F - Cooling) in glass door stand alone cooler located by kitchens entrance. Cooler has an ambient temperature of 52F. Manager stated salsa was made this morning before 10:30am and placed in cooler. Manager verified they use really tomatoes to make salsa. It's now 3:30pm and salsa is not 41F or below. Manager discarded salsa. See stop sale.
**Warning** - From follow-up inspection 2022-08-23: 1. House made salsa 48-51F cooling in glass door cooler near kitchen entrance. Cooler has an ambient temperature of 70F. Chef stated salsa is made with real tomatoes and that it was prepared yesterday evening and placed in cooler to cool. Chef discarded salsa. See stop sale.
2. Pico 49F cooling, raw prepared chicken 49-50F cooling stored in walk in cooler. Walk in cooler has an ambient temperature of 48-50F. Chef stated food was prepped yesterday and placed in cooler to cool. Chef verified food has not been taking out of the cooler since it was placed there yesterday. Asked chef to discard food. See stop sale. **Admin Complaint**
Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/.
General manager hired as a manager four months ago does not have a manager certificate. **Warning** - From follow-up inspection 2022-08-23: General manager still not certified. **Time Extended**
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
6 food handler employees on duty during inspection and certified manager not present. **Warning** - From follow-up inspection 2022-08-23: Still no certified manager present with 7 food handler employees on duty during inspection. **Admin Complaint**
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.
