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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
09/06/2023
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
8
2
4
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 - Dead insects on premises.
Approximately 140 dead flying insects on sticky fly tape hanging in server area between cook line and dining area. **Warning**
Basic - Employee with no hair restraint while engaging in food preparation.
One employee on cook line, employee corrected during inspection. **Corrected On-Site**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Line of soda gun at bar area near entrance to bar. **Repeat Violation**
High Priority - Employee switched from working with raw food to ready-to-eat food or clean equipment without washing hands.
Employee handled raw chicken itch gloved hands then continued to work with clean utensils and containers without changing gloves and washing hands in between tasks.
High Priority - Evidence of mop/cleaning wastewater dumped onto ground.
Employee scrapping off dirty pans on floor and hosing them off on floor next to walk in cooler before running through dish machine.
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
Approximately 10 live flying insects around drain at bar under triple sink.
2 live flying insects around large ice machine in kitchen.
2 live flying insects in prep area in kitchen.
2 live flying insects around hand wash station in server area. **Warning**
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
Manager is not able to find any proof of parasite destruction for the tilapia that they use in their raw ceviche. **Warning**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken stored over raw beef in flip top reach in cooler and in walk in cooler, employee rearranged all items. **Corrected On-Site**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
Soiled line of soda gun at entrance to bar area laying in drink ice in ice bin.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
french fries (53F - Cold Holding); chopped chicken finger strips (53F - Cold Holding) in bottom section of reach in cooler on cook line near fryers, per manager both items placed in cooler approximately 2 hours prior, both items moved to walk in freezer.
Raw beef (45F - Cold Holding); raw fish (46F - Cold Holding); raw beef (46F - Cold Holding); raw chicken (48F,47F - Cold Holding) in flip top reach in cooler at end of cook line near dish area, per manager lids and doors have been consistently opened for the past 2 hours. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
cheese quesadillas (98F - Hot Holding) sitting out on counter on cook line, per manager quesadillas made approximately 3 hours ago and left to sit out, manager will place item on time as a public health control.
cooked chorizo (90F - Hot Holding); cooked ground beef (100F - Hot Holding) sitting out in pans next to grill on cook line, per manager both items where made no more then 2 hours prior, both items placed back on grill to reheat. **Corrective Action Taken** **Warning**
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Per manager ceviche contains raw tilapia, consumer advisory is on the menu, but there is nothing identifying ceviche to the consumer advisory on menus. **Warning**
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.
