CANTINA LOUIE
10870 US HWY 1 N STE 110, Ponte Vedra FL 32081 · 904-217-3238
Last inspected Jun 18, 2026 · 10 visits since September 2023
OCT 24
FEB 25
MAR 25
DEC 25
JUN 26
▼ IMPROVING
5 inspections trending up, 64 points better than where it started.
Roach activity present as evidenced by live roaches found. 1 live roach inside stove on cook line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jun 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate6 Basic
What the inspector wrote — 10 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, pans of raw beef stored over ready to eat salsa. Also, pans of raw chicken stored over roll of ground beef. Manager moved items to proper storage levels.
Food-contact surface soiled with food debris, mold-like substance or slime. At cook line, 2 blue reach-in cooler cutting boards have black stains.
Handwash sink used for purposes other than handwashing. At cook line, squeegee in one handwash sink, pitcher in other handwash sink and trays on back of sink. Employee removed items from handwash sinks.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator has quat test strips only, dish machine has chlorine sanitizer
Show the remaining 6 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line, cell phone on cutting board of reach-in cooler.
Equipment and utensils not properly air-dried - wet nesting. At wait station drink station, plastic iOS stacked before air drying.
Exterior door has a gap at the threshold that opens to the outside. Exterior door by restrooms has visible light at bottom of door. Also, exterior door by restrooms does not close tightly.
In-use tongs stored on equipment door handle between uses. At cook line, tong stored on oven handle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, multiple reach-in cooler gaskets soiled/mold-like substance. At ice machine, bottom of door has build up of mold-like substance. At wait station soda dispenser, bottom of soda heads have build up of mold-like substance.
Standing water in bottom of reach-in-cooler. At cook line, standing water in bottom section of reach-in cooler next to convection oven.
Dec 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate12 Basic
Show 15 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open gallon of milk from yesterday per operator not dated. Operator dated.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in kitchen soiled with slime buildup. Operator cleaned.
Handwash sink used for purposes other than handwashing. Hand washing sink far left of kitchen has pitcher inside. Operator removed.
Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled with dust buildup.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceiling vents soiled with dust build up and rusting.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cookline has dark grooves lines that's no longer cleanable.
Equipment and utensils not properly air-dried - wet nesting. Cups near soda machines wet nesting.
Exterior door has a gap at the threshold that opens to the outside. Gaps beneath both kitchen doors and door near rest rooms.
Floor not cleaned when the least amount of food is exposed. Behind and underneath equipment soiled with old food debris.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on floor of walk in freezer.
In-use tongs stored on equipment door handle between uses. Tongs hanging from oven handle on cookline. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in kitchen on cookline soiled with grease build up. Soda gun soiled with old build up.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves soiled with old food debris.
Standing water in bottom of reach-in-cooler. Standing water in center reach in cooler on cookline.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers stored over ready to eat guacamole. Operator reorganized.
Mar 10, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Handwash sink not accessible for employee use at all times. Kitchen Hand Wash Sink by end of cookline / fryer blocked by equipment. Moved by manager.
Manager or person in charge lacking proof of food manager certification. Food manager, Nathan still has not received his copy of food manager certificate.
Employee with ineffective hair restraint while engaging in food preparation. Food service employee with ineffective hair restraint. Long dangling hair.
Floor area(s) covered with standing water. Standing water on floor by cookline. Cleaned by manager.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Condensation drip from hood system edge onto floor.
Feb 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate4 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In use dish machine reading 0ppm,sanitizer bucket empty, bucket replaced, dish machine ran multiple times, retested at 100ppm.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Underside of ice bin of soda machine in server station. Inside large ice machine in kitchen. Inside of chip warmer in server area.
Manager or person in charge lacking proof of food manager certification. Manager on duty Nathan Strange does not have proof of training, but states they have been a manager over 30 days and they are waiting for their certificate from corporate.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager not able to find any written procedures.
Food stored on floor. Cooking on by fryers on cook line, employee corrected during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster at entrance to bar. Soda gun holster in server station.
Raw fruits/vegetables not washed prior to preparation. Employee cutting unwashed tomatoes before washing them in preparation area. Cut avocados with stickers still on them in reach in cooler on make line.
Unwashed fruits/vegetables stored with ready-to-eat food. Cooked black beans and prepare salsa stored under boxes of unwashed tomatoes and bell peppers in walk in cooler.
Oct 14, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 8, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Roach activity present as evidenced by live roaches found. 1 live roach inside stove on cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (55F - Cold Holding); salsa (67F - Cold Holding); gaugamole (59F - Cold Holding) in standing reach in cooler by entrance to kitchen in defrost mode. Employees going in and out of cooler and left door open while stocking cooler during inspection for less then 1 hour. salsa (57F - Cold Holding) at bar area in empty bus tube, per manager it has been there less then 1 hour, employee began to put ice in bus tub.
Dead roaches on premises. 2 dead roaches around bar area. 4 dead roaches around stoves on cook line. 1 dead roach at end of hallway near exit door by bathrooms.
Oct 7, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 15 violations recorded, 8 high priority.
8 High priority2 Intermediate5 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. ground beef (47F - Cooling, over 6 hours) in line pan in walk in cooler, per manager beef was cooked the day prior and placed in walk in cooler without any additional preparation.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. ground beef (47F - Cooling, over 6 hours) in line pan in walk in cooler, per manager beef was cooked the day prior and placed in walk in cooler without any additional preparation.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flying insects around cook line. 1 live flying insect in food preparation area.
Pesticide/insecticide labeled for household use only present in establishment. Spray can of roach spray in lower shelf of table in make line, per manager they use it around the cook line and in drains inside the establishment, can discarded
Roach activity present as evidenced by live roaches found. 1 live roach inside stove on cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (55F - Cold Holding); salsa (67F - Cold Holding); gaugamole (59F - Cold Holding) in standing reach in cooler by entrance to kitchen in defrost mode. Employees going in and out of cooler and left door open while stocking cooler during inspection for less then 1 hour. salsa (57F - Cold Holding) at bar area in empty bus tube, per manager it has been there less then 1 hour, employee began to put ice in bus tub.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ground beef (98F - Hot Holding); black beans (113F - Hot Holding) in stove on cook line, per manager items cooked and placed in stove approximately 2 hours prior, employee began to reheat items during inspection.
Toxic substance/chemical improperly stored. Windex over clean bowls used for tortillas under service window in kitchen, Windex moved.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. ground beef (47F - Cooling, over 6 hours) in line pan in walk in cooler, per manager beef was cooked the day prior and placed in walk in cooler without any additional preparation.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of Fabuloso at bar area, manager corrected during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice machine in kitchen.
Dead roaches on premises. 2 dead roaches around bar area. 4 dead roaches around stoves on cook line. 1 dead roach at end of hallway near exit door by bathrooms.
Employee with no hair restraint while engaging in food preparation. One employee on cook line preparing food, employee corrected during inspection.
Floor soiled/has accumulation of debris. Under all equipment at the bar area. Under equipment on cook line. Under tables in prep area.
No copy of latest inspection report available.
Apr 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Kitchen manager put on hair net with bare hands then put on gloves then handled clean equipment with washing hands between tasks.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (46F - Cold Holding); salsa (47F - Cold Holding) in standing reach in cooler in server area in kitchen, per manager door has been consistently open for no more then 2 hours, temperature turned down.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. shredded chicken (94F - Hot Holding) in oven on cook line, per manager chicken was heated up and placed in oven no more then 2 hours prior, chicken placed on grill. pork sauce(119F - Hot Holding) double panned on grill top on cook line, per manager pork sauce has been there no more then 2 hours, sauce placed directly on grill top. Both items heated over 165F.
Toxic substance/chemical improperly stored. Spray bottles of all purpose cleaner stored with drink mix behind front counter. Spray bottles of all purpose cleaner stored with single use gloves and on top of paper towel dispenser at bar area. Spray bottles of all purpose cleaner stored over clean containers used to store tortillas in server area in kitchen. Manager moved all bottles during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. All soda guns in establishment.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice machine in prep area in kitchen. Underside of both ice bin of soda machine in sever area.
Stored food not covered. Multiple containers of sauces, beans, and chicken in walk in cooler.
Unwashed fruits/vegetables stored with ready-to-eat food. Crates of various unwashed produce stored over containers of cheese, beans, pork and chicken in walk in cooler.
Sep 20, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 13, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 3 high priority.
3 High priority3 Intermediate11 Basic
Show 18 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler, raw chicken over raw shrimp and raw pork. Discuss with employee to switch the storage levels.
Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strength listed in the manufacturer's instructions. Do not use equipment/utensils not properly sanitized. Peroxotanic sanitizing dish machine has no sanitizer solution attached to machine, two rinse additives connected to dish machine. Per operator nonsanitizer available has been ordered. Operator had employees reset the three compartment sink to use for sanitizing.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Salsa in the waitstation area held on time as public health control missing labeling for time placed on time. Operator had employee label the salsa for 11am.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the table top steam table on the main cook line; steak (119F - Hot Holding); pastor chicken (123F - Hot Holding). Operator had both items placed back onto the flat grill to reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on the main cook line have build up of food residue staining.
Handwash sink used for purposes other than handwashing. Hand wash sink on the main cook line used to store pitcher of water. Operator removed the pitcher of water.
Spray bottle containing toxic substance not labeled. Two chemical spray bottles on the wait staff side of the pass through line bottom shelf with no product labeling. Operator asked employee to label the bottles.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice bin has mold like substance spots around the top of the bin.
Bowl or other container with no handle used to dispense food. Plate used as a scoop in the black bean container in the walk in cooler. Operator removed the plate.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal bag stored on clean prep table in front of the toaster oven. Operator relocated the personal belongings.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf next to the three compartment sink, clean containers stacked while wet.
Food stored on floor. Jug of fryer oil stored on the floor on the main cook line.
In-use tongs stored on equipment door handle between uses. Tongs stored on the oven door handles on the main cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance build up.
Old labels stuck to food containers after cleaning. On the storage shelf next to the three compartment sink, clean containers with old labels attached. Operator removed the container to be rewashed.
Standing water in bottom of reach-in-cooler. Middle flip top reach in cooler on the main cook line has standing water at the base of the cooler.
Stored food not covered. In the walk in cooler two containers of salsa stored uncovered. Operator covered the containers.
Time/temperature control for safety food thawed in an improper manner. In the prep area, raw chicken and beef thawing at ambient air temperature.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.