CANTINA LOUIE
465 SR 13 UNIT 6, Saint Johns FL 32259 · 904-746-7924
Last inspected Jun 5, 2026 · 13 visits since September 2023
AUG 24
JUN 25
DEC 25
MAY 26
MAY 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects found. Observed total of 2 flying insects. 1 flying insect near walk in cooler. 1 near chemical dish machine.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
13 visits, newest first
Jun 5, 2026□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 27, 2026Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 1 recorded.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Accumulation of dead or trapped birds, insects, rodents, or other pests present. Observed dead bird in open grease recycling bin located in fenced in dumpster area.
May 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chemical dish machine not sanitizing properly. Establishment will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Live, small flying insects found. Observed total of 2 flying insects. 1 flying insect near walk in cooler. 1 near chemical dish machine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw chicken (49F-52F - Cold Holding) in pan on bottom shelf located on cook line. Employee placed raw chicken in walk in cooler.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed in stand alone cooler near cook line gallon of milk without date marking. Employee stated was opened 2 days prior. Employee placed date on milk.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some employee food training expired.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with mold like substance near ice chute of unit.
Equipment in poor repair. Observed drawer cooler under grill with a torn gasket.
Exterior door has a gap at the threshold that opens to the outside. Observed light shining from outside at bottom of kitchen exit door.
Food stored on floor. Observed in walk in cooler open case of bottled water stored under racks on floor. Manager removed and stored properly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers on cook line door gasket's soiled with food debris.
Dec 9, 2025Administrative 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 ▾
Dented/rusted cans present. See stop sale. 1 dented can of tomato purée.
Live, small flying insects found. 1 live flying insect in dry storage area by bathrooms. 1 live flying insect in wait station area in dining area. 1 live flying insect around triple sink in ware washing area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French fries (56F - Cold Holding) sitting on cart at end of cook line, per employee fries are tweaked out during lunch rush then put back in cooler, inspector discussed time control with operator and found time control written procedures that states they use to hold fries on time control, manager will go back to holding fire on time control, fries have been sitting out less then a couple of hours per manager. sour cream (53F - Cold Holding) in squeeze bottle in top section of flip top cooler on make line, over fill line, per manager lid has been consistently open for an hour, bottle moved to bottom of cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ground beef (93F - Hot Holding) sitting inside turned off oven at end of make line, per employee beef has been in oven less then a couple of hours and they will reheat ground beef.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. salsa (58F - Cooling, after 40 minutes 60F) in deep covered plastic containers in walk in cooler, per employee salsa was made approximately 3 hours prior prior, salsa put into 2 metal pans and put in walk in freezer.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink at bar over single use small to go jugs and glasses, drink moved. Employee drinks over prep tables in prep area
Floor area(s) covered with standing water. In ware washing area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 2 soda gun holsters at bar have a build up of slimy substance.
Jun 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Salsa, time marked 12:30 not discarded by 4:30 pm. At bar.. 3 containers of cooked rice at 110°. 115°. 121°. Since 9 am. Per Person In Charge. Employee forgot to turn on hot hold machine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Individual containers of salsa and sour cream at : 50°. 49°. 50°. 49°. About 20 in kitchen reach in cooler near walk in cooler. Items moved to another cooler. Placed few hrs ago.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Salsa time marked 12:30 not discarded by 4:30 pm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 3 containers of cooked rice at 110°. 115°. 121°. Since 9 am. Per Person In Charge. Employee forgot to turn on hot hold machine.
Handwash sink not accessible for employee use at all times. Kitchen Hand Wash Sink blocked by equipment. Moved by manager.
No handwash sink for employees. In use knives stored between prep equipment. Moved by manager. In rear kitchen Hand Wash Sink. Moved by manager.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple in kitchen.
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. Reach in cooler opposite walk in cooler. Not at 41° or below.
Employee with no beard guard/restraint while engaging in food preparation. Food service employees with no beard guard at prep line.
Floor area(s) covered with standing water. Standing water on floor multiple areas of kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled interior base of drawer coolers. Cook line.
Standing water in bottom of reach-in-cooler. Standing water in base of kitchen cooler. Prep line.
Aug 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 4 live flying insects in prep area in kitchen. Approximately 2 live flying insects at end of cook line in kitchen. Approximately 3 live flying insects in warehouse washing area.
Aug 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 7 high priority.
7 High priority5 Intermediate3 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. chicken (45F - Cooling over 6 hours); pork (45F - Cooling over 6 hours); salsa (45F - Cooling over 6 hours) in walk in cooler in stacked, covered, deep, and plastic containers for salsa, per employee all items where made yesterday 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. chicken (45F - Cooling over 6 hours); pork (45F - Cooling over 6 hours); salsa (45F - Cooling over 6 hours) in walk in cooler in stacked, covered, deep, and plastic containers for salsa, per employee all items where made yesterday 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. Approximately 4 live flying insects in prep area in kitchen. Approximately 2 live flying insects at end of cook line in kitchen. Approximately 3 live flying insects in warehouse washing area.
Nonfood-grade bags used in direct contact with food. Rice in grocery bag in steam table on cook line, bag removed.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw fish in reach in cooler drawer under flat top grill on cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French fries (70F - Cold Holding, cooled down to 42F) sitting out on cart next to fryers on cook line, per employee fries have been put several hours, fries placed in walk in freezer, retemped at 42F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ground beef (120F - Hot Holding, reheated to 201F) in oven on cook line, per employee beef was heated earlier in the day then placed in oven several hours ago, beef placed on flat top and reheated to 201F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken (45F - Cooling over 6 hours); pork (45F - Cooling over 6 hours); salsa (45F - Cooling over 6 hours) in walk in cooler in stacked, covered, deep, and plastic containers for salsa, per employee all items where made yesterday and placed in walk in cooler without any additional preparation.
Handwash sink not accessible for employee use at all times. Strainer and plastic container in hand wash sink in prep area, items moved.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station at end of cook line in corner.
Spray bottle containing toxic substance not labeled. Spray bottle of yellow liquid in server area.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off due to leak at hand wash station at end of cook line in corner.
Current Hotel and Restaurant license not displayed.
Floor soiled/has accumulation of debris. Under large ice machine in kitchen. Also build up of standing water in ware washing area.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle in ice bin at bar. Also handle in rice bin in prep area Handles moved.
Feb 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority4 Intermediate0 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. black beans (54F - Cooling over 6 hours); refried beans (48F-50F - Cooling over 6 hours) in large covered metal line pans filled at least 4 inches deep in walk in cooler, per kitchen manager all items where cooked and placed in walk in cooler the previous day without any additional preparation.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. One employee came into work and began to handle clean utensils and knifes without washing hands beforehand.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3 flying insects around cart with bus tubs near bar area in dining room. Approximately 3 flying insects around triple sink connected to dish machine in ware washing area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. black beans (54F - Cooling over 6 hours); refried beans (48F-50F - Cooling over 6 hours) in large covered metal line pans filled at least 4 inches deep in walk in cooler, per kitchen manager all items where cooked and placed in walk in cooler the previous day without any additional preparation.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. french fries (61F - Cold Holding) sitting out on cart next to cook line in kitchen, per kithcen manager fries usually sit out all day, fries have been sitting out less then 1 hour, fries placed in reach in cooler on cook line.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. black beans (54F - Cooling over 6 hours); refried beans (48F-50F - Cooling over 6 hours) in large covered metal line pans filled at least 4 inches deep in walk in cooler, per kitchen manager all items where cooked and placed in walk in cooler the previous day without any additional preparation.
Handwash sink not accessible for employee use at all times. Hand wash station at bar blocked with trash can, can removed.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand wash station at end of cook line across from ovens.
Spray bottle containing toxic substance not labeled. One spray bottle with blue liquid on cart by bar.
Oct 31, 2023Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 26, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 5 high priority.
5 High priority4 Intermediate8 Basic
Show 17 findings ▾
Dented/rusted cans present. See stop sale. On the can storage rack, one can of San Bento peeled tomatoes with large dented and deformed seal. Operator removed the can to be discarded.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk in freezer, raw commercially packaged grouper over uncovered ready to eat tamales. Operator asked employee to switch the storage levels.
Raw animal food stored over or with unwashed produce. In the walk in cooler, raw shell eggs stored over unwashed lemons and limes. Operator relocated the raw shell eggs to the bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the main cook line, French fries (71F - Cold Holding) placed out at ambient air temperature, per operator held on time as public health control, no time mark or written procedures available. Inspector provided written procedures and operator labeled the container and filled out the written procedures.
Toxic substance/chemical improperly stored. On the service side of the main cook line, sanitizer chemical spray bottle over paper lines tortilla containers. Operator relocated the chemical spray bottle.
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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the main prep line has build up of food debris residue above the blade. Operator removed the can opener to be washed. In the waitstation area, horchata soda gun has build up of syrup residue on the nozzle. Behind the bar counter, soda guns have build up of syrup around the nozzle.
Handwash sink used for purposes other than handwashing. Hand wash sink on the main cook line used to store empty drink pitcher. Operator removed the pitcher from the hand wash sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment utilizes time as public health control with no written procedures. Inspector provided written procedures and operator filled out the procedures.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on top of the main cook line reach in cooler. Operator relocated the employee beverage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets stored on top shelf over main prep line and unwashed produce. Operator relocated the employee jackets.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf by the prep sink, clean containers stacked while wet.
Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice around the walk in freezer door entrance.
In-use knife/knives stored in cracks between pieces of equipment. On the main cook line, knives stored between flip top reach in cooler door and sides of the cooler. Operator relocated the knives.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris build up in the reach in cooler drawers of the main cook line. Walk in cooler door gasket has mold like substance build up.
Raw fruits/vegetables not washed prior to preparation. Avocados on the main cook line not washed before use evident by stickers still attached. Operator instructed employee to remove and wash avocados before use.
Stored food not covered. In the walk in cooler uncovered container of salsa on the top shelf. Operator covered the salsa. In the walk in freezer, uncovered containers of tamales.
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.