CANTINA LOUIE
3735 LONGLEAF PINE PKWY #201, Saint Johns FL 32259 · 904.746.7924
Last inspected May 7, 2026 · 9 visits since July 2023
JUL 24
APR 25
DEC 25
MAY 26
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation of dead flying insect on sticky tape traps in kitchen over cook line and server area, traps removed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
May 7, 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 6, 2026Administrative complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects found Observed approximately 8 live flying insects at floor drain in drink station. Person in charge had employees clean drain at drink station. Observed approximately 2 live flying insects in kitchen prep area. Observed back door being used to take garbage out. Back door does not have an air curtain installed. Observed dirty rag trash can stored outside by back door with approximately 12 live flying insects. Discussed insect management tips with person in charge. Person in charge stated pest control is scheduled for tonight.
May 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate9 Basic
Show 13 findings ▾
Live, small flying insects found Observed one live fly in kitchen. Observed one live fly in bar area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cook line left drawer: shrimp (48F - Cold Holding); chicken (54F - Cold Holding). Drawer gasket falling off. Person in charge removed both chicken and shrimp from drawer and placed on ice in reach in cooler. Person in charge stated gaskets on order and temperature of cooler was 36F when they opened. Observed salsa on ice at drink station (39-45F - Cold Holding) discussed time control with person in charge since person in charge says salsa doesn't last more than an hour out. Provided blank written procedures. Product on cook line was returned to 41F by end of inspection and salsa was placed on time control with label.
Handwash sink not accessible for employee use at all times. Observed hand washing station at dish area blocked by bleach. Person in charge removed bleach bottle. Hand washing station on cook line blocked by trash can. Person in charge unblocked.
Spray bottle containing toxic substance not labeled. Observed clear spray bottle filled with brown liquid missing label. Person in charge added degreaser label.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink above prep area. Person in charge moved all drinks below food prep.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys and cell phones above food prep area. Person in charge removed all personal items.
Equipment or utensils not designed or constructed in a durable manner. Observed plastic food containers, with added drainage holes, used to placed freshly fried chips to drain. The plastic container is deformed and melted from the 200+F oil being placed on it as chips are placed inside to drain.
Floor area(s) covered with standing water. Observed standing water on floor in dish area of kitchen. Observed standing water on floor in bar.
Food stored on floor. Observed pans of chicken placed on floor in walk-in freezer too cool. Person in charge placed chicken on shelves.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed bar utensils in standing 69F water. Person in charge dumped water and placed utensils in dirty dish bucket.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple drawer gaskets on cook line reach in cooler soiled with food debris.
Old labels stuck to food containers after cleaning. Observed in use food containers with old label residue still on sides.
Time/temperature control for safety food thawed in an improper manner. Observed shrimp, scallops, and fish being thawed in plugged prep sink in Standing water. Person in charge turned faucet on and in plugged sink to allow drainage.
Dec 5, 2025□ 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 found. Approximately 10 live flying insects around large ice machine in back food prep area. Approximately 6 live flying insects around hand wash station and bag in box soda rack by drain boards of dish machine. Approximately 8 live flying insects around dish machine and drain board near main entrance to kitchen. Approximately 4 live flying insects in server area between dining room and kitchen. Approximately 3 live flying insects around soda guns and lines at entrance to bar in dining room. Approximately 1 live flying insect around entrance to women's bathroom at opposite end of dining room from bar.
Dec 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 7 high priority.
7 High priority3 Intermediate4 Basic
Show 14 findings ▾
Live, small flying insects found. Approximately 10 live flying insects around large ice machine in back food prep area. Approximately 6 live flying insects around hand wash station and bag in box soda rack by drain boards of dish machine. Approximately 8 live flying insects around dish machine and drain board near main entrance to kitchen. Approximately 4 live flying insects in server area between dining room and kitchen. Approximately 3 live flying insects around soda guns and lines at entrance to bar in dining room. Approximately 1 live flying insect around entrance to women's bathroom at opposite end of dining room from bar.
Stop Sale issued due to food not being in a wholesome, sound condition. Establishment has activated charcoal powder they use to use in their drinks at bar area about 1 month ago, product voluntarily discarded. Also Refried beans (111F - Reheating, after 1 hour 135F) on stove top on cook line, per employee beans where placed on stove at 10:30, time of second temperature check at 1pm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (51F,55F - Cold Holding) sitting in bus tub on counter in back prep area, per manager beef was taken out of cooler and placed on table for food preparation person that will be at location in less then 1 hour and beef has been sitting out for approximately 1 hour, beef placed back in walk in cooler.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Refried beans (111F - Reheating, after 1 hour 135F) on stove top on cook line, per employee beans where placed on stove at 10:30, time of second temperature check at 1pm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. black beans (132F - Hot Holding) in steam well on make line, per manager beans where heated on stove and placed in well no more then 2 hours ago, beans stirred up.
Toxic substance/chemical improperly stored. Spray bottle of all purpose cleaner stored on bag in box soda rack at bar, bottle moved.
Unapproved food additive used in food. Any food containing the unapproved additive may not be served. See stop sale. Establishment has activated charcoal powder they use to use in their drinks at bar area about 1 month ago, product voluntarily discarded.
Handwash sink not accessible for employee use at all times. Bottle of bleach in hand wash station by triple sink, bottle moved.
Handwash sink used for purposes other than handwashing. Both hand wash sinks on cook line used as dump sinks.
Soap dispenser at handwash sink not working/unable to dispense soap. At hand wash station on cook line by ovens.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice machine in back prep area has a build up of mold like substance.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks over prep table in prep area and in server area under service window in kitchen.
Food stored on floor. Boxes of chicken in walk in cooler, boxes moved.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holsters at bar have a build up of food debris.
Apr 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate5 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. quesso cheese (48F - Cooling over 6 hours) in deep metal container in walk in cooler, per employee cheese was heated up yes and placed in walk in cooler last night without any additional preparation today.
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. quesso cheese (48F - Cooling over 6 hours) in deep metal container in walk in cooler, per employee cheese was heated up yes and placed in walk in cooler last night without any additional preparation today.
Dented/rusted cans present. See stop sale. 2 cans of corn kernels on rack in prep area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa (44F - Cold Holding); sour cream (48F - Cold Holding) in standing reach in cooler across from make line in kitchen, per manager door has been consistently open for less then 1 hour.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary ammonium in spray bottles on rack by bar reading over 400ppm, employee emptied out container and began to remake during inspection.
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 being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. quesso cheese (48F - Cooling over 6 hours) in deep metal container in walk in cooler, per employee cheese was heated up yes and placed in walk in cooler last night without any additional preparation today.
Handwash sink not accessible for employee use at all times. Hand wash station on cook line blocked by rack and black cart.
Bowl or other container with no handle used to dispense food. Plates used to scoop raw chicken in reach in cooler drawers under cook line, plates removed.
Dead insects on premises. Soda gun holster in sever area has a build up of debris and what appears to be approximately 6 dead larva, holster and drain line removed to dish area to be cleaned.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink over prep table in back prep area, drink moved.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster in sever area has a build up of debris and what appears to be approximately 6 dead larva, holster and drain line removed to dish area to be cleaned.
Unwashed fruits/vegetables stored with ready-to-eat food. Boxes of unwashed avocados and peppers stored on top shelve over various cut vegetables and cooked ceviche in walk in cooler.
Jul 16, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority3 Intermediate7 Basic
Show 14 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 2 live flying insects around dish machine in kitchen. Approximately 2 live flying insects around bar area. 1 live flying insect around back door to kitchen.
Nonfood-grade bags used in direct contact with food. Rice stored in to go bags in reach in cooler on cook line, bag removed.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over raw grouper in reach in cooler drawers under on cook line. Also raw shrimp stored over unwashed peppers in walk in cooler. Employee rearranged all items
Toxic substance/chemical improperly stored. Sprays can of pesticide, bleach, and soap stored mixed in with rolls of paper towels in cabinet under hand wash station in women's bathroom, employee began to rearrange items during inspection.
Handwash sink not accessible for employee use at all times. Hand wash station at end of cook line blocked by racks and trash can.
Handwash sink used for purposes other than handwashing. Multiple hand wash sinks through establishment used to fill containers, all containers removed.
Spray bottle containing toxic substance not labeled. Spray bottle of yellow liquid on pipe by hand wash station at end of cook line. Squeeze bottle of blue liquid at triple sink in bar area, bottle labeled.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation of dead flying insect on sticky tape traps in kitchen over cook line and server area, traps removed.
Bowl or other container with no handle used to dispense food. Plates used to scoop raw chicken in reach in cooler under flat top grill on cook line.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Accumulation of dead flying insect on sticky tape traps in kitchen over cook line and server area, traps removed.
Food stored on floor. Container of raw shrimp in walk in cooler, employee corrected during inspection.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in coolers on cook line, knife removed.
Single-service articles not stored inverted or protected from contamination. Multiple stacks of to go trays at cook line. Multiple to go cups and lids at wait station. Employee corrected during inspection
Working containers of food removed from original container not identified by common name. Bulk containers of flour in back prep area.
Nov 20, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority2 Intermediate7 Basic
Show 14 findings ▾
Nonfood-grade bags used in direct contact with food. Plastic carry out bag used in steamwell for cooked rice. Operator removed the rice from the plastic bag.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk in freezer open container of frozen ready to eat mango cubes under raw frozen steak. Operator had employee rearrange the storage levels.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In the walk in cooler, 1 container of refried beans from 11/11. Operator removed the beams to be discarded.
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. No time marker for chicken tenders and fries held on time as public health control on the main cook line. Operator placed time marker on the containers.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the main cook line, fish (89F - Hot Holding) per operator daily practice is to cook and place in the window and hold on time as public health control. Fish added to the written procedures for time as public health control and employee placed time marker on tray. On the main cook line, shrimp (111F - Hot Holding) shrimp inside double container cooked at 11am, operator had employee reheat the shrimp and remove from the double container to a double boiler at conclusion of inspection shrimp over 165F Hot Holding.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In the standup reach in cooler at the pass through window, open container of milk from the previous day with no product date marking. Operator labeled the container of milk.
Handwash sink used for purposes other than handwashing. Hand wash sink in the dish washing area used to store sanitizer bucket. Operator relocated the sanitizer buckets. Observed employee on the main cook line use the hand wash sink to fill water pitcher.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling air vents with build up of dust forming around the vents.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages stored on shelf over in use prep line tables. Operator asked employees to relocate the beverages.
Equipment and utensils not properly air-dried - wet nesting. Clean containers stacked while wet on the storage shelves at the entry of the cook line.
In-use wet wiping cloth/towel used under cutting board. Wet wiping cloths under in use cutting boards in the prep area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line drawer reach in coolers have food debris build up in the door gaskets, operator asked employees to clean the door gaskets.
Old labels stuck to food containers after cleaning. Clean bus tubs with old labels still attached on the bottom shelf closest to the bulk ice bin.
Raw fruits/vegetables not washed prior to preparation. In the flip top reach in cooler on the main cook line unwashed avocados both stickers still attached.
Jul 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate7 Basic
Show 13 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly observed on the main cook line flying around the flip top reach in cooler. Operator closed the cooler lid and attempted to swat the fly.
Nonfood-grade bags used in direct contact with food. Cooked rice stored in direct contact with a plastic single service carry out bag in the steamwell on the main cook line. Operator had employee remove the rice to a food grade container.
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. French fries held on time as Public Health Control on the main cook line stored with no product time marking. Operator placed a time mark in the crash cart used to store fries.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steamwell on the service side of the pass through line; queso (119F - Hot Holding) operator removed the queso to the flat top to reheat. On the main cook line; fish (101F - Hot Holding) operator relocated the fish to the flat top grill to reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table by the walk in cooler has old food debris on the blade. Employee relocated the can opener to the dish area to be washed. Soda gun in the waitstation used for horchata has build up of syrup residue in the nozzle. Operator had employee clean the soda nozzle.
Handwash sink used for purposes other than handwashing. Hand wash sink on the warewashing line used to store cleaning supplies. Operator removed the items from the hand wash sink.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf in front of the bulk ice bin, clean plastic containers stacked while wet. Operator removed the containers back to the dish area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on the main cook line over the steam well has build up of food debris. Employee began to clean and sanitize the microwave.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler on the main cook line under the grill has food residue build up on the door gasket. Employee wiped and sanitized the door gaskets.
Old labels stuck to food containers after cleaning. On the storage shelf at the entrance to the main cook line, clean containers with old stickers attached. Operator had employee remove the old labels.
Stored food not covered. In the walk in cooler uncovered containers of salsa and queso, employee covered the items.
Time/temperature control for safety food thawed in an improper manner. Frozen fish thawing in prep sink opposite the office door in standing water. Operator turned on cold running water.
Unwashed fruits/vegetables stored with ready-to-eat food. Sliced avocados in flip top reach in cooler with old stickers attached. Operator had employee remove the stickers from the avocados. Spoke with operator about washing and removing stickers.
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.