CANTINA LOUIE
2200 W INTERNATIONAL SPEEDWAY BLVD, SUITE 1, Daytona Beach FL 32114
Last inspected Jan 14, 2025 · 9 visits since July 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
JUL 23
JAN 24
JUL 24
JAN 25
▼ IMPROVING
4 inspections trending up, 15 points better than where it started.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 flies by trash cans
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jan 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hot water turned off in employee bathroom
Accumulation of lime scale on the inside of the dishmachine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of stoves soiled with grease -hood filters soiled with grease -walk in cooler shelves soiled
Storage shelves with rust that has pitted the surface.
Jan 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 4 high priority.
4 High priority5 Intermediate10 Basic
Show 19 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. -0 ppm chlorine
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -reach in cooler drawers tomatoes 55f per employee in cooler for 2 days -Reach in cooler - cut tomatoes 50f pico 60f in cooler for 2 days employees - large reach in cooler on cook line fish 46f,fish 46f,sausage 46f
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -taco meat 122f employees reheating
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -Chlorine,quart
No paper towels or mechanical hand drying device provided at handwash sink. -employee bathroom -bar
No probe thermometer provided to measure temperature of food products.
Spray bottle containing toxic substance not labeled. -blue chemical
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hot water turned off in employee bathroom
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle used to dispense food. -beef
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -wallet,cell phone on box of Togo bags
Food stored on floor. -bags of ice on floor in walk in freezer
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of stoves soiled with grease -hood filters soiled with grease -walk in cooler shelves soiled
Opened employee beverage container in a cold holding unit with food to be served to customers.
Storage shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. -mold like substance around mop sink -wall soiled behind dish machine
Jul 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Plumbing system in disrepair. -hot water handle on left side of cookline and employee restroom just keeps turn(stripped)
Jul 23, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -walk in cooler beef 46f less than 4 hours -Reach in cooler shredded cheese 45f,46f,sour cream 46f,empanadas 45f,chicken 46f -reach in cooler drawers chicken,shrimp,beef,sausage 51f to 55f approximately 3.5 to 4 hours placed in freezer
Cardboard used to line food-contact shelves. -prep area,cookline
Plumbing system in disrepair. -hot water handle on left side of cookline and employee restroom just keeps turn(stripped)
Jul 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -refried beans 49f to 50f per manager cooked yesterday
Dented/rusted cans present. See stop sale -whole peeled tomatoes,manager discarded
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -walk in cooler beef 46f less than 4 hours -Reach in cooler shredded cheese 45f,46f,sour cream 46f,empanadas 45f,chicken 46f -reach in cooler drawers chicken,shrimp,beef,sausage 51f to 55f approximately 3.5 to 4 hours placed in freezer
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -walk in cooler
Handwash sink used for purposes other than handwashing. -ice in handsink -employee rinse knife in handsink
No paper towels or mechanical hand drying device provided at handwash sink. -employee restroom
Cardboard used to line food-contact shelves. -prep area,cookline
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -self on shelf
In-use knife/knives stored in cracks between pieces of equipment. -in reach cooler between wall and pans
Plumbing system in disrepair. -hot water handle on left side of cookline and employee restroom just keeps turn(stripped)
Stored food not covered. - walk in cooler peppers and cheese sauce
Jan 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employee bathroom
Exterior door has a gap at the threshold that opens to the outside. -door
Jan 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 8 high priority.
8 High priority4 Intermediate8 Basic
Show 20 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -refried beans 46f to 84f made yesterday more than 6 hours see stop sale
Peroxyoctanic sanitizer not at proper minimum strength for warewashing. Do not use equipment/utensils not properly sanitized. Oppm
Raw animal food stored over/not properly separated from ready-to-eat food. -reach in cooler drawer egg over ready to eat
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -reach in cooler drawers raw chicken over raw beef
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -white rice 51f less than 1 hour. Placed in cooler -counter Tcs sauce 51f to 52f less than 2 hours -reach in cooler advocado with tomatoes 47f,Tcs sauce 46f
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -pork 111f less than for 4 hours placed on stove
Toxic substance/chemical improperly stored. -oven cleaner stored next to fryer oil
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener
No paper towels or mechanical hand drying device provided at handwash sink. -first sink at bar
No soap provided at handwash sink. -first sink at bar
Spray bottle containing toxic substance not labeled. -blue chemical not labeled
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -ice machine -small amount of mold like substance
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employee bathroom
Bowl or other container with no handle used to dispense food. -black beans
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Current Hotel and Restaurant license not displayed.
Exterior door has a gap at the threshold that opens to the outside. -door
Objectionable odor when walking into kitchen.
Stored food not covered. -walk in freezer
Jul 13, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 flies by trash cans
Old labels stuck to food containers after cleaning.
Ripped/worn tin foil used as shelf cover.
Storage shelves with rust that has pitted the surface.
Water leaking from first sink. -3 compartment sink
Jul 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 8 high priority.
8 High priority0 Intermediate8 Basic
Show 16 findings ▾
Chicken pan thawing in mop sink.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked rice 52f per manager made yesterday -cooked chicken 43f to 49f not cooled to 41f or below in six hours
Dishmachine perxyoctanoic sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 flies by trash cans
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Reach in cooler drawers chicken,shrimp,beef 45f to 46f
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cheese sauce 109f advised to reheat
Toxic substance/chemical improperly stored. -Chemical stored with clean dishes
Accumulation of debris on exterior of warewashing machine. -top of dishmachine spiled
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -purse on shelf with single service items. -shoes in container by onions
In-use tongs stored on equipment door handle between uses.
Old labels stuck to food containers after cleaning.
Ripped/worn tin foil used as shelf cover.
Single-service articles improperly stored. -bar -bag of containers on floor
Storage shelves with rust that has pitted the surface.
Water leaking from first sink. -3 compartment sink
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.