LA NOPALERA MEXICAN RESTAURANT
111 BARTRAM OAKS WALKS, Saint Johns FL 32259 · 904-591-2388
Last inspected Mar 20, 2026 · 10 visits since September 2023
APR 24
OCT 24
MAY 25
OCT 25
MAR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Presence of insects, rodents, or other pests. Approximately 3 live spiders inside non working reach in cooler under flattop grill on cook line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2016012526 | Mar 10, 2016 | May 25, 2016 | $400 |
Inspection history
10 visits, newest first
Mar 20, 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
What the inspector wrote — 10 findingsThe state's own report →
Live, small flying insects found 1 live flying insect around bar area. Approximately 3 live flying insects around walk in cooler/exit to kitchen by walk in cooler door.
Presence of insects, rodents, or other pests. Approximately 3 live spiders inside non working reach in cooler under flattop grill on cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa (44F - Cold Holding) sitting on top of ice at wait station by bar, per manager Salas has been there about an hour.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Olga Luque, expired 7/23/2025, ServeSafe
Show the remaining 6 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station by dish machine, operator corrected during inspection.
No handwashing sign provided at a hand sink used by food employees. Missing from hand wash stations in both bathrooms,
Raw fruits/vegetables not washed prior to preparation. Employee cutting unwashed tomatoes in prep area before rinsing them off, employee stopped and began to rinse off tomatoes.
Standing water in bottom of reach-in-cooler. In reach in cooler across from triple sink in kitchen. In reach in cooler at bar.
Unnecessary items/unused equipment on the premises. Stacks of discarded boxes by both doors behind kitchen.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Sections of unsealed floors in kitchen and walk in coolers. Also floors missing grout throughout kitchen.
Oct 27, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 15, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority2 Intermediate2 Basic
Show 9 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands at hand wash station next to dish machine for less then 10 seconds then rubbed wet hands on soiled shirt and then handled clean plates.
Food stored in ice used for drinks. See stop sale. Containers of cut lemons and limes in bin of drink ice in server area in dining room.
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 walk in cooler. Also raw chicken stored over box of cooked chicken fingers in walk in cooler.
Stop Sale issued due to food not being in a wholesome, sound condition. Containers of cut lemons and limes in bin of drink ice in server area in dining room.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked mushrooms (125F - Hot Holding, reheated to 181F) in steam well on cook line, per employee mushrooms where heated on stove less then 1 hour ago, mushrooms put back on stove and reheated to 181F.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Olga Luque, expired 7/23/2025
Handwash sink used for purposes other than handwashing. Hand wash station by triple sink in kitchen and hand wash station at bar used as dump sink.
Food stored on floor. Bucket of chips at server station in dining area.
Unwashed fruits/vegetables stored with ready-to-eat food. Boxes of unwashed tomatoes stored over cheese, pico de gallo, and other ready to eat foods in walk in cooler.
May 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority1 Intermediate8 Basic
Show 14 findings ▾
Live, small flying insects found Approximately 3 live flying insects at bar area around beer taps. Approximately 3 live flying insects around server area next to bar in dining area, around hand wash station and soda machine.
Pesticide/insecticide labeled for household use only present in establishment. Multiple bottles of flying insect spray at bar area, per operator they use spray at bar.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open bags of raw fish stored over and dripping on open sheet pans of chili rellenos and freezer burned cooked tamales not in any packaging. Also raw chicken stored over raw shrimp in reach in cooler near dish machine, both items rearranged. Also raw beef over cooked beef in walk in cooler. Fish moved to different cooler and beef rearranged.
Stop Sale issued due to food not being in a wholesome, sound condition. Open bags of raw fish stored over and dripping on open sheet pans of chili rellenos and freezer burned cooked tamales not in any packaging.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa (53F - Cold Holding) in large covered plastic containers in keg walk in cooler, per operator door was consistently open for a delivery 1 hour prior, condenser unit covered in frost/ice, employee moved all items in other walk in cooler so keg cooler can defrost. Queso Fresca (46F - Cold Holding)in bottom of reach in cooler on cook line, per operator cheese has been consistently removed for service for no more than 1 hour.
Handwash sink used for purposes other than handwashing. Hand wash station in prep area by entrance to kitchen, employee drained can of food in sink.
Dead roaches on premises. 2 dead roaches since cabinet in men's bathroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water over steam table on cook line in kitchen. Employee drink over soda machine with ice bin in server area in dining area, drinks moved.
Floors not maintained smooth and durable. Multiple broken floor tiles and deep grout throughout kitchen. Also multiple sections of floor in both walk in coolers are not sealed.
No handwashing sign provided at a hand sink used by food employees. In both bathrooms.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of cabinets in men's bathroom. Prep tables inside cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of cooler under grill on cook line.
Unwashed fruits/vegetables stored with ready-to-eat food. Boxes of unwashed jalapeños, tomatoes, and peppers stored over various containers of salsa and cut produce in walk in cooler.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitation bucket at wait station reading 0ppm, operator added bleach, retest at 50ppm.
Oct 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate9 Basic
Show 17 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Employee cooking pieces of chicken on grill in kitchen, one larger piece only reached a temperature of 160F, chicken placed back on grill.
Nonfood-grade bags used in direct contact with food. Grocery bag used to hold tortillas on make line in kitchen.
Toxic substance/chemical improperly stored. Flying insect spray stored with to go cups at bar area.
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. Manager not able to find any written procedures.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sour cream (47F - Cooling, after 1 hour 46F) in small squeeze bottle in reach in cooler on make line, per employee bottle was filled less then 1 hour prior, squeeze bottle is taken in and out of cooler on a regular basis.
Handwash sink used for purposes other than handwashing. Knife in hand wash sink by beer walk in cooler. Basket in hand wash sink by ware washing area.
No paper towels or mechanical hand drying device provided at handwash sink. In far stall in women's bathroom.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand wash station by dish machine in kitchen, water turned back on. Hot water shut off at hand wash station at bar area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All vents in kitchen.
Clean linens stored on floor. Bags of clean aprons and cloths on floor in office.
Floor area(s) covered with standing water. In both walk in coolers.
Food stored on floor. Multiple containers of lard in kitchen. Container of salsa in keg walk in cooler. Container of cut tomatoes in main walk in cooler. Boxes of ground beef in main walk in cooler. Container of rice in food storage area.
In-use wet wiping cloth/towel used under cutting board. At prep table in kitchen in prep area. Also wet cloths at bar area not stored inside sanitation buckets.
No handwashing sign provided at a hand sink used by food employees. In either bathroom. At hand wash station at bar. At hand wash station in kitchen by dish machine.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of unused cooler under grill on cook line in kitchen.
Single-service articles improperly stored. Box of to go cups on floor in storage area by bar.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados and mushrooms stored over chili rellenos in walk in cooler.
Apr 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority3 Intermediate5 Basic
Show 13 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, employee switched sanitizer containers and ran machine multiple times, retested at 100ppm.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flying insects around bar area. 1 live flying insect around dish machine. 1 live flying insect around dry food storage area in kitchen next to walk in cooler.
Pesticide/insecticide labeled for household use only present in establishment. Pesticide for flying insects on prep table in dry storage area in kitchen. Pesticide for flying insects stored with liquor bottles at bar and in storage area next to bar. Per manager pesticides are used inside establishment. Manager removed all bottles.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa (47F - Cold Holding) in melted ice bath in server area, per manager salsa was placed there no more then 1 hour prior, ice added.
Toxic substance/chemical improperly stored. Pesticide for flying insects stored with liquor bottles at bar and in storage area next to bar. Bottles of Fabulouso stored with paper towels in closest between men and women's bathroom. Pesticides removed.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. salsa (68F, 55F - Cooling, after approximately 40 minutes 68F,55F) in large tightly covered plastic buckets in keg walk in cooler, operator removed lids and added ice
Handwash sink not accessible for employee use at all times. Large light bulb cover in sink in prep area. Bottle of insect pesticide in sink near triple sink.
No soap provided at handwash sink. At hand wash station next to triple sink.
Food stored on floor. Bag of onions and bucket of lard in walk in cooler. Containers of chips and dry beans in dry storage area in kitchen.
No handwashing sign provided at a hand sink used by food employees. At any hand wash station in establishment.
Raw fruits/vegetables not washed prior to preparation. Employees cutting avocados and cilantro in kitchen before washing them.
Stored food not covered. Multiple pans of beef, pork, tamales, and beans in walk in cooler.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored over open container of tamales in walk in cooler.
Dec 7, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 28, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection all food handler training certificates are expired.
Sep 26, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 5 high priority.
5 High priority4 Intermediate13 Basic
Show 22 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. At time of inspection chlorine dish machine at 0ppm. Operator replaced sanitizer bucket and primed dish machine to 200ppm.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter the kitchen from the dining room area, place on single service gloves and begin food preparation work without first washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw shell eggs stored over container of ready to eat tamales. Operator began to switch the storage levels in the walk in cooler.
Spray hose at dish sink lower than flood rim of sink. Spray hose at the three compartment sink hangs below the flood plane.
Toxic substance/chemical improperly stored. Chemical spray bottle stored on prep table with clean silverware. Operator relocated the chemical spray bottle.
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 walk in cooler two containers of open undated milk, per operator opened within last two days. Operator asked employee to label the open milk.
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.
Handwash sink used for purposes other than handwashing. Utensil stored in hand wash sink in the prep/dry storage hand wash sink. Operator removed the utensil from the hand wash sink.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection all food handler training certificates are expired.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On the interior back wall of the bulk ice bin, mold like substance dripping.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent over the dry storage and prep area has build up of dust.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large metal pot on the top shelf of the prep area not inverted or covered for protection.
Current Hotel and Restaurant license not displayed. Current license displayed at the host stand expired 06/01/2022.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored over the steam table at the pass through window. Employee beverage stored on clean prep table by the three compartment sink. Operator relocated the employee beverages.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf at the back of the walk in beer cooler, clean containers stacked while wet.
Equipment in poor repair. Flip top reach in cooler on the main cook line has a torn cooler door gasket.
Food stored on floor. Bulk container of beans stored on the floor. Multiple containers of cooking lard stored on the floor through the kitchen area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on the main cook line has build up of food debris on the rotating plate.
No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage at hand wash sink in the dish area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of grease on the cook line hood filters. Walk in beer cooler door gasket has build up of mold like substance.
Stored food not covered. In the walk in cooler, uncovered container of tamales. In the prep area, uncovered bulk container of salt.
Wet mop not stored in a manner to allow the mop to dry. Mop stored with mop head in bucket of used mop water.
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.