LA NOPALERA MEXICAN RESTAURANT RIVER CITY
725 SKYMARKS DR #1, Jacksonville FL 32218 · 904.516.4151
Last inspected Jan 27, 2026 · 13 visits since August 2023
SEP 24
MAR 25
MAY 25
AUG 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three live flies observed in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2022014561 | Dec 13, 2021 | Apr 14, 2022 | $800 |
Inspection history
13 visits, newest first
Jan 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 25 violations recorded, 8 high priority.
8 High priority6 Intermediate11 Basic
Show 25 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In outside walk-in cooler; queso (57F - Cooling). Operator stated item has been in walk-in cooler for 2 days and not removed. Queso is in deep plastic container with lid tightly closed.
Live, small flying insects found. At prep area, observed 2 flying insects. In outside dry storage shed, observed 1 flying insect.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer, pans of raw bacon shrimp and octopus stored over cooked tamales and case of cheese cake. Operator moved all items to proper storage. Also, in prep area, flat with raw shell eggs stored on container of masa. Operator moved eggs to walk-in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In outside walk-in cooler; queso (57F - Cooling). Operator stated item has been in walk-in cooler for 2 days and not removed. Queso is in deep plastic container with lid tightly closed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tortilla area, queso (67F - Cold Holding). Operator stated out for 2 hours. At cook line flip top reach-in cooler, pico (67F - Cold Holding); sour cream (64F - Cold Holding); shredded cheese (64, 65F - Cold Holding); cut lettuce (67F - Cold Holding); chorizo (72F - Cold Holding); pork (70F - Cold Holding). Operator stated items placed in cooler 1 hour prior. Ambient temperature 73f. Unit unplugged, operator plugged in. At end of cook line on dunnage rack, cut tomato (47F - Cold Holding); queso (53F, 73F - Cold Holding). Items out 1 hour. At prep area on case of tortilla, shell eggs (64F - Cold Holding). Operator stated out left out after prep. In outside walk-in cooler, queso (44, 46F - Cold Holding).
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line sitting on counter, chicken (120F - Hot Holding); beef (97F - Hot Holding); beef (92F - Hot Holding); shrimp (90F - Hot Holding). Operator stated items just prepared for lunch tacos.
Toxic substance/chemical improperly stored. In outside dry storage room, container of dish machine detergent stored on container of lard. Operator moved to correct storage.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At outside water heater, missing backflow preventer on hose bibb with black hose attached.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In outside walk-in cooler; queso (57F - Cooling). Operator stated item has been in walk-in cooler for 2 days and not removed. Queso is in deep plastic container with lid tightly closed.
Food-contact surface soiled with food debris, mold-like substance or slime. At cook line, flip top reach-in cooler cutting board stained. At prep area, can opener blade soiled. On clean dish shelves, multiple cutting boards have black stains. At front wait station, drink gun has mold-like substance.
Handwash sink used for purposes other than handwashing. At cook line, tongs stored in handwash sink. At front wait station, handwash sink used as dump sink as evidenced by ice in sink. Operator removed items from sinks.
No paper towels or mechanical hand drying device provided at handwash sink. At cook line handwash sink, no paper towels. At bar handwash sink, no paper towels.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Two employees present hired less than 60 days, no proof of employee responsibilities.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, multiple cooked items prepared yesterday morning not date marked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At dish area, interior of small ice machine has black mold-like substance at deflection plate.
Cloth used as a food-contact surface. At tortilla area, warm tortillas stored in basket with cloth liner and cover. Operator removed to foil.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee drink on queso container. Operator discarded.
Equipment in poor repair. At cook line, gaskets on flip top reach-in cooler and drawers are torn.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under/behind equipment has build up of grease and food debris. At bar, floor under counter soiled with residue.
Food storage container/container lid cracked or broken. At cook line, lid for tortilla chips melted areas.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At tortilla area, scoop in bulk masa container has handle touching product. Operator removed scoop. At wait station pass thru, tongs in cinnamon sugar container touching product. Operator removed tongs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At wait station pass thru, gasket on small black reach-in cooler soiled with food debris. At bar, handwash sink has black mold-like substance on back ledge.
Single-service articles not stored inverted or protected from contamination. At prep area, aluminum togo pan on top shelf not inverted. Employee inverted.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. At bar, Sanitizer Bucket (Chlorine 0ppm). Operator added bleach, retest 200ppm.
Working containers of food removed from original container not identified by common name. At tortilla area, bulk masa container not labeled.
Aug 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 6 high priority.
6 High priority4 Intermediate12 Basic
Show 22 findings ▾
Live, small flying insects found. At dish area, observed 2 flying insects. At prep area, observed 2 flying insects.
Raw animal food stored over or with unwashed produce. In outside walk-in cooler, 2 cases of raw shell eggs stored on top shelf over multiple unwashed produce items. Operator moved shell eggs to proper storage level.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At wait station/drink station, salsa (47F - Cold Holding). Salsa placed on ice 1 hour earlier. Ice only half way up container.
Toxic substance/chemical improperly stored. At wait station pass thru, bottle of hand sanitizer stored on table with single service items. Operator moved sanitizer.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside by back door, hose bibb missing backflow preventer with hose attached.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At wait station pass thru, Sanitizer Bucket (Chlorine 200+ppm); test strip turned white with blue line. Employee added water, retest Sanitizer Bucket (Chlorine 100ppm)
Food-contact surface soiled with food debris, mold-like substance or slime. At dish area, white cutting boards have black stains. At prep area, can opener has rust and debris at blade. Operator moved to be cleaned.
Handwash sink used for purposes other than handwashing. At front wait station, employee filled bucket in handwash sink.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at dish area, no paper towels. Operator stocked.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, sweet milk for flan prepared 2 days prior, not date marked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At dish area, interior on both ice machines have mold-like substance.
Bowl or other container with no handle used to dispense food. At front wait station/drink station, black bowl used as scoop in bulk sugar. Operator removed.
Employee beverage container in ice machine/ice bin. At dish area, glass bottle drink stored in large ice machine ice bin. Operator removed.
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 top of convection oven. Employee removed.
Equipment and utensils not properly air-dried - wet nesting. At front wait station/drink station, plastic cups stacked before air drying.
Floors, walls and/or ceilings soiled/has accumulation of debris. At dish area, ceiling vents over clean dish shelves have dust build up. In outside dry storage, floor has build up/food debris. At bar, floor under equipment soiled.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. At prep area, sticky fly strip over prep table. Operator removed.
Food stored on floor. In walk-in freezer, container of chicken on floor. In outside dry storage, case of hot sauce on floor. Operator moved items to shelves.
Garbage on the ground and/or pad around dumpster. Unbagged trash on ground in dumpster enclosure.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters over flat top have grease build up. At cook line, multiple reach-in cooler gaskets soiled.
Single-service articles not stored inverted or protected from contamination. At prep area, round aluminum pans on upper shelf, not inverted. Operator inverted during inspection. In outside dry storage, open case of togo cups on floor. Operator moved to shelf.
Working containers of food removed from original container not identified by common name. At tortilla prep station, bulk flour container not labeled. Operator labeled.
May 1, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Mar 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 8 high priority.
8 High priority4 Intermediate7 Basic
Show 19 findings ▾
Container of medicine improperly stored. At cook line, box of pepto bismal stored on prep table. Operator moved.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, queso (57F - Cooling). Operator stated item was cooked yesterday, not removed from cooler. Queso is in deep container with lid tightly sealed.
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. In walk-in cooler, queso (57F - Cooling). Operator stated item was cooked yesterday, not removed from cooler. Queso is in deep container with lid tightly sealed.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At arrival,for inspection, employee making tortillas handled cooked tortillas with bare hand while placing in basket.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, pan of raw chicken stored over pan of raw pork. Operator moved chicken.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In outside walk-in cooler, hamburger (45-45F - Cold Holding); chicken (44F - Cold Holding); beef (45F - Cold Holding). Operator stated door opened continuously for prep.
Toxic substance/chemical improperly stored. At wait station pass thru, 2 bottles of hand sanitizer stored next to hot sauce and togo containers. Operator moved both bottles.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside by back door, hose bibb with black hose attached missing backflow preventer. Operator supplied during inspection.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk-in cooler, queso (57F - Cooling). Operator stated item was cooked yesterday, not removed from cooler. Queso is in deep container with lid tightly sealed.
Food-contact surface soiled with food debris, mold-like substance or slime. In prep area, can opener ladle has build up. Employee cleaned during inspection. At dish area, multiple cutting boards on clean dish shelf have black stains.
Handwash sink used for purposes other than handwashing. At wait station drink station, handwash sink used as dump sink as evidenced by ice in sink. At bar handwash sink, metal scrub pad stored in sink. Operator removed.
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. 2 employee certificates, for Juan and Javier, expired 1/3/2025
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At dish area, diffuser on small ice machine has black mold-like substance.
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 prep table. At dry storage area near office, multiple employee coats and bags stored on cases of infused syrups. Operator moved all items.
Equipment and utensils not properly air-dried - wet nesting. At dish area, metal pans stacked before air drying. At wait station, plastic cups stacked before air drying.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor behind equipment soiled. At bar, floor under/behind equipment has build up.
Food stored on floor. In outside walk-in cooler, case of chicken on floor. In walk-in freezer, case of shrimp on floor. Operator moved all items to shelves.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cook line, multiple gaskets soiled. At cook line, hood filters over flat top have build up. At dish area, front lip and exterior of lid on small ice machine has build up. In prep area, exterior of cheese grinder soiled.
Single-service articles not stored inverted or protected from contamination. At cook line, stack of aluminum pans on microwave not inverted. In prep area, togo aluminum pans on top shelf not inverted. Operator inverted.
Sep 12, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority3 Intermediate7 Basic
Show 13 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer, chicken in plastic wrap stored over case of raw swai. Operator moved chicken to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line reach-in cooler, sour cream (47F - Cold Holding). Operator stated item placed in service 1.5 hours earlier, moved to walk-in cooler to cool. At wait station at pass thru window, in small black reach-in cooler, salsa (47F - Cold Holding). Operator stated item placed in cooler 1.5 hours earlier
Toxic substance/chemical improperly stored. At bar, spray bottle of Murphy's cleaner hanging on liquor well with liquor bottles. Operator moved.
Food-contact surface soiled with food debris, mold-like substance or slime. At prep area, can opener has build up at blade. Employee cleaned.
Handwash sink used for purposes other than handwashing. Handwash sink by dish area, spatula stored on sink. Operator moved. At bar, sanitizer bucket stored in handwash sink. Operator removed.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee stated she has worked at establishment for 4 years, Vanessa, no proof of food handlers training.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At dish area, smaller ice machine has black mold-like substance on inside of door and deflection plate.
Employee personal food not properly identified and segregated from food to be served to the public. At tortilla station, employee cookies stored on prep counter. Employee moved.
Equipment and utensils not properly air-dried - wet nesting. At dish area, metal pans stacked before air drying.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At pass thru window, tongs in cinnamon sugar have handle touching product. Operator moved tongs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters over flattop have grease build up. At bar, drain tray for soda gun has mold-like substance.
Single-service articles not stored inverted or protected from contamination. At end of cook line, on top shelf, aluminum pans not inverted. Operator inverted.
Utensils in poor condition. On clean dish shelves, multiple rubber spatulas have melted areas. Operator removed from use.
Jun 13, 2024□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 11, 2024Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 1 recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw beef and chicken, immediately handled shaker and the spatulas for cooked food. Operator explained to employee proper handwashing.
Jan 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 7 high priority.
7 High priority2 Intermediate15 Basic
Show 24 findings ▾
Priority: High Priority Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler, one pan of cooked peppers 86F. Peppers began cooling approximately five hours prior. Peppers discarded. See stop sale.
Priority: High Priority Observed: 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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler, one pan of cooked peppers 86F. Peppers began cooling approximately five hours prior. Peppers discarded.
Priority: High Priority Observed: Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cook line in kitchen, raw beef stored over cooked beef. Items moved and stored correctly. **Repeat ViolationAdmin Complaint**
Priority: High Priority Observed: Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Near pass through window on serving side, portioned salsa containers 59F. Salsa portioned approximately five hours prior. Salsa discarded. See stop sale.
Priority: High Priority Observed: Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Near pass through window on serving side, portioned salsa containers 59F. Salsa portioned approximately five hours prior. Salsa discarded. See stop sale.
Priority: High Priority Observed: Toxic substance/chemical improperly stored. Bottle of Isopropyl alcohol stored on shelf above prep table next to dried chiles. Bottle moved and stored correctly.
Priority: High Priority Observed: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on outside faucet near rear exit door. Manager states he has extra one and will place on. **Repeat ViolationAdmin Complaint**
Priority: Intermediate Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice bin in server station has mold-like substance.
Priority: Intermediate Observed: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/ food-lodging/food-manager/ No certified food manager working at beginning of inspection with six employees working. Manager had to run out, but he returned in middle of inspection.
Priority: Basic Observed: Bowl or other container with no handle used to dispense food. Bowl in masa in tortilla making station.
Priority: Basic Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on shelf over prep table in back kitchen area.
Priority: Basic Observed: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee styrofoam drink cup in tortilla making area. Cup discarded.
Priority: Basic Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee sweater and hat stored on top of cases of tortillas near rear exit door. Items moved and stored correctly.
Priority: Basic Observed: Equipment and utensils not properly air-dried - wet nesting. Clean red plastic cups in server station in dining area.
Priority: Basic Observed: Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under ice machine in kitchen. Floor under dish machine in kitchen. Floor in walk in coolers. Floor in outside storage area. Floor in bar. Wall under and behind dish machine. Walls in tortilla making area.
Priority: Basic Observed: Food stored on floor. Container of chips on floor near cook line. Cases of chicken on floor in walk in freezer. Bag of rice on floor in outside storage area. Items moved and stored correctly.
Priority: Basic Observed: Garbage on the ground and/or pad around dumpster. Dumpster area on northeast side of establishment.
Priority: Basic Observed: No handwashing sign provided at a hand sink used by food employees. Hand washing sink by prep table in back kitchen. Inspector emailed sign.
Priority: Basic Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area under grill on cook line. Area under drink machines on bar. Interior of glass cooler at bar.
Priority: Basic Observed: Single-service items for customer self-service not properly protected to prevent contamination. Red plastic straws in caddies at bar top are not wrapped.
Priority: Basic Observed: Time/temperature control for safety food thawed in an improper manner. Frozen shrimp thawing in bucket of standing water. Water removed and bucket placed into walk in cooler.
Priority: Basic Observed: Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Outdoor walk in cooler was left unsecured.
Priority: Basic Observed: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Both indoor and outdoor walk in coolers.
Priority: Basic Observed: Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on pass through window. Cloth moved and stored correctly.
Oct 3, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 3, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 6 high priority.
6 High priority3 Intermediate10 Basic
Show 19 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee warming tortillas with bare hand, placed glove on without washing hands. Manager coached employee on proper hand washing procedures.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee warming tortillas with bare hand. Employee put glove on.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three live flies observed in kitchen.
Raw animal food stored over/not properly separated from ready-to-eat food. In outside walk in cooler, raw shelled eggs stored over ready to eat cheese. Items moved and stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In tortilla making area, butter 69F. Butter placed out approximately one hour prior. Butter moved to cooler to cool. On cook line, cooked chiles stored on top of refrigerated line 57F. Chiles placed out approximately 45 minutes prior. Chiles moved to walk in cooler to cool.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on outside faucet near rear exit door where black hose is attached.
Food-contact surface soiled with food debris, mold-like substance or slime. Red and green cutting boards in prep area. Knives on knife rack in prep area.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At beginning of inspection, seven employees working - none are certified food managers. Certified food manager arrived during inspection.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. From previous inspection, plans still not submitted and approved for air curtains for roll-up doors in bar area. Manager states that air curtains are purchased and are to be installed in two weeks. Manager thought that plans could not be submitted until work was completed.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both exterior doors for women's and men's restrooms do not fully self close.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on expo window counter. Drink discarded.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee black purse stored on dry storage rack with food near rear exit door. Item moved and stored correctly.
Floor area(s) covered with standing water. Near dish machine.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under dish machine. Floor under ice machine. Floor under kitchen equipment. Floor drains in kitchen. Floor under bar equipment. Walls in prep and dish areas.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon for brown sugar near expo window. Spoon moved and stored correctly.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Multiple shelves in kitchen show rust.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of white containers for chips.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In both walk in coolers in kitchen.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Red sanitizer bucket in bar area tested 0ppm. Chlorine added. Tested 100ppm.
Aug 3, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has large rolling garage style doors at the bar area but do not have any form of vermin control devices at garage style doors, doors leading into kitchen, or pass through window leading into kitchen.
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.