CANTINA LOUIE
465 SR 13 UNIT 6 · SAINT JOHNS · St. Johns County · FL 32259
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
15 full violation description(s) documented by the inspector during this visit.
High Priority 7
03D-02-5High Priority – 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. **Repeat Violation** **Admin Complaint**
01B-36-5High Priority – 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. **Repeat Violation** **Admin Complaint**
35A-02-6High Priority – 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. **Repeat Violation** **Admin Complaint**
14-31-5High Priority – Nonfood-grade bags used in direct contact with food. Rice in grocery bag in steam table on cook line, bag removed. **Corrected On-Site**
08A-20-5High Priority – 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.
03A-02-5High Priority – 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 **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6High Priority – 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. **Corrected On-Site**
Intermediate 5
03D-15-4Intermediate – 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. **Repeat Violation** **Warning**
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Strainer and plastic container in hand wash sink in prep area, items moved. **Corrected On-Site** **Repeat Violation**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station at end of cook line in corner. **Repeat Violation**
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. Spray bottle of yellow liquid in server area. **Repeat Violation**
27-16-4Intermediate – 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.
Basic 3
50-09-4Basic – Current Hotel and Restaurant license not displayed.
36-73-4Basic – Floor soiled/has accumulation of debris. Under large ice machine in kitchen. Also build up of standing water in ware washing area.
10-06-5Basic – 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. **Corrected On-Site**
Inspector observations synchronized from DBPR on September 26, 2026 12:44 PM.
Violation category totals
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.