Cantina Louie

9726 Touchton Road, Jacksonville, FL 32246 · Permanent Food Service · License 2614871

Official report

out of 100

Grade F

Safety score 56 of 100

Latest visit: Oct 22, 2026 (2 weeks ago)

What drove the grade

Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.High priority · no follow-up needed · 24 other violations

How the score was calculated

Starting score100
Violations at the Oct 22 routine inspection
6 high priority (3 no follow-up needed, 3 fixed on the spot), 6 intermediate (4 fixed on the spot), 13 basic; basic violations cost 12 at most
-44
Safety score56

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct222026

Routine inspection

25 violations found

First visitOct 22, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
25 violations found:
- 6 High priority
- 6 Intermediate
- 13 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Flan made on 10/5,
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  50f sour cream and salsas made here in portioned cups, employee placed them in reach in cooler
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  129f ground beef in oven, 122f corn in steamer on double pan, employee turned over higher temperature and removed extra pan
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
  Employee grabbed raw shrimp then changed gloves and grabbed tortillas, explained to him and he washed hands,
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
  In spray sink
  Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Missing on hanging hose side
Intermediate6
- Code 11, Employee health: 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.
  None, emailed one
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Dirty dishes on the way to hand sink by triple sink, employee moved big pot, big container in hand sink by ice machine, employee removed it,
  Fixed on the spot
  No soap provided at handwash sink.
  Hand sink at bar, employee placed some
  Fixed on the spot
  Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  Hand sink by triple sink, employee fixed it
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  A couple by spray sink, employee said they area cleaners
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. 3 employee here since March, manager couldn't find their certificate, only agreement found, also one employee expired on 6/2026
Basic13
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  White powder in bulk container at server area, employee labeled it sugar
  Fixed on the spot
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  None, in prep cooler by ovens
- Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
  Black container with brown build up, employee took it to triple sink to be washed
  Fixed on the spot
  In-use knife/knives stored in cracks between pieces of equipment.
  Knife, in between cooler and container, interior of cooler, employee removed them
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink on shelf above food for customer on shelf by cook line, employee moved them
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  On sugar at server area, employee removed it
  Fixed on the spot
  Equipment in poor repair.
  Gasket torn in drawer unit under grill
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Employee removed it
  Fixed on the spot
  Cloth used as a food-contact surface.
  Towel under taco shells at cook line
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Ice machine with some blackish build up, also ice bin
- Code 25, Single-service items: Single-service articles improperly stored.
  Box with to go containers in storage area on floor, employee placed them on shelf, to go containers in box on outside storage on floor
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  None in hand sink by triple sink and hand sink at outside bar
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  None, emailed one
  Fixed on the spot
Reporting only1
- Code 45, Fire extinguishing equipment: Portable fire extinguisher gauge in red zone.
  For reporting purposes only. By upright cooler in server area
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.