Cantina Louie
1040 Hospitality Ln, Jacksonville, FL 32225 · Permanent Food Service · License 2615827
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Jul 9 routine inspection1 high priority (fixed on the spot), 6 intermediate (1 fixed on the spot), 7 basic-27
- Safety score73
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 9, 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cooked beef 126 in oven cooked at 1pm, placed to reheat
Fixed on the spot
Intermediate6
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Missing Quat test strips,
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Upper area of ice machine with black mold like substances inside
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Used to filled pitcher with water In wait station used to store hose
No paper towels or mechanical hand drying device provided at handwash sink.
Handsinks at bar no paper towels
No soap provided at handwash sink.
No soap at back handsink in prep area, manager provided soap
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Blue substances in clear spray bottles no labels. Manager states it's table cleaner
Basic7
Code 08, Food protection and cross-contamination: Stored food not covered.
Refried beans stored in walk in cooler from previous day uncovered. Employee covered
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.
Personal open cupped drinks stored on prep areas, employees discarded
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Shelving in walk in cooler rusted
Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup on floor of walk in freezer
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets on drawer coolers soiled
Code 24, Clean equipment storage and air drying: Clean utensils stored between equipment and wall.
In back prep area knife stored between prep table and wall, knife removed
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Reach in cooler on line filled with water a bottom of cooler
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.