La Nopalera Mexican Restaurant

8206 Philips Hwy Ste 29, Jacksonville, FL 32256 · Permanent Food Service · License 2613945

Official report

out of 100

Grade F

Safety score 47 of 100

Latest visit: Sep 2, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 19 other violations

How the score was calculated

Starting score100
Violations at the Aug 25 routine inspection
6 high priority (fixed on the spot), 4 intermediate, 10 basic (1 repeat)
-41
Complaint after follow-up on Aug 27, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score47

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

Inspection history

1 inspection · 3 visits

Aug252026

Routine inspection

20 violations found · Inspector came back 2 times

2nd follow-up visitSep 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
1st follow-up visitAug 27, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
- 1 High priority
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At today's callback : items in Drawer Cooler : cut tomato 42°. Raw beef 42°. Raw chicken 42°. Items in walk in cooler : Cooked beans 47°. 46°. 47°. Cooked pork 46°. 48°. (Close to door side)
Official report, on the Florida DBPR website
First visitAug 25, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
20 violations found:
- 6 High priority
- 4 Intermediate
- 10 Basic
What the inspector cited
High priority6
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Drawer Cooler : beef 51°. Chicken ° cut tomato 52°. Chicken 51°. Placed about 1 hr ago from prep. Items iced down. Items in walk in cooler : Raw beef 45°. Raw chicken 45°. Raw pork 45°. Beans 45°. Some items iced down. Some moved to other cooler. Per Person In Charge. Door broke earlier today. Service company on way.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Cooked pork on top of oven 90°. Moved by manager to cooler. Placed about 11 am.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Food service employee put on gloves without washing hands. . Manager intervened.
  Fixed on the spot
  Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Dishwasher handled cleaned dishware after dirty dishware without washing hands. Manager intervened.
  Fixed on the spot
  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Food service employee retuned form rear outside storage and began work without washing hands. Manager intervened.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. Establishment Dish machine is only used for washing and rinsing. Sanitizing cycle not functioning. Dishware not sanitized in Three compartment sink. Manager intervened , had employee bring back dishware and sanitize them 100 ppm chlorine.
  Fixed on the spot
Intermediate4
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  No hot water at various Hand Wash Sinks.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels at various kitchen/wait-station Hand Wash Sinks.
  No soap provided at handwash sink.
  No soap at various kitchen/wait-station Hand Wash Sinks.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Unlabeled chemical spray bottle at kitchen and wait-station. All purpose cleaner.
Basic10
- Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
  Tomatoes not washed before prep. Manager intervened.
  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 beverage container on top of prep table. Moved by manager.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Walk in cooler door in disrepair. Hanging on one hinge. Does not close.
  Interior of refrigerator or freezer in disrepair/has exposed insulation.
  Loose , torn insulation to cooler gaskets. Prep line.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.soiled deflector plate to interior of ice machine located : wait-station.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Soiled interior base of drawer coolers.
  Buildup of food debris/soil residue on equipment door handles.
  Soiled exterior of equipment including handles to coolers.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Leak at Three compartment sink faucet.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Standing water on floor by rear freezer and bar area.
  Repeat violation
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee bag, clothing by restaurant food items. Rack.
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.
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.