La Nopalera Mexican Restaurant
4530 St Johns Ave, #3, Jacksonville, FL 32210 · Permanent Food Service · License 2614356
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 22 routine inspection2 high priority (1 fixed by the Jul 27 follow-up, 1 fixed on the spot), 2 intermediate (1 repeat), 9 basic (3 repeats)-25
- Safety score75
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 27, 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 - First visitJul 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed; multiple food items at temperatures of 49-52°F in flip top cooler on cook line. Person in charge stated food items were removed from walk-in cooler and placed in reach in cooler 3 hours prior. Raw chicken, raw beef, and cut tomatoes at temperatures of 69-72°F stored in metal pans on cook line. Pans were in ice baths but ice only touching bottoms. Person in charge stated food items were placed in pans 3 hours prior. Raw fish and shredded cheese at temperatures of 58-63°F stored in walk-in cooler near far exit by dry storage. Person in charge stated cheese and fish was moved from main walk-in cooler to this walk-in cooler 3 hours prior. All food items were placed in main walk-in cooler or had ice added. Cut tomatoes, shredded cheese, cut lettuce (49-52°F - Cold Holding); Raw chicken, raw beef, cut tomatoes (69-72°F - Cold Holding); Raw fish, shredded cheese (58-63°F - Cold Holding)
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Observed establishment open and serving food to the public with a license that expired June 1, 2026.
Intermediate2
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at hand wash sink closest to walk-in cooler.
Repeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed unlabeled spray bottles with chemical inside stored in multiple locations throughout kitchen area.
Basic9
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed multiple boxes of fryer oil stored on floor near far exit by dry storage.
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed tongs hanging on oven door handle on cook line.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed small white bowl used as scooping mechanism is spice container in dry storage.
Equipment in poor repair.
Observed interior of main walk-in cooler door in disrepair.
Repeat violation
Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
Observed plumbing in disrepair causing water to leak on to floor at hand wash sink near walk-in cooler.
Repeat violation
Plumbing system in disrepair.
Observed plumbing in disrepair causing water to leak on to floor at hand wash sink near walk-in cooler.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Observed multiple floor tiles in disrepair throughout kitchen area.
Floor area(s) covered with standing water.
Observed standing water on floor behind bar.
Ceiling tile missing.
Observed missing ceiling tile above main walk-in cooler door.
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.