La Nopalera Mexican Restaurant 7
13799 Beach Blvd 102, Jacksonville, FL 32224 · Permanent Food Service · License 2616230
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 Sep 8 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 14 basic (4 repeats); basic violations cost 12 at most-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 visitSep 8, 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.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
queso (109-127°F - Hot Holding), stored in steam table hot holding, employee reheated to 165°F.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Missing back flow preventer at non-chemical side of splitter at mop sink.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Glass chemical cleaner stored next to in use steam table with food. Employee removed. Personal employee medicine stored above food prep area. Employee removed
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand wash sink in back prep area near ice machine is blocked with several buckets. Employee removed buckets
Fixed on the spotRepeat violation
Handwash sink used for purposes other than handwashing.
At hand wash sink near walk in cooler with stored cleaning chemicals
Basic14
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Raw fish & raw beef stored in pan thawing in room temperature on prep table at 60-62°F. Manager place back in walk in cooler
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food not covered.
Food stored in reach in freezer & walk in cooler uncovered.
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Tong stored on oven door handle
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employee in kitchen preparing foods with no hair restraint. Employee on cook line with facial beard preparing food with no beard guard
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee on cook line preparing food with watch on wrist
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Walk in cooler gasket torn. Reach in cooler gasket on cook line drawers torn
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of microwave soiled with food debris. Interior oven with black build up
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters with grease build up Reach in cooler gasket on cook line drawers soiled
Repeat violation
Buildup of food debris/soil residue on equipment door handles.
Underneath oven door handle soiled with food debris
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
At pipe under near hand wash sink at bar area
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
At front line hand wash sink near ware washing area. Provided hand wash sign
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
Bug light device stored on wall over clean equipment near ice machine
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling vent in kitchen with dust build up
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 Bluetooth speaker stored on shelf over food preparation area
Repeat violation
Reporting only1
Code 48, Gas appliances and boilers: Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building.
For reporting purposes only. Propane tank larger than 2.7 lb stored in building near back 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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.