Cantina Louie
10 Palm Harbor Village Way, Palm Coast, FL 32137 · Permanent Food Service · License 2800762
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 30 routine inspection3 high priority (no follow-up needed), 3 intermediate (fixed on the spot), 7 basic (1 repeat)-23
- Safety score77
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 30, 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
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. Observed in walk in cooler past 7 days of preparation carnitas, mango salsa, and birria.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed in walk in cooler past 7 days of preparation carnitas, mango salsa, and birria.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed 3 live flying insects near soda gun at bar.
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed open gallon of milk from yesterday per operator not dated. Operator dated.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed can opener blade soiled. Operator cleaned during inspection.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed hand wash sink at bar filled with towels and spray bottle. Operator removed.
Fixed on the spot
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed bulk container of white substance not labeled. Operator labeled flour.
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed contains of food products in reach in cooler on main cookline stored uncovered. Operator removed and covered properly.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed employee wearing watch engaging in food preparation on cookline. Employee removed watch.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed reach in cooler shelves soiled with build up.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed old food debris under grill station. Operator cleaned during inspection. Observed soda guns soiled with build up. Operator cleaned during inspection.
Fixed on the spotRepeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed cups above soda station wet nesting.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed ceiling in kitchen soiled with food splash.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.