Cantina Louie
960062 Gateway Blvd, Fernandina Beach, FL 32034 · Permanent Food Service · License 5501146
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 13 routine inspection6 high priority (4 fixed by the Aug 14 follow-up, 2 fixed on the spot, 3 repeats), 5 intermediate (2 fixed on the spot, 4 repeats), 11 basic (7 repeats); basic violations cost 12 at most-53
- Administrative complaint on Aug 13, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score35
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 visitAug 14, 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 visitAug 13, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
22 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. On can rack in dry storage room, one (1) can of tomato purée dented along side of can. Also, one (1) can of corn dented along side of can.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On bottom shelf under steam table, refried beans (67°F - Cold Holding). Employee stated he pulled out of walk-in cooler 10 minutes prior and put on shelf for a second before he starts hitting it up on stove. Also, in top of flip top reach in cooler on cook line, raw shrimp (46°F - Cold Holding); shredded cheese (45°F - Cold Holding); cut lettuce (46°F - Cold Holding); pico (47°F - Cold Holding). Manager stated all items put into cooler 2 hours prior but lid has been open for lunch service. Also, in reach in cooler on expo, milk (50°F - Cold Holding); sour cream (52°F - Cold Holding). Manager stated door has been open during lunch rush.
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In reach in cooler on cook line closest to dish area, breaded raw shrimp on shelf above bagged French fries. Employee moved raw shrimp to bottom shelf.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
In drawers on cook line reach in cooler, raw chicken and raw beef stored in top drawer above raw fish with no separation. Manager had employee rearrange.
Repeat violationAdministrative complaint
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed one (1) live flying insect near expo. Also, observed five (5) live flying insects in dish area. Also, observed three (3) live flying insects in dry storage room.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
On shelf under metal tortilla holder, two bottles of cleaner stored next to metal chip baskets. Manager moved cleaning liquids.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate5
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Manager unable to find quaternary test strips. Inspector provided a few till more are ordered.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting boards on reach in coolers on cook line stained.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Pan filled with cleaning liquid in handwash sink at end of cook line. Manager removed pan.
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle of blue liquid at front counter and server station not labeled.
Repeat violation
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Employee Dennis Z food handler training expired 6/30/2026.
Basic11
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Two knives stored between reach in coolers on cook line. Manager removed knives.
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Pair of tongs on door handle of oven. Employee removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Plastic containers with no handle used as scoops in seasoning in dry storage room. Manager removed containers.
Fixed on the spotRepeat violation
Ripped/worn tin foil used as shelf cover.
Torn/soiled tin foil lining bottom shelf of table at end of cook line near dish area.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior of ice machine soiled with black mold-like substance.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Multiple gaskets on reach in coolers on cook line soiled. Also, around nozzles on frozen drink machine behind bar soiled with mold-like substance. Also, around nozzles on drink machine at server station soiled with mold-like substance.
Repeat violation
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
On top shelf of cook line, to go boxes not inverted. Manager flipped to go boxes.
Fixed on the spotRepeat violation
Code 35, Insects, rodents, pests and animals: Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
Sticky traps hanging from ceiling in dish area and dry storage room covered (30+) in dead flying insects.
Outer openings not protected during operation and vermin and/or environmental cross contamination present.
Front door of establishment has gap between/under doors.
Code 36, Floors, walls, ceilings and ventilation: Floor, wall and/or ceiling soiled/has accumulation of debris.
Floor under cook line equipment soiled with food debris and grease. Also, floor under prep table soiled with black residue. Also, floor in dry storage room under shelving soiled with food debris. Also, fan cover in men's restroom soiled with dust.
Repeat violation
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Current license not displayed. Manager printed out new license.
Fixed on the spotRepeat violation
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.