Nueva Cantina

35903 US Hwy 19 N, Palm Harbor, FL 34684 · Permanent Food Service · License 6216947

Official report

out of 100

Grade B

Safety score 82 of 100

Latest visit: Oct 8, 2026 (4 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Sep 29 routine inspection
2 high priority (1 fixed by the Oct 8 follow-up, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 7 basic
-18
Safety score82

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

Inspection history

1 inspection · 2 visits

Sep292026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitOct 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 4 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
Basic4
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  More time given
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  More time given
  Equipment and utensils not properly air-dried - wet nesting.
  More time given
Official report, on the Florida DBPR website
First visitSep 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 2 High priority
- 2 Intermediate
- 7 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw beef and chicken over ready to eat peppers in walk in cooler. Operator moved raw items.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Measured at 0ppm. Informed operator to use three compartment sink until dishwasher machine is repaired.
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting boards stained
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Hand wash sink in bar used to store spray bottles of chemicals. Operator moved bottles.
  Fixed on the spot
Basic7
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Tongs on oven handle. Operator moved tongs,
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Grooved cutting boards in kitchen.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Old labels on containers in kitchen
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Ice buckets not inverted operator inverted buckets
  Fixed on the spot
  Equipment and utensils not properly air-dried - wet nesting.
  Wet nest in containers in ware washing area.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  No sign at hand sink in bar
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Standing water on floor of kitchen and ware washing area,
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

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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.