La Nopalera Mexican Restaurant
111 Bartram Oaks Walks, Saint Johns, FL 32259 · Permanent Food Service · License 6501752
What drove the grade
Presence of insects, rodents, or other pests.
How the score was calculated
- Starting score100
- Violations at the Sep 1 routine inspection6 high priority (1 fixed on the spot, 2 repeats), 3 intermediate (1 fixed on the spot), 10 basic (1 repeat)-56
- Administrative complaint on Sep 1Counts in full until a follow-up finds the problems fixed-20
- Safety score24
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 1, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
At make line reach-in cooler, pico (49°F - Cold Holding); shredded cheese (47°F - Cold Holding). Operator stated items in cooler overnight.
Food with mold-like growth.
See stop sale. In walk-in cooler, chipotle sauce has mold-like substance on sauce inside of container.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At make line reach-in cooler, pico (49°F - Cold Holding); shredded cheese (47°F - Cold Holding). Operator stated items in cooler overnight.
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
In walk-in cooler, pans of raw chicken stored over raw ground beef.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
At dish machine, hose bibb under machine missing backflow preventer.
Code 35, Insects, rodents, pests and animals: Presence of insects, rodents, or other pests.
At cook line, observed 1 insect at not in use reach-in cooler drawer. Operator killed and discarded insect.
Fixed on the spotRepeat violationAdministrative complaint
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.
In walk-in cooler, container of whipping cream opened 2 days prior per manager, not dated.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
At prep area, can opener blade has build up of debris and rust. At bar, soda gun has build up of food residue on inside nozzle.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handwash sinks at dish area have metal pan in one sink and metal rack in the other sink. Operator removed items.
Fixed on the spot
Basic10
Code 08, Food protection and cross-contamination: Food stored on floor.
At make line, container of lard on floor. At prep area, container of lard and bulk container with beans stored on floor. Operator moved items off floor.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior walls of ice machine have black mold-like substance.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
At cook line, in reach-in cooler not in use drawers and interior has build up of residue.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
At wait station, plastic cups stacked before air drying.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
On shelf by walk-in cooler, aluminum pans on top,shelf not stored inverted.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
At dish area, water dripping from ceiling.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
At bar, handwash sink missing handwash sign.
Repeat violation
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
In women's restroom, only one of three stalls has covered receptacle
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
In beer walk-in cooler, standing water on floor.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Tank by beer walk-in cooler not secured.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.