LA NOPALERA MEXICAN RESTAURANT

High Priority - Live, small flying insects found 1 live flying insect around bar area. Approximately 3 live flying insects around walk in cooler/exit to kitchen by walk in cooler door.

High Priority - Presence of insects, rodents, or other pests. Approximately 3 live spiders inside non working reach in cooler under flattop grill on cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa (44F - Cold Holding) sitting on top of ice at wait station by bar, per manager Salas has been there about an hour.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Olga Luque, expired 7/23/2025, ServeSafe Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station by dish machine, operator corrected during inspection. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Missing from hand wash stations in both bathrooms,

Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting unwashed tomatoes in prep area before rinsing them off, employee stopped and began to rinse off tomatoes. Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler. In reach in cooler across from triple sink in kitchen. In reach in cooler at bar.

Basic - Unnecessary items/unused equipment on the premises. Stacks of discarded boxes by both doors behind kitchen.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Sections of unsealed floors in kitchen and walk in coolers. Also floors missing grout throughout kitchen.

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Employee cooking pieces of chicken on grill in kitchen, one larger piece only reached a temperature of 160F, chicken placed back on grill. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Grocery bag used to hold tortillas on make line in kitchen.

High Priority - Toxic substance/chemical improperly stored. Flying insect spray stored with to go cups at bar area.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Manager not able to find any written procedures.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sour cream (47F - Cooling, after 1 hour 46F) in small squeeze bottle in reach in cooler on make line, per employee bottle was filled less then 1 hour prior, squeeze bottle is taken in and out of cooler on a regular basis. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Knife in hand wash sink by beer walk in cooler. Basket in hand wash sink by ware washing area. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In far stall in women's bathroom.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand wash station by dish machine in kitchen, water turned back on. Hot water shut off at hand wash station at bar area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All vents in kitchen.

Basic - Clean linens stored on floor. Bags of clean aprons and cloths on floor in office.

Basic - Floor area(s) covered with standing water. In both walk in coolers.

Basic - Food stored on floor. Multiple containers of lard in kitchen. Container of salsa in keg walk in cooler. Container of cut tomatoes in main walk in cooler. Boxes of ground beef in main walk in cooler. Container of rice in food storage area. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. At prep table in kitchen in prep area. Also wet cloths at bar area not stored inside sanitation buckets.

Basic - No handwashing sign provided at a hand sink used by food employees. In either bathroom. At hand wash station at bar. At hand wash station in kitchen by dish machine.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of unused cooler under grill on cook line in kitchen.

Basic - Single-service articles improperly stored. Box of to go cups on floor in storage area by bar.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados and mushrooms stored over chili rellenos in walk in cooler. Repeat Violation

High Priority - 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. In use dish machine reading 0ppm, employee switched sanitizer containers and ran machine multiple times, retested at 100ppm. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flying insects around bar area. 1 live flying insect around dish machine. 1 live flying insect around dry food storage area in kitchen next to walk in cooler.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Pesticide for flying insects on prep table in dry storage area in kitchen. Pesticide for flying insects stored with liquor bottles at bar and in storage area next to bar. Per manager pesticides are used inside establishment. Manager removed all bottles. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa (47F - Cold Holding) in melted ice bath in server area, per manager salsa was placed there no more then 1 hour prior, ice added. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Pesticide for flying insects stored with liquor bottles at bar and in storage area next to bar. Bottles of Fabulouso stored with paper towels in closest between men and women's bathroom. Pesticides removed. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. salsa (68F, 55F - Cooling, after approximately 40 minutes 68F,55F) in large tightly covered plastic buckets in keg walk in cooler, operator removed lids and added ice Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Large light bulb cover in sink in prep area. Bottle of insect pesticide in sink near triple sink.

Intermediate - No soap provided at handwash sink. At hand wash station next to triple sink.

Basic - Food stored on floor. Bag of onions and bucket of lard in walk in cooler. Containers of chips and dry beans in dry storage area in kitchen. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. At any hand wash station in establishment. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Employees cutting avocados and cilantro in kitchen before washing them.

Basic - Stored food not covered. Multiple pans of beef, pork, tamales, and beans in walk in cooler. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored over open container of tamales in walk in cooler.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in chest freezer raw steak wrapped in plastic wrap stored over french fries and churros.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No backflow preventer for the black spray hose in the dishwashing area.

Intermediate - 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 the walk in cooler, three open containers of milk some from the previous day stored without product date marking. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the prep line opposite the bulk ice bin has old food debris at the base of the blade. Reach in chest freezers have mold like substance build up on the door gaskets. Walk in beer cooler has mold like substance on the door gaskets. Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at the hand wash sink closest to the dish machine turned off. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice bin has build up of mold like substance on the back wall of the bin. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. White bowl used as scoop in bulk salt container. Plastic portion cup used as scoop in salsa in the walk in cooler. Operator removed both scoops from the products. Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler under the flat top grill no longer in use has soiled equipment door handles.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents and light fixture over walk in beer cooler have a build up of dust.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal pots stored on the shelf over the three compartment sink not stored inverted or covered. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. At time of inspection current license displayed expired 06/01/2022. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on the back side of the steamwell prep table. Operator relocated the cell phone. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf across from the three compartment clean metal containers stacked while wet. Repeat Violation

Basic - Equipment in poor repair. Reach in cooler on the main cook line has a torn cooler door gasket. Repeat Violation

Basic - Floor area(s) covered with standing water. Walk in beer cooler floor has standing water. Repeat Violation

Basic - Food stored on floor. Bulk containers of chips stored on the floor and box of chicken soup mix stored on the floor by the walk in cooler. Operator relocated the chicken soup base. Corrective Action Taken Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. On the main cook line, knife stored between the flip top reach in cooler and reach in cooler doors, operator relocated the knife to the correct storage location. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage at warewashing area hand wash sink or either restroom. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Main cook line flip top reach in cooler has standing water at the base of the cooler. Operator had employee wipe out the reach in cooler. Corrected On-Site

Basic - Stored food not covered. In the reach in chest freezer unwrapped unprotected frozen tamales. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on clean prep table at entrance to the kitchen from the dining room, operator relocated the wet wiping cloth. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. In the reach in chest freezer, raw frozen shrimp stored in a plastic grocery bag, operator instructed employees to remove the shrimp and place in a food grade bag. Corrective Action Taken

High Priority - Pesticide/insecticide labeled for household use only present in establishment. In the dry storage area, can of Raid Ant spray stored on shelf. Operator discarded the can of pesticide. Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose at triple sink hangs into the sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bulk container of salsa (47F - Cold Holding) stored in plastic container on ice in the wait station area, placed out at 11, operator switched the container of salsa to a more shallow metal pan and added more ice to bring the temperature of the salsa back in to range. Corrected On-Site

Intermediate - 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 the walk in cooler, two open containers of milk from the previous day stored with no product date marking. Operator labeled the milk containers. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in chest freezer door gaskets have build up of mold like substance spots. Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection 7 employees food handler certifications expired.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At time of inspection hand wash sink next to the dish machine has no available hot water. Operator turned the valve for the hot water for the sink. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice machine has mold like substance on the backside of the ice bin.

Basic - Bowl or other container with no handle used to dispense food. In the bulk sugar container at the prep station, bowl used as scoop. Operator removed the bowl from the bulk container. Corrected On-Site Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On the top of the storage shelf in the prep area, large metal pots not stored inverted or covered for protection.

Basic - Current Hotel and Restaurant license not displayed. At time of inspection license currently displayed at front host counter expired 06/01/2022.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on top of the microwave in the prep area, operator relocated the employee beverage. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored over pico de gallo to be served to customers. Operator relocated the employee personal food to the bottom shelf. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On the main cook line, employee phone stored on top of clean plates. Employee relocated the phone to the correct storage location. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean plastic containers stored on shelf opposite the three compartment sink stacked while wet.

Basic - Equipment in poor repair. Flip top reach in cooler door gaskets torn for the cooler on the main cook line.

Basic - Floor area(s) covered with standing water. Standing water on the floor of the walk in cooler.

Basic - Food stored on floor. In the dry storage area, container of margarita mix stored on the floor. In the waitstation area bulk tortilla chip containers stored on the floor.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored inbetween flip top reach in cooler doors on the main cook line. Operator relocated the knife to the proper storage location. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on the main cook line has build up of food old debris.

Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage in either of the restrooms.

Basic - Stored food not covered. Tamales stored in the reach in chest freezer not wrapped or covered. Operator instructed employee to wrap the tamales in plastic wrap. Corrective Action Taken Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Condenser in the walk in cooler has a leak. Repeat Violation

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Raw beef has raw chicken, raw chicken has raw beef in the container.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In drawers; in raw beef there are pieces of raw chicken. In raw chicken there are pieces of raw beef. Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose under 3 compartment sink. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles in bar are soiled. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hose around hand washing sink next to dishwasher.

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser in dry storage not labeled. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside of ice machine has mold.

Basic - Bowl or other container with no handle used to dispense food. Bowls in salt and dry beans. Person in charge removed. Corrected On-Site Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. Ladies Bathroom does not have covered trash in all stalls. Repeat Violation

Basic - Drain cover(s) missing. Under dishmachine, drain cover is missing.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table without lid or straw. Person in charge removed drink. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Drawer gaskets are torn. Repeat Violation

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Around dishmachine, and 3 compartment sink. Repeat Violation

Basic - Food stored on floor. Chips in containers on floor in kitchen. Peppers in container on floor.

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloths under cutting boards in kitchen. Person in charge removed. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at all but 1 hand washing sink in building. Missing at 3 sinks in kitchen, both bathrooms and at bar. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All drawers have food debris in gaskets. Hoods are soiled. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over oil in walk in cooler. Person in charge moved mushrooms to bottom shelf. Corrected On-Site Repeat Violation