Cantina Louie
Last inspected: Jan 13, 2025
20
Score
The health department has logged seven inspections at Cantina Louie, the earliest from 2022. Cantina Louie was last inspected on Jan 13, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have held steady across recent visits, averaging around seven violations each.
The most common issue across all inspections has been “in-use wet wiping cloth/towel used under cutting board”, showing up three times.
By comparison, the average Daytona Beach facility scores 71, putting Cantina Louie on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
7
Inspections
4
Critical latest
5
Major latest
10
Minor latest
Inspection History
Jan 13, 2025
Routine - Food
4 critical violations. 5 major violations. 10 minor violations.
View 19 violations
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. -0 ppm chlorine **Warning**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -reach in cooler drawers tomatoes 55f per employee in cooler for 2 days -Reach in cooler - cut tomatoes 50f pico 60f in cooler for 2 days employees - large reach in cooler on cook line fish 46f,fish 46f,sausage 46f **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -taco meat 122f employees reheating **Warning**
03B-01-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -Chlorine ,quart **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -employee bathroom -bar **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - Spray bottle containing toxic substance not labeled. -blue chemical **Warning**
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hot water turned off in employee bathroom **Warning**
27-16-4
Basic - Bowl or other container with no handle used to dispense food. -beef **Warning**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -wallet ,cell phone on box of Togo bags **Corrected On-Site** **Warning**
40-06-5
Basic - Food stored on floor. -bags of ice on floor in walk in freezer **Warning**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of stoves soiled with grease -hood filters soiled with grease -walk in cooler shelves soiled **Warning**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Warning**
12B-13-4
Basic - Storage shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -mold like substance around mop sink -wall soiled behind dish machine **Warning**
36-27-5
Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
16-23-4
20
Jul 24, 2024
Routine - Food
1 minor violation.
View 1 violation
Equipment Adequate to Maintain Product Temperature
FL-29
95
Jan 4, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employee bathroom **Warning** - From follow-up inspection 2024-01-04: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -door **Warning** - From follow-up inspection 2024-01-04: **Time Extended**
35B-01-4
90
Jul 13, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 flies by trash cans **Warning** - From follow-up inspection 2023-07-13: 2 live flies **Time Extended**
35A-02-6
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. **Warning** - From follow-up inspection 2023-07-13: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. **Warning** - From follow-up inspection 2023-07-13: Replaced some tin foil **Time Extended**
14-20-4
Basic - - From initial inspection : Basic - Storage shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2023-07-13: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Water leaking from first sink. -3 compartment sink **Warning** - From follow-up inspection 2023-07-13: Thin crack along rim of sink **Time Extended**
29-11-4
70
Jan 12, 2023
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
33
Jul 22, 2022
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 live flies fly by trash can. **Warning** - From follow-up inspection 2022-07-22: 2 flies **Time Extended**
35A-02-6
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. **Warning** - From follow-up inspection 2022-07-22: **Time Extended**
21-04-4
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employee bathroom **Warning** - From follow-up inspection 2022-07-22: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Standing water in floor drain/floor drain draining very slowly. -by salas at Waitstation **Warning** - From follow-up inspection 2022-07-22: Per manager called plumber **Time Extended**
29-19-4
74
Jul 21, 2022
Routine - Food
7 critical violations. 2 major violations. 8 minor violations.
View 17 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -chicken 45f ,per employee made yesterday more than 6 hours **Warning**
03D-02-5
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. 0 ppm **Warning**
22-41-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee touch apron with gloved hands **Warning**
12A-28-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 live flies fly by trash can. **Warning**
35A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -beef 63f not actively prepping -Waitstation salas 41f to 49f **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. -chemical spray bottles stored hanging on high chairs **Warning**
41-10-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -observed 4 certificates **Warning**
53B-13-5
Intermediate - Handwash sink used for purposes other than handwashing. -tray and pitchers stored in Handsinks on cookline -ice dump in sink by prep sink **Corrected On-Site** **Warning**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount **Warning**
22-20-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employee bathroom **Warning**
32-04-4
Basic - Bowl or other container with no handle used to dispense food. -bar cup in ice **Corrected On-Site** **Warning**
14-01-5
Basic - Covered waste receptacle not provided in women's bathroom. -employee restroom **Warning**
32-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
12B-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
Basic - Standing water in floor drain/floor drain draining very slowly. -by salas at Waitstation **Warning**
29-19-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
19
Frequently Asked Questions
When was Cantina Louie last inspected?
The most recent health inspection at Cantina Louie on file is from Jan 13, 2025. The public record contains seven inspections in total.
What is the most common violation at Cantina Louie?
Across the inspection record, “in-use wet wiping cloth/towel used under cutting board” has been cited three times, more than any other issue at Cantina Louie.
How does Cantina Louie compare to other restaurants in Daytona Beach?
Cantina Louie most recently scored 20 out of 100, which is lower than the Daytona Beach average of 71.
Has Cantina Louie's inspection record improved over time?
Results have been roughly steady. Inspections at Cantina Louie have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Cantina Louie means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Cantina Louie inspected?
Based on the inspection history on file, Cantina Louie is inspected around three times per year on average.
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