Cantina Louie
Last inspected: Mar 12, 2026
16
Score
Cantina Louie appears in inspection records 21 times, starting in 2022. The latest inspection on file is from Mar 12, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have found fewer violations than earlier ones, averaging around eight violations lately and about 12 violations before that.
“Spray bottle containing toxic substance not labeled” accounts for the largest share of issues, appearing seven times across the record.
Cantina Louie's latest score of 16 falls below the Fernandina Beach average of 68. Diners may want to weigh the inspection history when deciding to visit.
21
Inspections
4
Critical latest
5
Major latest
15
Minor latest
Inspection History
Mar 12, 2026
Complaint Full
4 critical violations. 5 major violations. 15 minor violations.
View 24 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In pan in water bath on top of stove, grilled chicken (102F - Hot Holding, retemp 167F). Employee stated chicken was cooked approximately 2 hours prior. Manager had employee put chicken back on grill to bring up to temperature. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. At bar, spray bottles of blue liquid hanging on side of rack with bag- in- box soda bags. Operator removed spray bottle. Also, on clean plate rack at end of cook line, bottle of aspirin on shelf. Manager removed medicine from shelf. **Corrected On-Site**
41-10-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler on cook line, raw beef stored in drawer directly above raw mahi. Operator had employee move beef to bottom drawer. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In dry storage room, salsa (55F - Cold Holding). Salsa in metal container in ice bath but ice is not at same level of food. Manager filled container with more ice. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in coolers on cook line stained orange color. Also, on soda machine in server area, soda nozzles and around nozzles soiled with debris.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. At handwash sink by prep sinks, sink has food residue in sink. Manager cleaned out sink. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Manager unable to find test strips for dish machine/sanitizer. **Repeat Violation**
16-37-1
Intermediate - No soap provided at handwash sink. No soap in dispenser in employee bathroom. Manager had employee refill soap. **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles of blue liquid not labeled. Manager labeled both bottles. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior deflector plate of ice machine soiled with pink/black mold-like substance. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. In bread flour container, bowl used as scoop. Operator removed bowl from product. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Current Hotel and Restaurant license not displayed. Current license not displayed. Manager printed out license and displayed during inspection. **Corrected On-Site**
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on expo line next to go containers. Manager had employee move phone. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On clean dish rack near dish machine and at server area, multiple pans and cups stacked before proper air dying. Manager unstacked all pans and cups during inspection to properly air dry. **Corrective Action Taken** **Repeat Violation**
24-08-4
Basic - Floor, walls and/or ceiling soiled/has accumulation of debris. Floor under 3 compartment sink soiled with debris. Also, floor on cook line equipment and under reach in coolers soiled with food debris. Also, floor under prep sinks soiled with residue. Also, floor in dry storage room soiled with food debris. Also, vents in men's and ladies restrooms soiled with dust. **Repeat Violation**
36-73-4
Basic - Food stored on floor. On floor in front of prep sinks, jug of fry oil on floor. Operator moved oil to shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Grease receptacle lid open, broken, or missing. Lid to grease trap open. Manager shut lid. **Corrected On-Site**
33-29-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In dry storage multiple handles in products like chicken powder, panko and rice. Operator removed handles from all products. **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of top oven soiled with black debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled throughout kitchen. Also, table under grill on cook line soiled with food debris and black residue.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Multiple old labels on clean pans in dry storage and dish area.
16-46-4
Basic - Open dumpster lid. Dumpster lid open. Manager shit lid. **Corrected On-Site**
33-16-4
Basic - Ripped/worn tin foil used as shelf cover. Multiple food storage racks at end of cook line and clean dish racks in dish area covered with ripped tin foil. **Repeat Violation**
14-20-4
Basic - Single-service articles not stored inverted or protected from contamination. Multiple stacks of to go lids at expo area not inverted. Manager flipped all stacks of lids over. **Corrected On-Site**
25-06-4
16
Nov 21, 2025
Routine - Food
No violations found.
100
Nov 20, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 4 tubs of Queso in walk in cooler , 44F, 44F, 44F, 44F, all Cold Holding **Warning** - From follow-up inspection 2025-11-20: Observed the following temps in walk in cooler, Re fried beans 44F, Re Fried beans 43F, chicken 43F, cheese 43F, scallops 43F, Queso 44F, Queso 44F, . Calibrated inspector thermometers on site. Operator opened freezer to help rapidly cool foods. **Admin Complaint** **Corrective Action Taken**
03A-02-5
86
Nov 18, 2025
Routine - Food
7 critical violations. 5 major violations. 9 minor violations.
View 21 violations
High Priority - Dented/rusted cans present. See stop sale. 1 dented can on can rack in dry storage room.
01B-01-4
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. Sanitizer in dish machine not dispensing, instructed operator to set up triple sink. **Warning**
22-41-4
High Priority - Live, small flying insects found One small flying insect observed in single serve storage area.
35A-02-7
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed 2 containers of pollo in walk in cooler date marked for 11/10/25. Told operator that the items had to be stop saled. Observed 1 container of cooked steak in walk in cooler date marked for 11/09/25
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 4 tubs of Queso in walk in cooler , 44F, 44F, 44F, 44F, all Cold Holding **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. Observed Refried Breans at 102F hot holding on the cook line. Operator discarded beans. **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no backflow preventer on hose bib by outside mop sink.
29-34-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris and a penny in the hand wash sink in bar area.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed operator state that they do not currently have quaternary test strips to test the quaternary sanitizer in triple sink in bar area.
16-37-1
Intermediate - Packaged food not labeled as specified by law. Observed Salt not in original packaging and places in unlabeled bin in food prep area. Operator placed a label on the salt bin. **Corrected On-Site**
02D-02-4
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. Operator does not have food handling certification training proof for some employees.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cut lettuce in reach in cooler on cook line that was date marked for 11/07/25. Operator stated that it was an old sticker and replaced it with a new one for 11/18/25 **Corrected On-Site**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine had mold like substance in the top of it and on the ice machine deflector.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no scoop handle in salt bin. Operator took it out of the bin. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee scooter propped up against sodas syrup boxes in back storage area. Multiple employee items observed on food prep table at the end of the cook line. Operator moved all items to a designated area
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed standing water in a pot on the food prep table at the end of the cook line. Operator had pots cleaned out and dried. **Corrected On-Site**
24-08-4
Basic - Floor, walls and or Ceilings soiled/has accumulation of debris. Multiple Floor tiles on the cook line are cracked or missing. Multiple ceiling vents in kitchen area are dusty
36-73-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed multiple fly sticky traps hanging from sprinkler heads over cook line and ware wash station. Operators has them all taken down and disposed of. **Corrected On-Site**
35B-08-4
Basic - Food stored on floor. Observed Cooking oil stored on floor in back storage room, operator picked oil up off the floor. Observed Soda syrup box on floor in outdid area by the sofa dispensing machine. Operator picked it up and it was placed more than 6 inches off the floor **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle laying in sugar in sugar bin in the food prep area. Manager took handle out of food. **Corrected On-Site**
10-01-5
Basic - Ripped/worn tin foil used as shelf cover. Observed ripped foil on on ware wash clean dish rack. Operator replaced the foil with unripped foil. **Corrected On-Site**
14-20-4
14
Mar 28, 2025
Routine - Food
No violations found.
100
Mar 27, 2025
Routine - Food
2 critical violations. 2 major violations. 11 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In prep area, container of salsa 56F. On pass through line, two (2) containers of salsa 57F. All items placed into service approximately 2.5 hours prior. All three (3) salsas moved to walk in cooler to cool. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Breakers missing on two (2) outside faucets near outdoor mop sink.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple knives on knife magnet in prep area are soiled. Knives removed and washed. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink near triple sink in kitchen blocked by trash can. Can moved. Hand washing sink in bar by beer taps has electrical cords stored inside. Cords moved. **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop for chicken on cook line. Bowl removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Current Hotel and Restaurant license not displayed. No seating license could be provided. **Repeat Violation**
50-09-4
Basic - Dead roaches on premises. One (1) dead roach on floor under soda dispenser near manager office. Dead roach discarded. **Corrected On-Site** **Repeat Violation**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two (2) employee drinks on prep table near cook line. Drinks removed. **Corrected On-Site**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating near cook line in kitchen. Employee removed food to eat in dining area. **Corrected On-Site**
12B-02-4
Basic - Food stored on floor. Container of oil on floor near cook line in kitchen. Oil moved and stored correctly. **Corrected On-Site**
08B-38-4
Basic - Insect control device installed over food preparation area. Bug device on wall over small prep counter near exit to kitchen.
35B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink across from beer taps in bar missing hand washing sign. Inspector emailed sign. **Corrective Action Taken**
31B-04-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Interior top of ice machine shows rust.
14-47-4
Basic - Open dumpster lid. Green dumpster outside of establishment. Lid closed. **Corrected On-Site** **Repeat Violation**
33-16-4
Basic - Working containers of food removed from original container not identified by common name. In dry food storage area, salt container not labeled. Manager marked salt. **Corrected On-Site** **Repeat Violation**
02D-01-5
35
Feb 25, 2025
Complaint Partial
No violations found.
100
Jan 25, 2025
Routine - Food
No violations found.
100
Jan 24, 2025
Routine - Food
11 critical violations. 2 major violations. 12 minor violations.
View 25 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, two (2) pans of black beans cooked yesterday stored overnight 48F. See stop sale.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, two (2) pans of black beans cooked yesterday stored overnight 48F. See stop sale.
01B-36-5
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. Dish machine tested 0ppm. **Warning**
22-41-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher scrubbed soiled bus tub, removed rack of clean silverware from dish machine and sorted clean silverware without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
12A-13-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed fourteen (14) live flies near floor drain in bar. **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler, three (3) containers of salsa prepared more than seven (7) days prior. Salsa discarded.
01B-24-5
High Priority - Roach activity present as evidenced by live roaches found. Observed six (6) live roaches in bar behind keg cooler. **Warning**
35A-05-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In convection oven on cook line, three (3) pans of rice 98F. Rice started reheating approximately 4.25 hours prior. Rice discarded. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In server area by prep area, container of salsa 52F. Salsa placed out approximately 3 hours prior. Salsa moved to walk in cooler to cool. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In convection oven on cook line, three (3) pans of rice 98F. Rice started reheating approximately 4.25 hours prior. Rice discarded. See stop sale.
03E-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle containing blue chemical cleaner stored on shelf in expo line area with clean tortilla containers. Bottle moved and stored correctly. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink by cook line as evidenced by beans in sink.
31A-11-4
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. Multiple employee training records are expired.
53B-14-5
Basic - Bowl or other container with no handle used to dispense food. In cooler drawers on cook line, plate used to scoop beef. Plate removed. **Corrected On-Site**
14-01-5
Basic - Current Hotel and Restaurant license not displayed. Current license could not be provided.
50-09-4
Basic - Dead roaches on premises. Observed nine (9) dead roaches in bar behind keg cooler. **Warning**
35A-03-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. On cook line, employee blue drink cup is not covered. Drink discarded. **Corrected On-Site**
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Brown jacket hanging on rack in dry storage area with single use lids. Jacket moved and stored correctly. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic blue cups in dish area and in server station in dining area.
24-08-4
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under prep tables in prep area. Floor behind equipment in bar area. Floor under drink dispenser at server stations in dining room.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can rack in prep area.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Clean storage pans stored on rack/shelf near dish area and in prep area.
16-46-4
Basic - Open dumpster lid. Green dumpster outside establishment. Lid closed. **Corrected On-Site**
33-16-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In walk in coolers, area by triple sink, and in bar by floor drain.
36-02-5
Basic - Working containers of food removed from original container not identified by common name. Bulk container of sugar in prep area. Container labeled. **Corrected On-Site**
02D-01-5
9
Jul 31, 2024
Complaint Partial
No violations found.
100
Jul 25, 2024
Complaint Partial
1 critical violation.
View 1 violation
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
86
Jul 17, 2024
Complaint Full
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
26
Jun 18, 2024
Complaint Full
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Upper area of ice machine. - From follow-up inspection 2024-06-18: Still needs attention **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Zapp spray bottle with a gold substance inside, manager states it degreaser. Clear spray bottle with blue substance inside at bar area - From follow-up inspection 2024-06-18: Blue substance still unlabeled **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking under handsink next triple sink - From follow-up inspection 2024-06-18: **Time Extended**
29-11-4
78
Jun 17, 2024
Complaint Full
6 critical violations. 3 major violations. 5 minor violations.
View 14 violations
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach crawling up wall near handsink next to triple sink. Manager killed and discarded **Warning**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa at bar area 71f manger states forgot to place on ice. Discarded
03A-02-5
High Priority - Container of medicine improperly stored. Bottle of Ibuprofen stored on clean place storage rack, moved **Corrected On-Site**
41-07-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 5 flies flying around dish area Approximately 10 flies flying around back prep area **Warning**
35A-02-6
High Priority - Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strength listed in the manufacturer's instructions. Do not use equipment/utensils not properly sanitized. Dishwasher Peroxyoctanoic unable to read both bottles of test strips expired 2021
22-51-5
High Priority - Nonfood-grade bags used in direct contact with food. Rice stored to Togo bags on steam table line.
14-31-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Upper area of ice machine.
22-02-4
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. William Gonzalez
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Zapp spray bottle with a gold substance inside, manager states it degreaser. Clear spray bottle with blue substance inside at bar area
41-17-4
Basic - Employee eating in a food preparation or other restricted area. Open chips and drink on prep station next to fryer, moved **Corrected On-Site**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones, keys and wallet stored on rack with clean plates
40-06-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door
10-20-4
Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking under handsink next triple sink
29-11-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in sugar used as scooper, moved **Corrected On-Site**
14-01-5
23
Oct 26, 2023
Complaint Full
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Upper area of ice machine soiled Soda gun at bar area - From follow-up inspection 2023-10-26: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Clear bottles with gold substance, blue substance and yellow substance no labels - From follow-up inspection 2023-10-26: **Time Extended**
41-17-4
82
Oct 25, 2023
Complaint Full
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Refried beans in walk in cooler 48-58f in walk in cooler stored overnight
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Refried beans stored in walk in cooler over46-58f
01B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Clear bottles with gold substance, blue substance and yellow substance no labels
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Upper area of ice machine soiled Soda gun at bar area
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Sink near ovens blocked by trash can Sink near ice machine blocked by a cleaning tools
31A-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook on line wearing watches both cooks on line, Removed **Corrected On-Site**
13-07-4
Basic - Stored food not covered. Tray of Tamales stored in reach in cooler uncovered under ac unit, moved **Corrective Action Taken**
08B-12-5
50
Jul 26, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Clear spray bottles with blur and yellow substance - From follow-up inspection 2023-07-26: Still needs **Time Extended**
41-17-4
90
Jul 25, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 flies flying around
35A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked shrimp 116 on steam table. In double pan, discarded **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Used to store green scrub pads, moved **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Clear spray bottles with blur and yellow substance
41-17-4
Basic - Open dumpster lid.
33-16-4
Basic - Food storage container/container lid cracked or broken. Cracked clear container in drawer, replaced **Corrected On-Site**
14-38-4
Basic - Food stored on floor. Large pot of cooked meat stored on floor, moved to crate Case of pork stored on floor of walk in freezer, moved **Corrected On-Site**
08B-38-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scooper in soiled blue container, sent to clean
10-12-5
50
Feb 2, 2023
Complaint Full
2 major violations. 3 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Wiping Cloths Properly Used and Stored
FL-41
70
Jan 10, 2023
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Proper Sanitizer Contact Time and Concentration
FL-33
Wiping Cloths Properly Used and Stored
FL-41
58
Jul 14, 2022
Complaint Full
No violations found.
100
Frequently Asked Questions
When was Cantina Louie last inspected?
The most recent health inspection at Cantina Louie on file is from Mar 12, 2026. The public record contains 21 inspections in total.
What is the most common violation at Cantina Louie?
Across the inspection record, “spray bottle containing toxic substance not labeled” has been cited seven times, more than any other issue at Cantina Louie.
How does Cantina Louie compare to other restaurants in Fernandina Beach?
Cantina Louie most recently scored 16 out of 100, which is lower than the Fernandina Beach average of 68.
Has Cantina Louie's inspection record improved over time?
Yes. Recent inspections at Cantina Louie have averaged around eight violations per visit, down from roughly 12 earlier in the 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 six times per year on average.
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