Cantina Louie II
Last inspected: Jan 20, 2026
100
Score
Cantina Louie II appears in inspection records 17 times, starting in 2022. On Jan 20, 2026, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The picture has gotten worse over the last few visits, with the average climbing from around three violations to closer to seven violations.
“Unsealed concrete floor in food preparation” accounts for the largest share of issues, appearing four times across the record.
Compared to the broader Atlantic Beach restaurant scene, where the average is 75, this is a stronger showing. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
17
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 20, 2026
Complaint Full
No violations found.
100
Jan 8, 2026
Complaint Full
5 critical violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Cooked shrimp (110F - Hot Holding) in steam well double panned. Employee removed and reheated cooked shrimp. Observed on table next to grill Cooked vegetables (80F - Hot Holding). Employee stated he was throwing that out. Employee removed and discarded. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-01-08: Not observed at callback. **Time Extended**
03B-01-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Breaded raw shrimp (50F-54F - Cold Holding); Chicken taquitos (51F-59F - Cold Holding); Seasoned raw breaded shrimp (50F-54F - Cold Holding) located at the end of cook line across from steam well in metal pans on top of ice. Manager stated food was brought out about an hour and a half prior. Employee removed items and placed in walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-01-08: Observed cooked chorizo on a plate on top of pans inside reach in cooler on cook line at 44F-48F. Manager had employee discard chorizo. No TCS foods in ice bath on cook line during inspection. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Live, small flying insects found. Observed total of 9 flying insects. 2 flying insects in bar area. 4 flying insects in ware washing area. 3 flying insects at the end of cook line near hot steam well. **Warning** - From follow-up inspection 2026-01-08: Observed 2 flying insects near ware washing area. **Admin Complaint**
35A-02-7
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chemical dish machine at 0 ppm. Inspector noticed chlorine bucket not connected. Employee hooked up the bucket of chlorine. Took second test chemical dish machine at 100ppm. **Corrected On-Site** - From follow-up inspection 2026-01-08: Observed chemical dish machine at 0ppm. Establishment will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Admin Complaint**
22-49-4
High Priority - - From initial inspection : High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed cooked refried beans dated 12-29-2025 in walk in cooler. See stop sale. **Warning** - From follow-up inspection 2026-01-08: Not observed at callback. **Time Extended**
01B-28-5
47
Jan 5, 2026
Complaint Full
6 critical violations. 1 major violation. 9 minor violations.
View 16 violations
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed cooked refried beans dated 12-29-2025 in walk in cooler. See stop sale. **Warning**
01B-28-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chemical dish machine at 0 ppm. Inspector noticed chlorine bucket not connected. Employee hooked up the bucket of chlorine. Took second test chemical dish machine at 100ppm. **Corrected On-Site**
22-49-4
High Priority - Live, small flying insects found. Observed total of 9 flying insects. 2 flying insects in bar area. 4 flying insects in ware washing area. 3 flying insects at the end of cook line near hot steam well. **Warning**
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored in walk in on a shelf above ready to drink lemonade. Employee removed and stored properly . **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Breaded raw shrimp (50F-54F - Cold Holding); Chicken taquitos (51F-59F - Cold Holding); Seasoned raw breaded shrimp (50F-54F - Cold Holding) located at the end of cook line across from steam well in metal pans on top of ice. Manager stated food was brought out about an hour and a half prior. Employee removed items and placed in walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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 Cooked shrimp (110F - Hot Holding) in steam well double panned. Employee removed and reheated cooked shrimp. Observed on table next to grill Cooked vegetables (80F - Hot Holding). Employee stated he was throwing that out. Employee removed and discarded. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employee food training expired 1-2-2026. **Warning**
53B-05-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed cut avocados with stickers still on. Employee removed and will wash and remove stickers. **Corrected On-Site** **Repeat Violation**
08B-17-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed walk in cooler floor unsealed. **Repeat Violation**
36-02-5
Basic - Old labels stuck to food containers after cleaning. Observed multiple containers with sticker on them after being washed and dried.
16-46-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in walk In cooler refrigeration fans dusty.
23-03-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed in use wet towel under cutting board. Employee removed and stored properly. **Corrected On-Site**
21-04-4
Basic - In-use tongs stored on equipment door handle between uses. Observed in use tongs on handle of oven. Employee removed and stored properly. **Corrected On-Site**
10-20-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.observed employee drink on prep table next to food containers located at the end of cook line near steam well. Employee removed and discarded. **Corrected On-Site**
12B-07-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in kitchen dusty.
36-34-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with mold like substance near ice chute of unit. **Repeat Violation**
22-20-5
23
Jul 21, 2025
Complaint Full
No violations found.
100
Jul 16, 2025
Complaint Full
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in stand alone cooler House made salsa (46F - Cold Holding); Guacamole with tomato (46F - Cold Holding). Cooler has an ambient temperature of 42F. Manager stated door has been opened a lot for lunch. **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 in steam well Queso (120F - Hot Holding). Observed French fries (110F - Hot Holding) in fry basket. Employee reheated queso on stove. Employee voluntarily discarded fries. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun holders in bar area soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed frying pan stored in employee hand sink near dish machine. Employee removed and stored properly . **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing degreaser without label. Employee placed label on spray bottle. **Corrected On-Site**
41-17-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed walk in cooler floor concrete floor unsealed. **Repeat Violation**
36-02-5
Basic - Food stored on floor. Observed open case of frozen shrimp on floor of walk in freezer. Observed large container of juice on floor of walk in cooler. Manager removed and stored properly. **Corrected On-Site**
08B-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled near ice chute of unit. **Repeat Violation**
22-20-5
47
May 14, 2025
Complaint Partial
No violations found.
100
May 13, 2025
Complaint Partial
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach on ice machine. Employee killed and discarded from premises. **Corrective Action Taken** **Warning**
35A-05-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed total of 3 flying insects in kitchen near employee hand washing sink located next to cook line. **Warning**
35A-02-6
Intermediate - No soap provided at handwash sink. Observed at employee hand sink no soap or paper towels.
31B-03-4
Basic - Dead roaches on premises. Observed total of 3 dead roaches in kitchen/ storage area. **Warning**
35A-03-4
Basic - Floor soiled/has accumulation of debris. Observed floors soiled behind equipment throughout kitchen.
36-73-4
61
May 12, 2025
Complaint Partial
No violations found.
100
Feb 21, 2025
Routine - Food
4 minor violations.
View 4 violations
Lighting Adequate; Required Shields in Place
FL-36
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Food Received at Proper Temperature
FL-12
82
Sep 13, 2024
Routine - Food
No violations found.
100
Sep 10, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler Guacamole with tomatoes (52F - Cold Holding); Cut lettuce (51F - Cold Holding); Chicken taquitos (53F - Cold Holding); Pico (52F - Cold Holding); Shredded mozzarella cheese (51F - Cold Holding). Cooler has an ambient temperature of 54F. Manager stated product was just restocked prior to start of inspection. Manager had employee remove all stored TCS foods in cooler and place in walk in. Manager placed ice on all TCS foods on top of reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 4 flying insects near entrance of walk in cooler. **Repeat Violation** **Admin Complaint**
35A-02-6
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. Observed some Required employee training expired.
53B-14-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in prep area soiled. Observed ceiling vents throughout kitchen dusty.
36-34-5
Basic - Equipment in poor repair. Observed torn door gasket on reach in cooler on cook line.
14-11-5
Basic - Floor soiled/has accumulation of debris. Observed Floor under dry food storage racks in kitchen and Floor in dish area soiled. **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed drawer reach in cooler below grill with soiled door gaskets. Observed fans in walk in cooler dusty. **Repeat Violation**
23-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed walk in cooler concrete floor unsealed. **Repeat Violation**
36-02-5
52
May 6, 2024
Routine - Food
5 critical violations. 1 major violation. 11 minor violations.
View 17 violations
High Priority - Toxic substance/chemical improperly stored. At front host stand, spray bottle containing clear chemical cleaner stored on top of cabinet next to clean silverware. Bottle moved and stored correctly. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At chips/salsa station in kitchen, container of salsa in ice bath 49F. Salsa placed in ice bath approximately one (1) hour prior. More ice added to ice bath to completely surround container. **Corrective Action Taken**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies observed in bar area. **Repeat Violation** **Admin Complaint**
35A-02-6
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. Server in kitchen touched apron, shirt (tucking it) and immediately began filling chips and salsa order without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
12A-28-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee in middle of kitchen drank from unenclosed drink cup, placed gloves on , and immediately began preparing salsa without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
12A-07-5
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. One server preparing chips and salsa has long painted fingernails.
13-06-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket by ice machine in kitchen. White ice bucket in bar. Blue bucket discarded (cracked) and white bucket moved and stored correctly. **Corrected On-Site**
24-05-4
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. Multiple employee drink cups in kitchen have no lid/straws. All cups moved to dish area. **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. On shelf over small prep area in middle of kitchen, employee personal phone stored. Phone moved and stored correctly. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area. Clean blue plastic cups in server area in kitchen.
24-08-4
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in walk in cooler. Floor in walk in freezer. Floor under dry food storage racks in kitchen. Floor in dish area. Floor in bar area. Wall under triple sink/dish area.
36-73-4
Basic - Missing drain plug at dumpster. Green dumpster behind establishment.
33-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster near service bar in bar area.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Clean storage pans stored on rack/shelf near dish area.
16-46-4
Basic - Open dumpster lid. Green dumpster behind establishment. Lid closed. **Corrected On-Site**
33-16-4
Basic - Stored food not covered. In walk in cooler, containers of beef, beans. In walk in freezer, container of shrimp.
08B-12-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler floor is unsealed.
36-02-5
25
Dec 20, 2023
Complaint Full
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
50
Oct 19, 2023
Routine - Food
No violations found.
100
Oct 18, 2023
Routine - Food
4 critical violations. 2 major violations. 7 minor violations.
View 13 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies in kitchen by ice machine. 2 flies at bar. **Warning**
35A-02-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. (Overnight temperatures ) Cooked Refried beans 50°. 51°. In walk in cooler. 2 large pans. **Warning**
03D-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 47°. Flan 48°,47°, 47°. Sour cream at 48°, 49° , 48° Items in Reach in cooler unit at end of cookline. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked Refried beans 50°. 51°. In walk in cooler. 2 large pans.
01B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle on shelf. **Repeat Violation**
41-17-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Foods in large bulk quantities and covered during cooling. **Warning**
03D-15-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple.
23-24-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Foods not being held at 41° or below. Items in Reach in cooler unit at end of cookline/kitchen entrance door. **Repeat Violation** **Warning**
14-74-7
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food service employees with bracelets/ large jewelry.
13-07-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs over oven handle. Moved by manager. **Corrected On-Site**
10-20-4
Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.
16-46-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocado not adequately washed before prep. Old labels still on. Prep table.
08B-39-4
Basic - Stored food not covered. Uncovered sauces , chicken in walk in cooler. Covered by manager. **Corrected On-Site**
08B-12-5
32
May 31, 2023
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
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
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
22
Dec 5, 2022
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Perioxyoctanoic Acid not at proper minimum strength for dishmachine warewashing. Do not use equipment/utensils not properly sanitized. Dishmachine reads 0ppm for sanitizer. Operator has three compartment sink,setup to run dishes through to sanitize **Corrective Action Taken** **Repeat Violation**
22-42-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in server area used as dump sink with,large amount of ice in basin. Discussed and manager discussed with servers.
31A-11-4
78
Frequently Asked Questions
When was Cantina Louie II last inspected?
The most recent health inspection at Cantina Louie II on file is from Jan 20, 2026. The public record contains 17 inspections in total.
What is the most common violation at Cantina Louie II?
Across the inspection record, “unsealed concrete floor in food preparation” has been cited four times, more than any other issue at Cantina Louie II.
How does Cantina Louie II compare to other restaurants in Atlantic Beach?
Cantina Louie II most recently scored 100 out of 100, which is higher than the Atlantic Beach average of 75.
Has Cantina Louie II's inspection record improved over time?
No. Recent inspections at Cantina Louie II have averaged around seven violations per visit, up from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at Cantina Louie II means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Cantina Louie II inspected?
Based on the inspection history on file, Cantina Louie II is inspected around five times per year on average.
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