Cantina Louie
Last inspected: Dec 3, 2025
41
Score
Cantina Louie has been inspected 12 times since 2022. The most recent report on file is from Dec 3, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Things have been moving the wrong way, with the rolling count rising from around six violations to closer to eight violations per visit.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited four times.
Compared to other Ponte Vedra restaurants (averaging 70), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
12
Inspections
0
Critical latest
3
Major latest
12
Minor latest
Inspection History
Dec 3, 2025
Routine - Food
3 major violations. 12 minor violations.
View 15 violations
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. Open gallon of milk from yesterday per operator not dated. Operator dated. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in kitchen soiled with slime buildup. Operator cleaned. **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink far left of kitchen has pitcher inside. Operator removed. **Corrected On-Site**
31A-11-4
Basic - Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled with dust buildup.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceiling vents soiled with dust build up and rusting.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cookline has dark grooves lines that's no longer cleanable.
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups near soda machines wet nesting.
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Gaps beneath both kitchen doors and door near rest rooms.
35B-01-4
Basic - Floor not cleaned when the least amount of food is exposed. Behind and underneath equipment soiled with old food debris.
36-01-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on floor of walk in freezer.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven handle on cookline. Operator removed. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in kitchen on cookline soiled with grease build up. Soda gun soiled with old build up. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves soiled with old food debris.
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in center reach in cooler on cookline.
29-49-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers stored over ready to eat guacamole. Operator reorganized. **Corrected On-Site** **Repeat Violation**
08B-17-4
41
Mar 10, 2025
Complaint Partial
2 major violations. 2 minor violations.
View 4 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
70
Feb 19, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
47
Oct 14, 2024
Complaint Full
No violations found.
100
Oct 8, 2024
Complaint Full
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach inside stove on cook line. **Admin Complaint** - From follow-up inspection 2024-10-08: 1 dead roach under bag in box soda rack in back corner of prep area in kitchen next to back door. Live roach killed, cleaned up, and discarded. **Admin Complaint** **Corrective Action Taken**
35A-05-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (55F - Cold Holding); salsa (67F - Cold Holding); gaugamole (59F - Cold Holding) in standing reach in cooler by entrance to kitchen in defrost mode. Employees going in and out of cooler and left door open while stocking cooler during inspection for less then 1 hour. salsa (57F - Cold Holding) at bar area in empty bus tube, per manager it has been there less then 1 hour, employee began to put ice in bus tub. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-10-08: milk (55F - Cold Holding); sour cream (67F - Cold Holding); gaugamole (59F - Cold Holding) in standing reach in cooler in kitchen by entrance to kitchen. Per manager door has been consistently open for 3 hours, all items moved to walk in freezer. **Admin Complaint** **Corrective Action Taken**
03A-02-5
Basic - - From initial inspection : Basic - Dead roaches on premises. 2 dead roaches around bar area. 4 dead roaches around stoves on cook line. 1 dead roach at end of hallway near exit door by bathrooms. **Admin Complaint** - From follow-up inspection 2024-10-08: 1 dead roach in back of fryer on cook line. 2 dead roaches inside bottom section of both stoves where pilot lights are. 1 dead roach under bag in box soda rack in back corner of prep area in kitchen next to back door. All dead roaches cleaned up and discarded. **Admin Complaint** **Corrective Action Taken**
35A-03-4
70
Oct 7, 2024
Complaint Full
8 critical violations. 2 major violations. 5 minor violations.
View 15 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. ground beef (47F - Cooling, over 6 hours) in line pan in walk in cooler, per manager beef was cooked the day prior and placed in walk in cooler without any additional preparation.
03D-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (55F - Cold Holding); salsa (67F - Cold Holding); gaugamole (59F - Cold Holding) in standing reach in cooler by entrance to kitchen in defrost mode. Employees going in and out of cooler and left door open while stocking cooler during inspection for less then 1 hour. salsa (57F - Cold Holding) at bar area in empty bus tube, per manager it has been there less then 1 hour, employee began to put ice in bus tub. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach inside stove on cook line. **Admin Complaint**
35A-05-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ground beef (98F - Hot Holding); black beans (113F - Hot Holding) in stove on cook line, per manager items cooked and placed in stove approximately 2 hours prior, employee began to reheat items during inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Spray can of roach spray in lower shelf of table in make line, per manager they use it around the cook line and in drains inside the establishment, can discarded **Corrected On-Site**
41-05-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flying insects around cook line. 1 live flying insect in food preparation area.
35A-02-6
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. ground beef (47F - Cooling, over 6 hours) in line pan in walk in cooler, per manager beef was cooked the day prior and placed in walk in cooler without any additional preparation.
01B-36-5
High Priority - Toxic substance/chemical improperly stored. Windex over clean bowls used for tortillas under service window in kitchen, Windex moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of Fabuloso at bar area, manager corrected during inspection. **Corrected On-Site**
41-17-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. ground beef (47F - Cooling, over 6 hours) in line pan in walk in cooler, per manager beef was cooked the day prior and placed in walk in cooler without any additional preparation.
03D-15-4
Basic - Floor soiled/has accumulation of debris. Under all equipment at the bar area. Under equipment on cook line. Under tables in prep area.
36-73-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice machine in kitchen. **Repeat Violation**
22-20-5
Basic - Dead roaches on premises. 2 dead roaches around bar area. 4 dead roaches around stoves on cook line. 1 dead roach at end of hallway near exit door by bathrooms. **Admin Complaint**
35A-03-4
Basic - Employee with no hair restraint while engaging in food preparation. One employee on cook line preparing food, employee corrected during inspection. **Corrected On-Site**
13-03-4
19
Apr 29, 2024
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottles of all purpose cleaner stored with drink mix behind front counter. Spray bottles of all purpose cleaner stored with single use gloves and on top of paper towel dispenser at bar area. Spray bottles of all purpose cleaner stored over clean containers used to store tortillas in server area in kitchen. Manager moved all bottles during inspection. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. shredded chicken (94F - Hot Holding) in oven on cook line, per manager chicken was heated up and placed in oven no more then 2 hours prior, chicken placed on grill. pork sauce(119F - Hot Holding) double panned on grill top on cook line, per manager pork sauce has been there no more then 2 hours, sauce placed directly on grill top. Both items heated over 165F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (46F - Cold Holding); salsa (47F - Cold Holding) in standing reach in cooler in server area in kitchen, per manager door has been consistently open for no more then 2 hours, temperature turned down. **Corrective Action Taken**
03A-02-5
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Kitchen manager put on hair net with bare hands then put on gloves then handled clean equipment with washing hands between tasks.
12A-25-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All soda guns in establishment.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice machine in prep area in kitchen. Underside of both ice bin of soda machine in sever area. **Repeat Violation**
22-20-5
Basic - Stored food not covered. Multiple containers of sauces, beans, and chicken in walk in cooler. **Repeat Violation**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Crates of various unwashed produce stored over containers of cheese, beans, pork and chicken in walk in cooler. **Repeat Violation**
08B-17-4
43
Sep 20, 2023
Routine - Food
No violations found.
100
Sep 13, 2023
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
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
27
Mar 15, 2023
Complaint Full
5 critical violations. 2 major violations. 7 minor violations.
View 14 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee on the main cook line handled a cell phone with gloves on, did not change gloves and rewash hands prior to beginning to work with clean utensils on the main cook line.
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Behind the bar counter, salsa (48F - Cold Holding) stored on ice. Operator discarded the salsa. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Behind the bar counter, salsa (48F - Cold Holding) stored on ice. Operator discarded the salsa. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At time of inspection queso in the steam well at (126F - Hot Holding) operator removed the queso to the grill to reheats back to temperature. At the pass through window queso (128F - Hot Holding) operator relocated the queso to the flat top grill to reheat. At conclusion of inspection queso containers combined and hot holding at 173. **Corrected On-Site**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored behind the bar counter next to single service carry out containers. Employee relocated the chemical spray bottle. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the main prep line with old food debris at the base of the blade. Soda syrup dispenser behind the bar in the top corner has syrup residue build up. Operator had both the soda gun and the can opener cleaned and sanitized. **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. At time of inspection hand wash sink on the end of the main cook line furthest from the walk in cooler inaccessible due to pot lids being stored in the hand wash sink. Operator relocated the pot lids to allow access to the hand wash sink. **Corrected On-Site**
31A-09-4
Basic - Stored food not covered. In the walk in cooler, bulk containers of salsa stored without being covered. Operator began to cover the containers of salsa. **Corrective Action Taken** **Repeat Violation**
08B-12-5
Basic - Old labels stuck to food containers after cleaning. On the shelf over the three compartment sink, clean metal containers stacked with old labels attached.
16-46-4
Basic - In-use tongs stored on equipment door handle between uses. On the main cook line, tongs stored hanging off of the oven door handles. Operator relocated the tongs to the correct storage location. **Corrected On-Site**
10-20-4
Basic - Food stored on floor. In the walk in cooler container of beef stored on the floor, in the hallway by the walk in cooler container of cabbage stored on the floor. Operator relocated all items to the correct storage location. **Corrected On-Site**
08B-38-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink, clean metal and plastic containers stacked while wet. **Repeat Violation**
24-08-4
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 main cook line over the steam well. Employee bags stored on can storage shelf in the prep area. Operator relocated the employee belongings. **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage stored on main cook line shelf over the steam well. In the waitstation area, employee beverages stored over bulk chip container. Operator relocated the employee beverages. **Corrected On-Site**
12B-07-4
27
Jan 31, 2023
Routine - Food
4 critical violations. 5 major violations. 4 minor violations.
View 13 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In the reach in cooler under the flat top grill, three raw shell eggs broken and in contact with two intact raw shell eggs. Operator discarded all the eggs in the container. **Corrected On-Site**
01B-14-4
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. On the main cook line reach in cooler under the flat top grill, raw chicken stored in drawer over ready to eat beef taquitos and churros. Employee switched the storage levels. **Corrected On-Site**
08A-13-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, bulk containers of black beans (54/52F - Cold Holding) cooked the day before and left to cook in the walk in cooler over night.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler, bulk containers of black beans (54/52F - Cold Holding) cooked the day before and left to cook in the walk in cooler over night.
01B-02-5
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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In the prep area, can opener has old food debris on the blade. In the waitstation area, soda gun has build up of soda syrup debris in the nozzle. Operator instructed employee to clean and sanitize the equipment. **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. At time of inspection no employee reporting agreement available. Operator printed the reporting agreement and had employees begin to sign the agreement. **Corrective Action Taken**
11-26-1
Intermediate - No soap provided at handwash sink. At the end of the main cook line closest to the walk in cooler, no soap available at hand wash sink. Operator provided soap. **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. On the bottom shelf of the waitstation storage table, blue chemical spray bottle with no product label. Behind the bar counter by the cash register, yellow chemical spray bottle with no product labeling. Operator labeled both chemical spray bottles. **Corrected On-Site**
41-17-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf closest to the walk in cooler from the dish area, clean metal containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Standing water in bottom of reach-in-cooler. In the flip top reach in cooler opposite the fryers, standing water at the base of the cooler. Operator removed the water from the base of the cooler. **Corrected On-Site** **Repeat Violation**
29-49-6
Basic - Stored food not covered. In the walk in cooler, bulk containers of queso and salsas stored with no cover/protection. Operator covered all containers in the walk in cooler. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. At time of inspection raw frozen beef thawing in bus tub in the prep area, operator relocated to the prep sink to that under cool water. **Corrected On-Site** **Repeat Violation**
06-01-5
27
Sep 19, 2022
Routine - Food
4 critical violations. 3 major violations. 12 minor violations.
View 19 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Warewashing Facilities Maintained and Used
FL-24
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
Potentially Hazardous Food Held at Proper Temperature
FL-16
Washing Fruits and Vegetables
FL-42
Required Records Available; Shellstock Tags/Labels
FL-14
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
17
Frequently Asked Questions
When was Cantina Louie last inspected?
The most recent health inspection at Cantina Louie on file is from Dec 3, 2025. The public record contains 12 inspections in total.
What is the most common violation at Cantina Louie?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Cantina Louie.
How does Cantina Louie compare to other restaurants in Ponte Vedra?
Cantina Louie most recently scored 41 out of 100, which is lower than the Ponte Vedra average of 70.
Has Cantina Louie's inspection record improved over time?
No. Recent inspections at Cantina Louie have averaged around eight violations per visit, up from roughly six 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 four times per year on average.
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