Cantina Louie
Last inspected: Dec 9, 2025
43
Score
Across the available record, Cantina Louie has 11 inspections on file, the first dated 2022. The most recent visit was on Dec 9, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded five times.
Restaurants in St. Johns average 69, so Cantina Louie trails the local norm. There are enough flags in the record to merit a second thought.
11
Inspections
4
Critical latest
1
Major latest
3
Minor latest
Inspection History
Dec 9, 2025
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ground beef (93F - Hot Holding) sitting inside turned off oven at end of make line, per employee beef has been in oven less then a couple of hours and they will reheat ground beef. **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French fries (56F - Cold Holding) sitting on cart at end of cook line, per employee fries are tweaked out during lunch rush then put back in cooler, inspector discussed time control with operator and found time control written procedures that states they use to hold fries on time control, manager will go back to holding fire on time control, fries have been sitting out less then a couple of hours per manager. sour cream (53F - Cold Holding) in squeeze bottle in top section of flip top cooler on make line, over fill line, per manager lid has been consistently open for an hour, bottle moved to bottom of cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Live, small flying insects found. 1 live flying insect in dry storage area by bathrooms. 1 live flying insect in wait station area in dining area. 1 live flying insect around triple sink in ware washing area.
35A-02-7
High Priority - Dented/rusted cans present. See stop sale. 1 dented can of tomato purée. **Repeat Violation** **Admin Complaint**
01B-01-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. salsa (58F - Cooling, after 40 minutes 60F) in deep covered plastic containers in walk in cooler, per employee salsa was made approximately 3 hours prior prior, salsa put into 2 metal pans and put in walk in freezer. **Corrective Action Taken**
03D-15-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink at bar over single use small to go jugs and glasses, drink moved. Employee drinks over prep tables in prep area **Corrective Action Taken**
12B-07-4
Basic - Floor area(s) covered with standing water. In ware washing area. **Repeat Violation**
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 2 soda gun holsters at bar have a build up of slimy substance.
23-03-4
43
Jun 18, 2025
Routine - Food
No violations found.
100
Jun 16, 2025
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Salsa, time marked 12:30 not discarded by 4:30 pm. At bar. . 3 containers of cooked rice at 110°. 115°. 121°. Since 9 am. Per Person In Charge. Employee forgot to turn on hot hold machine. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Individual containers of salsa and sour cream at : 50°. 49°. 50°. 49°. About 20 in kitchen reach in cooler near walk in cooler. Items moved to another cooler. Placed few hrs ago. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Salsa time marked 12:30 not discarded by 4:30 pm. **Warning**
03F-04-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 3 containers of cooked rice at 110°. 115°. 121°. Since 9 am. Per Person In Charge. Employee forgot to turn on hot hold machine. **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Kitchen Hand Wash Sink blocked by equipment. Moved by manager. **Corrected On-Site**
31A-09-4
Intermediate - No handwash sink for employees. In use knives stored between prep equipment. Moved by manager. In rear kitchen Hand Wash Sink. Moved by manager. **Corrected On-Site**
31A-12-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in base of kitchen cooler. Prep line.
29-49-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled interior base of drawer coolers. Cook line.
23-03-4
Basic - Floor area(s) covered with standing water. Standing water on floor multiple areas of kitchen.
36-22-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Food service employees with no beard guard at prep line.
13-04-4
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. Reach in cooler opposite walk in cooler. Not at 41° or below.
14-74-7
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple in kitchen.
23-24-4
33
Aug 21, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 4 live flying insects in prep area in kitchen. Approximately 2 live flying insects at end of cook line in kitchen. Approximately 3 live flying insects in warehouse washing area. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-08-21: 1 live flying insect under dish machine in ware washing area. **Time Extended**
35A-02-6
86
Aug 19, 2024
Routine - Food
7 critical violations. 5 major violations. 3 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ground beef (120F - Hot Holding, reheated to 201F) in oven on cook line, per employee beef was heated earlier in the day then placed in oven several hours ago, beef placed on flat top and reheated to 201F. **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French fries (70F - Cold Holding, cooled down to 42F) sitting out on cart next to fryers on cook line, per employee fries have been put several hours, fries placed in walk in freezer, retemped at 42F **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw fish in reach in cooler drawer under flat top grill on cook line.
08A-20-5
High Priority - Nonfood-grade bags used in direct contact with food. Rice in grocery bag in steam table on cook line, bag removed. **Corrected On-Site**
14-31-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 4 live flying insects in prep area in kitchen. Approximately 2 live flying insects at end of cook line in kitchen. Approximately 3 live flying insects in warehouse washing area. **Repeat Violation** **Admin Complaint**
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. chicken (45F - Cooling over 6 hours); pork (45F - Cooling over 6 hours); salsa (45F - Cooling over 6 hours) in walk in cooler in stacked, covered, deep, and plastic containers for salsa, per employee all items where made yesterday and placed in walk in cooler without any additional preparation. **Repeat Violation** **Admin Complaint**
01B-36-5
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 - Cooling over 6 hours); pork (45F - Cooling over 6 hours); salsa (45F - Cooling over 6 hours) in walk in cooler in stacked, covered, deep, and plastic containers for salsa, per employee all items where made yesterday and placed in walk in cooler without any additional preparation. **Repeat Violation** **Admin Complaint**
03D-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken (45F - Cooling over 6 hours); pork (45F - Cooling over 6 hours); salsa (45F - Cooling over 6 hours) in walk in cooler in stacked, covered, deep, and plastic containers for salsa, per employee all items where made yesterday and placed in walk in cooler without any additional preparation. **Repeat Violation** **Warning**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Strainer and plastic container in hand wash sink in prep area, items moved. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station at end of cook line in corner. **Repeat Violation**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of yellow liquid in server area. **Repeat Violation**
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off due to leak at hand wash station at end of cook line in corner.
27-16-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Floor soiled/has accumulation of debris. Under large ice machine in kitchen. Also build up of standing water in ware washing area.
36-73-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle in ice bin at bar. Also handle in rice bin in prep area Handles moved. **Corrected On-Site**
10-06-5
18
Feb 27, 2024
Routine - Food
No violations found.
100
Feb 26, 2024
Routine - Food
5 critical violations. 4 major violations.
View 9 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. One employee came into work and began to handle clean utensils and knifes without washing hands beforehand.
12A-16-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. black beans (54F - Cooling over 6 hours); refried beans (48F-50F - Cooling over 6 hours) in large covered metal line pans filled at least 4 inches deep in walk in cooler, per kitchen manager all items where cooked and placed in walk in cooler the previous day without any additional preparation. **Warning**
03D-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. french fries (61F - Cold Holding) sitting out on cart next to cook line in kitchen, per kithcen manager fries usually sit out all day, fries have been sitting out less then 1 hour, fries placed in reach in cooler on cook line. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. black beans (54F - Cooling over 6 hours); refried beans (48F-50F - Cooling over 6 hours) in large covered metal line pans filled at least 4 inches deep in walk in cooler, per kitchen manager all items where cooked and placed in walk in cooler the previous day without any additional preparation. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3 flying insects around cart with bus tubs near bar area in dining room. Approximately 3 flying insects around triple sink connected to dish machine in ware washing area. **Warning**
35A-02-6
Intermediate - Spray bottle containing toxic substance not labeled. One spray bottle with blue liquid on cart by bar.
41-17-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. black beans (54F - Cooling over 6 hours); refried beans (48F-50F - Cooling over 6 hours) in large covered metal line pans filled at least 4 inches deep in walk in cooler, per kitchen manager all items where cooked and placed in walk in cooler the previous day without any additional preparation. **Warning**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station at bar blocked with trash can, can removed. **Corrected On-Site**
31A-09-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand wash station at end of cook line across from ovens.
31B-05-4
32
Oct 31, 2023
Complaint Partial
No violations found.
100
Sep 26, 2023
Routine - Food
5 critical violations. 4 major violations. 8 minor violations.
View 17 violations
High Priority - Toxic substance/chemical improperly stored. On the service side of the main cook line, sanitizer chemical spray bottle over paper lines tortilla containers. Operator relocated the chemical spray bottle. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
High Priority - Dented/rusted cans present. See stop sale. On the can storage rack, one can of San Bento peeled tomatoes with large dented and deformed seal. Operator removed the can to be discarded. **Corrective Action Taken**
01B-01-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk in freezer, raw commercially packaged grouper over uncovered ready to eat tamales. Operator asked employee to switch the storage levels. **Corrective Action Taken**
08A-02-6
High Priority - Raw animal food stored over or with unwashed produce. In the walk in cooler, raw shell eggs stored over unwashed lemons and limes. Operator relocated the raw shell eggs to the bottom shelf. **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the main cook line, French fries (71F - Cold Holding) placed out at ambient air temperature, per operator held on time as public health control, no time mark or written procedures available. Inspector provided written procedures and operator labeled the container and filled out the written procedures. **Corrective Action Taken**
03A-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. Can opener on the main prep line has build up of food debris residue above the blade. Operator removed the can opener to be washed. In the waitstation area, horchata soda gun has build up of syrup residue on the nozzle. Behind the bar counter, soda guns have build up of syrup around the nozzle. **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on the main cook line used to store empty drink pitcher. Operator removed the pitcher from the hand wash sink. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment utilizes time as public health control with no written procedures. Inspector provided written procedures and operator filled out the procedures. **Corrected On-Site**
03F-10-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris build up in the reach in cooler drawers of the main cook line. Walk in cooler door gasket has mold like substance build up.
23-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. On the main cook line, knives stored between flip top reach in cooler door and sides of the cooler. Operator relocated the knives. **Corrected On-Site**
10-17-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice around the walk in freezer door entrance.
14-69-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf by the prep sink, clean 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 jackets stored on top shelf over main prep line and unwashed produce. Operator relocated the employee jackets. **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on top of the main cook line reach in cooler. Operator relocated the employee beverage. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Stored food not covered. In the walk in cooler uncovered container of salsa on the top shelf. Operator covered the salsa. In the walk in freezer, uncovered containers of tamales. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Raw fruits/vegetables not washed prior to preparation. Avocados on the main cook line not washed before use evident by stickers still attached. Operator instructed employee to remove and wash avocados before use. **Corrective Action Taken**
08B-39-4
21
Feb 16, 2023
Routine - Food
5 critical violations. 5 major violations. 8 minor violations.
View 18 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the cook line flip top reach in cooler raw beef stored over shredded cheese. Operator relocated the raw beef. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. In the walk in cooler red peppers stored in plastic carry out bags. Operator had employee remove the peppers to a food grade bag. **Corrected On-Site**
14-31-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly observed by bulk ice bin in the prep area and one fly observed in the wait staff area.
35A-02-6
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle and sanitizer solution container stored on the service side of the main cook line over the steam well with exposed food. Operator relocated the chemical spray bottle and sanitizer solution. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the front cook line steam well, shrimp (110F - Hot Holding). Operator added water to the double boiler system used to hold the product hot. Shrimp second temperature (148F - Reheating) **Corrective Action Taken**
03B-01-6
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 wait staff reach in cooler on the service side of the main cook line, milk opened the previous day with no product date marking. Operator date labeled the open milk. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the prep table has old food debris at the base of the blade. Soda gun in the waitstation has old syrup build up in the nozzle.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on the end of the main cook line used by employee to add water to refried beans being reheated.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at the hand wash sink at the end of the main cook line or the dispenser in the prep area. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle on the service side of the main cook line and the warewashing area by the dishmachine with no product labeling. Operator labeled the chemical spray bottles. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Single service carry out containers stored in employee restroom.
25-18-4
Basic - Stored food not covered. In the walk in cooler multiple containers of salsas and refried beans stored without being covered, operator had employee begin to cover the containers. **Corrective Action Taken** **Repeat Violation**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. At time of inspection raw beef and pork thawing at ambient air temperature in the prep area. **Repeat Violation**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In the flip top reach in cooler cut ready to eat avocados stored with avocados with the stickers still attached.
08B-17-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary sanitizer on the service side of the main cook line reading 0ppm quaternary. Operator removed the sanitizer solution.
21-08-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Frozen French fries stored on cart on fryer side of the main cook line no longer frozen solid. Operator relocated the fries to the reach in cooler. **Corrected On-Site**
06-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf next to the bulk ice machine, clean plastic containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored in case of tortilla shells on the main cook line by the microwave. Employee beverage stored on top of soda syrup boxes. Operator voluntarily discarded both employee beverages. **Corrected On-Site** **Repeat Violation**
12B-07-4
19
Oct 31, 2022
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On the main cook line, raw beef stored over package of ready to eat cut lettuce. Operator relocated the raw beef to the bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. In the warewashing area, two chemical spray bottles stored hanging on shelf with soda syrup boxes. Operator relocated the chemical spray bottles to the bottom storage shelf. **Corrected On-Site**
41-10-4
Intermediate - Spray bottle containing toxic substance not labeled. On the metal storage shelf on the service side of the cook line, two chemical spray bottles with no product labeling.
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on shelf over clean prep table closest to the walk in cooler, operator relocated the employee beverage. **Corrected On-Site**
12B-07-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container of chicken seasoning stored under the prep table with no product labeling.
02D-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. At time of inspection raw beef stored thawing on the prep counter at ambient air temperature. Employee relocated the beef to be cooked. **Corrected On-Site**
06-01-5
Basic - Stored food not covered. In the walk in cooler and walk in freezer multiple containers of food stored with no cover/protection.
08B-12-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf closest to the prep sink, clean plastic containers stacked while wet.
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 jackets stored on unopened cans on the metal storage rack. Operator relocated the employee jackets. **Corrected On-Site**
40-06-5
50
Frequently Asked Questions
When was Cantina Louie last inspected?
The most recent health inspection at Cantina Louie on file is from Dec 9, 2025. The public record contains 11 inspections in total.
What is the most common violation at Cantina Louie?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Cantina Louie.
How does Cantina Louie compare to other restaurants in St. Johns?
Cantina Louie most recently scored 43 out of 100, which is lower than the St. Johns average of 69.
Has Cantina Louie's inspection record improved over time?
Results have been roughly steady. Inspections at Cantina Louie have averaged around six 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 four times per year on average.
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