Cantina Louie
Last inspected: Dec 5, 2025
86
Score
Inspectors have visited Cantina Louie eight times, with records going back to 2022. Cantina Louie was last inspected on Dec 5, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things are looking better lately, with recent visits averaging around nine violations compared to roughly 12 violations earlier on.
The pattern that stands out is “handwash sink used for purposes other than handwashing”, which has been cited four times.
Restaurants in St. Johns average 69, so Cantina Louie is doing better than most peers. The file should reassure diners considering a visit.
8
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 5, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Live, small flying insects found. Approximately 10 live flying insects around large ice machine in back food prep area. Approximately 6 live flying insects around hand wash station and bag in box soda rack by drain boards of dish machine. Approximately 8 live flying insects around dish machine and drain board near main entrance to kitchen. Approximately 4 live flying insects in server area between dining room and kitchen. Approximately 3 live flying insects around soda guns and lines at entrance to bar in dining room. Approximately 1 live flying insect around entrance to women's bathroom at opposite end of dining room from bar. **Admin Complaint** - From follow-up inspection 2025-12-05: 1 live flying insects found around bag in box soda rack and mop sink in ware washing area. 1 live flying insects around around pipes under dish machine. **Time Extended**
35A-02-7
86
Dec 4, 2025
Routine - Food
7 critical violations. 3 major violations. 4 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. black beans (132F - Hot Holding) in steam well on make line, per manager beans where heated on stove and placed in well no more then 2 hours ago, beans stirred up. **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Spray bottle of all purpose cleaner stored on bag in box soda rack at bar, bottle moved. **Corrected On-Site**
41-10-4
High Priority - Unapproved food additive used in food. Any food containing the unapproved additive may not be served. See stop sale. Establishment has activated charcoal powder they use to use in their drinks at bar area about 1 month ago, product voluntarily discarded.
41-29-4
High Priority - Live, small flying insects found. Approximately 10 live flying insects around large ice machine in back food prep area. Approximately 6 live flying insects around hand wash station and bag in box soda rack by drain boards of dish machine. Approximately 8 live flying insects around dish machine and drain board near main entrance to kitchen. Approximately 4 live flying insects in server area between dining room and kitchen. Approximately 3 live flying insects around soda guns and lines at entrance to bar in dining room. Approximately 1 live flying insect around entrance to women's bathroom at opposite end of dining room from bar. **Admin Complaint**
35A-02-7
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Establishment has activated charcoal powder they use to use in their drinks at bar area about 1 month ago, product voluntarily discarded. Also Refried beans (111F - Reheating, after 1 hour 135F) on stove top on cook line, per employee beans where placed on stove at 10:30, time of second temperature check at 1pm. **Repeat Violation** **Admin Complaint**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (51F,55F - Cold Holding) sitting in bus tub on counter in back prep area, per manager beef was taken out of cooler and placed on table for food preparation person that will be at location in less then 1 hour and beef has been sitting out for approximately 1 hour, beef placed back in walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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. Refried beans (111F - Reheating, after 1 hour 135F) on stove top on cook line, per employee beans where placed on stove at 10:30, time of second temperature check at 1pm.
03E-02-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At hand wash station on cook line by ovens.
31B-06-4
Intermediate - Handwash sink used for purposes other than handwashing. Both hand wash sinks on cook line used as dump sinks.
31A-11-4
Intermediate - Handwash sink not accessible for employee use at all times. Bottle of bleach in hand wash station by triple sink, bottle moved. **Corrected On-Site**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice machine in back prep area has a build up of mold like substance.
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks over prep table in prep area and in server area under service window in kitchen. **Repeat Violation**
12B-07-4
Basic - Food stored on floor. Boxes of chicken in walk in cooler, boxes moved. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holsters at bar have a build up of food debris. **Repeat Violation**
23-03-4
21
Apr 21, 2025
Routine - Food
5 critical violations. 3 major violations. 5 minor violations.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. quesso cheese (48F - Cooling over 6 hours) in deep metal container in walk in cooler, per employee cheese was heated up yes and placed in walk in cooler last night without any additional preparation today.
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. quesso cheese (48F - Cooling over 6 hours) in deep metal container in walk in cooler, per employee cheese was heated up yes and placed in walk in cooler last night without any additional preparation today.
01B-36-5
High Priority - Dented/rusted cans present. See stop sale. 2 cans of corn kernels on rack in prep area.
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa (44F - Cold Holding); sour cream (48F - Cold Holding) in standing reach in cooler across from make line in kitchen, per manager door has been consistently open for less then 1 hour.
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary ammonium in spray bottles on rack by bar reading over 400ppm, employee emptied out container and began to remake during inspection. **Corrective Action Taken**
41-27-4
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.
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. quesso cheese (48F - Cooling over 6 hours) in deep metal container in walk in cooler, per employee cheese was heated up yes and placed in walk in cooler last night without any additional preparation today.
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station on cook line blocked by rack and black cart. **Repeat Violation**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Plates used to scoop raw chicken in reach in cooler drawers under cook line, plates removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Dead insects on premises. Soda gun holster in sever area has a build up of debris and what appears to be approximately 6 dead larva, holster and drain line removed to dish area to be cleaned. **Corrective Action Taken** **Repeat Violation**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink over prep table in back prep area, drink moved. **Corrected On-Site**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster in sever area has a build up of debris and what appears to be approximately 6 dead larva, holster and drain line removed to dish area to be cleaned. **Corrective Action Taken**
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Boxes of unwashed avocados and peppers stored on top shelve over various cut vegetables and cooked ceviche in walk in cooler.
08B-17-4
27
Jul 16, 2024
Complaint Full
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
29
Nov 20, 2023
Routine - Food
5 critical violations. 2 major violations. 7 minor violations.
View 14 violations
High Priority - Nonfood-grade bags used in direct contact with food. Plastic carry out bag used in steamwell for cooked rice. Operator removed the rice from the plastic bag. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
14-31-5
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 open container of frozen ready to eat mango cubes under raw frozen steak. Operator had employee rearrange the storage levels. **Corrected On-Site**
08A-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 the walk in cooler, 1 container of refried beans from 11/11. Operator removed the beams to be discarded. **Corrective Action Taken**
01B-24-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. No time marker for chicken tenders and fries held on time as public health control on the main cook line. Operator placed time marker on the containers. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the main cook line, fish (89F - Hot Holding) per operator daily practice is to cook and place in the window and hold on time as public health control. Fish added to the written procedures for time as public health control and employee placed time marker on tray. On the main cook line, shrimp (111F - Hot Holding) shrimp inside double container cooked at 11am, operator had employee reheat the shrimp and remove from the double container to a double boiler at conclusion of inspection shrimp over 165F Hot Holding. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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 standup reach in cooler at the pass through window, open container of milk from the previous day with no product date marking. Operator labeled the container of milk. **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in the dish washing area used to store sanitizer bucket. Operator relocated the sanitizer buckets. Observed employee on the main cook line use the hand wash sink to fill water pitcher. **Repeat Violation**
31A-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling air vents with build up of dust forming around the vents.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages stored on shelf over in use prep line tables. Operator asked employees to relocate the beverages. **Corrective Action Taken**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers stacked while wet on the storage shelves at the entry of the cook line. **Repeat Violation**
24-08-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloths under in use cutting boards in the prep area.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line drawer reach in coolers have food debris build up in the door gaskets, operator asked employees to clean the door gaskets. **Corrective Action Taken** **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Clean bus tubs with old labels still attached on the bottom shelf closest to the bulk ice bin. **Repeat Violation**
16-46-4
Basic - Raw fruits/vegetables not washed prior to preparation. In the flip top reach in cooler on the main cook line unwashed avocados both stickers still attached.
08B-39-4
27
Jul 5, 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. One fly observed on the main cook line flying around the flip top reach in cooler. Operator closed the cooler lid and attempted to swat the fly. **Corrective Action Taken**
35A-02-6
High Priority - Nonfood-grade bags used in direct contact with food. Cooked rice stored in direct contact with a plastic single service carry out bag in the steamwell on the main cook line. Operator had employee remove the rice to a food grade container. **Corrected On-Site**
14-31-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. French fries held on time as Public Health Control on the main cook line stored with no product time marking. Operator placed a time mark in the crash cart used to store fries. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steamwell on the service side of the pass through line; queso (119F - Hot Holding) operator removed the queso to the flat top to reheat. On the main cook line; fish (101F - Hot Holding) operator relocated the fish to the flat top grill to reheat. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on the warewashing line used to store cleaning supplies. Operator removed the items from the hand wash sink. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table by the walk in cooler has old food debris on the blade. Employee relocated the can opener to the dish area to be washed. Soda gun in the waitstation used for horchata has build up of syrup residue in the nozzle. Operator had employee clean the soda nozzle. **Corrective Action Taken**
22-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on the main cook line over the steam well has build up of food debris. Employee began to clean and sanitize the microwave. **Corrective Action Taken**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler on the main cook line under the grill has food residue build up on the door gasket. Employee wiped and sanitized the door gaskets. **Corrected On-Site**
23-03-4
Basic - Old labels stuck to food containers after cleaning. On the storage shelf at the entrance to the main cook line, clean containers with old stickers attached. Operator had employee remove the old labels. **Corrective Action Taken**
16-46-4
Basic - Stored food not covered. In the walk in cooler uncovered containers of salsa and queso, employee covered the items. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen fish thawing in prep sink opposite the office door in standing water. Operator turned on cold running water. **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Sliced avocados in flip top reach in cooler with old stickers attached. Operator had employee remove the stickers from the avocados. Spoke with operator about washing and removing stickers. **Corrective Action Taken**
08B-17-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf in front of the bulk ice bin, clean plastic containers stacked while wet. Operator removed the containers back to the dish area. **Corrective Action Taken** **Repeat Violation**
24-08-4
32
Dec 28, 2022
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 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 the walk in cooler, container of chicken (47F - Cold Holding) cooling from previous 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, container of chicken (47F - Cold Holding) cooling from previous night.
01B-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Multiple hand wash sinks in kitchen area with various utensils in the sink. Operator relocated the items from the hand wash sinks. **Corrected On-Site**
31A-11-4
Basic - Time/temperature control for safety food thawed in an improper manner. In the prep area, raw frozen beef and pork in prep sink thawing at ambient air temp. Operator turned on cold running water **Corrected On-Site**
06-01-5
Basic - Bowl or other container with no handle used to dispense food. On the main cook line metal bowl used as a scoop in raw beef with no handle. Operator removed the plate from the container. **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on clean prep table opposite the bulk ice bin. Operator hung the employee jacket in the correct storage shelf. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf by the bulk ice bin, clean plastic containers stacked while wet.
24-08-4
Basic - Food stored on floor. On the main cook line, container of fryer oil stored on the floor. In the walk in cooler container of beef stored on the floor. Operator has employee relocate all items to proper storage location. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. On the main cook line, knife stored in between flip top reach in coolers. Operator relocated the knife to the correct storage location. **Corrected On-Site**
10-17-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee beverage in the reach in cooler opposite the server pass through window. Operator relocated the employee beverage. **Corrected On-Site**
12B-13-4
Basic - Stored food not covered. In prep area various spice containers stored with lids not closed. Operator placed lids on all spices. **Corrected On-Site**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados stored with cut avocados in flip top reach in cooler with stickers still attached. Operator instructed employee to wash and remove the avocado stickers. **Corrective Action Taken**
08B-17-4
43
Sep 12, 2022
Food-Licensing Inspection
3 minor violations.
View 3 violations
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At the end of the main cook line, pates and bowls stored on the metal storage shelf not inverted or covered for protection.
24-05-4
Basic - Open dumpster lid. Rear dumpster lid open, operator had employee close the dumpster lid. **Corrected On-Site**
33-16-4
Basic - Single-service articles improperly stored. In the back storage room by the rear exterior door and restrooms, single service carry out containers stored on the floor.
25-05-4
86
Frequently Asked Questions
When was Cantina Louie last inspected?
The most recent health inspection at Cantina Louie on file is from Dec 5, 2025. The public record contains eight inspections in total.
What is the most common violation at Cantina Louie?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited four 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 86 out of 100, which is higher than the St. Johns average of 69.
Has Cantina Louie's inspection record improved over time?
Yes. Recent inspections at Cantina Louie have averaged around nine violations per visit, down from roughly 12 earlier in the record.
What does a low risk rating mean?
A low risk rating at Cantina Louie 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 inspected?
Based on the inspection history on file, Cantina Louie is inspected around two times per year on average.
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