La Nopalera #8
Last inspected: Mar 24, 2026
19
Score
Going back to 2022, La Nopalera #8 has 13 inspections in the public record. The most recent report on file is from Mar 24, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have found fewer violations than earlier ones, averaging around eight violations lately and about 13 violations before that.
“Raw animal food stored over/not properly separated” comes up most often, recorded three times in the inspection record.
Restaurants in Fleming Island average 76, so La Nopalera #8 trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
13
Inspections
4
Critical latest
2
Major latest
8
Minor latest
Inspection History
Mar 24, 2026
Routine - Food
4 critical violations. 2 major violations. 8 minor violations.
View 14 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
19
Oct 22, 2025
Routine - Food
No violations found.
100
Oct 14, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
33
Jun 18, 2025
Routine - Food
2 critical violations. 5 major violations. 4 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
19
Jan 29, 2025
Routine - Food
No violations found.
100
Jan 28, 2025
Routine - Food
6 critical violations. 5 major violations. 16 minor violations.
View 27 violations
High Priority - Nonfood-grade bags used in direct contact with food. Take out bags storing peppers and cooked sausage in direct contact with bag in reach in cooler by back exit.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler by back exit raw bacon stored above french fries and cooked chicken.
08A-05-6
High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose to the right of the dish machine hangs below the flood rim of the sink. **Repeat Violation** **Admin Complaint**
29-37-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice in oven with no heat applied at 101F. Per employee, rice placed in oven at 11:30, inspector took temperature at 4:00. Also, sour cream (49F - Cold Holding); cheese (51F - Cold Holding); cut tomato (57F - Cold Holding) in flip top reach in cooler in kitchen. Per employee, all products placed in reach in cooler at 11:00. Inspector took temperature at 3:26. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Cut tomato in bucket next to steam table at 57F. Per employee, tomatoes placed out approximately two hours prior. Tomatoes moved to walk in cooler and approximately 20 minutes later temperature at 42F. Also, sour cream (49F - Cold Holding); cheese (51F - Cold Holding); cut tomato (57F - Cold Holding) in flip top reach in cooler in kitchen. Per employee, all products placed in reach in cooler at 11:00. Inspector took temperature at 3:26. **Repeat Violation** **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. See stop sale. Rice in oven with no heat applied at 101F. Per employee, rice placed in oven at 11:30, inspector took temperature at 4:00.
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at steam table and reach in cooler in kitchen has black staining.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink in kitchen has metal scrub pad, employee removed scrub pad. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager. At beginning of inspection, no certified food manager was on duty with five employees engaged in food service. Certified food manager arrived during inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
53A-05-6
Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No reporting agreements available for three new employees, employed less than 60 days. Provided DBPR Form HR 5030-103. **Repeat Violation**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with purple liquid at bar area, manager stated it was cleaner and labeled. **Corrected On-Site**
41-17-4
Basic - Buildup of food debris/soil residue on equipment door handles. Handle of microwave has buildup of dried food debris. **Repeat Violation**
23-24-4
Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle available in the women's restroom. **Repeat Violation**
32-12-5
Basic - Dead roaches on premises. 28 dead roaches under reach in freezer in back storage room by back exit. Employee removed and discarded all dead roaches. **Corrected On-Site**
35A-03-4
Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Employee cell phone, open beverage and plate of half-eaten food on top of cases of oil in dry storage room. Employee removed all items. Also, employee container of croissants on top f bag in box soda in service station. **Corrected On-Site**
12B-04-4
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. Employee beverage with no lid on shelf between kitchen and dish room stored above clean insert pans.
12B-12-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Water observed between stack plastic cups on shelf in dish room.
24-08-4
Basic - Floor soiled/has accumulation of debris. Floors in walk-in cooler, by back exit and under equipment in service station is soiled.
36-73-4
Basic - Floor tiles missing and/or in disrepair. Multiple floor tiles missing across from ice machine. Also, duct tape used on interior of ice machine lid.
36-17-5
Basic - Food stored on floor. Bag of beans stored on the floor in dry storage room. Employee moved beans to shelf. **Corrected On-Site**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave in kitchen is soiled.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under flat grill has food debris. **Repeat Violation**
23-03-4
Basic - Reach-in/walk-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelving with heavy white mold like substance.
22-16-4
Basic - Stored food not covered. Cooked tortilla shells on shelf in kitchen with no covering/protection. Manager covered shells. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in utility sink in kitchen in standing water.
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelving with heavy rust. **Repeat Violation**
14-17-4
Basic - Bowl or other container with no handle used to dispense food. Plate used as a scoop for rice in the oven.
14-01-5
11
Jul 11, 2024
Routine - Food
5 critical violations. 6 major violations. 5 minor violations.
View 16 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Plumbing Installed; Proper Backflow Devices
FL-28
Equipment Adequate to Maintain Product Temperature
FL-29
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
11
Jan 31, 2024
Routine - Food
8 critical violations. 1 major violation. 9 minor violations.
View 18 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tested at 0ppm chlorine. Machine was primed and retested to 50ppm chlorine. **Corrected On-Site**
22-41-4
High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Observed full mop bucket outside back door. Inspector asked employee where used mop water is dumped. Employee stated in the trees or the bushes. Inspector notified employee and person in charge to dispose of mop water in mop sink only.
28-14-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flying insects observed at end of the bar near margarita machine. **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Nonfood-grade bags used in direct contact with food. Raw beef in freezer by back exit in direct contact with grocery bag.
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open bag of raw beef stored on top of fries.
08A-02-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server bring dirty dishes to the dishroom then go to the server line and made iced drinks for a customer and then delivered plate of food to a customer without washing hands first.
12A-02-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Quesadilla on a plate in middle of steam table at 105F. Person in charge states prepared 20 minutes prior. Person in charge voluntarily discarded quesadilla. **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded faucet outside back exit missing vacuum breaker. **Repeat Violation** **Admin Complaint**
29-34-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan available. Inspector provided and assisted with completion of written procedures during inspection. Also, person in charge states cut tomatoes are held time controls. No time mark present. **Corrective Action Taken**
03F-10-5
Basic - Current Hotel and Restaurant license not displayed. Displayed license expired 6-1-2023. **Repeat Violation**
50-09-4
Basic - Ceiling/ceiling tiles/vents/floors/walls soiled with accumulated food debris, grease, dust, or mold-like substance. Wall in dishroom with heavy black substance.
36-34-5
Basic - Dead roaches on premises. Three dead roaches in light shield in hallway at dishroom. Four dead roaches in light shield at back exit. Employee removed and discarded all dead roaches. **Corrected On-Site**
35A-03-4
Basic - Hole in or other damage to wall. Wall in disrepair at mop sink-left side. Hole in wall to the left of the dishmachine. Ceiling tile missing at back dry storage room. Cove molding missing on left wall at end of bar in margarita machine area. **Repeat Violation**
36-24-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tongs on oven door handle. Employee moved. Soufflé cup used in Parmesan cheese. Employee removed soufflé cup. **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Single-service items for customer self-service not properly protected to prevent contamination. Unwrapped toothpicks in jar at front counter.
25-09-4
Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing in bucket of standing water in prep sink. Person in charge placed running water over the beef. **Corrected On-Site**
06-01-5
Basic - Utensils in poor condition. Observed three metal strainers in poor condition with metal shredded on parts of the strainers. Employee discarded all strainers. **Corrected On-Site**
14-12-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop bucket in hallway at server line.
42-01-4
17
Sep 5, 2023
Routine - Food
No violations found.
100
Sep 1, 2023
Routine - Food
5 critical violations. 2 major violations. 8 minor violations.
View 15 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed employee washing a saucepan at the three compartment sink. No sanitizer water was set up in the sink. Inspector inquired on cleaning process. Employee stated he would wash the pot with soap then rinse in water and put on shelf to dry/store. Person in charge explained correct procedures to employee and employee began using dishmachine to sanitize dishware. **Corrective Action Taken**
22-42-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three live flying insects observed at back left corner of bar near margarita machine. **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato in iced cooler by reach in cooler in kitchen at 54F. Per employee, cut tomatoes removed from walk in cooler approximately 1.5 hours prior. Cut tomatoes moved to walk in freezer. Temperature approximately 30 minutes later at 43F. Guacamole in reach in cooler in kitchen at 54F. Per employee, guacamole placed in cooler from walk in cooler approximately 3.5 hours prior. Employee moved guacamole to 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. Rice held in oven with no heat applied at 115F. Per employee, rice cooked approximately 30 minutes prior. Employee placed rice on stove to reheat and reheated to 171F. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded faucet with attached hose outside to left of back exit missing vacuum breaker.
29-34-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One expired training certificate.
53B-14-5
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. Establishment only has three employee reporting agreements signed. **Repeat Violation**
11-26-1
Basic - Food stored on floor. Two buckets of prepped green peppers by prep sink, bucket of onions at prep table, red onions in dry storage and margarita mix in back corner of the bar all stored on the floor. Employee moved all to shelving or elevated products off the floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Hole in or other damage to wall. Hole in wall under dishmachine.
36-24-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on far right oven door handle. Employee moved to proper storage. Insert pan with no handle being used as an ice scoop observed in the ice. Employee removed pan. **Corrected On-Site**
10-20-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in beer reach in cooler in bar area. **Repeat Violation**
29-49-6
Basic - Stored food not covered. Cooked tortillas on top shelf on cook line, multiple prepared products in walk in cooler and container of uncooked rice in dry storage stored uncovered. Employees added covers/lids to all. **Corrected On-Site**
08B-12-5
Basic - Water draining onto floor surface. Water from dishmachine draining onto floor at rinse cycle. Hand wash sink in kitchen has leak underneath at piping.
29-03-4
Basic - Current Hotel and Restaurant license not displayed. Displayed license expired June 1, 2023. **Repeat Violation**
50-09-4
Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Wall under dishmachine soiled. **Repeat Violation**
36-34-5
26
Mar 6, 2023
Routine - Food
No violations found.
100
Mar 3, 2023
Routine - Food
4 critical violations. 4 major violations. 13 minor violations.
View 21 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee place raw beef on grill with gloves hands then handle clean utensils without changing gloves and washing hands. Spoke to employee. Employee washed hands and put on new gloves.
12A-09-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect observed at front host stand.
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed shell eggs stored above cut jalapeños in reach in cooler by stove. Employee moved eggs to bottom shelf.. Observed shrimp stored on top of milk in walk in cooler and shell eggs stored over sour cream. Manager moved both to proper storage.**Corrected On-Site** **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (52F - Cold Holding); raw beef (48F - Cold Holding) in reach in cooler beside flat grill. Per employee, both meats in cooler overnight. Employee discarded both meats. Also, observed cheese (47F - Cold Holding)in reach in cooler by oven. Employee states in cooler overnight. Employee discarded cheese. **Warning**
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 written procedures available. Provided and discussed DBPR HR Form 5030-104 and DBPR HR 5030-204 with operator.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine by back door has food debris around lid interior and area surrounding lid. **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. No written procedures available. Provided and discussed DBPR Form HR 5030-103 with operator. **Corrected On-Site**
11-26-1
Intermediate - Nonfood-grade basting brush used in food. Observed two paint brushes with wood handles hanging on utensil rack at prep table in kitchen.
14-14-4
Basic - Bowl or other container with no handle used to dispense food. Observed soufflé cup used in container of brown sugar at kitchen counter. Employee removed soufflé cup. Observed small bucket used as scoop for dried beans in dry storage. Employee removed bucket. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. All vents in kitchen and dishroom. Wall behind soda machine in front service station.
36-34-5
Basic - Cove molding at floor/wall juncture broken/missing. Cove molding missing in kitchen at reach in freezer next to prep table. Wall on left in dry storage room in disrepair exposing drywall. Wall under hand wash sink in bar is in disrepair.
36-03-4
Basic - Current Hotel and Restaurant license not displayed. Current license not displayed. License displayed expired July 1, 2021.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags stored on shelf in service station next to bag in box sodas. Employee removed personal items.
40-06-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed fluorescent light in dishroom with no cover and no shield on bulbs. **Repeat Violation**
38-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign in ladies restroom and mens restroom.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach in cooler by flat grill is soiled. Gasket on walk in cooler is soiled. Gasket on reach in cooler by front service station is soiled. Gaskets on keg cooler in bar are soiled. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
Basic - Plumbing system in disrepair. Handwash sink in kitchen has slow drip and leaking from faucet.
29-08-4
Basic - Ripped/worn tin foil used as shelf cover. Multiple shelves throughout kitchen and dish area have worn foil on shelving. Also, observed duct tape used on walk in cooler walls and interior top of ice bin lid near back door. Also, duct tape used on hand soap dispenser in men's room.
14-20-4
Basic - Standing water in bottom of reach-in-cooler. Bar cooler next to stand up reach in cooler has approximately 2-3 inches of standing water in the bottom of the cooler. **Repeat Violation**
29-49-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed avocados stored in same container with washed lemons and washed whole jalapeños in reach in cooler by oven. Unwashed avocados stored above cut jalapeños. Employee removed avocados. **Corrected On-Site**
08B-17-4
19
Jul 5, 2022
Complaint Full
8 critical violations. 3 major violations. 13 minor violations.
View 24 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/22.
50-17-2
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed, Dishwasher (Chlorine 0ppm); Sanitizer Bucket (Chlorine 0ppm). Operator setup three compartment sink and remade sanitizer bucket and observed, Triple Sink (Chlorine 100ppm); Sanitizer Bucket (Chlorine 100ppm). **Corrected On-Site**
22-41-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. In dish area observed employee working with dirty dishes to clean dishes. No handwash sink in dish area.
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler on cook line observed raw shell eggs being stored over ready to eat food. Employee moved eggs to bottom. In walk-in cooler observed raw shell eggs stored on top of produce. Operator moved case of eggs. **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At end of cook line in reach-in cooler observed, pan of shredded pork marked being made nine days prior. Operator discarded pans. In walk-in cooler observed two pans of shredded pork marked being made 14 days prior. Operator discarded pans. In reach-in cooler observed pan of shredded pork without date mark. Operator discarded pan. **Corrective Action Taken**
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At end of cook line in reach-in cooler observed, pan of shredded pork marked being made nine days prior. Operator discarded pans. In walk-in cooler observed two pans of shredded pork marked being made 14 days prior. Operator discarded pans. In reach-in cooler observed pan of shredded pork with date mark.
01B-24-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In reach-in cooler observed cracked raw shell eggs stored in flat with several intact whole eggs. Employee placed whole eggs into pan and discarded the flat containing four eggs **Corrected On-Site**
01B-14-4
High Priority - Spray hose at dish sink lower than flood rim of sink. In dish area observed spray nozzle hanging lower than rim. Operator lifted nozzle and attached to above shelf. **Corrected On-Site**
29-37-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice machine with slight mold-like substance buildup. In dry storage area observed can opener attached to prep table with heavy food debris. Behind bar margarita machine dispenser observed with mold-like substance.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed knife being cleaned in handwash sink. **Corrected On-Site**
31A-11-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In customer bathroom observed water not reaching 100F. Operator adjusted the water temperature. **Corrected On-Site**
27-16-4
Basic - Covered waste receptacle not provided in women's bathroom. No covered trash cans observed in bathroom. Operator placed trash can. **Corrected On-Site** **Repeat Violation**
32-12-5
Basic - Equipment in poor repair. In server area observed interior of microwave with pitted rust spots. In walk-in cooler observed shelves with rust buildup.
14-11-5
Basic - Food stored on floor. Next to bar observed container of chips stored on floor. Operator placed container on rollers to lift. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Grease receptacle lid open, broken, or missing. Observed grease lid open. Operator closed lid. **Corrected On-Site**
33-29-4
Basic - Hole in or other damage to walls, floors and/or attachments. On the cook line, over the hot holding items observed the counter in extreme disrepair. Observed hole in the wall next to prep sink on server side of cook line counter. Observed dry storage room wall in disrepair. Observed hole in the wall to left of reach-in cooler in office. Throughout the bar area observed the wall in disrepair. In server area near kitchen entry observed multiple cove tiles missing. In office observed missing multiple ceiling tiles. In dry storage observed missing ceiling tile. **Repeat Violation**
36-24-5
Basic - Ice scoop handle in contact with ice. In ice machine observed handle touching ice. Operator removed scoop and placed in dish. **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging on oven handle. Employee removed tongs. **Corrected On-Site**
10-20-4
Basic - Light shield damaged/in disrepair. In dish area observed light cover broken and exposing bulb.
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen next to standup reach-in freezer observed a fan with dust build up. Employee removed fan to clean. Observed multiple gaskets throughout kitchen with food buildup.
23-03-4
Basic - Open dumpster lid. Observed two open dumpster lids. Operator closed lids. **Corrected On-Site**
33-16-4
Basic - Standing water in bottom of reach-in-cooler. Behind bar observed reach-in cooler with water in the bottom.
29-49-6
Basic - Walls and/or ceilings/Floor soiled/has accumulation of debris. On cook line between wall and fryer observed extreme food debris buildup.
36-73-4
Basic - Wood food-contact surface not properly sealed. In dish area observed unsealed wood trim around three compartment sink. In dry storage area observed untreated wood used to cover bottom shelf. Storage area near server station observed untreated wood shelves. In dish area observed employee using a plank of untreated wood to scrub dishes. Operator discarded piece of wood. In walk-in cooler observed untreated wood on shelf. Operator removed some pieces of wood. **Corrective Action Taken**
14-06-4
12
Frequently Asked Questions
When was La Nopalera #8 last inspected?
The most recent health inspection at La Nopalera #8 on file is from Mar 24, 2026. The public record contains 13 inspections in total.
What is the most common violation at La Nopalera #8?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at La Nopalera #8.
How does La Nopalera #8 compare to other restaurants in Fleming Island?
La Nopalera #8 most recently scored 19 out of 100, which is lower than the Fleming Island average of 76.
Has La Nopalera #8's inspection record improved over time?
Yes. Recent inspections at La Nopalera #8 have averaged around eight violations per visit, down from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at La Nopalera #8 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 La Nopalera #8 inspected?
Based on the inspection history on file, La Nopalera #8 is inspected around three times per year on average.
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