La Nopalera Mexican Restaurant
Last inspected: Feb 24, 2026
13
Score
La Nopalera Mexican Restaurant has been inspected 10 times since 2022. The most recent report on file is from Feb 24, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have held steady across recent visits, averaging around 23 violations each.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited six times.
The city-wide average sits at 74, which La Nopalera Mexican Restaurant's 13 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
3
Critical latest
6
Major latest
11
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
3 critical violations. 6 major violations. 11 minor violations.
View 20 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
13
Sep 22, 2025
Routine - Food
2 critical violations. 7 major violations. 12 minor violations.
View 21 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
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
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
14
Mar 11, 2025
Routine - Food
5 critical violations. 9 major violations. 14 minor violations.
View 28 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. 56f pork cooked last night, employee discarded it **Corrected On-Site**
03D-01-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw meats then removed gloves and scooped cooked foods, explained to him and he washed hands **Corrected On-Site**
12A-12-4
High Priority - Live, small flying insects found. One by clean dishes in dish washing area **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 100 ppm quat in bar triple sink, only put 2 tablets in 4 gallons, added 2 more tablets, 300 ppm **Corrected On-Site**
22-43-4
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. For quesadillas, employee wrote time on **Corrected On-Site**
03F-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Deep container for cooked pork
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink by ice bin
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat **Repeat Violation**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line, employee placed one **Corrected On-Site**
31B-02-4
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooling time/temperature control for safety food. For cooling pork
05-14-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One cook here for long time, could not find his certificate, and another cook since last inspection here **Repeat Violation** **Admin Complaint**
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tamales made 2 days ago
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Cleaner for tables per employee
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling tile missing. One moved and two are peeling
36-36-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Big pots
24-05-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tilapia in walking cooler, punctured by employee **Corrected On-Site**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above to go containers, storage, employee moved it **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Server scooping and cook, got one **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Equipment in poor repair. Gasket in drawer unit and prep cooler **Repeat Violation**
14-11-5
Basic - Floors not maintained smooth and durable. Floor panel peeling off in walk in cooler **Repeat Violation**
36-11-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Washed yesterday **Repeat Violation**
14-42-4
Basic - In-use tongs stored on equipment door handle between uses. On oven handle **Repeat Violation**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at cook line **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in walk in cooler **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In beverage cooler
22-16-4
10
Oct 30, 2024
Routine - Food
3 critical violations. 5 major violations. 16 minor violations.
View 24 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook just arrived and started stirring beef, explained to him and he washed hands, **Corrected On-Site**
12A-16-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook that just arrived and stirred beef washed hands for only 5 seconds, explained to him and he washed hands properly **Corrected On-Site**
12A-17-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by chips container **Repeat Violation** **Admin Complaint**
35A-02-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat **Corrected On-Site**
16-37-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets, around nozzles, ice bin toon, ice machine **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. For 2 new employees
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees here for 2 months
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Yellow substance, employee labeled degreaser **Corrected On-Site**
41-17-4
Basic - Accumulation of debris inside warewashing machine. And exterior
16-03-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. 4 peeling off in dish machine area
36-32-5
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. Open drink at server area, employee discarded it **Corrected On-Site**
12B-12-5
Basic - Employee with no hair restraint while engaging in food preparation. Working with open foods, **Repeat Violation**
13-03-4
Basic - Equipment in poor repair. Gasket in drawer unit and prep cooler **Repeat Violation**
14-11-5
Basic - Floors not maintained smooth and durable. Peeling off in beer walk in cooler
36-11-4
Basic - Food storage container/container lid cracked or broken. Container for chimichangas shells is cracked, cook line area **Repeat Violation**
14-38-4
Basic - Food stored on floor. Container with cut lettuce in walk in cooler
08B-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. 4, employee placed them **Corrected On-Site**
14-42-4
Basic - In-use tongs stored on equipment door handle between uses. On oven handle, employee moved them **Corrected On-Site**
10-20-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at cook line **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above salsa and chips, server area
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Some foggy water in prep cooler, interior bottom, also shelves at bar cooler
22-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers on shelf above cut lettuce in walk in cooler
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. White powder, labeled flour by employee **Repeat Violation**
02D-01-5
17
Apr 15, 2024
Complaint Full
2 critical violations. 6 major violations. 10 minor violations.
View 18 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by ice bin
35A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 120f rice on warmer, employed reheated it to 165f **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Arround nozzles, also can opener, ice machine too
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand dink by ice bin **Repeat Violation**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
05-08-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan made a couple of days ago, dated by employee **Corrected On-Site**
02C-02-5
Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee with 360 training only for food handler
53B-03-5
Basic - Accumulation of debris inside warewashing machine. And exterior too **Repeat Violation**
16-03-4
Basic - Bowl or other container with no handle used to dispense food. On sauce, cooler, employee removed it **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above customer food, also one open drink at cook line, employee moved it and discarded it **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse above customer food, storage area, employee moved it **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Scooping chips **Repeat Violation**
13-03-4
Basic - Equipment in poor repair. Gaskets torn in prep unit **Repeat Violation**
14-11-5
Basic - Food storage container/container lid cracked or broken. Container for taco shells is cracked, cook line
14-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by cook line, emailed sign **Repeat Violation**
31B-04-4
Basic - Outer openings not protected with self-closing doors. **Repeat Violation**
35B-03-4
Basic - Working containers of food removed from original container not identified by common name. Red powder in bucket, employee wrote name on, spices **Corrected On-Site** **Repeat Violation**
02D-01-5
25
Jan 31, 2024
Routine - Food
3 critical violations. 7 major violations. 15 minor violations.
View 25 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Scooping chips fast and chips are touching her fingers, she got gloves **Corrected On-Site** **Repeat Violation** **Admin Complaint**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on shelf above sauce, employee rearranged **Corrected On-Site**
08A-05-6
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. For quesadillas, employee write time on **Corrective Action Taken**
03F-02-5
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Scooping chips,
13-06-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine and around nozzles in drink machine **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Dumping ice in hand sink at bar **Repeat Violation**
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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. New employee **Repeat Violation**
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. New employee here 3 months **Repeat Violation** **Admin Complaint**
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Dining area, sanitizer per mgr, labeled **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Accumulation of debris inside warewashing machine. And exterior too
16-03-4
Basic - Bowl or other container with no handle used to dispense food. On green sauce, employee removed it **Corrected On-Site** **Repeat Violation**
14-01-5
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. Open drink by cook line, employee discarded it **Corrected On-Site** **Repeat Violation**
12B-12-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Scooping chips
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking **Repeat Violation**
13-03-4
Basic - Equipment in poor repair. Gasket torn in prep cooler
14-11-5
Basic - Ice scoop handle in contact with ice. Employee moved it, bar ice bin **Corrected On-Site**
10-08-5
Basic - In-use wet wiping cloth/towel used under cutting board. At bar
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by cook line
31B-04-4
Basic - Outer openings not protected with self-closing doors. Rear door **Repeat Violation**
35B-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting onions without washing them first, explained to him
08B-39-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Water leaking from pipe and/or faucet/handle. Pipe in hand sink at cook line **Repeat Violation**
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Dining area, discarded **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container on shelf, employee wrote salt and sugar **Corrected On-Site**
02D-01-5
15
Jul 17, 2023
Routine - Food
No violations found.
100
Jul 14, 2023
Routine - Food
5 critical violations. 7 major violations. 12 minor violations.
View 24 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw beef them grabbed tomatoes, explained to him and he discarded tomato and washed hands **Corrected On-Site** **Warning**
12A-12-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee scooping chops and her finger touched chips, employees placed finger under deli paper **Corrected On-Site** **Warning**
09-01-4
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee eating and cooking at the same time, explaining to him and he went to dining table, **Corrected On-Site** **Warning**
12A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 47-64f cheese, raw beef, sour cream, cut lettuce, cut tomatoes, cooked birria in prep unit at cook line, employee wrote time, less than 4 hrs **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. 90f quesadillas, cook line, no time, no procedure, wrote time on **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine, around nozzles in soda machine **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Container in hand sink by ice bin, employee moved it **Corrected On-Site**
31A-11-4
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. New employees
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee here for several years
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer by dining area, labeled **Corrected On-Site**
41-17-4
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. Emailed one **Corrected On-Site**
11-27-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Jennifer Bermudez expired on January 2022
53A-03-7
Basic - Bowl or other container with no handle used to dispense food. Scooping chips **Repeat Violation**
14-01-5
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. Gasket torn, prep unit at 64f **Warning**
14-74-7
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. Open drink above prep area, mgr discarded it **Corrected On-Site**
12B-12-5
Basic - Employee with no hair restraint while engaging in food preparation. Cooks cooking
13-03-4
Basic - Faucet/handle missing at plumbing fixture. Handle is broken in hand sink at bar
29-09-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. 2 missing
14-42-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Fryer baskets **Repeat Violation**
22-08-4
Basic - Outer openings not protected with self-closing doors. Rear door
35B-03-4
Basic - Water leaking from pipe and/or faucet/handle. Pipe in hand sink by cook line, employee fixed it **Corrected On-Site** **Repeat Violation**
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Server area, employee discarded it **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. White powder, bulk container, server area, employee write name on **Corrected On-Site**
02D-01-5
Basic - Drain cover(s) missing. In mop sink, mgr placed one **Corrected On-Site**
29-18-4
13
Nov 29, 2022
Complaint Full
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Water leaking from hand wash sink on cooks line - From follow-up inspection 2022-11-29: Small leak under sink **Time Extended**
29-11-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cut marks on long white cutting board **Repeat Violation** - From follow-up inspection 2022-11-29: No change **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean cups stored in server area near drink machine - From follow-up inspection 2022-11-29: No change **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gasket on walk in cooler door - From follow-up inspection 2022-11-29: No change **Time Extended**
14-11-5
82
Aug 17, 2022
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies in bar area
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. queso (50F - Cold Holding); Beef (46F - Cold Holding) both food items stored at entrance to walk in cooler. Food was going in and out of cooler with delivery. Suggested to manager to store food items across from fans in the walk in cooler to cool faster
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Black stain marks on green cutting board, can opener soiled with food debris
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Cut marks on long white cutting board
14-09-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle, employee moved tongs during inspection **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Bottom microwave is soiled with food debris
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach in coolers on cooks line
23-03-4
Basic - Single-service articles improperly stored. Single service cups stored on floor in elevator **Repeat Violation**
25-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Food debris on walls in kitchen area
36-27-5
Basic - Wiping cloth sanitizing solution stored on the floor. Bucket of sanitizing solution stored on floor, employee properly stored sanitizer bucket during inspection **Corrected On-Site**
21-38-4
47
Frequently Asked Questions
When was La Nopalera Mexican Restaurant last inspected?
The most recent health inspection at La Nopalera Mexican Restaurant on file is from Feb 24, 2026. The public record contains 10 inspections in total.
What is the most common violation at La Nopalera Mexican Restaurant?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at La Nopalera Mexican Restaurant.
How does La Nopalera Mexican Restaurant compare to other restaurants in Jacksonville?
La Nopalera Mexican Restaurant most recently scored 13 out of 100, which is lower than the Jacksonville average of 74.
Has La Nopalera Mexican Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at La Nopalera Mexican Restaurant have averaged around 23 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at La Nopalera Mexican Restaurant 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 Mexican Restaurant inspected?
Based on the inspection history on file, La Nopalera Mexican Restaurant is inspected around three times per year on average.
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