La Nopalera Mexican Restaurant
Last inspected: Jan 29, 2026
29
Score
Across the available record, La Nopalera Mexican Restaurant has 10 inspections on file, the first dated 2022. The most recent report on file is from Jan 29, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent visits have flagged more than earlier ones: around 11 violations per visit lately, up from roughly seven violations before.
The most common issue across all inspections has been “handwash sink used for purposes other than handwashing”, showing up four times.
Restaurants in Jacksonville average 74, so La Nopalera Mexican Restaurant trails the local norm. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
3
Critical latest
3
Major latest
4
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
29
Nov 12, 2025
Routine - Food
3 major violations. 11 minor violations.
View 14 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
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
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
30
Jul 15, 2025
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
39
Nov 13, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
64
Sep 16, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Standing water o.n floor by Dish machine line. **Warning** - From follow-up inspection 2024-09-16: At callback :time needed to clean. **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Leaking faucet . Three compartment sink. **Warning** - From follow-up inspection 2024-09-16: At callback :time needed to fix. **Time Extended**
29-11-4
90
Sep 13, 2024
Routine - Food
6 critical violations. 2 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. Quaseo made 9/12 at 50°, 49°, 50°. (Overnight temperatures) walk in cooler. Stop sale issued. 3 large pans about 2 gallons each. **Warning**
03D-02-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Salsa stored in Home Depot 5 gallon buckets. Walk in cooler. Operator discarded item. **Warning**
14-15-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Carnitas date marked 8/23 in walk in cooler. Stew date marked 8/23 in walk in cooler. **Warning**
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Quaseo made 9/12 at 50°, 49°, 50°. (Overnight temperatures) walk in cooler. Stop sale issued. 3 large pans. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa at wait-station at 50°. Per Person In Charge placed about noon. Items iced down. **Corrective Action Taken** **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. Container of queso on top of oven at 90°. Item reheated to 165-170 by manger. Placed at about noon. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Can opener in kitchen Hand Wash Sink. Moved by manager. **Repeat Violation** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towel at Dish machine line Hand Wash Sink and rear Hand Wash Sink. **Warning**
31B-02-4
Basic - Floor area(s) covered with standing water. Standing water o.n floor by Dish machine line. **Warning**
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled cooler gaskets. Prep line. **Warning**
23-03-4
Basic - Stored food not covered. Uncovered prepped foods in walk in cooler. Salsa. Cut vegetables. Prepped meats. **Repeat Violation** **Warning**
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle. Leaking faucet . Three compartment sink. **Warning**
29-11-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Food service employee with no beard guard. **Repeat Violation** **Warning**
13-04-4
26
Feb 13, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Container of medicine improperly stored. Chemical spray bottle next to Single Service lids. Wait station. Moved by manager. **Corrected On-Site**
41-07-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish Machine chlorine 0 ppm. Service tech called during inspection. **Corrective Action Taken**
22-45-4
Intermediate - Handwash sink used for purposes other than handwashing. Cup in frontline Hand wash sink. Moved by manager. **Corrected On-Site**
31A-11-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. **Repeat Violation**
23-24-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Food prep employee with no beard guard.
13-04-4
Basic - Stored food not covered. Uncovered raw fish In walk in cooler. Covered by manager. **Corrected On-Site** **Repeat Violation**
08B-12-5
58
Jul 20, 2023
Routine - Food
4 critical violations. 3 major violations. 14 minor violations.
View 21 violations
High Priority - Displayed food not properly protected from contamination. Uncovered limes at bar covered by manager.
08B-02-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly In rear kitchen area. Swatted by manager. **Corrected On-Site**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Over stacked Shredded lettuce 48° , shredded cheese 48° in make table by prep line. Person In Charge implemented and placed items on Time Temperature controled for safety during inspection. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Container of queso at 77°. Placed about 30 mins before. Reheated to 170° **Corrected On-Site**
03B-01-6
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water side of restroom Hand wash sink turned off.
27-16-4
Intermediate - Handwash sink used for purposes other than handwashing. Large food container lid in wait station Hand wash sink. Moved by manager. **Corrected On-Site**
31A-11-4
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. Sign emailed.
11-27-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. multiple. Soiled microwave handles. **Repeat Violation**
23-24-4
Basic - Ceiling tile missing. Missing ceiling tile above Dish Machine line. Per Person In Charge work in progress to fix AC.
36-36-4
Basic - Cove molding at floor/wall juncture broken/missing. Missing cove molding by rear Hand wash sink.
36-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal glasses next to Single Service to go containers. Storage rack. Moved by manager. **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Food prep employee with no beard guard.
13-04-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs over oven handles. Moved by manager **Corrected On-Site**
10-20-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn cooler gasket. Kitchen.
14-36-5
Basic - No handwashing sign provided at a hand sink used by food employees. Missing Hand wash sign at kitchen Hand wash sinks.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soil residue on spice containers.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack. **Repeat Violation**
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of kitchen cooler. **Repeat Violation**
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in base of kitchen cooler.
29-49-6
Basic - Stored food not covered. Uncovered sauce containers in walk in cooler.
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Soiled wall by walk in cooler.
36-27-5
20
Jan 25, 2023
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Sewage and Wastewater Properly Disposed
FL-27
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
33
Jul 20, 2022
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food prep employee handled raw beef , then handled personal cell phone, then engaged in food prep activity without washing hands or changing gloves. Manager intervened. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-09-4
High Priority - Toxic substance/chemical improperly stored. Sanitizer stored over single service straws. At bar. Moved by manager. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Multiple Hand Wash Sinks in kitchen blocked by equipment, containers stored in Hand Wash Sink. **Repeat Violation**
31A-11-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water supply turned off at restrooms. (Employee hand wash Sign posted in bathroom).
27-16-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple in kitchen. **Repeat Violation**
23-24-4
Basic - Cove molding at floor/wall juncture broken/missing. Missing/Broken cove molding around kitchen , rear Dish machine line and rear storage area. **Repeat Violation**
36-03-4
Basic - Floor area(s) covered with standing water. Standing water on floor by Dish machine line. **Repeat Violation**
36-22-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of kitchen reach in cooler and reach in freezer.
22-16-4
Basic - Stored food not covered. Multiple uncovered prepped , cut, cooked foods in walk in cooler.
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle. Leaking faucet at Hand Wash Sink by bar.
29-11-4
45
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 Jan 29, 2026. The public record contains 10 inspections in total.
What is the most common violation at La Nopalera Mexican Restaurant?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited four 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 29 out of 100, which is lower than the Jacksonville average of 74.
Has La Nopalera Mexican Restaurant's inspection record improved over time?
No. Recent inspections at La Nopalera Mexican Restaurant have averaged around 11 violations per visit, up from roughly seven earlier in the 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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