La Nopalera Mexican Restaurant
Last inspected: Feb 2, 2026
100
Score
Across the available record, La Nopalera Mexican Restaurant has 11 inspections on file, the first dated 2022. The most recent report on file is from Feb 2, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have turned up more issues than earlier ones, averaging around 10 violations lately compared to roughly seven violations before.
“Time/temperature control for safety food cold held” comes up most often, recorded four times in the inspection record.
The city-wide average for Jacksonville sits at 74, putting La Nopalera Mexican Restaurant on the better side of that line. The record is unremarkable in either direction.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 2, 2026
Routine - Food
No violations found.
100
Jan 30, 2026
Routine - Food
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed House made Beef Consommé dated 1-18-2026. See stop sale.
01B-28-5
High Priority - Live, small flying insects found. Observed total of 2 flying insects. 1 flying insect in dining area. 1 flying insect at entrance in kitchen. **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed House made Salsa Verde (54F - Cold Holding) in squeeze bottle on top of ice near entrance to kitchen. Manager placed squeeze bottle deeper into ice bath. Observed in reach in cooler on cook line Sour cream (51F-56F - Cold Holding); Chicken nuggets (50F - Cold Holding); Diced tomatoes (48F-51F - Cold Holding); Pico (48F-51F - Cold Holding); Cut lettuce (48F-51F - Cold Holding); Shredded cheese (48F-51F - Cold Holding); Plantains (50F - Cold Holding). Cooler has an ambient temperature of 47F. **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. Observed a large container on top of warmer with Queso (72F - Hot Holding). Employee placed into a stainless pan and into steam well. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun holders soiled in bar area with mold like substance. Observed can opener soiled with food debris. **Repeat Violation**
22-02-4
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/ Observed 4 or more employees engaging in food preparation without a certified food manager on duty.
53A-05-6
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee employed over 60 days without food training.
53B-02-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under cutting boards on prep table. **Repeat Violation**
21-04-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation**
36-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with mold like substance near ice chute of unit. **Repeat Violation**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on cook line deeply grooved. **Repeat Violation**
14-09-4
Basic - Employee eating while preparing food. Observed employee drink on shelf above food prep. Employee removed and stored properly. Observed employees eating/drinking while large pan of meat was on table to be prepped. Employee removed and stored properly. **Corrected On-Site**
12B-01-4
Basic - Food stored on floor. Observed House made bucket of salsa stored on floor in kitchen. Manager removed and stored properly. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice scoop handle in contact with ice. Observed ice scoop handle in ice located in bar. Manager removed and stored properly. **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Observed in use tong on oven located on cook line. Employee removed and stored properly. **Corrected On-Site** **Repeat Violation**
10-20-4
27
Aug 20, 2025
Routine - Food
2 critical violations. 2 major violations. 12 minor violations.
View 16 violations
High Priority - Live, small flying insects found. Observed total of 3 flying insects. 2 flying insects near ware washing. 1 flying insect in bar area.
35A-02-7
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pan of Queso (110F - Hot Holding) on top of a pan located on steam table. Employee placed in walk in cooler, stated pan was extra. **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled located in prep area. **Repeat Violation**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing surface cleaner without label. Manager placed label on spray bottle. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled near ice chute of unit.
22-20-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles in disrepair in kitchen.
36-32-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on prep table in prep area. Manager removed and stored properly. **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. Observed employee purse stored on prep table in kitchen. Employee removed and stored properly. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation without hair restraint.
13-03-4
Basic - Food stored on floor. Observed bags of ice in walk in freezer stored on floor. Manager stated he will remove. **Corrective Action Taken** **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging on handle of stove on cook line. Manager removed and stored properly. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed in use wet wiping cloth under cutting board. Employee removed towel from cutting board. **Corrected On-Site** **Repeat Violation**
21-04-4
Basic - Insect control device installed over food preparation area. Observed bug zapper installed over tortilla holding bin.
35B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler door gasket soiled. **Repeat Violation**
23-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation**
36-02-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed avocados on flip top cooler with stickers on them.
08B-17-4
33
Feb 25, 2025
Routine - Food
2 critical violations. 1 major violation. 7 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 Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Non-Food Contact Surfaces Clean
FL-23
47
Sep 19, 2024
Routine - Food
No violations found.
100
Sep 16, 2024
Routine - Food
4 critical violations. 6 minor violations.
View 10 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw fish in walk in cooler. Manager had employee remove raw chicken and store properly. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler on cook line Breaded chicken (51F - Cold Holding); Plantains (51F - Cold Holding); mozzarella cheese (49F - Cold Holding); Pico (49F - Cold Holding); Fries (52F - Cold Holding). Cooler has an ambient temperature of 46F to 50F. Manager will remove all stored TCS foods in reach to place in walk in cooler, and place TCS items on top with in ice bath. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chemical dishwasher machine at 0ppm. Manager was able to get dish machine to work properly. Second test 100ppm. **Corrected On-Site**
22-49-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flying insects near ice machine in kitchen area. **Repeat Violation** **Admin Complaint**
35A-02-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open employee drink stored on shelf over prep table. Manager removed and discarded from premises. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Food container in ice machine/ice bin. Observed Stainless pan of house made salsa stored in ice bin. Manager removed food container of Salsa from ice bin. **Corrected On-Site**
12B-14-4
Basic - Food not stored at least 6 inches off of the floor. Observed buckets of salsa in walk in cooler stored on floor.
08B-47-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet in use wiping cloth under cutting board in kitchen. Employee removed cloth from cutting board. **Corrected On-Site**
21-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen beef on prep table in kitchen to thaw. Manager placed in sink with running water. **Corrected On-Site**
06-01-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed walk in cooler concrete floor unsealed.
36-02-5
41
May 10, 2024
Routine - Food
No violations found.
100
May 7, 2024
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect in kitchen area.
35A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk in cooler Guacamole with tomatoes (50F - Cold Holding); Chicken wings (50F - Cold Holding) Refried beans (49F - Cold Holding); raw chicken (51F - Cold Holding) Raw steak (49F - Cold Holding); Flan (49F - Cold Holding); Ceviche (49F - Cold Holding); Cooked tong (50F - Cold Holding); chicken wings (49F - Cold Holding). See stop sale. All foods listed have not been removed from cooler. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on flip top cooler Cut tomatoes (50F - Cold Holding); Sour cream (49F - Cold Holding); Shredded cheese (49F - Cold Holding); Fish (49F - Cold Holding). Cooler has an ambient temperature of 43F. Manager placed ice on TCS foods on top of flip top. Observed in walk in cooler Refried beans (49F - Cold Holding); raw chicken (51F - Cold Holding) Raw steak (49F - Cold Holding); Flan (49F - Cold Holding); Ceviche (49F - Cold Holding); Cooked tong (50F - Cold Holding); chicken wings (49F - Cold Holding). See stop sale. Cooler has ambient temperature of 43F. All foods listed have not been removed from cooler . Manager stated employees left door open for delivery and refrigeration has ice build up behind unit. **Warning**
03A-02-5
Intermediate - No soap provided at handwash sink. Observed no soap at handwashing station In kitchen. Manager provided soda for hand washing station. **Corrected On-Site**
31B-03-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of employee food training. **Warning**
53B-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled behind splash guard near ice chute.
22-20-5
Basic - Ceiling tile missing. Observed missing ceiling tiles in kitchen. Observed ceiling tiles in disrepair bulging from water damage.
36-36-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee drink on prep table. Observed employees eating in food preparation area. Manager relocated employees food from prep area. **Corrected On-Site**
12B-02-4
Basic - In-use tongs stored on equipment door handle between uses. Observed in use tong on handle of oven on cook line. Employee removed and stored properly. **Corrected On-Site**
10-20-4
43
Dec 11, 2023
Food-Licensing Inspection
2 minor violations.
View 2 violations
Food Properly Stored/Protected
FL-48
Plumbing Maintained; Sewage Disposal
FL-51
95
Aug 25, 2022
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken 49F cooling, and cooked beans 45-46F cooling in walk in cooler. Walk in cooler has an ambient temperature of 48-50F. Chef stated food was cooked last night and placed in cooler to cool. Chef also verified food has not been removed from cooler since it was placed there yesterday. Asked manager to discard food. See stop sale. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2022-08-25: Cooling not observed at callback **Time Extended**
03D-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. 1. House made salsa 48-51F cooling in glass door cooler near kitchen entrance. Cooler has an ambient temperature of 70F. Chef stated salsa is made with real tomatoes and that it was prepared yesterday evening and placed in cooler to cool. Chef discarded salsa. See stop sale. 2. Pico 49F cooling, raw prepared chicken 49-50F cooling stored in walk in cooler. Walk in cooler has an ambient temperature of 48-50F. Chef stated food was prepped yesterday and placed in cooler to cool. Chef verified food has not been taking out of the cooler since it was placed there yesterday. Asked chef to discard food. See stop sale. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2022-08-25: Cooling not observed at callback **Time Extended**
03D-06-5
74
Aug 19, 2022
Routine - Food
5 critical violations. 5 major violations. 11 minor violations.
View 21 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Business license expired June 1st 2022 **Admin Complaint**
50-17-2
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1. Full white buckets of queso (52F - Cooling) in walk in cooler. Chef stated queso was cooked last night and placed in cooler to cool down. Chef also stated queso has not been taking out of the cooler since it was prepared. Walk in cooler has an ambient temperature of 47.7F. Queso cooling in very larger containers and also they were covered. Chef discarded queso 2. shredded lettuce (53F - Cooling) stored in cook line main flip top cooler in a double shallow container. Chef stated lettuce was shredded this morning at 9:30am and placed in cooler to cool. It's now 2:40pm and lettuce is not 41F or below. Chef discarded lettuce. 3. house made salsa (51F cooling ) stored on ice in expo station near bar area. Manager stated salsa was made this morning before 10:30am and placed on ice. Manager verified they use really tomatoes to make salsa. It's now 3:30pm and salsa is not 41F or below. Manager discarded salsa. 4. house made salsa (67F - Cooling) in glass door stand alone cooler located by kitchens entrance. Cooler has an ambient temperature of 52F. Manager stated salsa was made this morning before 10:30am and placed in cooler. Manager verified they use really tomatoes to make salsa. It's now 3:30pm and salsa is not 41F or below. Manager discarded salsa. 5. pico (45F); shredded American cheese (48F) stored in top part of cook line main flip top cooler. Cooler has an ambient temperature of 42F. Chef stated food was placed in cooler from walk in cooler this morning at 9:30am. Walk in cooler has an ambient temperature of 47.7F. Chef stated pico and cheese was prepped two days ago and stored in walk in cooler and from there moved to cook line cooler this morning. Manager discarded pico and cheese. Ice was placed under sour cream. 6. cooked pork (52F); cooked chorizo (48F); raw steak (47F); raw chicken (48F) in bottom part of cook line main flip top cooler. Cooler has an ambient temperature of 42F. Chef stated food was placed in cooler from walk in cooler this morning at 9:30am. Walk in cooler has an ambient temperature of 47.7F. Chef stated food was cooked and prepped two days ago and stored in walk in cooler and from there moved to cook line cooler this morning. Manager discarded food. 7. shredded American cheese (46-48F); cut tomatoes tomatoes (45F); raw steak (46F); cooked pork (47F); cooked chorizo (48F); cooked chicken (47F); house made flan (49F); refried beans (46F) stored in walk in cooler. Walk in cooler has an ambient temperature of 47.7F. Chef stated food was cooked/ prepared between four and two days ago. Chef discarded food. 8. house made flan (49F) in glass door stand alone cooler located by kitchens entrance. Cooler has an ambient temperature of 52F. Manager stated flan was placed in cooler from walk in cooler yesterday. Manager discarded flans. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. sour cream (46-48F); pico (45F); shredded American cheese (48F) stored in top part of cook line main flip top cooler. Cooler has an ambient temperature of 42F. Chef stated food was placed in cooler from walk in cooler this morning at 9:30am. Walk in cooler has an ambient temperature of 47.7F. Chef stated sour cream was received today an hour ago, pico and cheese was prepped two days ago and stored in walk in cooler and from there moved to cook line cooler this morning. Manager discarded pico and cheese. Ice was placed under sour cream. See stop sale. 2. cooked pork (52F); cooked chorizo (48F); raw steak (47F); raw chicken (48F) in bottom part of cook line main flip top cooler. Cooler has an ambient temperature of 42F. Chef stated food was placed in cooler from walk in cooler this morning at 9:30am. Walk in cooler has an ambient temperature of 47.7F. Chef stated food was cooked and prepped two days ago and stored in walk in cooler and from there moved to cook line cooler this morning. Manager discarded food. See stop sale. 3. cut tomatoes (46F); raw shrimp (46-48F); raw steak (48F); raw chicken (46F) in drawer cooler under flat grill on cook line. Cooler has an ambient temperature of 39F but cooler doors are not been closed properly. Chef stated food was placed in cooler yesterday from walk in cooler. Chef placed bags of ice over food. 4. shredded American cheese (46-48F); cut tomatoes tomatoes (45F); raw steak (46F); cooked pork (47F); cooked chorizo (48F); cooked chicken (47F); house made flan (49F); refried beans (46F) stored in walk in cooler. Walk in cooler has an ambient temperature of 47.7F. Chef stated food was cooked/ prepared between four and two days ago. Chef discarded food. See stop sale. 5. house made flan (49F) in glass door stand alone cooler located by kitchens entrance. Cooler has an ambient temperature of 52F. Manager stated flan was placed in cooler from walk in cooler yesterday. Manager discarded flans. See stop sale. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. 1. shredded lettuce (53F - Cooling) stored in cook line main flip top cooler in a double shallow container. Chef stated lettuce was shredded this morning at 9:30am and placed in cooler to cool. It's now 2:40pm and lettuce is not 41F or below. Chef discarded lettuce. See stop sale. 2. house made salsa (51F cooling ) stored on ice in expo station near bar area. Manager stated salsa was made this morning before 10:30am and placed on ice. Manager verified they use really tomatoes to make salsa. It's now 3:30pm and salsa is not 41F or below. Manager discarded salsa. See stop sale. 3. house made salsa (67F - Cooling) in glass door stand alone cooler located by kitchens entrance. Cooler has an ambient temperature of 52F. Manager stated salsa was made this morning before 10:30am and placed in cooler. Manager verified they use really tomatoes to make salsa. It's now 3:30pm and salsa is not 41F or below. Manager discarded salsa. See stop sale. **Warning**
03D-06-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Full white buckets of queso (52F - Cooling) in walk in cooler. Chef stated queso was cooked last night and placed in cooler to cool down. Chef also stated queso has not been taking out of the cooler since it was prepared. Walk in cooler has an ambient temperature of 47.7F. Queso cooling in very larger containers and also they were covered. Chef discarded queso. See stop sale. **Warning**
03D-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Queso made last night cooling in buckets larger then 4 inches high and buckets were also cooler in walk in cooler. Reviewed proper cooling methods with manager and chef. Queso not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. See stop sale. **Warning**
03D-15-4
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. General manager hired as a manager four months ago does not have a manager certificate. **Warning**
53A-04-6
Intermediate - Handwash sink used for purposes other than handwashing. Ice present inside handwash sink in bar. Reviewed policy with manager. **Warning**
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/ 6 food handler employees on duty during inspection and certified manager not present. **Warning**
53A-05-6
Intermediate - Equipment drain line draining into handwash sink. AC drain line draining into handwash sink on cook line. Reviewed policy with manager **Warning**
31A-10-4
Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler handle soiled. **Warning**
23-24-4
Basic - Ceiling tile missing. Ceiling tiles missing from soda storage room. **Warning**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and floor on cook line soiled. **Warning**
36-34-5
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. 1. Walk in cooler has an ambient temperature of 47.7F. Sink hole on floor under cooler door. 3. Glass door cooler located near kitchen entrance has an ambient temperature of 52F. Cooler door does not properly closed. **Warning**
14-74-7
Basic - Equipment in poor repair. Cook line Main flip top cooler, cook line glass door cooler, and drawer cooler have torn gaskets. **Warning**
14-11-5
Basic - Floor tiles missing and/or in disrepair. Sink hole on floor under walk in cooler door. **Repeat Violation** **Warning**
36-17-5
Basic - Food stored on floor. Plastic bucket of raw shrimp stored on floor by handwash sink on cook line. Employee properly stored raw shrimp **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All cook line coolers have soiled gaskets **Warning**
23-03-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odor throughout kitchen **Repeat Violation** **Warning**
36-64-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete floor in walk in cooler. **Warning**
36-02-5
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
14-17-4
17
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 2, 2026. The public record contains 11 inspections in total.
What is the most common violation at La Nopalera Mexican Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” 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 100 out of 100, which is higher 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 10 violations per visit, up from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at La Nopalera Mexican Restaurant 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 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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