La Nopalera Mexican Restaurant River City
Last inspected: Jan 27, 2026
100
Score
La Nopalera Mexican Restaurant River City appears in inspection records 15 times, starting in 2022. The most recent visit was on Jan 27, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The trend has not been favorable: recent inspections average around 11 violations each, up from closer to six violations before.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged five times.
Restaurants in Jacksonville average 74, so La Nopalera Mexican Restaurant River City is doing better than most peers. The inspection history reads as standard for a restaurant of this size.
15
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
No violations found.
100
Jan 26, 2026
Routine - Food
5 critical violations. 4 major violations. 8 minor violations.
View 17 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Food Obtained from Approved Sources
FL-11
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
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
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
10
Aug 21, 2025
Routine - Food
4 critical violations. 3 major violations. 9 minor violations.
View 16 violations
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
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
15
May 1, 2025
Complaint Partial
No violations found.
100
Mar 20, 2025
Routine - Food
No violations found.
100
Mar 19, 2025
Routine - Food
8 critical violations. 4 major violations. 7 minor violations.
View 19 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside by back door, hose bibb with black hose attached missing backflow preventer. Operator supplied during inspection. **Corrected On-Site**
29-34-4
High Priority - Toxic substance/chemical improperly stored. At wait station pass thru, 2 bottles of hand sanitizer stored next to hot sauce and togo containers. Operator moved both bottles. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In outside walk-in cooler, hamburger (45-45F - Cold Holding); chicken (44F - Cold Holding); beef (45F - Cold Holding). Operator stated door opened continuously for prep. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, pan of raw chicken stored over pan of raw pork. Operator moved chicken. **Corrected On-Site**
08A-20-5
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. At arrival,for inspection, employee making tortillas handled cooked tortillas with bare hand while placing in basket.
09-01-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, queso (57F - Cooling). Operator stated item was cooked yesterday, not removed from cooler. Queso is in deep container with lid tightly sealed.
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, queso (57F - Cooling). Operator stated item was cooked yesterday, not removed from cooler. Queso is in deep container with lid tightly sealed.
03D-02-5
High Priority - Container of medicine improperly stored. At cook line, box of pepto bismal stored on prep table. Operator moved. **Corrected On-Site**
41-07-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk-in cooler, queso (57F - Cooling). Operator stated item was cooked yesterday, not removed from cooler. Queso is in deep container with lid tightly sealed.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In prep area, can opener ladle has build up. Employee cleaned during inspection. At dish area, multiple cutting boards on clean dish shelf have black stains. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. At wait station drink station, handwash sink used as dump sink as evidenced by ice in sink. At bar handwash sink, metal scrub pad stored in sink. Operator removed. **Corrective Action Taken** **Repeat Violation**
31A-11-4
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. 2 employee certificates, for Juan and Javier, expired 1/3/2025
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At dish area, diffuser on small ice machine has black mold-like substance. **Repeat Violation**
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line, cell phone on prep table. At dry storage area near office, multiple employee coats and bags stored on cases of infused syrups. Operator moved all items. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. At dish area, metal pans stacked before air drying. At wait station, plastic cups stacked before air drying. **Repeat Violation**
24-08-4
Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor behind equipment soiled. At bar, floor under/behind equipment has build up.
36-73-4
Basic - Food stored on floor. In outside walk-in cooler, case of chicken on floor. In walk-in freezer, case of shrimp on floor. Operator moved all items to shelves. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cook line, multiple gaskets soiled. At cook line, hood filters over flat top have build up. At dish area, front lip and exterior of lid on small ice machine has build up. In prep area, exterior of cheese grinder soiled. **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. At cook line, stack of aluminum pans on microwave not inverted. In prep area, togo aluminum pans on top shelf not inverted. Operator inverted. **Corrected On-Site** **Repeat Violation**
25-06-4
14
Sep 12, 2024
Complaint Full
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Toxic substance/chemical improperly stored. At bar, spray bottle of Murphy's cleaner hanging on liquor well with liquor bottles. Operator moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line reach-in cooler, sour cream (47F - Cold Holding). Operator stated item placed in service 1.5 hours earlier, moved to walk-in cooler to cool. At wait station at pass thru window, in small black reach-in cooler, salsa (47F - Cold Holding). Operator stated item placed in cooler 1.5 hours earlier **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer, chicken in plastic wrap stored over case of raw swai. Operator moved chicken to bottom shelf. **Corrected On-Site**
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep area, can opener has build up at blade. Employee cleaned. **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink by dish area, spatula stored on sink. Operator moved. At bar, sanitizer bucket stored in handwash sink. Operator removed. **Corrected On-Site**
31A-11-4
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. Employee stated she has worked at establishment for 4 years, Vanessa, no proof of food handlers training.
53B-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At dish area, smaller ice machine has black mold-like substance on inside of door and deflection plate.
22-20-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. At tortilla station, employee cookies stored on prep counter. Employee moved. **Corrected On-Site**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. At dish area, metal pans stacked before air drying. **Repeat Violation**
24-08-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At pass thru window, tongs in cinnamon sugar have handle touching product. Operator moved tongs. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters over flattop have grease build up. At bar, drain tray for soda gun has mold-like substance. **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. At end of cook line, on top shelf, aluminum pans not inverted. Operator inverted. **Corrected On-Site**
25-06-4
Basic - Utensils in poor condition. On clean dish shelves, multiple rubber spatulas have melted areas. Operator removed from use. **Corrected On-Site**
14-12-4
33
Jun 13, 2024
Complaint Partial
No violations found.
100
Apr 11, 2024
Complaint Partial
1 critical violation.
View 1 violation
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw beef and chicken, immediately handled shaker and the spatulas for cooked food. Operator explained to employee proper handwashing. **Warning**
12A-09-4
86
Jan 17, 2024
Routine - Food
7 critical violations. 2 major violations. 15 minor violations.
View 24 violations
High Priority - Priority: High Priority Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler, one pan of cooked peppers 86F. Peppers began cooling approximately five hours prior. Peppers discarded. See stop sale.
03D-01-5
High Priority - Priority: High Priority Observed: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on outside faucet near rear exit door. Manager states he has extra one and will place on. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
29-34-4
High Priority - Priority: High Priority Observed: Toxic substance/chemical improperly stored. Bottle of Isopropyl alcohol stored on shelf above prep table next to dried chiles. Bottle moved and stored correctly. **Corrected On-Site**
41-10-4
High Priority - Priority: High Priority Observed: Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Near pass through window on serving side, portioned salsa containers 59F. Salsa portioned approximately five hours prior. Salsa discarded. See stop sale.
03D-06-5
High Priority - Priority: High Priority Observed: Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Near pass through window on serving side, portioned salsa containers 59F. Salsa portioned approximately five hours prior. Salsa discarded. See stop sale.
01B-38-5
High Priority - Priority: High Priority Observed: Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cook line in kitchen, raw beef stored over cooked beef. Items moved and stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Priority: High Priority Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler, one pan of cooked peppers 86F. Peppers began cooling approximately five hours prior. Peppers discarded.
01B-36-5
Intermediate - Priority: Intermediate Observed: 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/ No certified food manager working at beginning of inspection with six employees working. Manager had to run out, but he returned in middle of inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
53A-05-6
Intermediate - Priority: Intermediate Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice bin in server station has mold-like substance. **Repeat Violation**
22-02-4
Basic - Priority: Basic Observed: Bowl or other container with no handle used to dispense food. Bowl in masa in tortilla making station.
14-01-5
Basic - Priority: Basic Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on shelf over prep table in back kitchen area. **Repeat Violation**
12B-07-4
Basic - Priority: Basic Observed: 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 styrofoam drink cup in tortilla making area. Cup discarded. **Corrected On-Site**
12B-12-5
Basic - Priority: Basic Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee sweater and hat stored on top of cases of tortillas near rear exit door. Items moved and stored correctly. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Priority: Basic Observed: Equipment and utensils not properly air-dried - wet nesting. Clean red plastic cups in server station in dining area.
24-08-4
Basic - Priority: Basic Observed: Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under ice machine in kitchen. Floor under dish machine in kitchen. Floor in walk in coolers. Floor in outside storage area. Floor in bar. Wall under and behind dish machine. Walls in tortilla making area. **Repeat Violation**
36-73-4
Basic - Priority: Basic Observed: Food stored on floor. Container of chips on floor near cook line. Cases of chicken on floor in walk in freezer. Bag of rice on floor in outside storage area. Items moved and stored correctly. **Corrected On-Site**
08B-38-4
Basic - Priority: Basic Observed: Garbage on the ground and/or pad around dumpster. Dumpster area on northeast side of establishment.
33-19-4
Basic - Priority: Basic Observed: No handwashing sign provided at a hand sink used by food employees. Hand washing sink by prep table in back kitchen. Inspector emailed sign. **Corrective Action Taken**
31B-04-4
Basic - Priority: Basic Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area under grill on cook line. Area under drink machines on bar. Interior of glass cooler at bar.
23-03-4
Basic - Priority: Basic Observed: Single-service items for customer self-service not properly protected to prevent contamination. Red plastic straws in caddies at bar top are not wrapped.
25-09-4
Basic - Priority: Basic Observed: Time/temperature control for safety food thawed in an improper manner. Frozen shrimp thawing in bucket of standing water. Water removed and bucket placed into walk in cooler. **Corrected On-Site**
06-01-5
Basic - Priority: Basic Observed: Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Outdoor walk in cooler was left unsecured.
08B-63-4
Basic - Priority: Basic Observed: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Both indoor and outdoor walk in coolers. **Repeat Violation**
36-02-5
Basic - Priority: Basic Observed: Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on pass through window. Cloth moved and stored correctly. **Corrected On-Site**
21-12-4
14
Oct 3, 2023
Routine - Food
No violations found.
100
Aug 3, 2023
Routine - Food
5 critical violations. 3 major violations. 8 minor violations.
View 16 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
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
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment Adequate to Maintain Product Temperature
FL-29
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
Plumbing Maintained; Sewage Disposal
FL-51
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
18
Jun 2, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Establishment has large rolling garage style doors at the bar area but do not have any form of vermin control devices at garage style doors, doors leading into kitchen, or pass through window leading into kitchen. **Warning** - From follow-up inspection 2023-06-02: Per manager they have had contractors come out for estimates for air curtains for the garage style doors in **Time Extended**
51-16-7
90
Apr 3, 2023
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - Chlorine sanitizer in sanitation bucket not at proper minimum strength. Sanitation bucket at bar reading 0ppm.
22-39-4
High Priority - Employee switched from working with raw food to clean equipment without washing hands. Employee putting raw pork on grill with double gloved hands, then took off one pair of gloves, handled clean spatulas, then putting raw chicken on grill with gloved hands, changed gloves, but did not wash hands between any tasks.
12A-12-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp wrapped in raw bacon on sheet pans stored over sheet pan of cooked chilis in walk in freezer, all items removed from original packaging. Also raw beef stored over raw pork in walk in cooler. Also raw fish stored over sheet pan of tortillas in walk in cooler. Also base of raw shell eggs stored over box of limes in outside walk in cooler. Employee began to rearrange all items during inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. whipped cream (62F - Cold Holding) sitting on top of bus tub full of ice next to pass through window in dining area, per manager cream has been there approximately 1 hour, cream moved to reach in cooler at bar. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Underside of ice bin at server area near bathrooms and underside of ice bin at bar area. **Repeat Violation**
22-02-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Establishment has large rolling garage style doors at the bar area but do not have any form of vermin control devices at garage style doors, doors leading into kitchen, or pass through window leading into kitchen. **Warning**
51-16-7
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 **Repeat Violation** **Admin Complaint**
53B-14-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. At bar area, in outside and inside walk in cooler and around drains on cook line, per manager they are in the process of replacing the floors. **Corrective Action Taken** **Repeat Violation**
36-02-5
Basic - Stored food not covered. Sheet pan of chiles and shrimp wrapped bacon in walk in freezer. Bucket of fried beans in walk in cooler. **Repeat Violation**
08B-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rack in inside walk in cooler. Paper towel dispenser at hand wash station on cook line. Underside of margarita dispenser at bar area around nozzle. Underside of soda machine at server area near bathrooms around nozzles. **Repeat Violation**
23-03-4
Basic - Garbage on the ground and/or pad around dumpster. Garbage around dumpster enclosure and around outside dry storage shed.
33-19-4
Basic - Floor soiled/has accumulation of debris. In outside dry storage area. Also fan guards of condenser in both walk in coolers have a build up of debris. **Repeat Violation**
36-73-4
32
Oct 28, 2022
Routine - Food
5 critical violations. 4 major violations. 14 minor violations.
View 23 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler four pans of beef (same batch) prepared yesterday and stored overnight 51F. Beef discarded. See stop sale. **Repeat Violation** **Admin Complaint**
03D-02-5
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. Dish machine tested 0ppm. Machine primed and retested 50ppm. **Corrected On-Site**
22-41-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flying insects in bar area. One killed and discarded. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, raw bacon wrapped shrimp stored over cooked chili peppers. Items moved and stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler four pans of beef (same batch) prepared yesterday and stored overnight 51F. Beef discarded. See stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of both ice machines in kitchen. Multiple cutting boards on cook line and in prep area.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by fryers on cook line blocked by small prep table. Table moved. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At two hand washing sinks in back kitchen/dish area. Towels provided. **Corrected On-Site** **Repeat Violation**
31B-02-4
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. Missing for one employee working today.
53B-13-5
Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink by fryers on cook line. Sign provided and posted. **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle in kitchen. Tongs removed. **Corrected On-Site**
10-20-4
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under equipment in kitchen. Floor in dish area. Floor under ice machines near dish area. Floor in walk in cooler (both). Floor in walk in freezer. Floor in outside storage area. Floor in bar area. Floor in server station. Wall in dish area. Wall behind ice machines in kitchen. Wall in small server station. **Repeat Violation**
36-73-4
Basic - Employee with no hair restraint while engaging in food preparation. Three employees working today.
13-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Concrete floor in both walk in coolers. **Repeat Violation**
36-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets on top of drinks in outside storage area. Employee phone on prep area in small server area. Items moved and stored correctly. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Bowl or other container with no handle used to dispense food. Plates used as scoops in rice on cook line and seasoning in prep area. Plates removed. **Corrected On-Site**
14-01-5
Basic - Stored food not covered. Fruit garnishes in bar area. Fruit covered. **Corrected On-Site**
08B-12-5
Basic - Single-service items for customer self-service not properly protected to prevent contamination. Black straws on bar top not wrapped. Straws removed. **Corrected On-Site**
25-09-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Two live flying insects present in bar area where roll up door is opened. Door closed. **Corrected On-Site**
35B-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table in back kitchen. Bottle discarded. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Duct tape used to repair nonfood-contact surface. Blue duct tape holding top cover of ice machine in kitchen.
14-71-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Multiple white food buckets in prep area. Buckets inverted. **Corrected On-Site** **Repeat Violation**
24-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves below multiple tables in kitchen. Exterior of grill. Soda gun holster in bar. Top of dish machine. **Repeat Violation**
23-03-4
16
Frequently Asked Questions
When was La Nopalera Mexican Restaurant River City last inspected?
The most recent health inspection at La Nopalera Mexican Restaurant River City on file is from Jan 27, 2026. The public record contains 15 inspections in total.
What is the most common violation at La Nopalera Mexican Restaurant River City?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at La Nopalera Mexican Restaurant River City.
How does La Nopalera Mexican Restaurant River City compare to other restaurants in Jacksonville?
La Nopalera Mexican Restaurant River City most recently scored 100 out of 100, which is higher than the Jacksonville average of 74.
Has La Nopalera Mexican Restaurant River City's inspection record improved over time?
No. Recent inspections at La Nopalera Mexican Restaurant River City have averaged around 11 violations per visit, up from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at La Nopalera Mexican Restaurant River City 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 River City inspected?
Based on the inspection history on file, La Nopalera Mexican Restaurant River City is inspected around five times per year on average.
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