CANTINA LOUIE

Name: CANTINA LOUIE
Address: 960062 GATEWAY BLVD, FERNANDINA BEACH, FL, 32034, US
Rating: 65.9

960062 GATEWAY BLVD, FERNANDINA BEACH, FL 32034

License #5501146

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

65.9 Grade F / 100

Failing Health Score

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Quick take

CANTINA LOUIE in FERNANDINA BEACH currently holds an InspectFL Health Score of 65.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on March 12, 2026. Across those visits, inspectors documented 31 total violations — 8 critical, 5 major, 18 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 21, 2025

The latest inspection on March 12, 2026 included 3 critical violations, 1 major, and 11 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Administrative complaint recommended
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In dry storage multiple handles in products like chicken powder, panko and rice. Operator removed handles from all products.
[14-20-4] Ripped/worn tin foil used as shelf cover. Multiple food storage racks at end of cook line and clean dish racks in dish area covered with ripped tin foil.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On clean dish rack near dish machine and at server area, multiple pans and cups stacked before proper air dying. Manager unstacked all pans and cups during inspection to properly air dry.
[31A-11-4] Handwash sink used for purposes other than handwashing. At handwash sink by prep sinks, sink has food residue in sink. Manager cleaned out sink.
[36-73-4] Floor, walls and/or ceiling soiled/has accumulation of debris. Floor under 3 compartment sink soiled with debris. Also, floor on cook line equipment and under reach in coolers soiled with food debris. Also, floor under prep sinks soiled with residue. Also, floor in dry storage room soiled with food debris. Also, vents in mens and ladies restrooms soiled with dust.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on expo line next to go containers. Manager had employee move phone.
[41-10-4] Toxic substance/chemical improperly stored. At bar, spray bottles of blue liquid hanging on side of rack with bag- in- box soda bags. Operator removed spray bottle. Also, on clean plate rack at end of cook line, bottle of aspirin on shelf. Manager removed medicine from shelf.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled throughout kitchen. Also, table under grill on cook line soiled with food debris and black residue.
[33-16-4] Open dumpster lid. Dumpster lid open. Manager shit lid.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In dry storage room, salsa (55F - Cold Holding). Salsa in metal container in ice bath but ice is not at same level of food. Manager filled container with more ice.
[50-09-4] Current Hotel and Restaurant license not displayed. Current license not displayed. Manager printed out license and displayed during inspection.
[16-46-4] Old labels stuck to food containers after cleaning. Multiple old labels on clean pans in dry storage and dish area.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler on cook line, raw beef stored in drawer directly above raw mahi. Operator had employee move beef to bottom drawer.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of top oven soiled with black debris.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Multiple stacks of to go lids at expo area not inverted. Manager flipped all stacks of lids over.

Warning Issued
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed operator state that they do not currently have quaternary test strips to test the quaternary sanitizer in triple sink in bar area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed food debris and a penny in the hand wash sink in bar area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee scooter propped up against sodas syrup boxes in back storage area. Multiple employee items observed on food prep table at the end of the cook line. Operator moved all items to a designated area
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no backflow preventer on hose bib by outside mop sink.
[08B-38-4] Food stored on floor. Observed Cooking oil stored on floor in back storage room, operator picked oil up off the floor. Observed Soda syrup box on floor in outdid area by the sofa dispensing machine. Operator picked it up and it was placed more than 6 inches off the floor
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed ripped foil on on ware wash clean dish rack. Operator replaced the foil with unripped foil.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed multiple fly sticky traps hanging from sprinkler heads over cook line and ware wash station. Operators has them all taken down and disposed of.
[22-41-4] 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. Sanitizer in dish machine not dispensing, instructed operator to set up triple sink.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed 2 containers of pollo in walk in cooler date marked for 11/10/25. Told operator that the items had to be stop saled. Observed 1 container of cooked steak in walk in cooler date marked for 11/09/25
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle laying in sugar in sugar bin in the food prep area. Manager took handle out of food.
[02D-02-4] Packaged food not labeled as specified by law. Observed Salt not in original packaging and places in unlabeled bin in food prep area. Operator placed a label on the salt bin.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Refried Breans at 102F hot holding on the cook line. Operator discarded beans.
[36-73-4] Floor, walls and or Ceilings soiled/has accumulation of debris. Multiple Floor tiles on the cook line are cracked or missing. Multiple ceiling vents in kitchen area are dusty
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed standing water in a pot on the food prep table at the end of the cook line. Operator had pots cleaned out and dried.
[53B-13-5] 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. Operator does not have food handling certification training proof for some employees.

Community reaction

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Community pulse