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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
CANTINA LOUIE in JACKSONVILLE currently holds an InspectFL Health Score of 78 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 9, 2026. Across those visits, inspectors documented 14 total violations — 1 critical, 6 major, 7 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on July 9, 2026 shows 14 observation rows: 1 critical, 6 major, and 7 minor.
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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
CANTINA LOUIE has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on floor of walk in freezer
- [14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelving in walk in cooler rusted
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Upper area of ice machine with black mold like substances inside
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on drawer coolers soiled
- [31A-11-4] Handwash sink used for purposes other than handwashing. Used to filled pitcher with water In wait station used to store hose
- [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Handsinks at bar no paper towels
- [08B-12-5] Stored food not covered. Refried beans stored in walk in cooler from previous day uncovered. Employee covered
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked beef 126 in oven cooked at 1pm, placed to reheat
- [41-17-4] Spray bottle containing toxic substance not labeled. Blue substances in clear spray bottles no labels. Manager states its table cleaner
- [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal open cupped drinks stored on prep areas, employees discarded
- [16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing Quat test strips,
- [24-14-4] Clean utensils stored between equipment and wall. In back prep area knife stored between prep table and wall, knife removed
- [29-49-6] Standing water in bottom of reach-in-cooler. Reach in cooler on line filled with water a bottom of cooler
- [31B-03-4] No soap provided at handwash sink. No soap at back handsink in prep area, manager provided soap
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