CANTINA LOUIE

Name: CANTINA LOUIE
Address: 10870 US HWY 1 N STE 110, PONTE VEDRA, FL, 32081, US
Rating: 57.6

10870 US HWY 1 N STE 110, PONTE VEDRA, FL 32081

License #6502286

🌮 Mexican/Latin ℹ️

57.6 Grade F / 100

Failing Health Score

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Latest inspection

June 18, 2026 · 10 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

CANTINA LOUIE in PONTE VEDRA currently holds an InspectFL Health Score of 57.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on June 18, 2026. Across those visits, inspectors documented 65 total violations — 16 critical, 15 major, 34 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 14, 2024

The latest inspection on June 18, 2026 shows 10 observation rows: 1 critical, 3 major, and 6 minor.

Official recordInspection data quality

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Inspection coverage

78%

Inspector notes

Coverage note

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CANTINA LOUIE has a rough inspection history. Would you risk it?

F record

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*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.

Disposition: Met Inspection Standards
[40-06-5] 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 cutting board of reach-in cooler.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. At wait station drink station, plastic iOS stacked before air drying.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Exterior door by restrooms has visible light at bottom of door. Also, exterior door by restrooms does not close tightly.
[10-20-4] In-use tongs stored on equipment door handle between uses. At cook line, tong stored on oven handle.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, multiple reach-in cooler gaskets soiled/mold-like substance. At ice machine, bottom of door has build up of mold-like substance. At wait station soda dispenser, bottom of soda heads have build up of mold-like substance.
[29-49-6] Standing water in bottom of reach-in-cooler. At cook line, standing water in bottom section of reach-in cooler next to convection oven.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, pans of raw beef stored over ready to eat salsa. Also, pans of raw chicken stored over roll of ground beef. Manager moved items to proper storage levels.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. At cook line, 2 blue reach-in cooler cutting boards have black stains.
[31A-11-4] Handwash sink used for purposes other than handwashing. At cook line, squeegee in one handwash sink, pitcher in other handwash sink and trays on back of sink. Employee removed items from handwash sinks.
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator has quat test strips only, dish machine has chlorine sanitizer

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled with dust buildup.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceiling vents soiled with dust build up and rusting.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards on cookline has dark grooves lines thats no longer cleanable.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cups near soda machines wet nesting.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Gaps beneath both kitchen doors and door near rest rooms.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Behind and underneath equipment soiled with old food debris.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on floor of walk in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging from oven handle on cookline. Operator removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in kitchen on cookline soiled with grease build up. Soda gun soiled with old build up.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves soiled with old food debris.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in center reach in cooler on cookline.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers stored over ready to eat guacamole. Operator reorganized.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open gallon of milk from yesterday per operator not dated. Operator dated.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in kitchen soiled with slime buildup. Operator cleaned.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand washing sink far left of kitchen has pitcher inside. Operator removed.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice machine in kitchen.
[35A-03-4] Dead roaches on premises. 2 dead roaches around bar area. 4 dead roaches around stoves on cook line. 1 dead roach at end of hallway near exit door by bathrooms.
[13-03-4] Employee with no hair restraint while engaging in food preparation. One employee on cook line preparing food, employee corrected during inspection.
[36-73-4] Floor soiled/has accumulation of debris. Under all equipment at the bar area. Under equipment on cook line. Under tables in prep area.
[51-18-6] No copy of latest inspection report available.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. ground beef (47F - Cooling, over 6 hours) in line pan in walk in cooler, per manager beef was cooked the day prior and placed in walk in cooler without any additional preparation.
[01B-36-5] 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. ground beef (47F - Cooling, over 6 hours) in line pan in walk in cooler, per manager beef was cooked the day prior and placed in walk in cooler without any additional preparation.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flying insects around cook line. 1 live flying insect in food preparation area.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Spray can of roach spray in lower shelf of table in make line, per manager they use it around the cook line and in drains inside the establishment, can discarded
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live roach inside stove on cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (55F - Cold Holding); salsa (67F - Cold Holding); gaugamole (59F - Cold Holding) in standing reach in cooler by entrance to kitchen in defrost mode. Employees going in and out of cooler and left door open while stocking cooler during inspection for less then 1 hour. salsa (57F - Cold Holding) at bar area in empty bus tube, per manager it has been there less then 1 hour, employee began to put ice in bus tub.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ground beef (98F - Hot Holding); black beans (113F - Hot Holding) in stove on cook line, per manager items cooked and placed in stove approximately 2 hours prior, employee began to reheat items during inspection.
[41-10-4] Toxic substance/chemical improperly stored. Windex over clean bowls used for tortillas under service window in kitchen, Windex moved.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. ground beef (47F - Cooling, over 6 hours) in line pan in walk in cooler, per manager beef was cooked the day prior and placed in walk in cooler without any additional preparation.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of Fabuloso at bar area, manager corrected during inspection.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice machine in prep area in kitchen. Underside of both ice bin of soda machine in sever area.
[08B-12-5] Stored food not covered. Multiple containers of sauces, beans, and chicken in walk in cooler.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Crates of various unwashed produce stored over containers of cheese, beans, pork and chicken in walk in cooler.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Kitchen manager put on hair net with bare hands then put on gloves then handled clean equipment with washing hands between tasks.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (46F - Cold Holding); salsa (47F - Cold Holding) in standing reach in cooler in server area in kitchen, per manager door has been consistently open for no more then 2 hours, temperature turned down.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. shredded chicken (94F - Hot Holding) in oven on cook line, per manager chicken was heated up and placed in oven no more then 2 hours prior, chicken placed on grill. pork sauce(119F - Hot Holding) double panned on grill top on cook line, per manager pork sauce has been there no more then 2 hours, sauce placed directly on grill top. Both items heated over 165F.
[41-10-4] Toxic substance/chemical improperly stored. Spray bottles of all purpose cleaner stored with drink mix behind front counter. Spray bottles of all purpose cleaner stored with single use gloves and on top of paper towel dispenser at bar area. Spray bottles of all purpose cleaner stored over clean containers used to store tortillas in server area in kitchen. Manager moved all bottles during inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. All soda guns in establishment.