LA NOPALERA #8

Name: LA NOPALERA #8
Address: 1571 CR 220 #110, FLEMING ISLAND, FL, 32003, US
Rating: 69.7

1571 CR 220 #110, FLEMING ISLAND, FL 32003

License #2001070

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

69.7 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

LA NOPALERA #8 in FLEMING ISLAND currently holds an InspectFL Health Score of 69.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 24, 2026. Across those visits, inspectors documented 28 total violations — 7 critical, 5 major, 16 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

October 22, 2025

The latest inspection on March 24, 2026 included 4 critical violations, 3 major, and 11 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

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
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing in standing water. Employee moved shrimp to cooler.
[10-08-5] Ice scoop handle in contact with ice. Ice scoop handle in contact with ice in ice machine. Manager moved scoop to proper storage.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving below flat grill and stovetop is soiled.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink in kitchen. Employee brought paper towels.
[33-11-4] Missing drain plug at dumpster. Drain plug missing on dumpster.
[36-03-4] Cove molding at floor/wall juncture broken/missing. No cove molding present under triple sink and dishmachine.
[53B-01-5] 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. Operator unable to locate any proof of employee food handler training.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave in kitchen is soiled. Interior of oven below stovetop has food debris.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Plate of raw beef stored over cut tomato and onion in small flip top reach in cooler in kitchen. Operator rearranged products to proper storage.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used as scoop in raw beef in flip top reach in cooler. Manager removed bowl.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice held in oven with no heat applied at 122F. Per employee, rice prepared 3 hours prior. Rice placed in oven and heated to 181F.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Right shelving in walk-in cooler has rust.
[14-31-5] Nonfood-grade bags used in direct contact with food. Beef tripe stored in direct contact with grocery bags. Operator moved tripe to food grade bags.
[32-12-6] Covered waste receptacle not provided in womens bathroom. No covered receptacle provided in the womens restroom.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution at bar tested at 10ppm chlorine. Manger remade solution to 50ppm chlorine.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at steam table with black mold-like substance.
[36-50-4] Unclean building components, attachments or fixtures. Left fan guards in walk-in cooler have dust/debris.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing on threaded faucet with attached hose outside back exit near water heater.

Administrative complaint recommended
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken in reach in cooler in kitchen at 53F. Per employee, chicken placed in unit at 9:00. Temperature taken at 2:00.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Shelf below grill has debris build up. Employee began cleaning during inspection.
[32-12-6] Covered waste receptacle not provided in womens bathroom. No covered receptacle in womens restroom.
[08B-12-5] Stored food not covered. Multiple containers of spices stored uncovered. Operator added covers to all spices.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution in the bar tested at 200+ppm chlorine. Operator remade solution to 100ppm chlorine.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled in dry storage room.
[53B-02-5] 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. Operator only has one proof of employee training.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Chicken in reach in cooler in kitchen at 53F. Per employee, chicken placed in unit at 9:00. Temperature taken at 2:00.
[36-24-5] Hole in or other damage to wall. Wall at mop sink is detaching leaving a large gap.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop for ice machine stored on bag of shoes on ice machine. Operator removed scoop for cleaning. Also, ice scoop handle laying in ice at soda machine. Operator moved scoop to proper storage.

Community reaction

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Community pulse