LA NOPALERA MEXICAN RESTAURANT

Name: LA NOPALERA MEXICAN RESTAURANT
Address: 1434 HENDRICKS AVE, JACKSONVILLE, FL, 32207, US
Rating: 51.4

1434 HENDRICKS AVE, JACKSONVILLE, FL 32207

License #2615383

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

51.4 Grade F / 100

Failing Health Score

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Quick take

LA NOPALERA MEXICAN RESTAURANT in JACKSONVILLE currently holds an InspectFL Health Score of 51.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 24, 2026. Across those visits, inspectors documented 45 total violations — 5 critical, 14 major, 26 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

None on file yet

The latest inspection on February 24, 2026 included 3 critical violations, 7 major, and 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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.

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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
[10-08-5] Ice scoop handle in contact with ice. Employee moved it, in ice bin
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee scoping chips and cook cooking without hair restraint
[14-11-5] Equipment in poor repair. Gaskets in prep cooler at cook line torn
[08B-38-4] Food stored on floor. Raw chicken in container on beer walk in cooler
[02D-01-5] Working containers of food removed from original container not identified by common name. White powdery chips container, server area, employee stated its sugar
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager here could not find folder with all the paperwork, for timed quesadillas and stuffed peppers
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf in drink storage cooler not connected at bar
[29-11-4] Water leaking from pipe and/or faucet/handle. Faucet in hand sink at cook line
[35A-02-7] Live, small flying insects found. One fly by trash next to server area
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by server area and triple sink, employee placed one roll
[41-17-4] Spray bottle containing toxic substance not labeled. Blue substance at bar, employee labeled it windex
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw shrimp then grabbed cooked pork and placed on grill, explained to him and he heated pork to 150f and washed hands
[09-01-4] 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. Scooping chips and touched his printer, explained to him and he placed finger under deli paper
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by server area and triple sink, no hot water comes out when handle opens
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets with grease build up
[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. Manager here could not find folder with all the paperwork, only found 2 certificates
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For employees that manager couldnt find certifications for
[16-21-4] Accumulation of debris on exterior of warewashing machine. Old food debris
[25-06-4] Single-service articles not stored inverted or protected from contamination. Trays for catering orders not inverted on storage shelf by walk in coolers, employee inverted them
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. A couple of ceiling tiles peeling off and one moved so a hole is visible, at dish washing and prep area

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. On sugar, employee moved it
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For new employee here, she read and signed
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook cooking
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and fryer basket, employee took can opener to triple sink to be washed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by server area, also exterior of lids fod spices, cook line area, gaskets in drawer unit too
[25-06-4] Single-service articles not stored inverted or protected from contamination. Lids not inverted on storage shelf by ice machine, manager inverted them
[29-11-4] Water leaking from pipe and/or faucet/handle. Faucet and pipe of hand sink by cook line
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by ice bin, server area, employee placed some
[35A-02-7] Live, small flying insects found. One fly at 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. Employee food above customer food in reach in cooler, employee moved it
[51-18-6] No copy of latest inspection report available. Unable to find it
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[41-17-4] Spray bottle containing toxic substance not labeled. 2 by cash register, employee stated cleaners, also a couple at bar
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at server area, employee turned it on
[14-11-5] Equipment in poor repair. Gasket torn in prep reach in cooler at cook line, also drawer unit
[14-01-5] Bowl or other container with no handle used to dispense food. On flour
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Not closing all the way, both restrooms
[12B-12-5] 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. A couple of open drink, employee discarded them
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee ate and then she scooped chips for customer, explained to her and she washed hands ands changed scoop,
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. 3 ceilings tiles are peeling by dish machine area
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. By cook line
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk container, with powder, server area, employee labeled it sugar
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Filogonio and Manuel Leon took test on 8/9/20, unable to reach them to ask if they have new certifications
[14-38-4] Food storage container/container lid cracked or broken. Cracked container for flour in back prep area

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