CANTINA LOUIE

Name: CANTINA LOUIE
Address: 9726 TOUCHTON ROAD, JACKSONVILLE, FL, 32246, US
Rating: 4.8

9726 TOUCHTON ROAD, JACKSONVILLE, FL 32246

License #2614871

🌮 Mexican/Latin ℹ️

4.8 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

October 22, 2026 · 26 findings · 6 critical

Routine - Food

View inspection data

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.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CANTINA LOUIE in JACKSONVILLE currently holds an InspectFL Health Score of 4.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 13 times from Florida DBPR, with the most recent inspection on October 22, 2026. Across those visits, inspectors documented 82 total violations — 17 critical, 19 major, 46 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

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 23, 2024

The latest inspection on October 22, 2026 shows 26 observation rows: 6 critical, 6 major, and 14 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

85%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

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

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f sour cream and salsas made here in portioned cups, employee placed them in reach in cooler
[10-12-5] In-use ice scoop stored on soiled surface between uses. Black container with brown build up, employee took it to triple sink to be washed
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw shrimp then changed gloves and grabbed tortillas, explained to him and he washed hands,
[14-11-5] Equipment in poor repair. Gasket torn in drawer unit under grill
[21-05-5] Cloth used as a food-contact surface. Towel under taco shells at cook line
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Employee removed it
[31A-09-4] Handwash sink not accessible for employee use at all times. Dirty dishes on the way to hand sink by triple sink, employee moved big pot, big container in hand sink by ice machine, employee removed it,
[31B-03-4] No soap provided at handwash sink. Hand sink at bar, employee placed some
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink by triple sink, employee fixed it
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with some blackish build up, also ice bin
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. None, in prep cooler by ovens
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. None in hand sink by triple sink and hand sink at outside bar
[29-37-4] Spray hose at dish sink lower than flood rim of sink. In spray sink
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing on hanging hose side
[14-01-5] Bowl or other container with no handle used to dispense food. On sugar at server area, employee removed it
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above food for customer on shelf by cook line, employee moved them
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife, in between cooler and container, interior of cooler, employee removed them
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 129f ground beef in oven, 122f corn in steamer on double pan, employee turned over higher temperature and removed extra pan
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. By upright cooler in server area
[25-05-4] Single-service articles improperly stored. Box with to go containers in storage area on floor, employee placed them on shelf, to go containers in box on outside storage on floor
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. None, emailed one
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Flan made on 10/5,
[51-13-4] No Heimlich maneuver/choking sign posted. None, emailed one
[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. 3 employee here since March, manager couldnt find their certificate, only agreement found, also one employee expired on 6/2026
[02D-01-5] Working containers of food removed from original container not identified by common name. White powder in bulk container at server area, employee labeled it sugar
[41-17-4] Spray bottle containing toxic substance not labeled. A couple by spray sink, employee said they area cleaners

Disposition: Warning Issued
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet on wrist
[36-17-5] Floor tiles missing and/or in disrepair. On cook line area
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked fish (127-130F - Hot Holding), two separate tray of cooked fish stored inside oven on cook line, place there approximately 20 mins ago after cooking for hot holding as per manager. Discussed placing items on Time but manager wants to maintain at temperature control. Employee reheated to 166F.
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink at ware washing area has been removed since last inspection. Manager stated they are going to renovate and extend the ware washing area and redo shelves for dry storage and did not need the additional hand wash sink there since there is one located in kitchen next to wait staff area on far end exterior wall of walk in cooler near steam table with stored queso.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink at wait station with ice bucket stored inside. Moved by manager.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At left hand wash sink at bar area. Manager provided paper towel
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Hand wash sink at ware washing area has been removed since last inspection. Manager stated they are going to renovate and extend the ware washing area and redo shelves for dry storage and did not need the additional hand wash sink there since there is one located in kitchen next to wait staff area on far end exterior wall of walk in cooler near steam table with stored queso.
[31B-03-4] No soap provided at handwash sink. At left hand wash sink at bar area. Manager provided soap

Disposition: Warning Issued
[35A-03-4] Dead roaches on premises. Observed 1 dead roach on floor under can racks at wait station area. Following day call back as per Robert with no AC
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drink cup stored under prep table at wait station next to stored food
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees personal clothing stored on top of dry food under prep table at wait station
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees preparing food with watch and bracelets on wrist
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraints. Employee with facial beard preparing food with no beard guard
[36-17-5] Floor tiles missing and/or in disrepair. On cook line
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked pork (43-47F - Cooling), stored in deep metal pan covered with lid in walk in cooler from overnight with no additional preparation today as per manager. Stop sale issued.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dish washer employee handling soiled equipments and then handling clean equipments without washing hands.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dish washer employee wash, rinse and sanitized multiple equipments and then rewashed same piece of equipment to removed stuck on food debris and rinse equipment and then put away on clean storage rack without sanitizing for final step. Also observed same employee not sanitizing large piece of equipments that are not able to fit into dish machine and place away in dry storage clean shelf
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw prep chicken stored over raw prep beef in bottom storage drawer on cook line. Employee properly stored
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked pork (43-47F - Cooling), stored in deep metal pan covered with lid in walk in cooler from overnight with no additional preparation today as per manager. Stop sale issued.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked pork stew (114-117F - Hot Holding), stored inside first oven in metal pan. Place there approximately 2 hrs ago after reheating for hot holding. Employee reheated to 180F.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked pork (43-47F - Cooling), stored in deep metal pan covered with lid in walk in cooler from overnight with no additional preparation today as per manager. Stop sale issued.
[53A-04-6] Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager Keith Phares unable to provide proof of training