CANTINA LOUIE

Name: CANTINA LOUIE
Address: 10 PALM HARBOR VILLAGE WAY, PALM COAST, FL, 32137, US
Rating: 34.6

10 PALM HARBOR VILLAGE WAY, PALM COAST, FL 32137

License #2800762

🌮 Mexican/Latin ℹ️

34.6 Grade F / 100

Failing Health Score

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Latest inspection

September 30, 2026 · 13 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CANTINA LOUIE in PALM COAST currently holds an InspectFL Health Score of 34.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on September 30, 2026. Across those visits, inspectors documented 84 total violations — 24 critical, 14 major, 46 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 8, 2025

The latest inspection on September 30, 2026 shows 13 observation rows: 3 critical, 3 major, and 7 minor.

Official recordInspection data quality

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Inspection coverage

73%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed in walk in cooler past 7 days of preparation carnitas, mango salsa, and birria.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. Operator cleaned during inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed cups above soda station wet nesting.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand wash sink at bar filled with towels and spray bottle. Operator removed.
[35A-02-8] Live, small flying insects found. Observed 3 live flying insects near soda gun at bar.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves soiled with build up.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed bulk container of white substance not labeled. Operator labeled flour.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling in kitchen soiled with food splash.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch engaging in food preparation on cookline. Employee removed watch.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed old food debris under grill station. Operator cleaned during inspection. Observed soda guns soiled with build up. Operator cleaned during inspection.
[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. Observed open gallon of milk from yesterday per operator not dated. Operator dated.
[08B-12-5] Stored food not covered. Observed contains of food products in reach in cooler on main cookline stored uncovered. Operator removed and covered properly.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in walk in cooler past 7 days of preparation carnitas, mango salsa, and birria.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic container without handle used to scoop spices. Person in charge removed plastic container from bulk spice container.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone and glass case on top of bulk spice containers. Person in charge removed employee stuff from food area.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old date labels stuck to clean and in use food containers
[36-50-4] Unclean building components, attachments or fixtures. Observed air curtain on back door soiled with dust and grease.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed One dented can of tomatoes.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed food processor parts and knives cleaned in single bay sink and not sanitized. Immediately stepped in and discussed with person in charge. Person in charge had all food contact surfaces sanitized in triple sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris. Person in charge cleaned and sanitized blade during inspection.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed three food handlers certificates expired in January 2026.
[16-28-4] Sink other than three compartment used for warewashing. Observed food processor parts and knives cleaned in single bay sink. Discussed with person in charge and they brought everything to three compartment to wash rinse sanitize.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed one clear spray bottle filled with tan liquid missing label in chemical storage area. Person in charge Labeled.

Disposition: Warning Issued
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean dishes stacked wet on clean dish rack.
[06-06-5] Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. French fries slacking at room temperature. 67F.
[10-20-4] In-use tongs stored on equipment door handle between uses. 1 pair of tongs hanging from oven. Person in charge removed.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle in rice. Person in charge removed.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Beef thawing in standing water. Person in charge placed in walk in cooler.
[36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall behind mop sink has spray foam on it.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed person come inside with gloves on and not wash hands. Addressed immediately and person washed his hands.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. French fries 67F. On cookline. Slacking.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawer #2; chicken 44F, beef 49F, tomatoes 47F, fish, shrimp, beef 48F; ( - Cold Holding). Per person in charge in drawers 4 hours. Person in charge placed in walk in freezer. Temperatures after 1 hour; chicken 39F, beef 40F, tomatoes 39F, fish, shrimp, beef 42F;
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sour cream not time stamped. Person in charge time stamped.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on black hose at mop sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Person in charge placed in dish area.
[41-17-4] Spray bottle containing toxic substance not labeled. Person in charge labeled.

Disposition: Warning Issued
[35A-03-4] Dead roaches on premises. Observed 8 dead roaches near 3 compartment sink /employee restroom and under chemical shelf off to side of kitchen.
[12B-14-4] Employee beverage container in ice machine/ice bin. personal food in cooler at bar. Person in charge removed all.
[06-06-5] Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Fries slacking at room temperature. Person in charge discarded.
[10-14-5] Ice bucket/shovel stored not inverted between uses. Person in charge inverted.
[10-20-4] In-use tongs stored on equipment door handle between uses. Several pairs of small tongs hanging from shelf in back of kitchen. Person in charge removed.
[08B-12-5] Stored food not covered. In back of kitchen; salt does not have lid. Person in charge placed lid on salt.
[36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall behind 3 compartment sink is not smooth and easily cleanable. Has spray foam on wall.
[02D-01-5] Working containers of food removed from original container not identified by common name. Rice not labeled. Person in charge had rice labeled.
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed 2 live roaches to side of kitchen near 3 compartment sink.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fries slacking at room temperature.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler; Carnitas 45Fm cheese 44F, beef43F; ( - Cold Holding) 2nd temperature on carnitas was 41F, cheese 41F ; ( - Cold Holding)
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding unit behind cookline; chicken 108F, beef 106F; ( - Hot Holding). Chicken re-heated to 192F. Beef discarded.
[41-17-4] Spray bottle containing toxic substance not labeled. 2 unlabeled spray bottles on chemical rack, 1 at server station. Person in charge labeled all 3.

Disposition: Warning Issued
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Inside reach in cooler #2; water in bottom. Walk in cooler is temping at 43F and food is 44-48F.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards on make table cooler #1 are heavily grooved and have black marks all over.
[12B-06-4] Evidence of employee smoking in food preparation, food storage or warewashing area. Plate of food for staff on bottom shelf. Addressed immediately and person took plate out of kitchen.
[08B-31-4] Food stored in undrained ice. Ice in tub not self draining at server area. Person in charge emptied tub.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife in between reach in coolers on cook line. Person in charge removed knife.
[10-20-4] In-use tongs stored on equipment door handle between uses. Several pairs of tongs on oven doors. Person in charge removed tongs.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Observed person cutting avacados with sticker still on them. Addressed immediately and person washed and brought back to cut.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make table #2;raw chicken 47F, mango salsa 45F, black beans 47F, ; ( - Cold Holding) Drawers; shrimp, grouper, mahi, beef, chorizo 52F, raw chicken, raw beef 53F, tomatoes 52F; ( - Cold Holding) in walk in cooler; Raw Beef 48F, raw chicken 47F, raw shrimp 47F, salsa 46F, pico 46F, mango salsa 47F, carnitas 44F, pork, chicken 47F, black beans 46F, refried beans 45F, raw beef in package 47F, 3 cases of raw chicken 44F; ( - Cold Holding) Small cooler next to dish room;guacamole, sour cream, milk 47F; ( - Cold Holding). All item in cooler overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table #2;raw chicken 47F, mango salsa 45F, black beans 47F, ; ( - Cold Holding) Drawers; shrimp, grouper, mahi, beef, chorizo 52F, raw chicken, raw beef 53F, tomatoes 52F; ( - Cold Holding) in walk in cooler; Raw Beef 48F, raw chicken 47F, raw shrimp 47F, salsa 46F, pico 46F, mango salsa 47F, carnitas 44F, pork, chicken 47F, black beans 46F, refried beans 45F, raw beef in package 47F, 3 cases of raw chicken 44F; ( - Cold Holding) Small cooler next to dish room;guacamole, sour cream, milk 47F; ( - Cold Holding)
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Missing on fries slacking. Fries added to time board.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Establishment is missing 2 vacuum breaker of both hoses after the split.