CASA AMIGOS AUTHENTIC MEXICAN RESTAURANT
7950 S US HWY 1, Port St Lucie FL 34952 · 772.204.2744
Last inspected Nov 5, 2025 · 14 visits since October 2023
AUG 24
OCT 24
DEC 24
JUL 25
OCT 25
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. One on floor under cooks line
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025074482 | Jul 30, 2025 | Nov 10, 2025 | $400 |
| 4--2025004277 | Dec 4, 2024 | Mar 18, 2025 | $200 |
| 4--2021044298 | Aug 11, 2021 | Oct 14, 2021 | $200 |
Inspection history
14 visits, newest first
Nov 5, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Cutting board has cut marks and is no longer cleanable.
Oct 28, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority0 Intermediate7 Basic
Show 10 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dishmachine 0 ppm called to get it fixed
Employee dried hands on clothes/apron/soiled towel after washing. Employee wiped hands on towel. Manager had employee rewash hands
Ceiling/ceiling tile shows damage or is in disrepair. When waking in to kitchen
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table
Floor tiles missing and/or in disrepair. In kitchen dish area
Food stored on floor. Bags on onions
Working containers of food removed from original container not identified by common name. Sugar and salt
Flammables stored/debris present in meter room. For reporting purposes only. Gas stored in storage room, manager placed out side building
Aug 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. 3 door reach in freezer handle.
Jul 31, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Ran 2x. Employee replaced sanitizer with new. Ran again and found at 0ppm.
Equipment in poor repair. 3 door reach in freezer handle.
Jul 30, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Ran 2x. Employee replaced sanitizer with new. Ran again and found at 0ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole beef over pre cooked jalapeños. Manager removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill cooler raw chicken 78F cold holding, raw beef 78F, raw shrimp 54F cold holding, cut tomatoes 58F cold holding, spinach 55F cheese. Per employees, in cooler since 10:30am found at 12:34pm. Salsa 50F cold holding Advise to move items to freezer. Walk in cooler - per Manager, received delivery 1 hour ago, Shredded chicken 45F cold holding, beef cooked 45F, cooked chicken wings 61F cooling made at 9:30am found at 1:00p, raw beef 45F cold holding.
Bowl or other container with no handle used to dispense food. In rice.
Equipment in poor repair. 3 door reach in freezer handle.
Floor area(s) covered with standing water. Ware washing area. Informed Manager.
Floor tiles missing and/or in disrepair. In storage room.
Jul 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 3 high priority.
3 High priority3 Intermediate11 Basic
Show 17 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Ran 2x. Employee replaced sanitizer with new. Ran again and found at 0ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole beef over pre cooked jalapeños. Manager removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill cooler raw chicken 78F cold holding, raw beef 78F, raw shrimp 54F cold holding, cut tomatoes 58F cold holding, spinach 55F cheese. Per employees, in cooler since 10:30am found at 12:34pm. Salsa 50F cold holding Advise to move items to freezer. Walk in cooler - per Manager, received delivery 1 hour ago, Shredded chicken 45F cold holding, beef cooked 45F, cooked chicken wings 61F cooling made at 9:30am found at 1:00p, raw beef 45F cold holding.
Handwash sink not accessible for employee use at all times. Sanitizer bucket inside hand sink at ware washing station.
Handwash sink used for purposes other than handwashing. Ice in hand washing sink. Manager will tell employee not to use as dump sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping for chlorine dish washers.
Beverage tubing stored ice at bar. Employee fixed.
Bowl or other container with no handle used to dispense food. In rice.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket.
Equipment in poor repair. 3 door reach in freezer handle.
Floor area(s) covered with standing water. Ware washing area. Informed Manager.
Floor tiles missing and/or in disrepair. In storage room.
Food stored on floor. Multiple items stacked on floor in walk in freezer.
Ice scoop handle in contact with ice. At bar. Employee removed.
In-use tongs stored on equipment door handle between uses. 1. Removed by employee
Insect control device installed over food preparation area. Over chips uncovered. Manager turned off.
Light not functioning. 1 under hood system.
Dec 9, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dice tomatoes 54 cold holding, manger states item has been out less than 1 hour advised to rapid chill.
Equipment in poor repair. Stand up 3 door freezer handle broken.
Exterior door has a gap at the threshold that opens to the outside. Back door exiting outside.
Food stored on floor. Buckets dressing in beer cooler
Unwashed fruits/vegetables stored with ready-to-eat food. Over pico
Dec 4, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority0 Intermediate7 Basic
Show 11 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 6 live flys in storage area near onions 2 live flys in bar area by ice
Raw animal food stored over or with unwashed produce. Raw shell eggs over the tomatoes
Roach activity present as evidenced by live roaches found. 1 live roach in dining area near booths area 1 live roach under cup rack in kitchen area 1 live roach on counter by plates on cooks line
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dice tomatoes 54 cold holding, manger states item has been out less than 1 hour advised to rapid chill.
Cutting board has cut marks and is no longer cleanable.
Dead roaches on premises. 2 dead roaches under tables and booth are in dining area
Equipment in poor repair. Stand up 3 door freezer handle broken.
Exterior door has a gap at the threshold that opens to the outside. Back door exiting outside.
Food stored on floor. Buckets dressing in beer cooler
Unwashed fruits/vegetables stored with ready-to-eat food. Over pico
Working containers of food removed from original container not identified by common name. Bulk sugar
Oct 2, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate6 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Queso 47-54f cold holding made from last night manager disposed of product
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Blew in gloves. Stopped employee had him wash hands and change gloves
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Queso 47-54f cold holding, tomatoes diced 68f cold holding Queso was disposed of, advised to rapid chill diced tomatoes
Cutting board has cut marks and is no longer cleanable.
Food stored on floor. Dressing in beer cooler
In-use knife/knives stored in cracks between pieces of equipment. On cooks line
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon on guacamole cart in water 71f
Working containers of food removed from original container not identified by common name. Bulk salt
Oct 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable.
Aug 6, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish for ceviche must be fully cooked or discarded.
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 https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Bar area
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair. Walk in cooler ambient 45f cold holding
Exterior door has a gap at the threshold that opens to the outside. On back door by office
Walk in cooler door that is connected to cooks line has a large gap
Aug 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 8 high priority.
8 High priority4 Intermediate9 Basic
Show 21 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Queso 52F made yesterday black beans 48F chicken wings 47F Cooked beef tips 47F made yesterday
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish for ceviche must be fully cooked or discarded.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Salsa verde 7-29-24, salsa enchilada 7-26
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Salsa verde 7-29-24, salsa enchilada 7-26
Roach activity present as evidenced by live roaches found. One on floor under cooks line
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler Pork cooked 47f cold holding, crevice shrimp 47f cold holding, cheese tamale 47f cold holding, beef 42f cold holding, beef steaks 42f cold holding,; salsa burrito (47F - Cold Holding); ceviche fish (47F - Cold Holding); cooked pork (48F - Cold Holding); queso
Handwash sink used for purposes other than handwashing. Cup stored in sink
No paper towels or mechanical hand drying device provided at handwash sink. in bar
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 https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Bar area
No soap provided at handwash sink.in bar
Buckets of food stored on floor in the beer walk in cooler.
Cloth used as a food-contact surface. Towels used for tortillas
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair. Walk in cooler ambient 45f cold holding
Exterior door has a gap at the threshold that opens to the outside. On back door by office
Ice bucket/shovel stored on floor between uses.
In-use tongs stored on equipment door handle between uses.
Raw fruits/vegetables not washed prior to preparation. Unwashed avocados on table side cart.
Walk in cooler door that is connected to cooks line has a large gap
Feb 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Tamales
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tamales and bulk pork manager disposed of products
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork tamales 46f cold holding, pork bulk 47f cold holding
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets
Cutting board has cut marks and is no longer cleanable.
Food stored on floor. Bulk oil and agave
Open dumpster lid.
Raw fruits/vegetables not washed prior to preparation. Avocado being cut and not washed. Manager told them to wash them first
Standing water in bottom of reach-in-cooler. On cooks line, employee cleaned
Flammables stored/debris present in storage room. For reporting purposes only.gas can in storage area. Manager placed outside building
Oct 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate10 Basic
Show 13 findings ▾
Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. 200++ remixed and now 50-100ppm
Toxic substance/chemical improperly stored. Two chemical spray bottles near bar bottles. Manager moved
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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 came after inspection started
Cove molding at floor/wall juncture broken/missing. By server station at entry way
Cutting board has cut marks and is no longer cleanable.
Food stored on floor. 5 gallon containers of salsa getting prepared. Educated and moved
In-use knife/knives stored in cracks between pieces of equipment. On cooks line
In-use tongs stored on equipment door handle between uses.
No handwashing sign provided at a hand sink used by food employees. By server station and restrooms.
Raw fruits/vegetables not washed prior to preparation. Unwashed avocados on the guacamole cart. Must wash and remove stickers before placing on cart. Rewashed
Standing water in bottom of reach-in-cooler. Meat cooler at end of cooks line
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored over cut lettuce and tomatoes. Manager moved
Wiping cloth sanitizing solution stored on the floor. On cooks line.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.