CASA LINDA RESTAURANTE
701 N CONGRESS AVE UNIT 7, Boynton Beach FL 33426 · 561.734.8644
Last inspected Jul 21, 2026 · 11 visits since July 2023
SEP 24
DEC 24
AUG 25
FEB 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Ready-to-eat, time/temperature control for safety Beef stew marked with a date that exceeds 7 days after preparation, walk in cooler date marked 7.1.23. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023027485 | May 12, 2023 | May 30, 2023 | $400 |
Inspection history
11 visits, newest first
Jul 21, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
What the inspector wrote — 4 findings
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: Yellow rice ( 50F - cooling) at 12:13; cooling since 8:00pm on 7/19; white rice (60F - cooling) at 12:13; cooling since 8:00pm on 7/19 - Observed in tightly wrapped containers with lids. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.; refried beans (89F - cooling) at 11:57; cooling since 9:00pm on 7/19 - Observed in oven with heat turned off. Per operator, left in oven overnight. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: Yellow rice ( 50F - cooling) at 12:13; cooling since 8:00pm on 7/19; white rice (60F - cooling) at 12:13; cooling since 8:00pm on 7/19 - Observed in tightly wrapped containers with lids. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.; refried beans (89F - cooling) at 11:57; cooling since 9:00pm on 7/19 - Observed in oven with heat turned off. Per operator, left in oven overnight. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Black mold like substance on cutting boards throughout cook line area.
Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen cook line.
Jul 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority6 Intermediate1 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: Yellow rice ( 50F - cooling) at 12:13; cooling since 8:00pm on 7/19; white rice (60F - cooling) at 12:13; cooling since 8:00pm on 7/19 - Observed in tightly wrapped containers with lids. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.; refried beans (89F - cooling) at 11:57; cooling since 9:00pm on 7/19 - Observed in oven with heat turned off. Per operator, left in oven overnight. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: Yellow rice ( 50F - cooling) at 12:13; cooling since 8:00pm on 7/19; white rice (60F - cooling) at 12:13; cooling since 8:00pm on 7/19 - Observed in tightly wrapped containers with lids. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.; refried beans (89F - cooling) at 11:57; cooling since 9:00pm on 7/19 - Observed in oven with heat turned off. Per operator, left in oven overnight. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. White stand up cooler: flan (49F - cold holding); milk (50F - cold holding); house dressing with garlic and oil (49F - cold holding); chimichurri with garlic and oil (49F - cold holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. White stand up cooler: flan (49F - cold holding); milk (50F - cold holding); house dressing with garlic and oil (49F - cold holding); chimichurri with garlic and oil (49F - cold holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Flip top across from flat top: chorizo (51F - Cold Holding); blended tomato salsa (52F - Cold Holding); flip top across from range stove: chicken tamales (49F - Cold Holding); cooked pork (51F - Cold Holding); chile relleno (48F - Cold Holding); ice bath: blended tomato salsa (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to ice down products.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator added water to chlorine sanitizer, 50ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. diced tomatoes (53F - Cooling) at 11:55; cooling since 10:55 - 53F at 12:35 Observed in flip top cooler across from range stove. At current rate of cooling product will not reach 41F within 4 hours. Advised operator to ice down product.
Food-contact surface soiled with food debris, mold-like substance or slime. Black mold like substance on cutting boards throughout cook line area.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at bar.
No soap provided at handwash sink. Hand wash sink at bar and restroom.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork stock made 7/18 at walk in cooler no date mark.
Spray bottle containing toxic substance not labeled. Spray bottle with soap and water at bar not labeled
Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen cook line.
Feb 3, 2026□ 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 ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phones stored on flip top cooler at cook line.
Feb 2, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 5 high priority.
5 High priority2 Intermediate1 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chorizo in same container as whole tomatoes flip top cooler on cook line. Raw chicken over pico de gallo flip top cooler on cook line. Raw beef over cut carrots at flip top cooler on cook line. Operator stored all products properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hot box: cooked rice (80F - Hot Holding) Per operator, held in holding unit overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked white rice (52F - Cold Holding); cooked yellow rice (49F - Cold Holding); cooked chicken (48F - Cold Holding); cooked pork (46F - Cold Holding); chicken tamales (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Operator moved products to walk in freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hot box: cooked rice (80F - Hot Holding)
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 2 hose connections in wall near rear entrance to kitchen.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has rust and food debris. Operator removed from holder to be cleaned.
Spray bottle containing toxic substance not labeled. Chlorine spray bottle not labeled by server side station. Advised operator to label all chemicals.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phones stored on flip top cooler at cook line.
Aug 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Employee switched from working with raw beef touching to ready-to-eat tortillas without washing hands. Cook went to wash his hands and put a pair of fresh gloves on.
Bowl or other container with no handle used to dispense salsa in prep area. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit 125F on cook line. Operator reheated to 170F
Wiping cloth chlorine sanitizing solution not at proper minimum strength 0ppm on cook line. Operator set up fresh solution at 75ppm.
Dec 16, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. 200+ in prep area. Operator set up fresh solution at 100ppm.
Handwash sink not accessible for employee use at all times a bucket with limes stored in sink. Operator removed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lid of rice container in dry storage soiled.
Sep 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 59F, tamales 55F, salsa 55F, diced tomatoes 55F, cheese 56F, in left flip top cooler in prep area. Cook stated unit was loaded less than 2 hours ago. All food items came from walk in cooler. Cook returned all foods to walk in cooler.
Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed 200+ in prep area next to ice machine. Cook set up fresh solution at 100ppm.
Cook beverage container on a food preparation table next to cook line. Cook removed.
Stored rice in dry storage area not covered. Operator covered.
Wiping cloth sanitizing solution stored on the floor next to ice machine. Cook placed container on a shelf.
Working containers of flour removed from original container not identified by common name in dry storage area. Operator labeled.
Apr 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 10, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flat top make table - shredded cheddar (58F - Cold Holding) operator states not portioned or prepared today and held over 4 hours - see stop sale. Walk in cooler - tamales (48F-59F - Cold Holding); cooked ground beef (46F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flat top make table - shredded cheddar (58F - Cold Holding) operator states not portioned or prepared today and held over 4 hours - see stop sale. Walk in cooler - tamales (48F-59F - Cold Holding); cooked ground beef (46F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - chopped lettuce (54F - Cooling) 4:00pm ambient cooling since 2:00om recheck 50mons 53F chopped lettuce in top unit of make table - operator moved to walk in cooler.
Jul 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Ready-to-eat, time/temperature control for safety Beef stew marked with a date that exceeds 7 days after preparation, walk in cooler date marked 7.1.23. See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after preparation. See stop sale. Ready-to-eat, time/temperature control for safety Beef stew marked with a date that exceeds 7 days after preparation, walk in cooler date marked 7.1.23.
Handwash sink used for purposes other than handwashing. Dishes stored in sink next to cook line. Cook removed.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tilapia thawed this morning in walk in cooler. Cook took fish out of the package.
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.