CASA MARIA TEQUILA BAR AND GRILL 2
14965 OLD ST AUGUSTINE RD STE 106, Jacksonville FL 32258 · 904.379.2292
Last inspected Aug 24, 2026 · 12 visits since July 2023
JAN 25
JUL 25
NOV 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 2 flies in dry goods
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Aug 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 7 high priority.
7 High priority0 Intermediate4 Basic
What the inspector wrote — 11 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked beans in walk in cooler cooling overnight in stacked hotel pans at 44-48F. Also, salsa cooling overnight at 44-47F.
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 employee handle personal phone, then return to makeline and handle squeeze bottle of food without hand wash. Person in charge coached employee who washed hands.
Live, small flying insects found. Observed three flying insects around dishpit area.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw steak stored over ready to eat salsa. Person in charge moved to appropriate location.
Show the remaining 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked beans in walk in cooler cooling overnight in stacked hotel pans at 44-48F. Salsa cooling overnight at 44-47F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream in squeeze bottle stored on lidded items in fliptop above fill line at 50F. Person in charge moved to reach in cooler drawers below.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork in warmer heated on cookline then added to steam table at 124F. Person in charge began reheating.
Equipment and utensils not properly air-dried - wet nesting. Cups at server line wet nesting.
Food storage container/container lid cracked or broken. Lid to chip container in use missing piece.
Hole in or other damage to wall. Hole in wall to left of triple sink, under hand wash sink around piping in back prep area. Also, ceiling tile missing above walk in cooler, several holes in ceiling observed. Floors showing wear. Floors to right of fryers with grease accumulation.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer doorway.
Jan 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate8 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. Tub of queso in walk in cooler at 59°. (Overnight cooling temperatures). Stop sale issued.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Deep batch of Queso cooling in plastic container (59°. (Overnight cooling temperatures). Walk in cooler.
Handwash sink not accessible for employee use at all times. Kitchen Hand Wash Sink blocked by equipment/ garbage can. Moved by manager.
Handwash sink used for purposes other than handwashing. Empty food container in kitchen Hand Wash Sink. Moved by manager.
Cove molding at floor/wall juncture broken/missing. Missing cove molding in multiple areas in kitchen and Dish machine kine.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup at walk in freezer door and by blower and racks.
In-use knife/knives stored in cracks between pieces of equipment. In use knives stored between prep equipment. Moved by manager.
In-use tongs stored on equipment door handle between uses. Tongs over oven handles. Moved by manager.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Loose / warped gasket insulation at walk in freezer.
No handwashing sign provided at a hand sink used by food employees. Missing Hand Wash Sign at rear. Kitchen Hand Wash Sinks.
Standing water in bottom of reach-in-cooler. Standing water in base of cook line reach in cooler.
Nov 5, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate12 Basic
Show 14 findings ▾
Nonfood-grade bags used in direct contact with food. Tortillas in shopping bags. Cooler.
Handwash sink not accessible for employee use at all times. Kitchen Hand Wash Sink blocked by garbage can. Moved by manager.
Cove molding at floor/wall juncture broken/missing. Missing cove tiles under Dish machine and corner of wall. Kitchen.
Employee personal food not properly identified and segregated from food to be served to the public. Employee drink container in reach in freezer. Prep line cooler Moved by manager.
Floor area(s) covered with standing water. Standing water by Dish machine line.
Floor tiles missing and/or in disrepair. Floor by Dish machine not smooth easily cleanable. (Standing water ).
Food stored in a location that is exposed to splash/dust. Container of chips stored by Hand Wash Sink. Moved by manager.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer.
In-use tongs stored on equipment door handle between uses. Tongs over oven handle. Moved by manager.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled interior of oven.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Prep line reach in cooler with torn/ loose gaskets.
Single-service articles not stored inverted or protected from contamination. Single service Togo containers stored on top shelf of rack not inverted. Moved by manager.
Standing water in bottom of reach-in-cooler. Standing water in base of prep line cooler. By grill.
Stored food not covered. Uncovered meat in kitchen reach in freezer.
Aug 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority1 Intermediate7 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 2 large pans of cooked pork at 55°, 50°. (Overnight temperatures). 1 large pan of cooked chicken 47°. (Overnight temperatures).
Live, small flying insects found 2 flies in dry goods
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Tray of sliced raw beef over box of tomatoes in walk in cooler. Moved by manager.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2 large pans of cooked pork at 55°, 50°. (Overnight temperatures). 1 large pan of cooked chicken 47°. (Overnight temps. ) 1/2 pan of cooked rice In Oven at 110° since last night.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1/2 pan of cooked rice In Oven at 110 since last night.
Handwash sink used for purposes other than handwashing. Pans, utensils in Hand Wash Sink by walk in cooler.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple.
Cove molding at floor/wall juncture broken/missing. Missing cove molding under Dish machine and by kitchen prepline wall.
Floor soiled/has accumulation of debris. Soiled floors under equipment in kitchen and prep. Grease buildup on floor under cook line equipment.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Condensation drip from ceiling of walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup around door to walk in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled interior of kitchen oven.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Loose /warped insulation to walk in freezer door. Torn gaskets to Drawer Cooler at cook line.
Jan 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Handwash sink not accessible for employee use at all times. Kitchen Hand Wash Sink blocked by garbage. Moved by manager.
Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at wait-station. Degreaser. Moved by manager.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
In-use ice scoop stored on soiled surface between uses. Ice scoop in soiled container. Cleaned by manager.
In-use knife/knives stored in cracks between pieces of equipment. Knife between equipment. Cookline. Moved by manager.
In-use tongs stored on equipment door handle between uses. Tongs over oven handle. Moved by manager.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Walk in freezer insulation wrapped.
Aug 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn, loose walk in freezer insulation.
Aug 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 7 high priority.
7 High priority1 Intermediate7 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items in walk in cooler : Cooked chicken 50°, 49°, 49°, 50°, 48°, 50°. (Overnight temperatures). Cooked pork 47°, 47°, 50°.(overnight temperatures)
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. Food service employee used broom then engaged in food service activities without washing hands. Manager intervened.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food service employee touched face then handled food service equipment without washing hands. Manager intervened.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handled raw pork then washed gloves then engaged in food preparation activity without change gloves. Manager intervened.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in walk in cooler : Cooked chicken 50°, 49°, 49°, 50°, 48°, 50°. (Overnight temperatures). Cooked pork 47°, 47°, 50°.(overnight temperatures) Container of cooked rice in oven at 112°. Since 11 am.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tub of Shredded lettuce at 60° in kitchen. Per Person In Charge, item placed about noon. Moved by manager to walk in cooler for rapid cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Container of cooked pork on top of oven at 94°. (Since about 11:30am.). Reheated to 180-185° by manger. Container of cooked rice in oven at 112°. Since 11 am. Stop sale issued.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked foods cooling while covered, deep portions, stacked pans.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container on prep table. Moved by manager.
Food stored on floor. Bag of onions on floor kitchen Near wet floor. Moved by manager
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer.
In-use ice scoop stored on soiled surface between uses. Ice scoop in soiled scoop container. Moved by manager.
In-use knife/knives stored in cracks between pieces of equipment. Knives between equipment. Moved by manager.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn, loose walk in freezer insulation.
Jun 7, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server did not wash hands after handling soiled plates. Inspector intervened.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Walk in freezer insulation Loose.
Jan 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
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. No time mark on salsa placed about 2 pm. Marked by manager.
Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle. Marked by manager.
Raw fruits/vegetables not washed prior to preparation. Avocado not adequately washed before prep. Old labels still on.
Sep 12, 2023□ 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 ▾
Raw fruits/vegetables not washed prior to preparation. Avocado not adequately washed before prep. Old labels still on.
Jul 14, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded.
0 High priority6 Intermediate3 Basic
Show 9 findings ▾
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.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed.
Handwash sink used for purposes other than handwashing. Utensils stored on bar Hand wash sink. Moved by manager for cleaning.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any employee training available
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.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at Hand wash sink kitchen.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled base of drawer cooler.
Raw fruits/vegetables not washed prior to preparation. Avocado not adequately washed before prep. Old labels still on.
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.