CASA MARIN COCINA MEXICANA
1861 N PINE ISLAND RD, Plantation FL 33322 · 954-756-3483
Last inspected Aug 19, 2026 · 11 visits since September 2023
JUL 24
NOV 24
OCT 25
FEB 26
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Food with mold-like growth. See stop sale. Observed on prep table next to reach in cooler, bucket of soft blend spread with mold like growth around bucket rims.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $2,700
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026001790 | Oct 31, 2025 | Feb 4, 2026 | $200 |
| 2--2021023370 | May 17, 2021 | Jul 27, 2021 | $800 |
| 2--2020037044 | Jul 24, 2020 | Aug 31, 2020 | $400 |
| 2--2019001673 | Jan 8, 2019 | Jun 14, 2019 | $800 |
| 2--2018028009 | May 3, 2018 | Jun 20, 2018 | $300 |
| 2--2016036346 | Jul 15, 2016 | Sep 29, 2016 | $200 |
Inspection history
11 visits, newest first
Aug 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Spray bottle containing toxic substance not labeled. Manager labeled bleach spray bottles during inspection.
1) Cases of oils stored on floor next to exit door. 2) Containers of sauces stored on floor in walk in cooler. Elevated during inspection.
Accumulation of black mold-like substance in the interior of the ice machine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Show the remaining 1 finding ▾
Employee with no hair restraint while engaging in food preparation.
Feb 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate5 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. Walk in cooler- Cooked Yellow Rice (52F - Cooling). Per chef food item in unit overnight. Item not prepared or portioned today. See stop sale.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw beef and proceeded to grab opened bag of tortillas without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw chicken stored above opened container of cooked beans in True reach in cooler. Chef inverted.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of Raw chicken stored above opened bag of raw fish in Dukers Double Doors reach in freezer. Manager inverted.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler- Cooked Yellow Rice (52F - Cooling). Per chef food item in unit overnight. Item not prepared or portioned today. See stop sale.
Spray bottle containing toxic substance not labeled. Chef labeled bleach bottle during inspection.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bowl with no handle used to dispense cooked ready to eat food. Removed during inspection.
Container of raw beef stored on floor under prep table in kitchen. Chef elevated.
Stored food not covered. Container of cooked beans and cooked beef and cooked chicken not covered in reach in cooler and walk in cooler. Covered during inspection.
Time/temperature control for safety food thawed in an improper manner. Frozen raw beef thawed in standing water next to triple sink. Chef removed water and stored in reach in cooler during inspection.
Nov 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 31, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale. White queso sauce dented at the seam in dry storage area.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs stored in walk in cooler with ambient temperature of 47F.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs stored in walk in cooler with ambient temperature of 47F. As per operator not prepared or portioned today. As per operator stored overnight. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler, corn on cob (45F - Cold Holding), beef soup (45F - Cold Holding), beef tacos 47F - Cold Holding), beef (47F - Cold Holding), rice (47F - Cold Holding), shredded chicken (47F - Cold Holding), beef broth (47F - Cold Holding), cooked pork (47F - Cold Holding), beef tripe (47F - Cold Holding), shredded cheese (47F - Cold Holding), raw chicken (52F - Cold Holding).As per operator not prepared or portioned today. As per operator stored overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler, corn on cob (45F - Cold Holding), beef soup (45F - Cold Holding), beef tacos 47F - Cold Holding), beef (47F - Cold Holding), rice (47F - Cold Holding), shredded chicken (47F - Cold Holding), beef broth (47F - Cold Holding), cooked pork (47F - Cold Holding), beef tripe (47F - Cold Holding), shredded cheese (47F - Cold Holding), raw chicken (52F - Cold Holding).As per operator not prepared or portioned today. As per operator stored overnight. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the kitchen at the hot holding area, corn on the cob (117F - Hot Holding). As per operator out of temperature for approximately 20 minutes. Advised operator to reheat.
At hand wash sink next to walk in cooler,no soap provided at handwash sink.
Wet mop not stored in a manner to allow the mop to dry. Mops not stored properly to air dry near mop sink and dry storage area.
Nov 23, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 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. Observed in walk-in cooler; cut tomatoes (45F - Cold Holding); pork stew (44F - Cold Holding); green tomatoes (45F - Cold Holding); beef broth (45F - Cold Holding). Per operator items were not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk-in cooler; cut tomatoes (45F - Cold Holding); pork stew (44F - Cold Holding); green tomatoes (45F - Cold Holding); beef broth (45F - Cold Holding). Per operator items were not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale.
Nov 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 6 high priority.
6 High priority1 Intermediate2 Basic
Show 9 findings ▾
Food with mold-like growth. See stop sale. Observed on prep table next to reach in cooler, bucket of soft blend spread with mold like growth around bucket rims.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 0ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in freezer raw ribeye stored above cooked pork.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed : - pork cooked 11/13/24 in reach in cooler across from cook line. - Soup cooked 11/15 in walk-in cooler. 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. Observed in walk-in cooler; cut tomatoes (45F - Cold Holding); pork stew (44F - Cold Holding); green tomatoes (45F - Cold Holding); beef broth (45F - Cold Holding). Per operator items were not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk-in cooler; cut tomatoes (45F - Cold Holding); pork stew (44F - Cold Holding); green tomatoes (45F - Cold Holding); beef broth (45F - Cold Holding). Per operator items were not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale.
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: - Bucket soft blend spread opened 11/17/24 not date marked.
Stored food not covered. Observed wraps and corns stored uncovered in reach in cooler across from cook line.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed +200ppm. Corrected to 100ppm
Aug 2, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 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. Observed: low boy below grill sweet pork (48F - Cold Holding); shredded chicken (49F - Cold Holding); shredded pork (49F - Cold Holding); Chorizo (39F - Cold Holding). Observed in walk-in cooler. beans (43F - Cold Holding); shredded beef (45F - Cold Holding) Per operator, items were placed in cooler the day prior to inspection. Items have been out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: low boy below grill sweet pork (48F - Cold Holding); shredded chicken (49F - Cold Holding); shredded pork (49F - Cold Holding); Chorizo (39F - Cold Holding). Observed in walk-in cooler. beans (43F - Cold Holding); shredded beef (45F - Cold Holding) Per operator, items were placed in cooler the day prior to inspection. Items have been out of temperature for more than 4 hours. See stop sale.
Jul 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 6 high priority.
6 High priority3 Intermediate5 Basic
Show 14 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 0ppm. Corrected to 100ppm.
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. Observed 0ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in cooler next to cook line raw eggs stored above ready to eat wraps in reach in cooler across from cook line. PIC removed and stored appropriately.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed beans and brisket cooked 7/17/2024 in walk-in cooler. 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. Observed: low boy below grill sweet pork (48F - Cold Holding); shredded chicken (49F - Cold Holding); shredded pork (49F - Cold Holding); Chorizo (39F - Cold Holding). Observed in walk-in cooler. beans (43F - Cold Holding); shredded beef (45F - Cold Holding) Per operator, items were placed in cooler the day prior to inspection. Items have been out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: low boy below grill sweet pork (48F - Cold Holding); shredded chicken (49F - Cold Holding); shredded pork (49F - Cold Holding); Chorizo (39F - Cold Holding). Observed in walk-in cooler. beans (43F - Cold Holding); shredded beef (45F - Cold Holding) Per operator, items were placed in cooler the day prior to inspection. Items have been out of temperature for more than 4 hours. See stop sale.
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 mozzarella cheese portioned 7/24 not date marked in low boy across from cook line.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed: Wraps made more than 24hours not date marked in reach in cooler next to cook line. PIC date marked.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed single service boxes not stored inverted on shelf next to cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on prep table across from cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line in use utensils stored in standing water at 100F.
Stored food not covered. Observed in reach in cooler: wraps and cooked meat stored uncovered. PIC covered items.
Wet wiping cloth not stored in sanitizing solution between uses. Observed soiled wiping cloth not stored In Sanitizing solution.
Feb 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine 0ppm. Corrected to 50ppm
Raw animal food stored over or with unwashed produce. Observed raw egg stored over green peppers in walk-in cooler. Owner removed and stored appropriately.
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. - Walk-in cooler Observed chicken soup (44F - Cold Holding); cooked pork (44F - Cold Holding); cooked chicken (44F - Cold Holding); cooked brisket (45F - Cold Holding); chicken wrap (44F - Cold Holding); beef wrap (44F - Cold Holding). Per operator, items were not prepared or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Walk-in cooler Observed chicken soup (44F - Cold Holding); cooked pork (44F - Cold Holding); cooked chicken (44F - Cold Holding); cooked brisket (45F - Cold Holding); chicken wrap (44F - Cold Holding); beef wrap (44F - Cold Holding). Per operator, items were not prepared or portioned today. See stop sale.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed tomato sauce prepared on site for more than 24 hours not date marked. Owner date marked.
Bowl or other container with no handle used to dispense food. Observed no handle bowl used to scoop cooked on steam table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee food stored on prep table next to blender and rice cooker. Observed employee food stored next to restaurant items in low boy across from cooking unit. Employee removed.
Food stored on floor. Observed buckets of oil stored on floor in dry storage area. Observed avocados stored on floor in walk-in cooler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle not stored above uncooked rice. Owner removed and stored appropriately.
Sep 7, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. At bar handwash sink- operator provided.
No soap provided at handwash sink. At bar handwash sink No soap a¿¿ operator provided
Exterior door has a gap at the threshold that opens to the outside.
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.