CASA MEXICANA RESTAURANT INC
7730 PALM RIVER RD SUITE 300, Tampa FL 33619 · 813-448-0884
Last inspected Feb 4, 2026 · 7 visits since October 2023
MAR 24
AUG 24
FEB 25
JUL 25
JAN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: rice 99 F, chicken soup 130 F, Per employee Irma's were made around 8 am. Time temped 11:30 am. Employee put on grill to bring back up to temperature.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $2,250
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2018044402 | Jun 22, 2018 | Oct 19, 2018 | $200 |
| 3--2016013928 | Mar 3, 2016 | Aug 29, 2016 | $1,250 |
| 3--2015036167 | Aug 11, 2015 | Dec 1, 2015 | $800 |
Inspection history
7 visits, newest first
Feb 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in kitchen. Employee provided at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk and multiple items in reach in cooler.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink hot water shut off in kitchen.
Show the remaining 4 findings ▾
Cutting board has cut marks and is no longer cleanable. Reach in cooler cutting boards.
No conspicuously located ambient air temperature thermometer in holding unit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in freezers in dining room.
Jan 29, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: raw chicken 54 F, raw shrimp 55 F, cut lettuce 56 F, cut tomatoes 57 F, fresco cheese 55 F, Per employee all items were taken from walk in cooler and put in reach in cooler between 8-8:30 am. Employee is unaware when items went out of temperature and put all items back in walk in cooler to bring back down to temperature.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: rice 99 F, chicken soup 130 F, Per employee Irma's were made around 8 am. Time temped 11:30 am. Employee put on grill to bring back up to temperature.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in kitchen. Employee provided at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk and multiple items in reach in cooler.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink hot water shut off in kitchen.
Cutting board has cut marks and is no longer cleanable. Reach in cooler cutting boards.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened water bottles on prep table and on shelf over prep table.
No conspicuously located ambient air temperature thermometer in holding unit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in freezers in dining room.
Working containers of food removed from original container not identified by common name. Bulk salt and sugar in kitchen.
Jul 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate4 Basic
Show 9 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler. Employee relocated.
Employee washed hands in a sink other than an approved handwash sink. Employee rinsed hands in 3 compartment sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes and multiple items in reach in cooler.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at handwash sink in kitchen shut off. Employee turned on at time of inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Employee yogurt in reach in cooler over establishment food. Employee removed.
Standing water in bottom of reach-in-cooler. Reach in cooler on cooks line near fryer.
Water leaking from pipe and/or faucet/handle. Faucet at handwash sink in kitchen.
Working containers of food removed from original container not identified by common name. Bulk salt in kitchen.
Feb 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in kitchen. Operator provided at time of inspection.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator has hot water shut off at handwash sink in kitchen. Operator turned on at time of inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles on shelf over reach in cooler and in shelf over clean dishes in kitchen. Operator relocated.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table in kitchen.
Standing water in bottom of reach-in-cooler. Reach in cooler on cooks line near fryer.
Water leaking from pipe and/or faucet/handle. Leaking faucet at handwash sink in kitchen.
Aug 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.raw chicken over raw beef in walk in cooler. Operator relocated at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food. Bowl in bulk flour.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen. Operator removed at time of inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on prep table in kitchen.
Equipment and utensils not properly air-dried - wet nesting of clear containers on dish drying rack.
Mar 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salsa in walk in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles in prep table in kitchen. Operator removed at time of inspection.
Standing water in bottom of reach-in-cooler. Talk reach in cooler in kitchen.
Oct 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in walk in cooler. Operator relocated at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken burrito in reach in cooler and multiple items in walk in cooler.
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 drink on prep table in kitchen. Operator removed at time of inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee glasses on cutting board in kitchen.
Equipment and utensils not properly air-dried - wet nesting of clear containers on dish drying rack.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers.
Standing water in bottom of reach-in-cooler near fryer.
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.