CASA MEXICO RESTAURANT
9728 E COLONIAL DR, Orlando FL 32817
Last inspected Mar 6, 2026 · 9 visits since September 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
SEP 23
SEP 24
FEB 25
NOV 25
MAR 26
▲ GETTING WORSE
5 inspections trending down, 32 points off where it started.
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. Inspector provided for to owner.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2018013129 | Dec 4, 2017 | Apr 5, 2018 | $400 |
| 4--2017024867 | May 12, 2017 | Jul 7, 2017 | $400 |
| 4--2016041701 | Jul 12, 2016 | Sep 16, 2016 | $760 |
Inspection history
9 visits, newest first
Mar 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate10 Basic
What the inspector wrote — 15 findingsThe state's own report →
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Shredded chicken with date of 2-27-2026
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Shredded chicken with date of02-27-2026
Stop Sale issued due to food not being in a wholesome, sound condition. Tuna and salmon thawed in package with label that says it needs to be removed prior to thawing.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Birria empanadas kept in reach in cooler overnight with temperature of 49, Aguachiles kept overnight in reach in cooler with temperature of 47F.
Show the remaining 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Aguachiles kept overnight in cooler across from stove with temperature of 47F, Birria empanadas kept overnight in reach in cooler across from stove 49F Shredded cheese kept on make table for 2.5 hrs with temperature of 45F. Employee added ice under cheese. Rechecked 43F
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents on prep area by ice machine have dust.
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. Tuna and salmon with label bearing to remove fish from package, completely thawed in closed packafge.
Floor tiles missing and/or in disrepair. Cracked tiles on floor in front of walk in freezer.
Ice buildup in reach-in freezer and/or walk-in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Knife's in between coolers. Removed Corrected On-SiteCorrected On-Site**
Plumbing system in disrepair. Toilet on ladies bathroom is clogged. Men's bathroom is properly working and employee place sign on men's bathroom that say unisex.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves have debris
Standing water in floor drain/floor drain draining very slowly. Standing water in floor on mop sink
Working containers of food removed from original container not identified by common name. Bulk flours with no label
Nov 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles on cook line have debris
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler in cook line and Reach in cooler across from walk in cooler with temperature of 47F.
Current Hotel and Restaurant license not displayed.
Standing water in floor drain/floor drain draining very slowly. Standing water in front of walk in freezer
Nov 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority4 Intermediate8 Basic
Show 16 findings ▾
Dented/rusted cans present. See stop sale. Chipotle adobo whole
Raw animal food stored over or with unwashed produce. Raw beef stored over onions in walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. All items cold holding for six hours on reach in cooler located across from ovens : Aguachiles 46F, milk 50F, cooked chicken 48F, shredded cheese 51F, pico 40F, diced tomatoes 48F, guacamole 48F, fries 52F Flan kept cold holding overnight in reach in cooler across from walk in cooler with temperature of 45 Tres leches cold ho,ding overnight with temperatures of 45F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All items cold holding for six hours on reach in cooler located across from ovens : Aguachiles 46F, milk 50F, cooked chicken 48F, shredded cheese 51F, pico 40F, diced tomatoes 48F, guacamole 48F, fries 52F Flan kept cold holding overnight in reach in cooler across from walk in cooler with temperature of 45 F, tres leches cold holding overnight with temperature of 45F.
Handwash sink used for purposes other than handwashing. Container inside hand sink in bar area. Removed
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on hand sink located in cook line. No paper towels on hand sink located in dish area
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. No prof for some employees
No soap provided at handwash sink located in dish area
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles on cook line have debris
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler in cook line and Reach in cooler across from walk in cooler with temperature of 47F.
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. Tuna thawed in package
Current Hotel and Restaurant license not displayed.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee water cup in cook line next to queso.
No conspicuously located ambient air temperature thermometer in holding unit on reach in cooler located in cook line next.
Standing water in floor drain/floor drain draining very slowly. Standing water in front of walk in freezer
Walk -in cooler interior/shelves have accumulation of soil residues.
Apr 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 13, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Shrimp Aguachile and Ah\005C00C3\005C00AC tuna not identified as raw.
Feb 12, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items kept overnight in reach in cooler located in cook line : Pico 54F, diced tomatoes 54F, sour cream 54F, birria empanadas 54F, shrimp 56F,
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items left in reach in cooler located in cook line, kept overnight : Pico 54F, diced tomatoes 54F, sour cream 54F, British empanada 54F, shrimp for aguachile 56F. Shredded cheese 57F, Mac and cheese 62F, tenders 57F. Kept in reach in cooler for less than 4 hours, cook moved to walk in cooler.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Shrimp Aguachile and Ah\00C3\00AC tuna not identified as raw.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler located in cook line with temperature of 52F.
Feb 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority3 Intermediate7 Basic
Show 13 findings ▾
Dented/rusted cans present. See stop can of chocolate syrup and a can of condensed milk.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items kept overnight in reach in cooler located in cook line : Pico 54F, diced tomatoes 54F, sour cream 54F, birria empanadas 54F, shrimp 56F,
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items left in reach in cooler located in cook line, kept overnight : Pico 54F, diced tomatoes 54F, sour cream 54F, British empanada 54F, shrimp for aguachile 56F. Shredded cheese 57F, Mac and cheese 62F, tenders 57F. Kept in reach in cooler for less than 4 hours, cook moved to walk in cooler.
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. Inspector provided for to owner.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Shrimp Aguachile and Ahì tuna not identified as raw.
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. No proof for some employees.
Bowl or other container with no handle used to dispense food. Bowl use to scoop black beans
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler located in cook line with temperature of 52F.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored over steam table.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Food stored on floor. Containers of sauces and shredded lettuce stored in walk in cooler floor.
Walk -in cooler interior/shelves have accumulation of soil residues. Reach in cooler gasket in server station have debris.
Water leaking from pipe and/or faucet/handle. Leak from hand sink faucet located in dish area, leak from pipe under hand sink located at cook line.
Sep 10, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 12, 2023Inspection 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg wash kept on make table across from fryers for less than 4 hrs with temperature of 58F, crawfish kept on cook line for less than 4 hrs. Ask operator to place in ice.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.Multiple items pulled from freezer and no date changed.
Food not stored at least 6 inches off of the floor.Peeled shrimp stored on freezer floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.Spoon kept on water with temperature of 72F
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Mold on A/C vent over ice machine.
Open dumpster lid.
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.