CASA REINA
1 ANDERSON CIRCLE, Saint Augustine FL 32084 · 904.642.2165
Last inspected Aug 26, 2026 · 9 visits since July 2023
JUL 24
APR 25
SEP 25
MAY 26
AUG 26
— STEADY
5 inspections within 27 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed middle cold holding unit on cook line: house made slaw (50F - Cold Holding); pico (49F - Cold Holding)
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 25, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In fry cooler overnight; inside fry; chicken 47F, grouper, stuffed peppers, Mexican sushi 45F; ( - Cold Holding); () In top drawer; pork 50F; ( - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fry cooler overnight; inside fry; chicken 47F, grouper, stuffed peppers, Mexican sushi 45F; ( - Cold Holding); () * In top drawer; pork 50F; ( - Cold Holding)
Accumulation of calcium lime like substance in the interior of the ice machine/bin. Person in charge wiped clean.
Ice buildup in reach-in freezer and/or walk-in freezer. French fry freezer has ice buildup..
In-use tongs stored on equipment between uses. Tong and spatula hanging from side of clean dish rack. Person in charge moved items.
Single-service articles improperly stored. On third floor; case of cups on floor. Person in charge picked up and moved.
Working containers of food removed from original container not identified by common name. Flour not labeled. Person in charge labeled.
May 4, 2026Inspection 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 ▾
Non-food grade paper/paper towel used as liner for food container. Clean glasses drying on clean cloth. Need to air dry glasses. Person in charge removed.
In-use ice scoop stored not upside down between uses. Person in charge inverted.
In-use tongs stored on equipment door handle between uses. Tongs hanging from dish rack. Person in charge removed.
Working containers of food removed from original container not identified by common name. On cook line; flour/sugar not labeled. Person in charge labeled.
Sep 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Dented/rusted cans present. See stop sale. Observed two 6lb cans of tomatoes sauce heavily dented.
Nonfood-grade containers used for food storage - direct contact with food. Observed spray bottles on cook line used for water and oil. Person in charge unable to provide evidence if spray bottles are food grade.
Bowl or other container with no handle used to dispense food. Observed metal cups used to scoop shredded mozzarella on cook line. Discussed with person in charge.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed plates next to hand washing station exposed to splash and dripping while getting paper towels at upstairs wait station. Person in charge moved dishes away from paper towels.
Apr 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed pinto beans from labeled with date mark 4/5 (46F - Cooling); four trays of black beans labeled with date mark 4/9 (45F-47F - Cooling) in walk-in cooler. Deep trays not being stirred and being covered too soon. Discussed with person in charge. 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. Observed pinto beans from labeled with date mark 4/5 (46F - Cooling); four trays of black beans labeled with date mark 4/9 (45F-47F - Cooling)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed warmer: pork (112F - Hot Holding) person in charge stated for less that 1 hour. Placed in oven to reheat.
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. Observed large filets of reduced oxygen packed fish not removed from their reduced oxygen packing while thawing per labels instructions. Person in charge had employees cut open packages.
Equipment and utensils not properly air-dried - wet nesting. Observed clear food container stacked on drying rack with visible moisture.
Jul 29, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 24, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed caramelized onions date marked 7/23/24 (47-48F - Cooling); two Pino beans date marked 7/23/24 (50-52F - Cooling) in walk-in cooler. 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. Observed caramelized onions date marked 7/23/24 (47-48F - Cooling); two Pino beans date marked 7/23/24 (50-52F - Cooling) in walk-in cooler. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed middle cold holding unit on cook line: house made slaw (50F - Cold Holding); pico (49F - Cold Holding)
Equipment and utensils not properly air-dried - wet nesting. Observed chip bowls stacked with visible moisture next to both chip warmers
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce above uncovered cooling roasted vegetables in walk-in cooler. Person in charge moved unwashed produced.
Jan 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on fry station stained with food debris.
Jul 11, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed marinated beef x 3 (48-54F - Cold Holding); pulled chicken from previous day (46F - Cold Holding). Walk-in cooler had lots of high temperature cooling items such as pinto beans at 170F+. Digital thermometer display was at 44F but dropped down to 40F during inspection. Discussed with person in charge about ice bathing beans and other high temperature cooling items before placing in walk-in cooler so they do not raise ambient walk-in cooler temperatures. Person in charge placed chicken and beef in ice bath to quickly cool down. Items were 41F or below by end of inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed black beans (119F - Hot Holding); rice (121F - Hot Holding) in side by side steamer well. Steamer well low on water. Person in charge added water and placed beans and rice in steamer box to reheat to 165F by end of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed black stains on cutting board across from grill.
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.