CASA TEQUILA MEXICAN CUISINE
8228 GLADES ROAD, Boca Raton FL 33434 · 561-430-5458
Last inspected Jan 23, 2026 · 9 visits since July 2023
JAN 24
NOV 24
MAR 25
SEP 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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.provided operator with form.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025078054 | Sep 18, 2025 | Dec 11, 2025 | $400 |
| 2--2020012648 | Feb 21, 2020 | Jun 30, 2020 | $360 |
Inspection history
9 visits, newest first
Jan 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler, raw eggs stored over raw fish and whole muscle beef. The eggs were moved down.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. In the bucket of salt, a pint size container was stored inside and used to dispense the product. The item was removed
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. In the walk in cooler, raw salmon in ROP thawing in the package. The fish was removed.
Show the remaining 2 findings ▾
Covered waste receptacle not provided in women's bathroom.
Food stored on floor. In the walk in cooler, salsa, cut lettuce and cut vegetables were stored in bins on the floor. The items were moved off of the floor
Nov 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 18, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef. Advised operator to stored properly
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler #2. Tomatoes sauce at 2:31pm(52F cooling) since 10am. salsa at 2:38pm ( 48F cooling)since 10 am guacamole with tomatoes at 2:39pm(48F cooling) since 10 am. Chopped lettuce at 2:13pm (53F cooling) since 10am,
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Expired 7/9/25 Hector Gutierrez
Sep 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 11 high priority.
11 High priority2 Intermediate2 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. Walk in cooler cooked beef at 2:13pm(45F cooling) since yesterday, cooked beans at 3:10pm (55F cooling) since yesterday. See stop sale
Dented/rusted cans present. See stop sale. Tomato paste
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 employees grabbing soiled towels multiple times and then grabbing clean utensils and ready to eat food. Employees washed hands
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Flip top cooler #1 Raw chicken, raw beef, raw shrimp containers over cut vegetables. Operator stored properly
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef. Advised operator to stored properly
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Red sauces 9/8 Salsa verde 9/6 Chicken sauce 9/9 Cheese sauce 9/9
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 beef at 2:13pm(45F cooling) since yesterday, cooked beans at 3:10pm (55F cooling) since yesterday. See stop sale Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler #2. Tomatoes sauce at 2:31pm(52F cooling) since 10am. salsa at 2:38pm ( 48F cooling)since 10 am guacamole with tomatoes at 2:39pm(48F cooling) since 10 am. Chopped lettuce at 2:13pm (53F cooling) since 10am, Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler #2 Sour cream 48F cold holding, cheese 48F cold holding Per operator products stored for longer than 4 hours. Per operator products not prepared or portioned today. See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler #2 Sour cream 48F cold holding, cheese 48F cold holding Per operator products stored for longer than 4 hours. Per operator products not prepared or portioned today. See Stop Sale Flip top cooler #1 across from stovetop raw chicken 48F cold holding, raw beef 48F cold holding. Per operator products not prepared or portioned today. Per operator product stored for approximately 2 hours. Operator moved to walk in cooler
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler #2. Tomatoes sauce at 2:31pm(52F cooling) since 10am. salsa at 2:38pm ( 48F cooling)since 10 am guacamole with tomatoes at 2:39pm(48F cooling) since 10 am. Chopped lettuce at 2:13pm (53F cooling) since 10am,
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Stovetop Chicken stock 133F hot holding Under steam table, cooked beans 106F hot holding, cooked rice 105F hot holding. Per operator products stored for approximately 2 hours. Operator moved items to be reheated to 165F++
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler #2 Red sauce at 2:32pm ( 52F cooling) since 10am, at 3:25pm same temperature. At this current cooling rate product will not cool to 41F within 6 hours. Operator moved to walk in cooler
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Expired 7/9/25 Hector Gutierrez
Raw fruits/vegetables not washed prior to preparation. Cook line Case of unwashed avocados with cut avocados.
Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler Multiple boxes with unwashed lettuce over cut vegetables, sauces etc.
Mar 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, raw chicken not commercially packaged stored above ready to eat drink mixes. Discussed with operator that ready to eat items should be stored above raw chicken.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler, cut tomatoes date marked 6/1/25 and use date by 6/9/25. Not discarded after 7 days. Operator discarded cut tomatoes.
Stop Sale issued due to food not being in a wholesome, sound condition. On cook line 9 grouper 7 salmon 42°F thawed and not taken out of reduced oxygen package.operator stated thawed earlier this morning, held more than four hours thawed in package.
Handwash sink used for purposes other than handwashing. Handwashing sink by prep area in kitchen blocked with blender parts. Operator removed items
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to operator
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. On cook line 9 grouper 7 salmon 42°F thawed and not taken out of reduced oxygen package.operator stated thawed earlier this morning, held more than four hours thawed in package. See stop sale
Food stored on floor. In walk in cooler, bucket of salsa stored on floor. Discussed with operator that food items should be stored at least 6 inches off the floor.
Ice scoop handle in contact with ice. In kitchen, ice scoop handle in contact with ice in ice machine. Operator removed ice scoop to be washed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, standing water 67°F with in use knives. Discussed with operator that standing water should be at least 135°F.
Jan 23, 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 ▾
Equipment in poor repair. Gaskets in reach in cooler torn or in disrepair in middle of cook line.
Ice buildup in reach-in freezer and/or walk-in freezer. Obserbed ice build up in wall in freezer on door and shelves.
Observed shelves in dishwashing area with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth in front of cook line on bottom shelves not in sanitizer bucket. Operator removed.
Nov 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 5 high priority.
5 High priority3 Intermediate17 Basic
Show 25 findings ▾
Dented/rusted cans present. See stop sale. Dented cans observed; #1. Observed in front of cook line 4 cans of 14 oz sweetened condensed milk. #2.Observed in front of cook line; 1 can of 46 oz pineapple juice. Operator discarded.
Nonfood-grade containers used for food storage - direct contact with food. Observed near prep station: prepped salsa stored in trash can. Operator placed moved salsa to approved containers.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in walk in cooler salsa prepared 11/11/24. Operator discarded. See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed in walk in cooler prepped salsa marked more than 7 days. Operator discarded.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer bucket with chlorine solution 200+ppm. Operator remade another bucket to 100 ppm chlorine.
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. Printed clean up procedures, operator posted.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzles in bar area soiled. Operator cleaned and sanitized during inspection.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine near cook line has accumulation of black substance.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile in dry storage area in disrepair.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed tiles throughout cook line / kitchen heavily soiled.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed bowls at dish area not inverted. Operator inverted
Commercially processed (semi frozen raw salmon )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. Raw salmon held in walk in cooler less than 4 hours ago. Operator cut open fish packages during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee sweater on top of box of tortilla chips in dry storage area. Operator removed.
Equipment in poor repair. Gaskets in reach in cooler torn or in disrepair in middle of cook line.
Hole in or other damage to wall. Observed wall outside in hallway behind cook line damaged.
Ice buildup in reach-in freezer and/or walk-in freezer. Obserbed ice build up in wall in freezer on door and shelves.
In-use knife/knives stored in cracks between pieces of equipment. Observed at cook line knives stored between cracks of the tables. Operator removed.
No Heimlich maneuver/choking sign posted. Printed poster and provided to operator. Operator posted
No handwashing sign provided at a hand sink used by food employees in ladies bathroom. Operator provided
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters next to steam table heavily soiled with dust.
Observed shelves in dishwashing area with rust that has pitted the surface.
Raw fruits/vegetables not washed prior to preparation. Observed near cook line; stickers still on avocados after being prepped. Told operator wash avocados before cutting.
Stored food not covered. Observed at bar area lid open on fruit tray. Operator covered.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth in front of cook line on bottom shelves not in sanitizer bucket. Operator removed.
Jan 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate2 Basic
Show 6 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.provided operator with form.
Handwash sink not accessible for employee use at all times. Main kitchen hand washing sink at food dry storage shelf- observed hand washing sink being blocked by 10 gallon bucket. Operator removed bucket.
No probe thermometer provided to measure temperature of food products.
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. Provided operator with form.
Food stored on floor. Main kitchen prep table at 2 compartment prep sink- observed bucket of chopped parsley being stored on the floor. Operator removed bucket of chopped parsley from the floor.
No Heimlich maneuver/choking sign posted. Provided operator with poster.
Jul 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Three door flip top cooler on cook line at beef, steak (46-47F - Cold Holding), chefmoved to working cooler
Clam/mussel/oyster tags not marked with last date served.
Food stored on floor. Boxes of food on the floor in the walk in freezer, manager picked up
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees. Manager posted new hand wash signs through out kitchen
Time/temperature control for safety food thawed in an improper manner. Raw frozen solid chicken on tray in kitchen thawing out on counter, chef moved to frozen chicken to walk in cooler
Uncovered food stored on top shelf in kitchen, not covered exposed to dust and other contamination.
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.