CASA TINA MEXICAN GRILL
365 MAIN ST, Dunedin FL 34698 · 727-734-9515
Last inspected Apr 28, 2026 · 10 visits since September 2023
MAY 24
DEC 24
JUN 25
JAN 26
APR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2021028699 | Apr 8, 2021 | Jul 27, 2021 | $200 |
Inspection history
10 visits, newest first
Apr 28, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles on bar soiled with debris. Soda nozzles on soda machine near bar soiled with debris. Cutting boards soiled with debris.
Bowl or other container with no handle used to dispense food. Bowls used as scoop for beans in kitchen.
Apr 15, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
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. Dish machine in kitchen measured at 0ppm. Instructed operator to use three compartment sink until machine is repaired.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles on bar soiled with debris. Soda nozzles on soda machine near bar soiled with debris. Cutting boards soiled with debris.
Handwash sink used for purposes other than handwashing. Handwash sink used to dump ice in bar
Bowl or other container with no handle used to dispense food. Bowls used as scoop for beans in kitchen.
Buildup of food debris/soil residue on equipment door handles. Handles of reach in cooler soiled in kitchen
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted in bar. Operator inverted buckets.
Cutting board has cut marks and is no longer cleanable. Cutting boards grooved on cook line.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine in kitchen measured at 0ppm. Instructed operator to use three compartment sink until machine is repaired.
Employee personal food not properly identified and segregated from food to be served to the public. Personal eggs stored on shelf above beans in dry storage. Operator disposed of eggs.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch on cook line. Operator. Had employee remove watch.
Jan 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on reach in deli coolers on cook line. Soda gun nozzles soiled in bar.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine or quaternary test kit.
Spray bottle containing toxic substance not labeled. Quaternary spray bottle in bar area testing at 500+ PPM. Employee diluted chemical with water and quaternary is now testing at 200 PPM.
Carbon dioxide/helium tanks not adequately secured. Observed next to rack with soda syrup boxes across from blast chiller in the outside backdoor kitchen area.
Cutting board has cut marks and is no longer cleanable. Grooved cutting boards on reach in deli coolers on cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook line in 75 F stand water.
Jun 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Accumulation of debris on exterior of warewashing machine.
Cleaned and sanitized equipment or utensils not properly stored. Ice bucket stored on floor in bar area.
Cutting board has cut marks and is no longer cleanable. Cooks line.
Food stored on floor. Cooking oil stored on floor in outside storage shed.
Dec 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 3 employee cups on Cooks line above reach in cooler next to kitchen door
May 7, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at the bar has an accumulation of debris. Bartender cleaned gun during inspection
Floor area(s) covered with standing water. Kitchen area covered with standing water.
Food stored on floor. Walk in cooler- containers of food stored on floor. Discussed the need to store all food a minimum of 6" off the floor.
Raw fruits/vegetables not washed prior to preparation. Avocado in prep table containing stickers. Discussed with operator the need to wash avocado and remove stickers before bringing to prep table.
Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from its original container not labeled with common name. Discussed the need to label all food once removed from its original container
Mar 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 7, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area-cheese shredded (56F - Cold Holding); sliced tomatoes (54F - Cold Holding); pico (54F - Cold Holding) food was placed on ice, service call was placed prior to inspection. Food was in unit less than 2 hours. Unable to obtain second temperature. Server area Pico 54F held on counter. Pico was placed on ice. Unable to obtain a second temperature.
Handwash sink used for purposes other than handwashing. Soiled plate in hand wash sink on cooks line. Cook removed plate.
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.
Mar 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area-cheese shredded (56F - Cold Holding); sliced tomatoes (54F - Cold Holding); pico (54F - Cold Holding) food was placed on ice, service call was placed prior to inspection. Food was in unit less than 2 hours. Unable to obtain second temperature. Server area Pico 54F held on counter. Pico was placed on ice. Unable to obtain a second temperature.
Handwash sink used for purposes other than handwashing. Soiled plate in hand wash sink on cooks line. Cook removed plate.
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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored next to single service disposable lids. Operator moved employee beverage
Food stored on floor. Food containers holding chips stored on floor, large pot of cooked sauce stored on floor in rare prep area.
Sep 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate8 Basic
Show 12 findings ▾
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. Chlorine was empty on sanitizer. Operator changed out chlorine. Corrected to 75ppm
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Salsa Vetacruzana 50F cold hold, Arroz Cabezon 58F cold hold, ceviche regular 45F cold hold,Pozole 47F cold hold.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa Vetacruzana 50F cold hold, Arroz Cabezon 58F cold hold, ceviche regular 45F cold hold,Pozole 47F cold hold. Food held in unit over night, see stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line stained
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee on cutting board of cook line. Operator moved coffee
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on upper shelf above prep table.
Floor area(s) covered with standing water. Prep area, walk in cooler
Food stored on floor. 5 gal bucket of sauce stored on the floor of walk in cooler. Operator moved sauce to shelf a minimum of 6" off the floor
Standing water in bottom of reach-in-cooler. Standing water in reach in cooler at the trance of the cook line. Unit not holding food at proper temperature
Wet wiping cloth not stored in sanitizing solution between uses.
Wood food-contact surface not properly sealed. Low shelf in walk in cooler wood not sealed.
Working containers of food removed from original container not identified by common name. Squeeze bottles containing food removed from its original container not labeled with common name.
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.