CASITA TAQUERIA #3 INC
2991 66 ST N, Saint Petersburg FL 33710
Last inspected Apr 9, 2026 · 7 visits since October 2023
APR 24
SEP 24
JAN 25
NOV 25
APR 26
— STEADY
5 inspections within 30 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects found 1 live fly in kitchen landing on prep cooler
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate10 Basic
What the inspector wrote — 16 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Black beans (55F - Cooling) in walk in cooler cooked yesterday, operator says they were not taken out of cooler today. In deep covered pans. Discussed proper cooling in shallow uncovered pans with operator. Stop sale issued.
Dented/rusted cans present. See stop sale. -#10 can of garbanzo beans has dents at seal
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. Dishwasher (Chlorine 0ppm) Operator restocked with sanitizer and retested at 50PPM.
Live, small flying insects found 1 live fly in kitchen landing on prep cooler
Show the remaining 12 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Black beans (55F - Cooling) in walk in cooler cooked yesterday, operator says they were not taken out of cooler today. In deep covered pans.
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade soiled -soda machine ice chute has accumulation of black moldlke substance
Accumulation of debris on exterior of warewashing machine.
Accumulation of mold-like substance in the interior of the ice machine.
Cutting board has cut marks and is no longer cleanable. -green cutting board on prep cooler on cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink stored on top of prep cooler Operator removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee food stored amongst restaurant food in reach in cooler. Operator segregated employee food.
Ice buildup on floor in walk-in freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -container with no handle stored in bin of flour Operator removed container.
Interior of oven has accumulation of black substance/grease/food debris.
No Heimlich maneuver/choking sign posted. Emailed operator choking poster.
Open dumpster lid.
Nov 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Devils hand shake sauce containing tomato (64F - Cold Holding) for customer self service. Discussed Time as a Public Health Control option as well as improved cold holding options. Operator put in freezer to rapid cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice on cook line (125F - Hot Holding, operator stirred and covered, retemped at 146F)
Spray bottle containing toxic substance not labeled. Operator labeled bottle of vinegar and bottle of degreaser.
Cutting board has cut marks and is no longer cleanable. -green cutting board on prep cooler on cook line.
Dead roaches on premises. 2 dead roaches in dry storage room near restrooms Operator cleaned area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones on two prep tables in prep kitchen, and container of spices. Operator removed, cleaned and sanitized areas.
Ice buildup on floor in walk-in freezer.
Jan 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate4 Basic
Show 11 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 sanitizer 0ppm. Management replaced sanitizer. Chlorine 50ppm.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink in prep area.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Cutting boards soiled with food debris.
Handwash sink used for purposes other than handwashing. Bucket of water in hand sink on cook line. Employee removed bucket.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for hot sauce kept out in dining room area made with greasy garlic, devils hand shake, honey habanero,gringo green hot sauces. Manager filled out written procedures.
Spray bottle containing toxic substance not labeled at dish area. Manager labeled bottle chemical.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Food not stored at least 6 inches off of the floor. Gallons of oil on floor on cook line. Employee moved oil of the floor.
Ice buildup in walk-in freezer.
Sep 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee enter kitchen from outside of establishment and donned gloves without washing hands. Discussed with operator proper hand-hygiene techniques. Will email DBPR Form 5030-159. Wearing Gloves The Right Way.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Salsa verde, hot sauce, and hot sauce with fresh garlic is not time marked. Located in wait station area. Operator time marked items.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From warmer on cooks line at expo window. Operator turned warmer up. Re temped at 1:47pm a. quest (127F - Hot Holding) 168f Will email DBPR Form 5030-009. Reheating For Hot Holding Procedures.
Food service managers not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Destiny and Shelley promoted more than 30 days ago to Manager.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof for Casey hired more than 60 days ago. Both employees handle food from expo window to hand to customers.
Accumulation of debris on exterior of warewashing machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on shelf with clean pans in ware washing area. Operator discarded drink.
Equipment in poor repair. Torn gasket on small cooler door across from gas stove on cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gasket on reach-in cooler door on cooks line next to flat-top grill.
Standing water in bottom of reach-in-cooler on cooks line next to flat-top grill.
Jun 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority5 Intermediate7 Basic
Show 14 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came into kitchen placed gloves on a started handling equipment and food.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at mop sink.
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.
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/ Expired 9-30-2023
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink on cook line. Employee placed paper towels.
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. Ice chute at soda machines front counter.
Covered waste receptacle not provided in women's bathroom.
Equipment and utensils not properly air-dried - wet nesting in dish area on shelf
Open dumpster lid.
Single-service articles not stored inverted or protected from contamination. Soufflé cups not inverted properly. Employee inverted soufflé cups.
Standing water in bottom of reach-in-cooler on cook line.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat tortillas in walk-in cooler. Manager moved items.
Oct 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. temperature controlled for safety salsas at customer counter 61F-64F, held for more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. temperature controlled for safety salsas at customer counter 61F-64F, held for more than 4 hours. Discussed adding to time as a public health control, form emailed to operator
Time/temperature control for safety food re-served to customers. Salsas at customer counter containing roasted garlic
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. 4 valid certificates provided during inspection
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Metal bowl in raw proteins in reach in cooler on cook line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at steam table in 83F water
Old labels stuck to food containers after cleaning. Plastic bins on equipment storage racks
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.