LA CASITA
15185 MCGREGOR BLVD, Fort Myers FL 33908 · 239-415-1050
Last inspected Jul 8, 2026 · 9 visits since July 2023
JUL 24
OCT 24
JUL 25
OCT 25
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Salsa 45F cold hold less than 4 hours. Operator added more ice and water.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024070685 | Oct 23, 2024 | Jan 27, 2025 | $200 |
| 7--2019015744 | Mar 4, 2019 | Apr 16, 2019 | $400 |
| 7--2019000461 | Dec 6, 2018 | Feb 1, 2019 | $200 |
| 7--2016012828 | Mar 1, 2016 | Mar 23, 2016 | $200 |
Inspection history
9 visits, newest first
Jul 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
What the inspector wrote — 8 findingsThe state's own report →
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled in dishwash area. Educated operator on importance of labeling bottles. Operator labeled bottle.
Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage around ceiling vent near office area.
Ceiling/ceiling tiles/vents soiled with accumulated dust. Kitchen.
Show the remaining 4 findings ▾
Covered waste receptacle not provided in women's bathroom.
Employee with no hair restraint while engaging in food preparation. Cook. Educated operator on the importance of wearing hair restraint.
Hole in or other damage to wall near back kitchen exit.
Opened employee beverage container in a cold holding unit with food to be served to customers. Educated operator on proper storage of employee beverages. Operator removed beverage.
Oct 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 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. Observed chlorine concentration at 0 ppm. Operator primed sanitizer. Rechecked concentration at 100 ppm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese sauce 113F hot hold less than 4 hours. Operator turned up heating element.
Spray bottle containing toxic substance not labeled. Operator labeled bottle.
Bowl or other container with no handle used to dispense sauce. Operator removed cup.
Employee with no hair restraint while engaging in food preparation. Cook. Educated operator on importance of wearing hair restraint when cooking or preparing food.
In-use tongs stored on equipment door handle between uses. Operator removed tongs.
No handwashing sign provided at a hand sink used by food employees at bar. Educated operator on posting handwash sign at bar. Operator posted hand wash sign at bar.
Opened employee beverage container in a cold holding unit with food to be served to customers. Operator placed employee beverage on bottom shelf.
Wet wiping cloth not stored in sanitizing solution between uses. Operator removed cloth.
Jul 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed container of repackaged raw frozen chicken stored over boxes of frozen tilapia. Operator placed raw chicken on bottom shelf.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw chicken stored over raw ground beef in walk in cooler. Operator placed raw chicken on bottom shelf.
Handwash sink used for purposes other than handwashing. Observed collander stored in hand wash sink in back food prep area. Operator removed collander.
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation. Cook.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink at bar. Educated operator on importance of having hand wash sign.
Rice storage container lid cracked or broken.
Wet mop not stored in a manner to allow the mop to dry.
Oct 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority1 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. Observed chlorine concentration at 0 ppm. Educated operator on proper concentration. Operator changed, primed sanitizer, and called technician. Repeat violation from 11/17/23 and 07/25/24
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Salsa 45F cold hold less than 4 hours. Operator added more ice and water.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Employee with no hair restraint while engaging in food preparation. Cook.
In-use knife/knives stored in cracks between pieces of equipment. Operator removed knife.
In-use tongs stored on equipment door handle between uses. Educated operator on proper storage of tongs. Operator removed tongs.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bean bin.
In-use wet wiping cloth/towel used under cutting board.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink at bar. Educated operator on importance of having hand wash sign.
Stored food not covered. Observed sauces and meats not covered in walk in cooler. Educated operator on covering food after cooling.
Aug 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 1 high priority.
1 High priority5 Intermediate10 Basic
Show 16 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. Observed chlorine concentration at 0 ppm. Educated operator on proper concentration. Operator changed, primed sanitizer, and called technician.
Handwash sink not accessible for employee use at all times. Observed hand wash sink at bar blocked by tray of soiled glasses.
Handwash sink used for purposes other than handwashing. Observed metal pot stored in hand wash sink in back food prep area. Observed strainer stored in hand wash sink at bar. Educated operator on having hand wash only.
No soap provided at handwash sink. Men's restroom.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed precooked sauces and precooked meats not date marked in walk in cooler. Educated operator on importance of date marking.
Spray bottle containing toxic substance not labeled in dishwasher area.
Bowl or other container with no handle used to dispense flour.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal food not properly identified and segregated from food to be served to the public. Reach in cooler at kitchen entrance.
Food not stored at least 6 inches off of the floor. Observed metal pots of sauces and beans stored in floor in back food prep area. Observed bag of onions, box of limes, and box of corn stored on floor in walk in cooler.
Food stored in a location that is exposed to splash/dust. Observed metal pots of sauces stored in front of hand wash sink in back food prep area exposed to splash from hand wash sink.
In-use tongs stored on equipment door handle between uses. Educated operator on proper storage of tongs.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoop not stored above rice.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink at bar. Educated operator on importance of having hand wash sign.
Stored food not covered. Observed sauces and meats not covered in walk in cooler. Educated operator on covering food after cooling.
Working containers of food removed from original container not identified by common name. Oil container at cook line.
Nov 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate7 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. Observed chlorine concentration at 0 ppm. Educated operator on proper concentration. Operator primed sanitizer. Rechecked concentration at 50 ppm.
Handwash sink used for purposes other than handwashing. Observed plastic containers stored in hand wash sink in back food prep area. Operator removed containers.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Educated operator on importance of having test strips.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed bags of cooked/prepped corn not date marked.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed precooked sauces and precooked meats not date marked. Educated operator on importance of date marking. Operator date marked foods before leaving inspection.
Accumulation of black/gray-like substance in the interior of the ice machine/bin.
In-use knife/knives stored in cracks between pieces of equipment. Operator removed knives.
In-use tongs stored on equipment door handle between uses.
In-use wet wiping cloth/towel used under cutting board.
No handwashing sign provided at a hand sink used by food employees. Hand wash sinks in kitchen and at bar. Educated operator on importance of having hand wash sign at hand wash sinks
Opened employee beverage container in a cold holding unit with food to be served to customers. Operator placed employee beverage on bottom shelf.
Stored precooked meats and sauces not covered in walk in cooler.
Sep 11, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 13, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 1 high priority.
1 High priority4 Intermediate7 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. Observed chlorine concentration at 0 ppm. Educated operator on proper concentration. Operator primed sanitizer and called technician.
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/. Observed National Registry of Food Safety Professionals manager certifications for Rolando Zavala and Citlali TINOCO expired on 03/19/23.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed precooked sauces and meats not date marked in walk in cooler.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of debris inside warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated dust/ mold-like substance. Men's restroom. Cook line/kitchen. Educated operator on keeping vents clean.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored on shelving above food served to public in reach in cooler near office area. Educated operator on proper storage of employee food. Operator placed food on bottom shelf.
No copy of latest inspection report available.
No handwashing sign provided at a hand sinks used by food employees. Hand wash sink in back food prep area, hand wash sink at cook line, and hand wash sink at bar. Educated operator on importance of having hand wash signs at hand wash sinks.
Wet mop not stored in a manner to allow the mop to dry near men's restroom.
Working containers of food removed from original container not identified by common name. Flour/sugar/salt/cornstarch container.
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.