LA CASITA SALVADORENA
1319 E COMMERCIAL BLVD, Oakland Park FL 33334 · 954 306 8784
Last inspected Aug 5, 2026 · 10 visits since August 2023
OCT 24
JUL 25
NOV 25
JUN 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed plantains (115-134F - Hot Holding) in steam well. Operator refried plantains to 178F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
6 High priority4 Intermediate1 Basic
What the inspector wrote — 11 findingsThe state's own report →
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shell eggs then touched clean utensils and ready to eat cut onions without washing hands. Reviewed proper hand washing and cook washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Cookline - raw beef stored over ready to eat potatoes. Operator stored all items properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw shell eggs stored over ready to eat fresh vegetables. Operator stored all items properly.
Server handled soiled dishes and then picked up clean glasses without washing hands. Reviewed proper procedures and employee washed hands.
Show the remaining 7 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 3 trays of raw shell eggs on Cookline flip top cutting board. Ambient temperature 80F. Per operator item placed out less than an hour ago. Operator moved to walk in - ambient temperature 39F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Clam tags not marked with last date served. Reviewed proper procedures.
Handwash sink not accessible for employee use at all times. Cookline hand sink blocked by large container. Operator removed.
Handwash sink used for purposes other than handwashing. Front counter hand sink being used to wash oranges. Reviewed proper use of hand sinks. Operator removed items.
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.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - water 86F. Operator removed.
Aug 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Clam tags not marked with last date served. Advised Operator of proper shell-stock maintenance.
Jun 4, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 6 high priority.
6 High priority2 Intermediate0 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked beans (60F - Cooling). Operator stated cooked beans cooling overnight, did not reach 41F within 6 hours. See Stop Sale.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee exited establishment through rear exit door then re-entered establishment through rear exit door then proceeded to handle clean equipment, clean utensils and prepared food for customers without washing hands. Operator discussed with employee who then washed hands.
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. Employee handled soiled dishes while washing and rinsing then handed clean/sanitized dishes while removing from dishwasher placing to dry/store without washing hands. Operator discussed with employee who then washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. At walk-in cooler; shredded semi soft cheese (62F - Ambient Cooling). Operator stated cheese shredded last night /cooling overnight, did not reach 41F within 4 hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked beans (60F - Cooling). Operator stated cooked beans cooling overnight, did not reach 41F within 6 hours. See Stop Sale.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. At walk-in cooler; shredded semi soft cheese (62F - Ambient Cooling). Operator stated cheese shredded last night /cooling overnight, did not reach 41F within 4 hours. See Stop Sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked beans (92F - Hot Holding). Operator stated cooked beans reheated on cook top prior to being held in steam table for 20 minutes, moved to be reheated to 165F and held at 135F or above.
Clam tags not marked with last date served. Advised Operator of proper shell-stock maintenance.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has removed triple sink from right kitchen, different under right kitchen hood, bar is now office no hand washing sink, no plans submitted/approved. Advised Operator to complete 7005 application, submit with updated plans to dhr.planreview@myfloridalicense.com
Nov 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shrimp being stored in same container as raw beef sausage. Employee separated items and placed shrimp in Reach In Freezer
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drinking water in Everest freezer Employee removed and discarded drinking water
No handwashing sign provided at a hand sink used by food employees. Handwash sink next to 3 compartment sink. Employee replaced handwash sign
Time/temperature control for safety food thawed in an improper manner. Sausage and shrimp being thawed at room temperature
Wet wiping cloth not stored in sanitizing solution between uses.
Jul 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw animal food stored over ready-to-eat food. Raw chicken stored over cheese Manager moved cheese to bottom shelf.
Wet wiping cloth not stored in sanitizing solution between uses. Manager placed wiping cloth in sanitizer bucket
Oct 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Handwash sink used for purposes other than handwashing. Used to store knives and meat cutter(Hatchet) Operator removed items and placed in 3 compartment sink.
Soap dispenser at handwash sink not working/unable to dispense soap.
Spray bottle containing toxic substance not labeled. Spray bottle contains a bluish liquid identified as a degreaser located at the front counter. Operator labeled spray bottle.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Greater than 100ppm. Operator diluted solution to 100ppm
Jul 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Food stored on floor. Rice, In front of Walk In Cooler
Wet wiping cloth not stored in sanitizing solution between uses.
Jan 8, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of rust in the interior of the ice machine.
Wet wiping cloth not stored in sanitizing solution between uses.
Aug 14, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 0 recorded.
0 High priority0 Intermediate0 Basic
Show 13 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack raw shell eggs and continued to plate up ready to eat food on clean sanitize plate with out washing hands. Operator explained correct hand washing technique to employee.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mashed beans (44-47F - Cold Holding) in deep over stacked pan.Per operator less than two hours. Operator spilt into 2 containers and placed in cooler for quick chill. Observed shrimp (45F - Cold Holding); sausage (45F - Cold Holding); pork (45F - Cold Holding) per operator held less than 2 hours. Operator place ice packs on items. Observed sour cream (55F - Cold Holding) per operator held less than 2 hours. Operator placed sour cream in ice bath.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed plantains (115-134F - Hot Holding) in steam well. Operator refried plantains to 178F
Handwash sink not accessible for employee use at all times. Observed hand washing sink opposite walk in freezer blocked by plastic container of seeds. Operator removed.
Original container of sanitizer substance or chemical does not bear the manufacturer's label. Operator labeled.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken taco in walk-in cooler per operator made approximately more than 24 hours. Operator date marked.
Bowl or other container with no handle used to dispense food. Observed plastic soufflé cup in container of sour cream. Operator removed.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots in kitchen pre area not stored inverted. Operator inverted.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed plastic water bottles on cook line. Operator removed
Exterior door located by prep area has a gap at the threshold that opens to the outside.
Food stored on floor. Observed corn and cabbage stored on floor in walk-in cooler. Operator elevated
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 97F on cook line counter. Operator placed utensil in steam well to heat to 135F.
Soiled dry wiping cloth in use. Observed soiled wiping cloth in use on make table cutting board. Operator removed.
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.