LA CASITA TROPICAL RESTAURANT
6301 JOHNSON ST, Hollywood FL 33024 · 347-822-8227
Last inspected Jul 21, 2026 · 5 visits since July 2025
JUL 25
DEC 25
JUL 26
▲ GETTING WORSE
3 inspections, one direction. The current grade is the worst on record.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, Chicken (47F - Heated Cooling), per operator, food not prepped or portioned today. Food prepared yesterday and held in walk in cooler. Food was discarded. See Stop Sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Jul 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Current Hotel and Restaurant license not displayed.
No Heimlich maneuver/choking sign posted. Emailed poster to operator.
Jul 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 7 high priority.
7 High priority2 Intermediate7 Basic
Show 16 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine sanitizer used in 3 compartment sink at 0 ppm. Operator corrected sanitizer to 100 ppm.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, Chicken (47F - Heated Cooling), per operator, food not prepped or portioned today. Food prepared yesterday and held in walk in cooler. Food was discarded. See Stop Sale.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched garbage can and went back to preparing food, without changing gloves or washing hands. Educated employee on proper handwashing procedures and employee washed hands and changed gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. 1), In walk in cooler, raw chicken stored over uncooked peeled, cut ripe plantains and cooked shrimp walk in cooler. 2). In walk in cooler, raw fish stored over bag of raisins. Operator rearranged for proper storage.
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. In walk in cooler, Chicken (47F - Heated Cooling), per operator, food not prepped or portioned today. Food prepared yesterday and held in walk in cooler. Food was discarded. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cold buffet unit at front counter, Macaroni Salad (65F - Cold Holding); Potato Salad (63F - Cold Holding); Beet and Potato Salad (71F - Cold Holding), per operator, food not prepped or portioned today, food held in walk in cooler and moved to cold unit and held for approximately 3 hours. Food was removed from unit and placed back in walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1). In warmer in kitchen, Cooked Green Bananas (100F - Hot Holding); Baked Chicken (121F); Yucca (100F - Hot Holding); Cooked Goat (109F - Hot Holding); White Rice (97F - Hot Holding). Per operator, foods prepared and held in unit for approximately 2.5 hours. Foods were placed on stove to reheat. 2). Under heat lamp, Cooked Chicharron ( Pork Belly) (117F - Hot Holding); per operator, food held for approximately 30 minutes. Food was placed on stove to reheat. 3). In steam table at front counter, Fried Chicken (103F - Hot Holding); Rice and Beans, Pork Ribs (112F - Hot Holding); per operator, foods prepared and held in unit for approximately 3 hours. Food was placed back on stove to reheat. Food was placed back to reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. Tabletop can opener in kitchen soiled with grease and food debris.
Handwash sink used for purposes other than handwashing. Large container stored in handwashing sink in kitchen. Employee removed container from handwashing sink.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. No self closing door in bathroom.
Bowl or other container with no handle used to dispense food. Bowls without handles stored in containers of sauce at front reach in cooler. Operator removed bowls from containers.
Clean in place equipment not washed, rinsed and sanitized using three distinct steps. Employee washing dishes without submerging in sanitizer solution in 3 compartment sink and rinsing in running water. Educated operator on correct sanitizing and ware washing procedures. 3 compartment sink was set correctly up for dishes to be rewashed and sanitized.
Current Hotel and Restaurant license not displayed.
Floor soiled/has accumulation of debris. Floor in walk in cooler soiled with blood from raw meat. Operator mopped blood from floor.
Food stored on floor. Buckets of cooked beans stored on floor of walk in cooler. Operator removed food from floor.
No Heimlich maneuver/choking sign posted. Emailed poster to operator.
Dec 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer reading 38F in ice water. Unable to correct.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom door does not self close.
Open dumpster lid.
Dec 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority5 Intermediate7 Basic
Show 16 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves after frying raw chicken and fish without washing hands. Reviewed proper procedures and employee washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing, rinsing, and immediately putting up pans without sanitizing. Employee set up sanitizer sink to proper 100ppm chlorine and began sanitizing all items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter COLD RAIL - pasta salad (58F - Cold Holding); potato salad (56F - Cold Holding); cut lettuce (46F - Cold Holding); cut tomatoes (45F - Cold Holding); prepared salads (49F - Cold Holding). Per employee potato and pasta salads not prepared or portioned today and in unit from 7:30am-8:00am. Tomatoes, lettuce, in unit from 7:30am-8:00am. Prepared salads made at 8:00-8:30am and being held out of cold air. Manager removed all items to reach in cooler and walk in to recoil and called for service on unit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) At front counter UNDER HOT LINE - red beans (118F - Hot Holding), cooked wings (125F - Hot Holding); fried chicken pieces (121F - Hot Holding); roasted chicken (132F - Hot Holding); cooked banana (103F - Hot Holding). Per employee all items prepared today between 6:00am and 7:00am. Employees began removing items to reheat in oven and stove. 2) At front counter STEAM WELL - cooked bananas (87-95F - Hot Holding); fried wings (97F - Hot Holding); fried pork chops (97F - Hot Holding); cooked sausages (117-139F - Hot Holding); cooked bananas (94-137F - Hot Holding); fried pork pieces (102-137F - Hot Holding); tamales (99-144F - Hot Holding). Per employee all items prepared today between 6:00am and 7:00am. Employees began to move items to oven and stove to reheat.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employees at service line not able to answer questions concerning hot and cold holding temperatures.
No paper towels or mechanical hand drying device provided at handwash sink. At kitchen hand sink. Employee replaced.
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.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer reading 38F in ice water. Unable to correct.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Kitchen hot water turned off due to stripped faucet handle.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom door does not self close.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee beverages on prep table in kitchen at round food in preparation.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open top beverage bottle on prep table in kitchen.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple employee at front serving counter wearing watches and bracelets.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee washing pans in middle sink and rinsing at end sink. No sanitizer sink set up. Employee drained sinks, cleaned, and set up in correct order. Sanitizer sink 100ppm chlorine.
Faucet/handle missing/damaged at plumbing fixture. Hot water faucet handle stripped at kitchen hand sink.
Open dumpster lid.
Jul 25, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.