SANTA ROSA MEXICAN RESTAURANT
1436 SR 436 UNIT 1064, Casselberry FL 32707 · 407.431.3625
Last inspected Feb 25, 2026 · 7 visits since November 2023
MAR 24
OCT 24
APR 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Salsa dated 4/20 49F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Feb 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate8 Basic
What the inspector wrote — 10 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. - raw beef stored in retail bag in metalfrio solutions cold holding unit.
Spray bottle containing toxic substance not labeled. - spray bottle of orange liquid stored in kitchen area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - men's and women's restroom
Show the remaining 6 findings ▾
Exterior door has a gap at the threshold that opens to the outside. - back door
Faucet/handle missing at plumbing fixture. - mop sink
Ice buildup in reach-in freezer in hallway.
In-use ice scoop stored on soiled surface between uses. - ice scoop stored on ice machine.
Reach-in cooler interior/shelves have accumulation of soil residues. - reach in cooler next to ice machine.
Water leaking from pipe and/or faucet/handle. - mop sink
Sep 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw chicken 49° - raw beef 48° - both items less 4 hours - operator placed in ice bath
Food-contact surface soiled with food debris, mold-like substance or slime. - soda gun at front bar.
Handwash sink not accessible for employee use at all times. -sanitizer bucket stored in hand sink at front bar.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - men's and women's restroom
Exterior door has a gap at the threshold that opens to the outside. - back door in kitchen area. - back door near restrooms
No copy of latest inspection report available.
Apr 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -all raw meats including shrimp, beef, pork, and chicken. Stored on same shelf in containers stacked on top of each other. No adequate separation
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. -shredded lettuce, operator states less than 1 hour after being removed from refrigeration
Handwash sink not accessible for employee use at all times. -hand wash sink at bar inaccessible due to sanitizer bucket being stored in sink basin
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -woman's restroom door does not remain fully closed
Equipment or utensils not designed or constructed in a durable manner. -silicone spatula blades damaged
Exterior door has a gap at the threshold that opens to the outside. -rear door in kitchen -rear door by mop sink
Food stored on floor. -bins of chips stored on floor in ice machine room
Apr 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 9 high priority.
9 High priority1 Intermediate7 Basic
Show 17 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. -employee washed hands for less than 15 seconds after preparing food on multiple accounts
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee removing warm taco shells from oven with bear hands -employee using bare hands to top taco shell with meat and cheese
Employee washed hands with no soap. -employee failed to use soap to wash hands on multiple accounts
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw beef stored with RTE washed/pealed onion
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -all raw meats including shrimp, beef, pork, and chicken. Stored on same shelf in containers stacked on top of each other. No adequate separation
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Salsa dated 4/20 49F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken (45F - Cold Holding); raw beef (44F - Cold Holding); raw chicken (45F - Cold Holding); raw beef (45F - Cold Holding)
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. -shredded lettuce, operator states less than 1 hour after being removed from refrigeration
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -salsa dated 4/20 49F
Handwash sink not accessible for employee use at all times. -hand wash sink at bar inaccessible due to sanitizer bucket being stored in sink basin
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -woman's restroom door does not remain fully closed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee personal items stored on tops of box of single service items
Equipment or utensils not designed or constructed in a durable manner. -silicone spatula blades damaged
Exterior door has a gap at the threshold that opens to the outside. -rear door in kitchen -rear door by mop sink
Food stored on floor. -bins of chips stored on floor in ice machine room
Open dumpster lid.
Stored food not covered. -washed/pealed onion not covered during storage in walk in cooler
Oct 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded lettuce 51F, operator states lettuce is thrown away every 45 minutes. Advised operator to put lettuce portions on time plan.
Food-contact surface soiled with food debris, mold-like substance or slime. -green cutting board soiled
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -no time plan for lettuce left out at ambient air temperature, provided operator with time as a public health control form -helped operator complete time as a public heath control form
Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tiles in dining room, 2 damaged 1 missing
Food not stored at least 6 inches off of the floor. -large drums of chips directly stored on floor
No handwashing sign provided at a hand sink used by food employees. -No handwashing sign as HWS next to dish pit
Mar 25, 2024Inspection 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 ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - queso (94f-120f - Hot Holding) < 1 hour Manager put into deep pan to make contact with water in steam well.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - ice bucket
Exterior door has a gap at the threshold that opens to the outside. - back door
No handwashing sign provided at a hand sink used by food employees. - hand wash sink next to triple sink
Old labels stuck to food containers after cleaning.
Nov 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - quaternary ammonia test kit for bar triple sink
Buildup of food debris/soil residue on equipment door handles. - walk in cooler door handle
Cleaned and sanitized equipment or utensils not properly stored. - bar beverage items stored in closet in men's bathroom
Ice buildup in reach-in freezer and/or walk-in freezer. - two door reach in freezer
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.