CASA MARIA'S MEXICAN RESTAURANT

Health inspection records show CASA MARIA'S MEXICAN RESTAURANT in JACKSONVILLE has 11 inspections with a food safety rating of 2.7/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 11 reports on file

12961 MAIN STREET N #104

Overall Food Safety Rating

★★½☆☆ (2.7/5)

Based on 11 health inspection reports

All Inspection Reports

2/10/2026· 1mo ago

Visit ID: 13628027

Met Inspection Standards

N/A:No Violations Were Observed

2/6/2026· 1mo ago

Visit ID: 10887990

Follow-up Inspection Required

2 high, 1 int, 8 basic

36-73-4:Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under and behind cooking equipment has grease build up. Repeat Violation
08B-38-4:Basic - Food stored on floor. At dish area, pot of beans on floor. Operator moved beans to shelf. In walk-in cooler, plastic containers of peppers and cut lettuce on floor. In walk-in freezer, containers with beef and pork on floor. **Corrective Action Taken** Repeat Violation
10-20-4:Basic - In-use tongs stored on equipment door handle between uses. At cook line, tong stored on stove handle.
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, sides of cooking equipment soiled with grease. In kitchen at back hallway storage area, shelves soiled with seasoning residue. At wait station queso area, bulk container of dry beans has food debris on exterior lid. At wait station, drawer frames of chip drawers have build up of food residue/debris. Repeat Violation
22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At bar, interior of keg beer reach-in cooler has build up of beer residue. Repeat Violation
25-32-4:Basic - Reuse of single-service or single-use articles. At cook line prep table, cardboard tomato case reused for washed tomatoes. Operator rewashed tomatoes and placed on metal container. Corrected On-Site
06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. At cook line prep table on lower shelf, container with steaks and container of birria meat thawing at room temperature. Operator moved items to walk-in cooler. Corrected On-Site
02D-01-5:Basic - Working containers of food removed from original container not identified by common name. In kitchen at back hallway storage, 2 containers of seasoning not labeled. Repeat Violation
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in flip top reach-in cooler, sour cream (51F - Cold Holding); cut lettuce (47F - Cold Holding); cut tomato (47F - Cold Holding); shredded cheese (50F - Cold Holding); queso (51F - Cold Holding); pork (50F - Cold Holding). Ambient temperature 53f. Employee agates all items placed in cooler 1 hour prior. Items moved to walk-in cooler or placed on ice. **Corrective Action Taken** Repeat Violation Admin Complaint
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table, ground beef (125F - Hot Holding). Employee reheated to 171f. Corrected On-Site Repeat Violation Admin Complaint
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At dish area handwash sink, pot of beans and broom stored in front of sink. Operator moved items. Corrected On-Site Repeat Violation

7/10/2025· 8mo ago

Visit ID: 13456941

Met Inspection Standards

N/A:No Violations Were Observed

7/9/2025· 8mo ago

Visit ID: 10869868

Follow-up Inspection Required

3 high, 3 int, 13 basic

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In kitchen storage area, deflections plate in ice machine has black mold-like substance.
12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, bottle waters stored on prep table. At back line storage area, employee drink stored on chip container.
24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. At drink station, blue plastic cups stacked before air drying. Repeat Violation
36-22-4:Basic - Floor area(s) covered with standing water. In kitchen, standing water on floor at water heater.
36-73-4:Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under cooking equipment has build up. At water heater, floor has build up of black mold-like substance in corner. At bar, floor under triple sinks and next to cabinets n back bar have build up. Repeat Violation
08B-38-4:Basic - Food stored on floor. At back kitchen storage area, bulk container of chips stored on floor. In walk-in cooler, containers of sauces and beef stored on floor. In dining room back hallway, case of margarita mix in plastic bottles stored on floor. Repeat Violation
14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. At cook line, hood filter over stove has slats missing.
10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. In kitchen storage area, ice scoop stored on soiled top exterior of ice machine
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, side of oven next to fryer has grease build up. At cook line, multiple reach-in cooler gaskets soiled. In kitchen, top of ice machine exterior soiled. Repeat Violation
22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At bar, interior of keg beer cooler and slide top bottle beer cooler soiled.
25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. At cook line, aluminum togo containers not inverted. Repeat Violation
14-12-4:Basic - Utensils in poor condition. At wait station, plastic scoop in bulk rice container has broken handle.
02D-01-5:Basic - Working containers of food removed from original container not identified by common name. On shelves at back kitchen storage area, multiple white containers with seasoning, not labeled. At server station, multiple white containers of sugar not labeled. Repeat Violation
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach-in cooler at cook line, cheese (47F - Cold Holding); pico (47F - Cold Holding); cut tomato (45F - Cold Holding); sour cream (45F - Cold Holding); chorizo (45F - Cold Holding). Ambient temperature 43f. Cooler lids open for lunch business. At server station, salsa (59F - Cold Holding). New pot put out recently. Repeat Violation Admin Complaint
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table, chile relleno (112F - Hot Holding). Item stored on plate above steam table pans. Repeat Violation Admin Complaint
41-10-4:High Priority - Toxic substance/chemical improperly stored. In dining room back hallway storage area, bottle of Fabuloso stored in shelf next to paper napkins and above bag-in-box soda .
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at dish area blocked by stool and brooms. Repeat Violation
53A-05-6:Intermediate - 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/ 5 food handlers present during inspection, no Certified Food Manager. Certified Food Manager arrived while typing report. Corrected On-Site
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at cook line, no paper towels.

3/25/2025· 11mo ago

Visit ID: 10713202

Follow-up Inspection Required

3 high, 5 int, 8 basic

24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. At wait station pass thru, ice bucket stored on floor. Employee moved. Corrected On-Site
24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. At drink station, plastic cups stacked before air drying.
36-17-5:Basic - Floor tiles missing and/or in disrepair. Throughout kitchen, floor tiles cracked/chipped.
36-73-4:Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor behind cooking equipment has build up. At bar, floor drain has build up. Repeat Violation
08B-38-4:Basic - Food stored on floor. In kitchen by ice machine, 2 containers of cut onions on floor. Onions moved. Corrected On-Site Repeat Violation
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, gaskets on flip top,reach-in cooler have build up. At cook line, sides of oven and fryers have grease hold up. At dry storage area by back door, shelves soiled. At bar, stainless steel line for soda gun soiled.
25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. At cook line, aluminum togo pans not inverted.
02D-01-5:Basic - Working containers of food removed from original container not identified by common name. In dry storage area, bulk seasoning /flour containers not labeled. Repeat Violation
08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, pan with raw chicken stored over pan of raw beef. Operator moved chicken. Corrected On-Site
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in bottom section of flip top reach-in cooler, fries (47F - Cold Holding); pork (48F - Cold Holding). Employee stated items placed in 2 hours earlier. Repeat Violation Admin Complaint
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table, queso (117F - Hot Holding). Employee stated queso was reheated on stove and moved to steam table 30 minutes prior. Employee moved queso to stove to reheat. **Corrective Action Taken**
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At cook line, can opener blade has build up. At bar, soda gun has build up.
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At arrival for inspection, handwash sink by dish area blocked by stool and container. Items moved. Corrected On-Site
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At bar handwash sink, pitcher stored in sink. Manager removed. Corrected On-Site
11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One employee present hired 1 week, no proof of employee responsibilities. Manager explained to employee and had form signed during inspections. Corrected On-Site
53B-14-5:Intermediate - 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. One employee certificate expired 2/22/2024.

11/6/2024· 1y 4mo ago

Visit ID: 10712711

Met Inspection Standards

N/A:No Violations Were Observed

11/5/2024· 1y 4mo ago

Visit ID: 8783472

Follow-up Inspection Required

3 high, 3 int, 7 basic

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In kitchen, deflections plate in ice machine has black mold-like substance. In wait station, top,plate in ice bin has black mold-like substance.
23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. At walk-in freezer, inside of door handle has build up. Repeat Violation
36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. At wait station at pass thru window, cove tiles broken.
36-73-4:Basic - Floor soiled/has accumulation of debris. At cook line, floor by fryer has grease build up.
08B-38-4:Basic - Food stored on floor. By ice machine, case of chicken on floor. Employee moved. Corrected On-Site Repeat Violation
29-03-4:Basic - Water draining onto floor surface. At dish area, floor drain overflowing onto floor.
02D-01-5:Basic - Working containers of food removed from original container not identified by common name. At back dry storage area, bulk spice containers not labeled. Employee labeled. Corrected On-Site Repeat Violation
22-41-4:High Priority - 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 ran multiple times. Repeat Violation Admin Complaint
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At cook line in bottom section of reach-in cooler, carnitas (47F - Cold Holding). Employee stated item in cooler overnight.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, sour cream (45F - Cold Holding); pico (45F - Cold Holding); carnitas (47F - Cold Holding). Employee stated sour cream and pick placed in cooler 2.5 hours earlier. Carnitas in cooler overnight. Repeat Violation Admin Complaint
16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator use squat sanitizer at bar, no test strips available. Repeat Violation
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar, no paper towels or soap at handwash sink. Operator supplied. Corrected On-Site
41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At dish area, spray bottle of oven magic or labeled. Employee labeled. Corrected On-Site

4/18/2024· 1y 10mo ago

Visit ID: 8656295

Met Inspection Standards

N/A:No Violations Were Observed

4/18/2024· 1y 10mo ago

Visit ID: 8655663

Follow-up Inspection Required

1 high

22-41-4:High Priority - - From initial inspection : High Priority - 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 instructed employee to use triple sink to sanitize all items. Will call for service. **Corrective Action Taken** Warning - From follow-up inspection 2024-04-18: Dishwasher (Chlorine 0ppm), operator had service out yesterday, will call again. **Time Extended**

4/17/2024· 1y 10mo ago

Visit ID: 8516258

Follow-up Inspection Required

4 high, 4 int, 11 basic

36-51-4:Basic - Building components, attachments or fixtures in poor repair. At cook line, counter at pass thru window has finished cracked and separating.
23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. At walk-in freezer, back of handle has build up.
24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. At wait station drink area, plastic cups stacked before air drying. Repeat Violation
08B-38-4:Basic - Food stored on floor. At back storage area, cases of plastic margarita mix containers stored on floor. In walk-in freezer, bucket of raw chicken stored on floor. In walk-in cooler, bucket with raw ground beef stored on floor. At server pass thru area, container of chips stored on floor. All,items moved to proper storage. Corrected On-Site Repeat Violation
14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. At cook line, no hood filters. Operator stated they just washed them.
10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At wait station pass thru area, scoop in rice has handle touching product. Operator removed scoop. Corrected On-Site
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, table under flat top,soiled.
33-16-4:Basic - Open dumpster lid. One lid open on shared dumpster. Operator closed. Corrected On-Site
25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. At cook line, aluminum togo pans not inverted. Repeat Violation
14-12-4:Basic - Utensils in poor condition. At dish area, 2 rubber spatulas have melted handles and chipped edges.
02D-01-5:Basic - Working containers of food removed from original container not identified by common name. In kitchen on back dry storage shelves and at wait station, multiple bulk containers not labeled. Operator had all,items labeled. Corrected On-Site Repeat Violation
22-41-4:High Priority - 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 instructed employee to use triple sink to sanitize all items. Will call for service. **Corrective Action Taken** Warning
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach-in cooler at cook line, cut lettuce (47F - Cold Holding); sour cream (47F - Cold Holding); pork (50F - Cold Holding); shredded cheese (45F - Cold Holding). Operator stated lids open during lunch rush. Lids closed. **Corrective Action Taken** Warning
01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. In flip top reach-in cooler at cook line, pico 3.75 hours (59F - Cooling). Pico in deep pan on top section of cooler with lid open. Operator moved to walk-in freezer Temperature after 30 minutes 47f.
03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In flip top reach-in cooler at cook line, pico 3.75 hours (59F - Cooling). Temperature after 30 minutes 47f.
03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top reach-in cooler at cook line, pico 3.75 hours (59F - Cooling). Pico in deep pan on top section of cooler with lid open. Operator moved to walk-in freezer Temperature after 30 minutes 47f.
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At bar, margarita dispenser has black mold-like substance at nozzle area.
16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for dish machine.
53B-14-5:Intermediate - 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. Multiple employee certificates expired, operator stated they have new ones but cannot locate. One in date employee certificate available.

10/3/2023· 2y 5mo ago

Visit ID: 8381834

Met Inspection Standards

1 high, 5 int, 8 basic

24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket by ice machine in kitchen. Bucket inverted. Corrected On-Site
24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Blue plastic cups in server station near bar.
36-17-5:Basic - Floor tiles missing and/or in disrepair. Tile under dry storage rack in kitchen. Tiles in bar.
36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under ice machine in kitchen. Ceiling tiles in kitchen are dusty. Repeat Violation
08B-38-4:Basic - Food stored on floor. Container of oil in dry storage area. Bucket of beef in walk in cooler. Repeat Violation
35B-03-4:Basic - Outer openings not protected with self-closing doors. Rear exit door closer is in disrepair. Repeat Violation
25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Foil to go containers on top shelf on cook line. Containers inverted. Corrected On-Site
02D-01-5:Basic - Working containers of food removed from original container not identified by common name. In dry storage area, white bucket of sugar and salt not labeled.
14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Multiple gray trash cans used to hold chips. Repeat Violation
12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink in kitchen. Manager coached employee on proper hand washing procedures. **Corrective Action Taken**
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in server station has ice dumped inside.
53A-05-6:Intermediate - 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 certified food manager present with five employees working. Certified food manager arrived at end of inspection. Corrected On-Site
53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One training record is photo on phone.
41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing yellow chemical cleaner stored by dish machine in kitchen. Repeat Violation