CASA MARIA'S MEXICAN RESTAURANT
12961 MAIN STREET N #104
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 3/25/2025
High Priority
3
Intermediate
5
Basic
8
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 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.
Food safety inspection conducted on 3/25/2025 revealed 16 total violations (3 high priority, 5 intermediate, 8 basic).
Inspection on 11/6/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/6/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/5/2024
High Priority
3
Intermediate
3
Basic
7
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 11/5/2024 revealed 13 total violations (3 high priority, 3 intermediate, 7 basic).
Inspection on 4/18/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/18/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/18/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 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**
Food safety inspection conducted on 4/18/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 4/17/2024
High Priority
4
Intermediate
4
Basic
11
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 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.
Food safety inspection conducted on 4/17/2024 revealed 19 total violations (4 high priority, 4 intermediate, 11 basic).
Inspection on 10/3/2023
High Priority
1
Intermediate
5
Basic
8
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 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
Food safety inspection conducted on 10/3/2023 revealed 14 total violations (1 high priority, 5 intermediate, 8 basic).