DirtyFLRestaurant Inspection Data

CASA DEL TACO

Northwest Federal Highway
Florida, 34957
Martin County County

Overall Food Safety Rating

★☆☆☆☆ (1.2/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 3/25/2025

Inspection #: Visit ID: 8837711

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 08B-49-4:Basic - Employee personal lunch food not properly identified and segregated from food to be served to the public in glass door cooler in wait station. Waitress removed food. Corrected On-Site
  • 36-64-5:Basic - Objectionable odors in bathroom of the establishment.
  • 12A-11-4:High Priority - Cook used the bathroom and then handled clean equipment and wiped counters, without washing hands upon returning to cook line. Cook went to wash his hands. Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chipotle sauce 58F-60F,in a deep container in walk in cooler. Cook stated sauce was cooked yesterday. See stop sale
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chipotle sauce 58F-60F,in a deep container in walk in cooler. Cook stated sauce was cooked yesterday.
  • 41-27-4:High Priority - Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed 200ppm+ on cook line. Cook set up fresh solution 100ppm. Corrected On-Site

Inspection Date: 7/23/2024

Inspection #: Visit ID: 8780626

  • 08B-38-4:Basic - Food stored on floor. At walk in freezer, raw beef stored on the floor. Advised operator of proper storage.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils in standing water, 73F. Operator removed utensils to wash rinse and sanitize.
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, Avocados over sauces in walk in cooler. Advised operator of proper storage. Operator stored properly. Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At glass door reach in cooler, queso with cooked jalapeños (46F - Cooling) Operator stated item held over night. See stop sale. Repeat Violation Admin Complaint
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At glass door reach in cooler, queso with cooked jalapeños (46F - Cooling) Operator stated item held over night. See stop sale.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer, Raw chicken stored over desserts in freezer Raw hamburgers stored over ham Raw fish stored over bread, Raw chicken nuggets stored over beef. not all products commercially packaged. Advised operator of proper storage. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live roach by walk in freezer door. Operator killed and sanitized the area. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, flan (45F - Cold Holding). Not prepared or portioned today. Operator stored for approximately 3 hours. Advised operator to place into walk in freezer to bring item to 41F. Operator placed product into walk in freezer. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth solution 200+ppm. Advised operator to dilute sanitizer to proper ppm. Operator diluted chlorine solution to 100ppm. **Corrective Action Taken**
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken soup. Operator properly dated. Corrected On-Site

Inspection Date: 2/16/2024

Inspection #: Visit ID: 8612319

  • 08A-02-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over cooked chorizo Raw shrimp over churros Advised operator to stored properly Repeat Violation Admin Complaint - From follow-up inspection 2024-02-16: Observed Raw chicken over raw beef not in commercial packaging. Admin Complaint
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over sauce, raw steak over sauces Operator stored properly Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2024-02-16: Observed Raw breaded beef over cooked beef walk in cooler. Admin Complaint

Inspection Date: 2/14/2024

Inspection #: Visit ID: 8485277

  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Inside walk in cooler on deep covered bags Cooked rice at 2:02pm (44-47F cooling) per operator cooling since last night . Product did not cool to 41F within 6 hours See stop sale. Warning
  • 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.at 0 ppm Operator corrected to 100 ppm chlorine Corrected On-Site Warning
  • 12A-13-4:High Priority - 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 washed pot and pans followed by washing hand with only water on 3 compartment sink, followed by handling clean equipment. Operator washed hands Corrected On-Site Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over cooked chorizo Raw shrimp over churros Advised operator to stored properly Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over sauce, raw steak over sauces Operator stored properly Corrected On-Site Repeat Violation Admin Complaint
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Inside walk-in cooler Tomatillo sauce 2/7 stop sale Red sauce 2/7. Stop sale. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside 3 glass door reach in cooler on server area Flan cooked with eggs 46F cold Holding . Per operator products not prepared or portioned today. Per operator products stored since yesterday. See Stop Sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Inside walk in cooler on deep covered bags Cooked rice at 2:02pm (44-47F cooling) per operator cooling since last night . Product did not cool to 41F within 6 hours See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside 3 glass door reach in cooler on server area Flan cooked with eggs 46F cold Holding . Per operator products not prepared or portioned today. Per operator products stored since yesterday. See Stop Sale Flip top cooler, cook line , Cheese 53F cold Holding . Chopped lettuce 48F cold Holding Guacamole with diced tomatoes 46 F cold Holding Diced tomatoes 47F cold Holding Salsa 47F cold Holding Sour cream 60F cold Holding Chili sauce 54F cold Holding Chorizo 56F cold Holding Cooked pork 51F Raw steak 49F cold Holding Sliced ham 52F cold Holding Per operator products stored for approximately 2 hours Operator iced down products Per operator products not prepared or portioned today 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. On steam table Cooked rice 113F hot Holding . Per operator product was reheated on stovetop early on the day and transferred to the steam table about 2 hours ago. Operator moved rice to microwave to reheat to 165+ **Corrective Action Taken** Repeat Violation Admin Complaint

Inspection Date: 8/28/2023

Inspection #: Visit ID: 8379550

  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp over churros and precooked chicken at reach in freezer. Observed Raw chicken over churros and French fries at walk in freezer. Operator stored properly. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw Ground beef patties over cheese, onions, salsa and cut peppers at reach in clear cooler. Operator stored properly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (47F - Cold Holding); chorizo (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for 3 hours. Operator placed on ice bath to quick chill. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. shredded pork (122F - Hot Holding) Per operator, out of temperature for 2 hours. Operator returned to stove to reheat to 165+F. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed Comet cleaner and grill cleaner stored next to clean hotel pans on clean dish rack. Operator removed and stored chemicals properly. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top at cook line: guacamole (50F - Cooling); diced tomato salsa (48F - Cooling) Both products at 3:35 since 11:30 At current rate of cooling products will not reach 41F within 4 hours. Operator placed on ice bath to quick chill. **Corrective Action Taken**
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours marked with incorrect date. Observed house made salsa suiza and chipotle salsa with a production date of 8/3/2023. Per operator, both products made on 8/23/2023. Operator date marked properly.