CASA REINA
1 ANDERSON CIRCLE
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/10/2025
High Priority
3
Intermediate
0
Basic
2
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed large filets of reduced oxygen packed fish not removed from their reduced oxygen packing while thawing per labels instructions. Person in charge had employees cut open packages. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clear food container stacked on drying rack with visible moisture. Repeat Violation
- 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. Observed pinto beans from labeled with date mark 4/5 (46F - Cooling); four trays of black beans labeled with date mark 4/9 (45F-47F - Cooling) in walk-in cooler. Deep trays not being stirred and being covered too soon. Discussed with person in charge. 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. Observed pinto beans from labeled with date mark 4/5 (46F - Cooling); four trays of black beans labeled with date mark 4/9 (45F-47F - Cooling) 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. Observed warmer: pork (112F - Hot Holding) person in charge stated for less that 1 hour. Placed in oven to reheat. **Corrective Action Taken**
Food safety inspection conducted on 4/10/2025 revealed 5 total violations (3 high priority, 0 intermediate, 2 basic).
Inspection on 7/29/2024
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 7/29/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/24/2024
High Priority
3
Intermediate
0
Basic
2
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed chip bowls stacked with visible moisture next to both chip warmers
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce above uncovered cooling roasted vegetables in walk-in cooler. Person in charge moved unwashed produced. 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. Observed caramelized onions date marked 7/23/24 (47-48F - Cooling); two Pino beans date marked 7/23/24 (50-52F - Cooling) in walk-in cooler. See stop sale. Warning
- 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. Observed caramelized onions date marked 7/23/24 (47-48F - Cooling); two Pino beans date marked 7/23/24 (50-52F - Cooling) in walk-in cooler. See stop sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed middle cold holding unit on cook line: house made slaw (50F - Cold Holding); pico (49F - Cold Holding) Warning
Food safety inspection conducted on 7/24/2024 revealed 5 total violations (3 high priority, 0 intermediate, 2 basic).
Inspection on 1/23/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on fry station stained with food debris. Repeat Violation
Food safety inspection conducted on 1/23/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 7/11/2023
High Priority
2
Intermediate
1
Basic
0
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed marinated beef x 3 (48-54F - Cold Holding); pulled chicken from previous day (46F - Cold Holding). Walk-in cooler had lots of high temperature cooling items such as pinto beans at 170F+. Digital thermometer display was at 44F but dropped down to 40F during inspection. Discussed with person in charge about ice bathing beans and other high temperature cooling items before placing in walk-in cooler so they do not raise ambient walk-in cooler temperatures. Person in charge placed chicken and beef in ice bath to quickly cool down. Items were 41F or below by end of inspection. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed black beans (119F - Hot Holding); rice (121F - Hot Holding) in side by side steamer well. Steamer well low on water. Person in charge added water and placed beans and rice in steamer box to reheat to 165F by end of inspection. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed black stains on cutting board across from grill. Repeat Violation
Food safety inspection conducted on 7/11/2023 revealed 3 total violations (2 high priority, 1 intermediate, 0 basic).