DirtyFLRestaurant Inspection Data

CASA 28 MEXICAN GRILL

2325 28ST

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 5/8/2025

Inspection #: Visit ID: 10760364

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 08B-38-4:Basic - Food stored on floor. Tortillas on floor dry storage.
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Sticker not removed from avocado at cook line. Manager removed stickers and rewashed produce Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Ice cream in reach in freezer near three compartment sink not covered Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw fish thawing on counter. Educated
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour bin labeled Corrected On-Site
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink was 0 ppm chlorine now at 50 ppm. Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat pan of cooked beef. Employee moved.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler at cook line Cut tomatoes ; cut tomatoes (51F - Cold Holding); cut leafy greens (49F - Cold Holding); red salsa (48F - Cold Holding); sour cream (50F - Cold Holding); steak (49F - Cold Holding); pork (49F - Cold Holding) pork (50F - Cold Holding); raw chicken (50F - Cold Holding); cooked beef (50F - Cold Holding) Glass cooler ; cut tomatoes (43F - Cold Holding); cut leafy greens (43F - Cold Holding); red salsa (40F - Cold Holding); sour cream (40F - Cold Holding); steak (39F - Cold Holding); pork (39F - Cold Holding) Black Glass reach in cooler pork (30F - Cold Holding); raw chicken (30F - Cold Holding); cooked beef (30F - Cold Holding) Moved all to reach in freezer Corrected On-Site
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed.
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Was at 200+ ppm, diluted to 100ppm Corrected On-Site
  • 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
  • 35A-01-4:Intermediate - Nonservice animals in the food establishment or on premises. Staff dog kept in rear storage room next to walk in cooler, discussed animal regulations regarding pets and service animals

Inspection Date: 1/15/2025

Inspection #: Visit ID: 8723899

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. Near 3 compartment sink in kitchen. Possibly grease trap.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Operator moved raw shell eggs from top rear of sandwich prep table eliminating the possibility for cross contamination Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.

Inspection Date: 5/8/2024

Inspection #: Visit ID: 8497728

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl without handle used as a scoop in cooked rice on steam table. Operator removed bowl. Corrected On-Site
  • 51-11-4:Basic - Carbon dioxide tank at front counter not adequately secured.
  • 14-09-4:Basic - Cutting boards on reach-in cooler on cooks line has cut marks and is no longer cleanable.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 14-11-5:Basic - Equipment in poor repair. Torn gaskets on reach-in cooler doors in prep area.
  • 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Hand wash sink at front counter missing faucet.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Operator removed tongs. Corrected On-Site
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle touching cooked beef in container in reach-in cooler in prep area in kitchen.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwave ovens in prep area of kitchen used more than 24 hours ago is soiled.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in coolers doors.
  • 22-16-4:Basic - Reach-in cooler in prep area of kitchen interior have accumulation of soil residues.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee enter kitchen through rear exit door, don gloves and begin cutting vegetables without washing first. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken**
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored above raw pork in walk-in cooler. Operator placed raw shell eggs below raw pork. Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Will email DBPR Form 5030-204. Cleanup Of Vomit and Diarrheal Events.
  • 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Chlorine test strips used in place of quaternary for three-compartment sink.
  • 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. 1. Camello Sotamota Will email DBPR Form 5030-203. Employee Health Food Reporting Agreement.
  • 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. From walk-in cooler. a. Refried beans prepared more than 24 hours ago not date-marked.
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. No date of birth and expiration date on training certs.

Inspection Date: 9/12/2023

Inspection #: Visit ID: 8483957

  • 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. 2 #10 can peeled tomatoes dented on shelf with undamaged food
  • 35A-03-4:Basic - Dead roaches on premises. Dead roach under prep table removed by operator Corrected On-Site
  • 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. Near walk in cooler
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 2 #10 can peeled tomatoes dented on shelf with undamaged food
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter