CASITA TAQUERIA #3 INC
2991 66 ST N
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 1/14/2025
High Priority
2
Intermediate
5
Basic
4
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Gallons of oil on floor on cook line. Employee moved oil of the floor. **Repeat Violation**
- 14-69-4:Basic - Ice buildup in walk-in freezer.
- 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. Chlorine sanitizer 0ppm. Management replaced sanitizer. Chlorine 50ppm. **Corrected On-Site**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink in prep area.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Cutting boards soiled with food debris.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bucket of water in hand sink on cook line. Employee removed bucket. **Corrected On-Site**
- 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/
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for hot sauce kept out in dining room area made with greasy garlic, devils hand shake, honey habanero,gringo green hot sauces. Manager filled out written procedures. **Corrective Action Taken**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled at dish area. Manager labeled bottle chemical. **Corrected On-Site**
Food safety inspection conducted on 1/14/2025 revealed 11 total violations (2 high priority, 5 intermediate, 4 basic).
Inspection on 9/10/2024
High Priority
3
Intermediate
2
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on shelf with clean pans in ware washing area. Operator discarded drink. **Corrected On-Site**
- 14-11-5:Basic - Equipment in poor repair. Torn gasket on small cooler door across from gas stove on cooks line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gasket on reach-in cooler door on cooks line next to flat-top grill.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler on cooks line next to flat-top grill.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee enter kitchen from outside of establishment and donned gloves without washing hands. Discussed with operator proper hand-hygiene techniques. Will email DBPR Form 5030-159. Wearing Gloves The Right Way. **Corrective Action Taken**
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Salsa verde, hot sauce, and hot sauce with fresh garlic is not time marked. Located in wait station area. Operator time marked items. **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. From warmer on cooks line at expo window. Operator turned warmer up. Re temped at 1:47pm a. quest (127F - Hot Holding) 168f Will email DBPR Form 5030-009. Reheating For Hot Holding Procedures. **Corrected On-Site**
- 53A-04-6:Intermediate - Food service managers not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Destiny and Shelley promoted more than 30 days ago to Manager.
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof for Casey hired more than 60 days ago. Both employees handle food from expo window to hand to customers.
Food safety inspection conducted on 9/10/2024 revealed 10 total violations (3 high priority, 2 intermediate, 5 basic).