DirtyFLRestaurant Inspection Data

CASA GRANDE BAR AND GRILL #1

CASA GRANDE BAR AND GRILL #1 has 8 health inspections on file for its TALLAHASSEE location, with an overall rating of 2.4/5. Recent inspections indicate some food safety concerns.

Last inspection: 7 months ago · 8 reports on file

3212 Apalachee Parkway
Tallahassee, Florida, 32311
Leon County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 8 health inspection reports

All Inspection Reports

8/6/2025· 7mo ago

Visit ID: 13481464

Met Inspection Standards

2 high, 1 int, 2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Kitchen bathroom.
  • 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. 0 ppm. Sani bucket changed. 100 ppm. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Raid on prep counter. Properly stored during inspection. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Towels provided. Corrected On-Site

4/29/2025· 10mo ago

Visit ID: 8879970

Met Inspection Standards

1 high, 1 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Kitchen bathroom.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 46, cheese 47, on cook line , cooler door open.

9/4/2024· 1y 6mo ago

Visit ID: 8775283

Met Inspection Standards

1 high, 2 int, 3 basic

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Chef base and prep table on line.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep counter.
  • 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Item, whip stored in sink.
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Fixed during inspection. Corrected On-Site

6/17/2024· 1y 8mo ago

Visit ID: 8695868

Facility Temporarily Closed

1 high, 2 int

  • 28-13-5:High Priority - Raw sewage on ground of establishment. Sewage on ground in grass between restaurant and neighboring business flowing into parking lot. Observed toilet paper on ground and cloudy water in parking lot. Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager unable to provided proof employees have received food handler training. Observed 2 servers and 2 cooks hired over 60 days. Warning
  • 31A-09-4:Intermediate - No water at handwash sink by dish machine. Water turned off due to leak under sink. Warning

6/17/2024· 1y 8mo ago

Visit ID: 8695986

Met Inspection Standards
  • N/A:No Violations Were Observed

4/30/2024· 1y 10mo ago

Visit ID: 8664432

Met Inspection Standards

3 high, 3 int, 4 basic

  • 22-20-5:Basic - Accumulation of pink mold-like substance in the interior of the ice machine.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf at cook line.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Wallet on shelf at cook line.
  • 08B-12-5:Basic - Stored food not covered. Pan of shredded cheese in walk-in cooler.
  • 41-07-4:High Priority - Container of medicine improperly stored. Bottle of vitamins on shelf at cook line.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes on guacamole cart at 89°, unknown time, discarded by operator. salsa at 55° less than 4 hours per operator, Iced during inspection **Corrective Action Taken**
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On cook line.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hose hanging across handsink.
  • 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. 4 containers of queso.
  • 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot or cold water at sink by ice machine.

2/14/2024· 2y ago

Visit ID: 8610137

Met Inspection Standards

2 high, 1 int, 2 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salmon labeled as queso.
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. Salt and garlic on guacamole cart. Properly stored during inspection. Corrected On-Site
  • 08B-27-4:High Priority - Food placed in soiled container/equipment. Soiled squeeze bottle of sour cream stored in pan of shredded lettuce. Properly stored during inspection. Corrected On-Site
  • 27-05-4:Intermediate - Handwash sink does not provide hot or cold water. Water provided during inspection. Corrected On-Site

12/13/2023· 2y 3mo ago

Visit ID: 8374492

Met Inspection Standards

3 int, 2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on line.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • 31B-03-4:Intermediate - No soap provided at handwash sink.