DirtyFLRestaurant Inspection Data

CASA GRANDE BAR & GRILL MIDTOWN

1800 THOMASVILLE ROAD STE 21

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 4/14/2025

Inspection #: Visit ID: 10815340

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.

Inspection Date: 2/27/2025

Inspection #: Visit ID: 10788544

  • N/A:No Violations Were Observed

Inspection Date: 2/26/2025

Inspection #: Visit ID: 8991981

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. In kitchen area above dishwasher there is a hole in the ceiling.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 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. Dish machine tested at 10ppm. Hose line for sanitizer observed in sanitizer bucket. Manager fixed hoses and primed machine. Tested at 100ppm. Corrected On-Site
  • 08B-56-4:High Priority - Food stored in ice used for drinks. Lime juice shaker stored in ice bin. See stop sale.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walkin cooler. Employee rearranged items at time of inspection. Corrected On-Site
  • 35A-05-4:High Priority - Roach activity present as evidenced by one live roach found on shelf leg by steam table. Repeat Violation Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food stored in ice used for drinks. Lime juice shaker stored in ice bin. See stop sale.
  • 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. Horchata drink temperature was 46F, per employee horchata in location overnight. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Horchata drink temperature was 46F, per employee horchata in location overnight. See stop sale
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet by back door.
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. No certification for manager on duty Armando Mejide
  • 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/. 2 cooks and 3 servers.
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher by produce cooler.

Inspection Date: 10/8/2024

Inspection #: Visit ID: 8991076

  • N/A:No Violations Were Observed

Inspection Date: 9/30/2024

Inspection #: Visit ID: 8733432

  • 24-08-4:Basic - Containers not properly air-dried - wet nesting. Observed wet containers stacked in dish area not allowing to properly air dry.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Observed food service license available expired 06-01-24.
  • 35A-03-4:Basic - Dead roaches on premises. Observed approximately three dead roaches in the following locations at kitchen area: two dead on floor next to hand wash sink and one dead on make table. Employee discarded all roaches and cleaned/sanitized areas during inspection. Corrected On-Site Warning
  • 35B-01-4:Basic - Exterior back door in kitchen/dish area has a gap at the threshold that opens to the outside
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed approximately ten live roaches on reach in cooler in kitchen area. Manager began discarding roaches and cleaning/sanitizing area during inspection. **Corrective Action Taken** Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shredded lettuce. Repeat Violation
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed shredded lettuce 53F at 3:00. Per manager prepped and cooling since 10:30. See stop sale.

Inspection Date: 6/10/2024

Inspection #: Visit ID: 8690147

  • N/A:No Violations Were Observed

Inspection Date: 6/7/2024

Inspection #: Visit ID: 8581632

  • 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 cooked chicken 58F in reach in cooler at cook line. Per employee cooked and cooling since yesterday. See stop sale.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed food service license expired 06-01-24.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in Cooler: shredded mozzarella 45F, 46F, ground beef 50F, shredded chicken 45F, cheese dip 46F, beef 45F, salsa 48F, diced tomatoes 48F, pork and chicken empanadas 48F, and sour cream 49F. Cook Line Make Table: raw beef 51F, raw chicken 51F, and raw beef strips 48F. Cook Line Cold Hold: sliced tomatoes 51F Cook Line Reach in Cooler: chicken wings 48F, cooked chicken 58F.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items held above 41F in the following locations: Walk in Cooler: shredded mozzarella 45F, 46F, ground beef 50F, shredded chicken 45F, cheese dip 46F, beef 45F, salsa 48F, diced tomatoes 48F, pork and chicken empanadas 48F, and sour cream 49F. Ambient temperature: 46F. Per manager ice build-up at back of walk in cooler ventilation prevented proper cold holding ambient temperature since yesterday. See stop sale. Cook Line Make Table: raw beef 51F, raw chicken 51F, and raw beef strips 48F at 3:00. Per manager held since 8:00. See stop sale. Cook Line Cold Hold: sliced tomatoes 51F. Per manager held since 8:00. See stop sale. Cook Line Reach in Cooler: chicken wings 48F. Per manager held since yesterday. See stop sale. Per manager maintenance will be scheduled for repair. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold-like substance inside soda gun nozzle at bar area.
  • 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. Observed three cooks with no proof of food handler training.

Inspection Date: 2/26/2024

Inspection #: Visit ID: 8581474

  • N/A:No Violations Were Observed

Inspection Date: 12/27/2023

Inspection #: Visit ID: 8354980

  • 10-08-5:Basic - Ice scoop handle in contact with ice. In server station ice bin. Removed during inspection. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Buildup of grease/residue/spice on exterior of spice shaker on cook line.
  • 24-05-4:Basic - Silverware on expo stored food contact surface up. Employee inverted silverware at time of inspection. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cheese in large walk-in cooler. Employee moved eggs below cheese. Raw chicken stored over raw fish in small walk-in. Employee moved chicken to bottom. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At kitchen hand wash sink. Restocked at time of inspection. Corrected On-Site
  • 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. Observed 3 servers, 2 cooks hired over 60 days per employee in charge at time of inspection. Warning