DirtyFLRestaurant Inspection Data

CASA MEXICANA RESTAURANT INC

CASA MEXICANA RESTAURANT INC in TAMPA has 7 health inspections on record with an overall food safety rating of 1.9/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 7 reports on file

7730 PALM RIVER RD SUITE 300

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 7 health inspection reports

All Inspection Reports

2/4/2026· 1mo ago

Visit ID: 13622138

Met Inspection Standards

4 int, 4 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Reach in cooler cutting boards. - From follow-up inspection 2026-02-04: **Time Extended**
  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. - From follow-up inspection 2026-02-04: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers. - From follow-up inspection 2026-02-04: **Time Extended**
  • 08B-63-4:Basic - - From initial inspection : Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in freezers in dining room. - From follow-up inspection 2026-02-04: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Repeat Violation - From follow-up inspection 2026-02-04: **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in kitchen. Employee provided at time of inspection. - From follow-up inspection 2026-02-04: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk and multiple items in reach in cooler. Repeat Violation - From follow-up inspection 2026-02-04: **Time Extended**
  • 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink hot water shut off in kitchen. Repeat Violation - From follow-up inspection 2026-02-04: **Time Extended**

1/29/2026· 1mo ago

Visit ID: 13456042

Follow-up Inspection Required

2 high, 4 int, 6 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Reach in cooler cutting boards.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened water bottles on prep table and on shelf over prep table.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers.
  • 08B-63-4:Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in freezers in dining room.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk salt and sugar in kitchen.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: raw chicken 54 F, raw shrimp 55 F, cut lettuce 56 F, cut tomatoes 57 F, fresco cheese 55 F, Per employee all items were taken from walk in cooler and put in reach in cooler between 8-8:30 am. Employee is unaware when items went out of temperature and put all items back in walk in cooler to bring back down to temperature. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: rice 99 F, chicken soup 130 F, Per employee Irma's were made around 8 am. Time temped 11:30 am. Employee put on grill to bring back up to temperature. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in kitchen. Employee provided at time of inspection.
  • 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. Milk and multiple items in reach in cooler. Repeat Violation
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink hot water shut off in kitchen. Repeat Violation

7/8/2025· 8mo ago

Visit ID: 10938189

Met Inspection Standards

1 high, 4 int, 4 basic

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee yogurt in reach in cooler over establishment food. Employee removed. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on cooks line near fryer. Repeat Violation
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Faucet at handwash sink in kitchen. Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk salt in kitchen.
  • 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 walk in cooler. Employee relocated. Corrected On-Site
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee rinsed hands in 3 compartment sink.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Repeat Violation
  • 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. Cooked potatoes and multiple items in reach in cooler.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at handwash sink in kitchen shut off. Employee turned on at time of inspection. Repeat Violation

2/26/2025· 1y ago

Visit ID: 8862708

Met Inspection Standards

3 int, 4 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles on shelf over reach in cooler and in shelf over clean dishes in kitchen. Operator relocated. Corrected On-Site Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table in kitchen. Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on cooks line near fryer.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Leaking faucet at handwash sink in kitchen.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in kitchen. Operator provided at time of inspection. Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator has hot water shut off at handwash sink in kitchen. Operator turned on at time of inspection.

8/16/2024· 1y 6mo ago

Visit ID: 8782102

Met Inspection Standards

1 high, 2 int, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in bulk flour.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen. Operator removed at time of inspection. Corrected On-Site Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on prep table in kitchen.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting of clear containers on dish drying rack.
  • 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 walk in cooler. Operator relocated at time of inspection. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

3/26/2024· 1y 11mo ago

Visit ID: 8531450

Met Inspection Standards

3 int, 2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles in prep table in kitchen. Operator removed at time of inspection. Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Talk reach in cooler in kitchen. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
  • 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. Salsa in walk in cooler.

10/19/2023· 2y 4mo ago

Visit ID: 8381250

Met Inspection Standards

1 high, 2 int, 6 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen. Operator removed at time of inspection. Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee glasses on cutting board in kitchen.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting of clear containers on dish drying rack.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler near fryer.
  • 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 pork in walk in cooler. Operator relocated at time of inspection.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Repeat Violation
  • 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. Chicken burrito in reach in cooler and multiple items in walk in cooler.