DirtyFLRestaurant Inspection Data

CASA AMIGO MEXICAN KITCHEN

6200 20 ST STE 471/496

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 5/16/2025

Inspection #: Visit ID: 10722629

  • 23-03-4:Basic - Bar cooler gaskets are heavily soiled in black like substance. Lids for bulk bins have heavy buildup of old food debris and residue. Advised manager to clean
  • 14-01-5:Basic - Bowls used to scoop spices In bulk bins in dry storage. Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. 2 make table cutting boards heavily grooved and stained
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employees eating at front expo counter. Manager spoke with employees and employee moved to designated area Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Torn gasket on low boy cooler on cooks line
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Walk in freezer and dish area has old food debris on floor
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife being stored between coolers on cooks line Repeat Violation
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Cook line salad cooler
  • 08B-12-5:Basic - Stored food not covered. Raw fish and raw burgers in walk in freezer. Employee covered Corrected On-Site
  • 03B-15-5:High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Beef tips hot holding in steam well observed at 108-126f. Advised employee to reheat. Reheated and 2nd temperature is 166f. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bar hand sink is being used to store buckets. Manager removed. Hand sink next to ice bin used as dump sink evidenced by lemons in sink Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink and No soap on cooks line hand washing sinkCorrected On-Site Corrected On-Site

Inspection Date: 11/18/2024

Inspection #: Visit ID: 8722099

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Clear cups in sugar bin at front line. -Bowl sitting in rice on steam table Corrected On-Site Repeat Violation
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed ROP Tuna in reach in cooler, not all portions had slits. Chef added slits to other portions Corrected On-Site
  • 36-22-4:Basic - Floor area(s) covered with standing water Observed water dripping from ceiling of walk in cooler onto floor.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Between coolers on cooks line Corrected On-Site Repeat Violation
  • 36-62-4:Basic - Light not functioning. On cooks line. 2 lights are burned out.
  • 22-16-4:Basic - Reach-in freezer/have accumulation of soil residues. Bottom shelf in freezer in back prep area
  • 29-11-4:Basic - Water leaking from pipe at dishwashing machine
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet linens on cutting board. Manager removed. Corrected On-Site
  • 41-07-4:High Priority - Container of medicine improperly stored. Eye drops next to chip baskets at front counter Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f spinach dip in cook line drawers, double panned. Manager states in cooler overnight. Manager disposed of
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half and milk at front expo cooler
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Slicer soiled in old food debris -Soda gun nozzle at bar

Inspection Date: 6/13/2024

Inspection #: Visit ID: 8690677

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On cooks line and dry storage bulk bin Corrected On-Site Repeat Violation
  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. In dry storage and in produce cooler Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Hotel pans Repeat Violation
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Walk in freezer
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of reach in freezer
  • 08B-12-5:Basic - Stored food not covered. Ground beef in walk in freezer uncovered
  • 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. Reading 0ppm. Prime and rechecked. Now reading 100ppm Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 51°, recheck 41° Salsa 49 °, recheck 41° Corrected On-Site

Inspection Date: 4/3/2024

Inspection #: Visit ID: 8645360

  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. - From follow-up inspection 2024-04-03: **Time Extended**

Inspection Date: 4/2/2024

Inspection #: Visit ID: 8566566

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In flour bulk bin Corrected On-Site Repeat Violation
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna in packaging not slit. Employee added slits to packaging Corrected On-Site Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Hotel pans Repeat Violation
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 10-17-4:Basic - In-use spatula stored in cracks between pieces of equipment.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line drawers- Raw shrimp 46 Mixed seafood bags 46 ham (49F - Cold Holding); corn (49F - Cold Holding); cooked peppers since 2 hours ago (49F) Cooler adjacent to freezer Cheddar cheese 49 overnight, operator threw away Steak 49 Advised to rapid chill items. Operator stated everything was restocked 2 hours ago except for cheddar cheese. He threw cheddar cheese away **Corrective Action Taken** Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Raid spray stored next to liquid margarine Corrected On-Site Repeat Violation

Inspection Date: 12/5/2023

Inspection #: Visit ID: 8344304

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In spice containers in dry storage area. In flour bin by walk in cooler Repeat Violation
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna in reach in cooler on cooks line. One portion of tuna does not have a slit in packaging. Repeat Violation
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Front prep table in kitchen
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. In walk in freezer
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 10-17-4:Basic - In-use spatula stored in cracks between pieces of equipment. Repeat Violation
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Under multiple cutting boards throughout kitchen
  • 36-62-4:Basic - Light not functioning. Above gas stove
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Stainless flip top cooler on far right side
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Plastic bottles on cooks line with no label Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Chicken wings above bread in reach in cooler on cooks line. Raw beef over plantains and sauces in reach in freezer Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut jalapeños- 50F and Cut tomatoes-46F On guacamole make cart. Manager stated items have been sitting on ice for 3 hours. Advised to rapid chill and recommend time plan Repeat Violation
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Multiple bottles of windex throughout kitchen on top of prep tables
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy whipping cream on cooks line and milk in walk in cooler