DirtyFLRestaurant Inspection Data

CASA TEQUILA, LLC

12795 W FOREST HILL BLVD STE 11A

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 12/5/2024

Inspection #: Visit ID: 10734586

  • 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 6 flies flying around in dish wash area of kitchen and landing on soiled dishes. Admin Complaint - From follow-up inspection 2024-12-05: 3 live, small flying insects in kitchen, food preparation area near slicer. Admin Complaint

Inspection Date: 12/4/2024

Inspection #: Visit ID: 8843009

  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler: red salsa (95F at 3:12pm- Cooling) As per operator, cooling since 12:00pm. Red salsa did not cool from 135F to 70F in a total of 2 hours. Stored in large quantities. See stop sale. Warning
  • 01B-01-4:High Priority - Dented cans of evaporated milk; diced tomatoes See stop sale. Repeat Violation Warning
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee touched raw shrimp and raw bacon to prep then handled walk in cooler door; no hand wash. Employee washed hands. Corrected On-Site Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 6 flies flying around in dish wash area of kitchen and landing on soiled dishes. Admin Complaint
  • 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 reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table: house made queso (127F at 3:17pm - Reheating) As per operator, reheating since 1pm. Queso did not reheat to 165F 2 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler: red salsa (95F at 3:12pm- Cooling) As per operator, cooling since 12:00pm. Red salsa did not cool from 135F to 70F in a total of 2 hours. Stored in large quantities. See stop sale. Warning
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table: house made queso (127F at 3:17pm - Reheating) As per operator, reheating since 1pm. Queso did not reheat to 165F 2 hours. See stop sale. Warning

Inspection Date: 7/30/2024

Inspection #: Visit ID: 8842704

  • 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. 3 dead cockroaches under dry storage shelves in dry storage area near triple sink. Advised operator to clean area. Repeat Violation - From follow-up inspection 2024-07-30: 1 dead cockroach under dry storage shelves in dry storage area near triple sink. Admin Complaint
  • 01B-01-4:High Priority - - From initial inspection : High Priority - Dented/rusted cans present. See stop sale. Dented #10 can of tomato base. - From follow-up inspection 2024-07-30: Dented #10 can of tomato purée. Admin Complaint
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At lower section of flip top cooler: raw shelled eggs stored above French fries. Operator stored properly. Corrected On-Site - From follow-up inspection 2024-07-30: At lower section of flip top cooler: raw shelled eggs stored above cilantro. Employee removed eggs. Admin Complaint Corrected On-Site
  • 08A-17-6:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk in freezer: raw portioned chicken in pan stored over raw open bag of crab. Operator corrected. Corrected On-Site - From follow-up inspection 2024-07-30: At walk in freezer: raw ground beef stored over raw open bag of crab. Employee stored properly. Admin Complaint Corrected On-Site
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top reach in cooler: sour cream (44F - Cold Holding) Flip top cooler close to walk in cooler: raw steak (46F - Cold Holding); raw shrimp (48F - Cold Holding); raw chicken (45F - Cold Holding) As per operator, all 4 items were transferred from walk in cooler to flip top cooler 3 hours prior. Not prepped or portioned today. Operator discarded sour cream and placed raw animal foods to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2024-07-30: Flip top cooler close to walk in cooler: raw steak (46F - Cold Holding); raw shrimp (48F - Cold Holding); raw chicken (45F - Cold Holding) Stored at flip top cooler for 2 hours from walk in. Stored double panned. Not prepped or portioned today. Advised employee to quick chill. Admin Complaint

Inspection Date: 7/29/2024

Inspection #: Visit ID: 8724963

  • 35A-03-4:Basic - Dead roaches on premises. 3 dead cockroaches under dry storage shelves in dry storage area near triple sink. Advised operator to clean area. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. In walk in freezer - box of raw chicken stored on floor. At walk in cooler- bucket of lettuce stored on floor. Advised operator to stored properly. Repeat Violation
  • 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. At walk in cooler: cooked chicken (45F - Cooling) As per operator, cooling overnight. Item stored in large quantity and covered. Chicken did not cool to 41F within a total of 6 hours. See stop sale.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Dented #10 can of tomato base.
  • 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. Dishwasher (Chlorine 10ppm) Operator primed and produced -Dishwasher (Chlorine 100ppm). Corrected On-Site
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face then handled door of lower section of flip top cooler to open to fetch food; no hand wash. Manager advised employee to wash hands. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At lower section of flip top cooler: raw shelled eggs stored above French fries. Operator stored properly. Corrected On-Site
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk in freezer: raw portioned chicken in pan stored over raw open bag of crab. Operator corrected. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked chicken (45F - Cooling) As per operator, cooling overnight. Item stored in large quantity and covered. Chicken did not cool to 41F within a total of 6 hours. See stop sale. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top reach in cooler: sour cream (44F - Cold Holding) Flip top cooler close to walk in cooler: raw steak (46F - Cold Holding); raw shrimp (48F - Cold Holding); raw chicken (45F - Cold Holding) As per operator, all 4 items were transferred from walk in cooler to flip top cooler 3 hours prior. Not prepped or portioned today. Operator discarded sour cream and placed raw animal foods to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint

Inspection Date: 4/12/2024

Inspection #: Visit ID: 8651642

  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. In walk in cooler: Box of shrimp stored on floor. Warning - From follow-up inspection 2024-04-12: In walk in cooler: Bucket of condenser stored on floor. **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo line; triple glass door reach in cooler: cheese dip (49F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. At Flip top cooler:#1; shredded white cheddar (49F - Cold Holding); shredded mixed cheddar (52F - Cold Holding); sour cream (47F - Cold Holding) At Flip top cooler:#2: ; raw shrimp (51F - Cold Holding); raw seasoned chicken (51F - Cold Holding); raw steak (50F - Cold Holding) As per operator, all items from both flip top cooler units were removed from walk in cooler and stored in flip top cooler since 11am. Not prepped or portioned today. See stop sale.d Warning - From follow-up inspection 2024-04-12: At Flip top cooler:#2: ; raw shrimp (44F - Cold Holding); raw seasoned chicken (44F - Cold Holding); raw steak (45F - Cold Holding) Removed from walk in cooler 1hour 42mins prior. Not prepped or portioned today. Advised operator to quick chill. Admin Complaint
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cheese sauce (92F - Hot Holding) As per operator item held more than 4 hours. Item stored double panned. See stop sale. Warning - From follow-up inspection 2024-04-12: At steam table: black beans (112F - Hot Holding) As per operator item held 1.5 hours. Operator removed to reheat. Admin Complaint **Corrective Action Taken**

Inspection Date: 4/11/2024

Inspection #: Visit ID: 8500231

  • 35A-03-4:Basic - Dead roaches on premises. At cook line: 3 dead roaches observed -2 roaches were under hot box and 1 roach under hand wash sink on cook line As per operator, fumigation was done yesterday. Operator cleaned and sanitized area. Warning
  • 08B-38-4:Basic - Food stored on floor. In walk in cooler: Box of shrimp stored on floor. Warning
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled with food debris and grease. Warning
  • 29-08-4:Basic - Plumbing system in disrepair. Walk in cooler vent pipe dripping on box with jugs of milk. Operator removed jugs of milk from boxes and stored properly. Warning
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed standing water in flip top cooler #1 near cook line. Warning
  • 08B-12-5:Basic - Stored food not covered. At walk in cooler: Container of chopped onions and peppers stored uncovered. Operator covered. Corrected On-Site Warning
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth chlorine sanitizing solution had a strength of 0ppm. Advised operator to prepare a solution of 100ppm. Warning
  • 22-11-5:High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Microwave heavily soiled with food debris and grease; as per operator, microwave is cleaned every 2-3 days. Operator advised that they will clean today. **Corrective Action Taken** Warning
  • 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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At Flip top cooler:#1; pico de gallo (46F at 3:30pm; 46F at 4:11pm- ambient Cooling) As per operator, cooling for more than 4 hours. Item did not cool to 41F within 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo line; triple glass door reach in cooler: portioned cheese dip (49F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. At Flip top cooler:#1; shredded white cheddar (49F - Cold Holding); shredded mixed cheddar (52F - Cold Holding); sour cream (47F - Cold Holding) At Flip top cooler:#2: ; raw shrimp (51F - Cold Holding); raw seasoned chicken (51F - Cold Holding); raw steak (50F - Cold Holding) As per operator, all items from both flip top cooler units were removed from walk in cooler and stored in flip top cooler since 11am. Not prepped or portioned today. See stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cheese sauce (92F - Hot Holding) As per operator item held more than 4 hours. Item stored double panned. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo line; triple glass door reach in cooler: cheese dip (49F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. At Flip top cooler:#1; shredded white cheddar (49F - Cold Holding); shredded mixed cheddar (52F - Cold Holding); sour cream (47F - Cold Holding) At Flip top cooler:#2: ; raw shrimp (51F - Cold Holding); raw seasoned chicken (51F - Cold Holding); raw steak (50F - Cold Holding) As per operator, all items from both flip top cooler units were removed from walk in cooler and stored in flip top cooler since 11am. Not prepped or portioned today. See stop sale.d Warning
  • 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. At Flip top cooler:#1; pico de gallo (46F at 3:30pm; 46F at 4:11pm- ambient Cooling) As per operator, cooling for more than 4 hours. Item did not cool to 41F within 4 hours. See stop sale. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cheese sauce (92F - Hot Holding) As per operator item held more than 4 hours. Item stored double panned. See stop sale. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink next to cookline used for other purposes as evidenced by steel scour pad stored in hand wash sink. Warning

Inspection Date: 9/14/2023

Inspection #: Visit ID: 8346460

  • 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment- rice spatula stored on top of dirty food cart Operator removed Corrected On-Site
  • 21-10-4:Basic - Soiled dry wiping cloth in use at cook line Removed Corrected On-Site Repeat Violation
  • 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. Dishwasher (Chlorine 0ppm) operator fixed to 100 ppm Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee started sweeping and afterwards touched tamales placed in the container and moved to microwave without changing gloves and washing hands; educated; employee washed hands and changed gloves; Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line