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Licensee
Name: CASA TINA MEXICAN GRILL License Number: SEA6216261
Rank: Seating License Expiration Date: 02/01/2025
Primary Status: Current Secondary Status: Active
Location Address: 365 MAIN ST
DUNEDIN, FL 34698

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 03/11/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
5 4 19
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
16-21-4    Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
51-11-4    Basic - Carbon dioxide/helium tanks not adequately secured.
36-34-5    Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
25-10-4    Basic - Coffee filters not stored in a protected manner to prevent contamination. Wait station area
16-01-4    Basic - Dishmachine has no data plate/operating specifications.
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Back of the kitchen area
36-22-4    Basic - Floor area(s) covered with standing water, walk In cooler **Repeat Violation**
36-71-4    Basic - Floor drains/drain covers heavily soiled. Bar area **Repeat Violation**
36-18-4    Basic - Floor tiles cracked, broken or in disrepair. **Repeat Violation**
36-11-4    Basic - Floors not maintained smooth and durable. Produce walk In cooler Floors not constructed to be easily cleanable. Produce walk In cooler
08B-12-4    Basic - Food stored in holding unit not covered. Reach in freezer has uncovered ice cream
08B-38-4    Basic - Food stored on floor. Container of oil in the kitchen area
33-23-4    Basic - Grease receptacle not on proper pad/nonabsorbent surface.
10-07-4    Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to the 8 burner cook top
51-18-6    Basic - No copy of latest inspection report available.
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair. Cooks line **Repeat Violation**
23-09-4    Basic - Soiled reach-in cooler gaskets. Cooks line
23-12-4    Basic - Walk-in cooler shelves soiled with encrusted food debris. Produce walk in cooler
14-17-4    Basic - Walk-in cooler shelves with rust that has pitted the surface. Produce walk In cooler **Repeat Violation**
03D-02-4    High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked at 10 am yesterday and placed in the walk In cooler to cool. Rice 53° and chicken 49°. **Warning**
01B-37-4    High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Did not properly cool down within 6 hours. Cooked at 10 am yesterday and placed in the walk In cooler to cool. Rice 53° and chicken 49°. **Warning**
35A-02-5    High Priority - Live, small flying insects in the bar area.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. half and half (48°F - Cold Holding); milk (49°F - Cold Holding); shrimp (48°F - Cold Holding), shredded cheese (51°F - Cold Holding); moved to the other walk In cooler to reach 41° **Corrective Action Taken** **Warning**
29-42-4    High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
22-24-4    Intermediate - Accumulation of black/green mold-like substance around soda dispensing nozzles.
22-05-4    Intermediate - Cutting board(s) stained/soiled and grooved on the cooks line
22-01-4    Intermediate - Soda gun soiled. Bar area
14-76-6    Intermediate - Walk-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Ambient temperature is 44°
45-02-4    Portable fire extinguisher gauge in red zone. For reporting purposes only. Near the three compartment sink
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.