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Licensee
Name:
CASA MEXICANA RESTAURANT INC
License Number:
SEA3917219
Rank:
Seating
License Expiration Date:
02/01/2025
Primary Status:
Current
Secondary Status:
Active
Location Address:
7730 PALM RIVER RD SUITE 300 TAMPA, FL 33619
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
12/03/2019
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
1
3
8
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.
Basic - Employee eating in a food preparation or other restricted area. Discussed proper locations for eating with employee at time of inspection. Employee relocated. **Corrective Action Taken**
Basic - Equipment in poor repair. Gasket torn at reach-in cooler at bar. Cardboard used as food contact surface lining in reach-in freezer. **Repeat Violation**
Basic - Food stored on floor. Adobo sauce used for salsa stored on floor in kitchen. Operator removed from floor at time of inspection. **Corrected On-Site**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs on cooks line stored in water 85°F. Tongs stored on fryer handle. Ice scoop stored in ice bucket at bar.
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light out in men's restroom and light not shielded.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At prep reach-in cooler and near service window. Operator placed in sanitizing solution at time of inspection. **Corrected On-Site**
High Priority - Raw animal food stored over ready-to-eat food. Raw fish and shrimp stored over tortillas in reach-in cooler in kitchen. Provided operator with safe refrigerator storage handout at time of inspection. Operator relocated raw food at time of inspection. **Corrected On-Site**
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.
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand wash sink in kitchen. Operator provided paper towels at time of inspection. **Corrected On-Site**
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.