Casa Amigos Authentic Mexican Restaurant
Last inspected: Nov 5, 2025
95
Score
Across the available record, Casa Amigos Authentic Mexican Restaurant has 15 inspections on file, the first dated 2022. The latest inspection on file is from Nov 5, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have found fewer violations than earlier ones, averaging around three violations lately and about six violations before that.
“Food stored on floor” accounts for the largest share of issues, appearing six times across the record.
Casa Amigos Authentic Mexican Restaurant's latest score of 95 sits above the Port St. Lucie average of 81. There isn't much in the file that would give a customer pause.
15
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Nov 5, 2025
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2025-11-05: **Time Extended**
14-09-4
95
Oct 28, 2025
Complaint Full
2 critical violations. 6 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Non-Food Contact Surfaces Cleanable and Properly Maintained
FL-49
52
Aug 6, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. 3 door reach in freezer handle. **Repeat Violation** - From follow-up inspection 2025-07-30: **Time Extended** - From follow-up inspection 2025-07-31: **Time Extended** - From follow-up inspection 2025-08-06: **Time Extended**
14-11-5
95
Jul 31, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : 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. 0 ppm. Ran 2x. Employee replaced sanitizer with new. Ran again and found at 0ppm. **Warning** - From follow-up inspection 2025-07-30: **Time Extended** - From follow-up inspection 2025-07-31: **Time Extended**
22-41-4
Basic - - From initial inspection : Basic - Equipment in poor repair. 3 door reach in freezer handle. **Repeat Violation** - From follow-up inspection 2025-07-30: **Time Extended** - From follow-up inspection 2025-07-31: **Time Extended**
14-11-5
82
Jul 30, 2025
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - - From initial inspection : 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. 0 ppm. Ran 2x. Employee replaced sanitizer with new. Ran again and found at 0ppm. **Warning** - From follow-up inspection 2025-07-30: **Time Extended**
22-41-4
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole beef over pre cooked jalapeños. Manager removed. **Corrected On-Site** - From follow-up inspection 2025-07-30: Raw chicken over guacamole and pico in walk in cooler. **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill cooler raw chicken 78F cold holding, raw beef 78F, raw shrimp 54F cold holding, cut tomatoes 58F cold holding, spinach 55F cheese. Per employees, in cooler since 10:30am found at 12:34pm. Salsa 50F cold holding Advise to move items to freezer. Walk in cooler - per Manager, received delivery 1 hour ago, Shredded chicken 45F cold holding, beef cooked 45F, cooked chicken wings 61F cooling made at 9:30am found at 1:00p, raw beef 45F cold holding. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2025-07-30: Salsa cooler diced tomatoes 55F cooling made at 10:30am Walk in cooler raw pork 47-48F cold holding, cooked chicken made 7/26 48F, raw chicken 46F cold holding, salsa 47F cold holding, cooked rice made yesterday last night 55F cooling, soup 48F cold holding, soup 48F cold holding, cut lettuce 52F cold holding, raw shrimp 46F cold holding cooked pork 38F cold holding, **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In rice. **Corrected On-Site** - From follow-up inspection 2025-07-30: Bowl in soups in walk in cooler. **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Equipment in poor repair. 3 door reach in freezer handle. **Repeat Violation** - From follow-up inspection 2025-07-30: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Ware washing area. Informed Manager. - From follow-up inspection 2025-07-30: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. In storage room. - From follow-up inspection 2025-07-30: **Time Extended**
36-17-5
52
Jul 29, 2025
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
27
Dec 9, 2024
Complaint Full
1 critical violation. 3 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
70
Dec 4, 2024
Complaint Full
4 critical violations. 7 minor violations.
View 11 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 6 live flys in storage area near onions 2 live flys in bar area by ice **Warning**
35A-02-6
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over the tomatoes **Corrected On-Site**
08A-04-5
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in dining area near booths area 1 live roach under cup rack in kitchen area 1 live roach on counter by plates on cooks line **Admin Complaint**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dice tomatoes 54 cold holding, manger states item has been out less than 1 hour advised to rapid chill. **Repeat Violation**
03A-02-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Dead roaches on premises. 2 dead roaches under tables and booth are in dining area **Warning**
35A-03-4
Basic - Equipment in poor repair. Stand up 3 door freezer handle broken.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door exiting outside.
35B-01-4
Basic - Food stored on floor. Buckets dressing in beer cooler **Repeat Violation**
08B-38-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Over pico
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Bulk sugar **Corrected On-Site** **Repeat Violation**
02D-01-5
39
Oct 2, 2024
Complaint Full
3 critical violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Queso 47-54f cold holding, tomatoes diced 68f cold holding Queso was disposed of, advised to rapid chill diced tomatoes **Corrected On-Site**
03A-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. Queso 47-54f cold holding made from last night manager disposed of product **Corrective Action Taken**
03D-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Blew in gloves. Stopped employee had him wash hands and change gloves **Corrected On-Site**
12A-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Food stored on floor. Dressing in beer cooler **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. On cooks line **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon on guacamole cart in water 71f **Corrected On-Site**
10-07-4
Basic - Working containers of food removed from original container not identified by common name. Bulk salt **Corrected On-Site**
02D-01-5
47
Aug 6, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish for ceviche must be fully cooked or discarded. **Warning** - From follow-up inspection 2024-08-06: Make sure all fish is cooked to 155f before serving,. **Time Extended**
01D-01-5
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Bar area **Warning** - From follow-up inspection 2024-08-06: **Time Extended**
51-16-7
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning** - From follow-up inspection 2024-08-06: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Walk in cooler ambient 45f cold holding **Warning** - From follow-up inspection 2024-08-06: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. On back door by office **Warning** - From follow-up inspection 2024-08-06: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Walk in cooler door that is connected to cooks line has a large gap **Warning** - From follow-up inspection 2024-08-06: **Time Extended**
14-10-4
64
Aug 5, 2024
Routine - Food
8 critical violations. 4 major violations. 9 minor violations.
View 21 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Queso 52F made yesterday black beans 48F chicken wings 47F Cooked beef tips 47F made yesterday **Warning**
03D-02-5
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. 0 ppm **Warning**
22-41-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish for ceviche must be fully cooked or discarded. **Warning**
01D-01-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Salsa verde 7-29-24, salsa enchilada 7-26 **Warning**
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Salsa verde 7-29-24, salsa enchilada 7-26 **Warning**
01B-24-5
High Priority - Roach activity present as evidenced by live roaches found. One on floor under cooks line **Warning**
35A-05-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See stop sale **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler Pork cooked 47f cold holding , crevice shrimp 47f cold holding , cheese tamale 47f cold holding , beef 42f cold holding , beef steaks 42f cold holding , ; salsa burrito (47F - Cold Holding); ceviche fish (47F - Cold Holding); cooked pork (48F - Cold Holding); queso **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Cup stored in sink **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. in bar **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Bar area **Warning**
51-16-7
Intermediate - No soap provided at handwash sink.in bar **Corrected On-Site** **Warning**
31B-03-4
Basic - Buckets of food stored on floor in the beer walk in cooler. **Warning**
08B-38-4
Basic - Cloth used as a food-contact surface. Towels used for tortillas **Warning**
21-05-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
14-09-4
Basic - Equipment in poor repair. Walk in cooler ambient 45f cold holding **Warning**
14-11-5
Basic - Ice bucket/shovel stored on floor between uses. **Corrected On-Site** **Warning**
10-14-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Warning**
10-20-4
Basic - Raw fruits/vegetables not washed prior to preparation. Unwashed avocados on table side cart. **Repeat Violation** **Warning**
08B-39-4
Basic - Walk in cooler door that is connected to cooks line has a large gap **Warning**
14-10-4
Basic - Exterior door has a gap at the threshold that opens to the outside. On back door by office **Warning**
35B-01-4
13
Feb 22, 2024
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Tamales
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tamales and bulk pork manager disposed of products
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork tamales 46f cold holding , pork bulk 47f cold holding
03A-02-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Corrected On-Site** **Repeat Violation**
53A-05-6
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets **Corrected On-Site**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Food stored on floor. Bulk oil and agave
08B-38-4
Basic - Open dumpster lid.
33-16-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocado being cut and not washed. Manager told them to wash them first **Corrected On-Site** **Repeat Violation**
08B-39-4
Basic - Standing water in bottom of reach-in-cooler. On cooks line, employee cleaned **Corrected On-Site** **Repeat Violation**
29-49-6
43
Oct 10, 2023
Routine - Food
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. 200++ remixed and now 50-100ppm **Corrected On-Site**
22-52-4
High Priority - Toxic substance/chemical improperly stored. Two chemical spray bottles near bar bottles. Manager moved **Corrected On-Site**
41-10-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ manager came after inspection started **Corrected On-Site**
53A-05-6
Basic - Cove molding at floor/wall juncture broken/missing. By server station at entry way
36-03-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Food stored on floor. 5 gallon containers of salsa getting prepared. Educated and moved **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. On cooks line **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. By server station and restrooms. **Corrected On-Site**
31B-04-4
Basic - Raw fruits/vegetables not washed prior to preparation. Unwashed avocados on the guacamole cart. Must wash and remove stickers before placing on cart. Rewashed **Corrected On-Site**
08B-39-4
Basic - Standing water in bottom of reach-in-cooler. Meat cooler at end of cooks line **Corrected On-Site**
29-49-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored over cut lettuce and tomatoes. Manager moved **Corrected On-Site**
08B-17-4
Basic - Wiping cloth sanitizing solution stored on the floor. On cooks line. **Corrected On-Site**
21-38-4
41
Feb 7, 2023
Complaint Full
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - 01B-02-5 Observed - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See stop sale. Manager disposed of foods **Warning** - From follow-up inspection 2023-02-07: **Complied**
01B-02-5
High Priority - 03A-02-5 Observed - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Plantains 50f cold holding , out less than 1 hour ago advised rapid chill Multiple foods in walk in cooler. See stop sale. Manager disposed of all foods. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-02-07: Pork 38f cold holding , chicken 33f cold holding , pinto beans 36f cold holding , **Complied**
03A-02-5
High Priority - 08A-20-5 Observed - From initial inspection : 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 reach in cooler near fryer. **Corrected On-Site** **Warning** - From follow-up inspection 2023-02-07: **Complied**
08A-20-5
Intermediate - 53A-05-6 Observed - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/ handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotelsrestaurants/ food-lodging/food-manager/ **Warning** - From follow-up inspection 2023-02-07: Pascual zarinana 10-22-2019 **Complied**
53A-05-6
Intermediate - 05-08-4 Observed - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. To measure cold foods **Warning** - From follow-up inspection 2023-02-07: has thermometer **Complied**
05-08-4
Basic - 08B-12-5 Observed - From initial inspection : Basic - Stored food not covered. On guacamole cart advised to put lids on while not in use **Warning** - From follow-up inspection 2023-02-07: all have lids **Complied**
08B-12-5
Basic - 08B-39-4 Observed - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. **Warning** - From follow-up inspection 2023-02-07: **Time Extended**
08B-39-4
Basic - 10-20-4 Observed - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Warning** - From follow-up inspection 2023-02-07: **Complied**
10-20-4
Basic - 14-09-4 Observed - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2023-02-07: **Time Extended**
14-09-4
Basic - 14-11-5 Observed - From initial inspection : Basic - Equipment in poor repair. Walk in cooler no keeping proper temperature. Manager removed all food and disposed of products **Warning** - From follow-up inspection 2023-02-07: 34f cold holding , ambient **Complied**
14-11-5
Basic - 29-49-6 Observed - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. In salsa cooler **Warning** - From follow-up inspection 2023-02-07: **Time Extended**
29-49-6
Basic - 50-09-4 Observed - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2023-02-07: **Time Extended**
50-09-4
37
Aug 24, 2022
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over plantains, raw shrimp over margarine
08A-05-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - No soap provided at handwash sink. In bar area near kitchen **Corrected On-Site**
31B-03-4
Intermediate - Handwash sink used for purposes other than handwashing. In bar area **Corrected On-Site**
31A-11-4
Intermediate - Non-pitting surface rust on food-contact equipment. Shelf storing volcano bowls
22-31-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Food stored on floor. Bulk sauce, meats in containers, bulk container of cheese
08B-38-4
Basic - Open dumpster lid.
33-16-4
Basic - Standing water in floor drain/floor drain draining very slowly. Under dish machine. Employee cleaned out now drains **Corrected On-Site**
29-19-4
Basic - Unnecessary items/unused equipment on the premises. Cooler, sink, crates build up of assorted things on back dock.
33-31-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. 0 ppm must use three compartment sink until dishmachine reads proper ppm
16-55-4
Basic - Employee eating in a food preparation or other restricted area. Dink on prep table **Corrected On-Site**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones, keys **Corrected On-Site**
40-06-5
35
Frequently Asked Questions
When was Casa Amigos Authentic Mexican Restaurant last inspected?
The most recent health inspection at Casa Amigos Authentic Mexican Restaurant on file is from Nov 5, 2025. The public record contains 15 inspections in total.
What is the most common violation at Casa Amigos Authentic Mexican Restaurant?
Across the inspection record, “food stored on floor” has been cited six times, more than any other issue at Casa Amigos Authentic Mexican Restaurant.
How does Casa Amigos Authentic Mexican Restaurant compare to other restaurants in Port St. Lucie?
Casa Amigos Authentic Mexican Restaurant most recently scored 95 out of 100, which is higher than the Port St. Lucie average of 81.
Has Casa Amigos Authentic Mexican Restaurant's inspection record improved over time?
Yes. Recent inspections at Casa Amigos Authentic Mexican Restaurant have averaged around three violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Casa Amigos Authentic Mexican Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Casa Amigos Authentic Mexican Restaurant inspected?
Based on the inspection history on file, Casa Amigos Authentic Mexican Restaurant is inspected around five times per year on average.
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