Casa Maria's Mexican Restaurant
Last inspected: Feb 10, 2026
100
Score
Public records show 13 inspections at Casa Maria's Mexican Restaurant stretching back to 2022. The newest entry in the record is dated Feb 10, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The trend has been favorable: violation counts have eased from around 12 violations to closer to four violations per visit over the last few inspections.
Looking across the full record, “food stored on floor” is the recurring theme, flagged six times.
The city-wide average for Jacksonville sits at 74, putting Casa Maria's Mexican Restaurant on the better side of that line. The record reflects steady performance over time.
13
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 10, 2026
Routine - Food
No violations found.
100
Feb 6, 2026
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table, ground beef (125F - Hot Holding). Employee reheated to 171f. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in flip top reach-in cooler, sour cream (51F - Cold Holding); cut lettuce (47F - Cold Holding); cut tomato (47F - Cold Holding); shredded cheese (50F - Cold Holding); queso (51F - Cold Holding); pork (50F - Cold Holding). Ambient temperature 53f. Employee agates all items placed in cooler 1 hour prior. Items moved to walk-in cooler or placed on ice. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. At dish area handwash sink, pot of beans and broom stored in front of sink. Operator moved items. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Reuse of single-service or single-use articles. At cook line prep table, cardboard tomato case reused for washed tomatoes. Operator rewashed tomatoes and placed on metal container. **Corrected On-Site**
25-32-4
Basic - Time/temperature control for safety food thawed in an improper manner. At cook line prep table on lower shelf, container with steaks and container of birria meat thawing at room temperature. Operator moved items to walk-in cooler. **Corrected On-Site**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. In kitchen at back hallway storage, 2 containers of seasoning not labeled. **Repeat Violation**
02D-01-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At bar, interior of keg beer reach-in cooler has build up of beer residue. **Repeat Violation**
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, sides of cooking equipment soiled with grease. In kitchen at back hallway storage area, shelves soiled with seasoning residue. At wait station queso area, bulk container of dry beans has food debris on exterior lid. At wait station, drawer frames of chip drawers have build up of food residue/debris. **Repeat Violation**
23-03-4
Basic - In-use tongs stored on equipment door handle between uses. At cook line, tong stored on stove handle.
10-20-4
Basic - Food stored on floor. At dish area, pot of beans on floor. Operator moved beans to shelf. In walk-in cooler, plastic containers of peppers and cut lettuce on floor. In walk-in freezer, containers with beef and pork on floor. **Corrective Action Taken** **Repeat Violation**
08B-38-4
Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under and behind cooking equipment has grease build up. **Repeat Violation**
36-73-4
45
Jul 10, 2025
Complaint Full
No violations found.
100
Jul 9, 2025
Complaint Full
3 critical violations. 3 major violations. 13 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach-in cooler at cook line, cheese (47F - Cold Holding); pico (47F - Cold Holding); cut tomato (45F - Cold Holding); sour cream (45F - Cold Holding); chorizo (45F - Cold Holding). Ambient temperature 43f. Cooler lids open for lunch business. At server station, salsa (59F - Cold Holding). New pot put out recently. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table, chile relleno (112F - Hot Holding). Item stored on plate above steam table pans. **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. In dining room back hallway storage area, bottle of Fabuloso stored in shelf next to paper napkins and above bag-in-box soda .
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at dish area blocked by stool and brooms. **Repeat Violation**
31A-09-4
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/ 5 food handlers present during inspection, no Certified Food Manager. Certified Food Manager arrived while typing report. **Corrected On-Site**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at cook line, no paper towels.
31B-02-4
Basic - Single-service articles not stored inverted or protected from contamination. At cook line, aluminum togo containers not inverted. **Repeat Violation**
25-06-4
Basic - Food stored on floor. At back kitchen storage area, bulk container of chips stored on floor. In walk-in cooler, containers of sauces and beef stored on floor. In dining room back hallway, case of margarita mix in plastic bottles stored on floor. **Repeat Violation**
08B-38-4
Basic - Equipment and utensils not properly air-dried - wet nesting. At drink station, blue plastic cups stacked before air drying. **Repeat Violation**
24-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At bar, interior of keg beer cooler and slide top bottle beer cooler soiled.
22-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, bottle waters stored on prep table. At back line storage area, employee drink stored on chip container.
12B-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In kitchen storage area, deflections plate in ice machine has black mold-like substance.
22-20-5
Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under cooking equipment has build up. At water heater, floor has build up of black mold-like substance in corner. At bar, floor under triple sinks and next to cabinets n back bar have build up. **Repeat Violation**
36-73-4
Basic - Floor area(s) covered with standing water. In kitchen, standing water on floor at water heater.
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, side of oven next to fryer has grease build up. At cook line, multiple reach-in cooler gaskets soiled. In kitchen, top of ice machine exterior soiled. **Repeat Violation**
23-03-4
Basic - In-use ice scoop stored on soiled surface between uses. In kitchen storage area, ice scoop stored on soiled top exterior of ice machine
10-12-5
Basic - Hood filter missing from automatic fire suppression/exhaust system. At cook line, hood filter over stove has slats missing.
14-42-4
Basic - Working containers of food removed from original container not identified by common name. On shelves at back kitchen storage area, multiple white containers with seasoning, not labeled. At server station, multiple white containers of sugar not labeled. **Repeat Violation**
02D-01-5
Basic - Utensils in poor condition. At wait station, plastic scoop in bulk rice container has broken handle.
14-12-4
25
Mar 25, 2025
Routine - Food
3 critical violations. 5 major violations. 8 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table, queso (117F - Hot Holding). Employee stated queso was reheated on stove and moved to steam table 30 minutes prior. Employee moved queso to stove to reheat. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in bottom section of flip top reach-in cooler, fries (47F - Cold Holding); pork (48F - Cold Holding). Employee stated items placed in 2 hours earlier. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, pan with raw chicken stored over pan of raw beef. Operator moved chicken. **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At cook line, can opener blade has build up. At bar, soda gun has build up.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. At arrival for inspection, handwash sink by dish area blocked by stool and container. Items moved. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. At bar handwash sink, pitcher stored in sink. Manager removed. **Corrected On-Site**
31A-11-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One employee present hired 1 week, no proof of employee responsibilities. Manager explained to employee and had form signed during inspections. **Corrected On-Site**
11-26-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee certificate expired 2/22/2024.
53B-14-5
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. At wait station pass thru, ice bucket stored on floor. Employee moved. **Corrected On-Site**
24-26-4
Basic - Equipment and utensils not properly air-dried - wet nesting. At drink station, plastic cups stacked before air drying.
24-08-4
Basic - Floor tiles missing and/or in disrepair. Throughout kitchen, floor tiles cracked/chipped.
36-17-5
Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor behind cooking equipment has build up. At bar, floor drain has build up. **Repeat Violation**
36-73-4
Basic - Food stored on floor. In kitchen by ice machine, 2 containers of cut onions on floor. Onions moved. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, gaskets on flip top,reach-in cooler have build up. At cook line, sides of oven and fryers have grease hold up. At dry storage area by back door, shelves soiled. At bar, stainless steel line for soda gun soiled.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. At cook line, aluminum togo pans not inverted.
25-06-4
Basic - Working containers of food removed from original container not identified by common name. In dry storage area, bulk seasoning /flour containers not labeled. **Repeat Violation**
02D-01-5
26
Nov 6, 2024
Routine - Food
No violations found.
100
Nov 5, 2024
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
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 ran multiple times. **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, sour cream (45F - Cold Holding); pico (45F - Cold Holding); carnitas (47F - Cold Holding). Employee stated sour cream and pick placed in cooler 2.5 hours earlier. Carnitas in cooler overnight. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At cook line in bottom section of reach-in cooler, carnitas (47F - Cold Holding). Employee stated item in cooler overnight.
01B-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator use squat sanitizer at bar, no test strips available. **Repeat Violation**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar, no paper towels or soap at handwash sink. Operator supplied. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. At dish area, spray bottle of oven magic or labeled. Employee labeled. **Corrected On-Site**
41-17-4
Basic - Working containers of food removed from original container not identified by common name. At back dry storage area, bulk spice containers not labeled. Employee labeled. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In kitchen, deflections plate in ice machine has black mold-like substance. In wait station, top,plate in ice bin has black mold-like substance.
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. At walk-in freezer, inside of door handle has build up. **Repeat Violation**
23-24-4
Basic - Cove molding at floor/wall juncture broken/missing. At wait station at pass thru window, cove tiles broken.
36-03-4
Basic - Floor soiled/has accumulation of debris. At cook line, floor by fryer has grease build up.
36-73-4
Basic - Food stored on floor. By ice machine, case of chicken on floor. Employee moved. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Water draining onto floor surface. At dish area, floor drain overflowing onto floor.
29-03-4
33
Apr 18, 2024
Routine - Food
1 critical violation.
View 1 violation
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. Dishwasher (Chlorine 0ppm), operator instructed employee to use triple sink to sanitize all items. Will call for service. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-04-18: Dishwasher (Chlorine 0ppm), operator had service out yesterday, will call again. **Time Extended**
22-41-4
86
Apr 17, 2024
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
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
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
21
Oct 3, 2023
Routine - Food
1 critical violation. 5 major violations. 8 minor violations.
View 14 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Multiple gray trash cans used to hold chips. **Repeat Violation**
14-15-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink in kitchen. Manager coached employee on proper hand washing procedures. **Corrective Action Taken**
12A-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in server station has ice dumped inside.
31A-11-4
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/ No certified food manager present with five employees working. Certified food manager arrived at end of inspection. **Corrected On-Site**
53A-05-6
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One training record is photo on phone.
53B-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing yellow chemical cleaner stored by dish machine in kitchen. **Repeat Violation**
41-17-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket by ice machine in kitchen. Bucket inverted. **Corrected On-Site**
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Blue plastic cups in server station near bar.
24-08-4
Basic - Floor tiles missing and/or in disrepair. Tile under dry storage rack in kitchen. Tiles in bar.
36-17-5
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under ice machine in kitchen. Ceiling tiles in kitchen are dusty. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Container of oil in dry storage area. Bucket of beef in walk in cooler. **Repeat Violation**
08B-38-4
Basic - Outer openings not protected with self-closing doors. Rear exit door closer is in disrepair. **Repeat Violation**
35B-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Foil to go containers on top shelf on cook line. Containers inverted. **Corrected On-Site**
25-06-4
Basic - Working containers of food removed from original container not identified by common name. In dry storage area, white bucket of sugar and salt not labeled.
02D-01-5
35
Jun 22, 2023
Routine - Food
3 critical violations. 1 major violation. 9 minor violations.
View 13 violations
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
23
Nov 16, 2022
Routine - Food
1 critical violation. 4 major violations. 11 minor violations.
View 16 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over ready to eat peppers on rack in walk in freezer. Items moved and stored correctly. **Corrected On-Site**
08A-02-6
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/ No certified food manager present with five employees working today.
53A-05-6
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. Container of milk opened yesterday and stored in reach in cooler in server area has no date. Milk dated. **Corrected On-Site**
02C-03-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ One manager certification expired.
53A-03-7
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink near ice machine blocked by dust pan and broom. Items moved. **Corrected On-Site**
31A-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle and two employee drink cups on cook line in kitchen. Drinks discarded. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook on cook line. Hair restraint provided and placed on. **Corrected On-Site**
13-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Two blue ice buckets by ice machine in kitchen. Buckets inverted. **Corrected On-Site** **Repeat Violation**
24-05-4
Basic - Dead roaches on premises. One dead roach observed under triple sink in bar. Dead roach discarded. **Corrected On-Site** **Repeat Violation**
35A-03-4
Basic - Equipment and utensils not rinsed between washing and sanitizing. At bar, glasses being washed and sanitized without rinse step. Inspector coached employee on proper ware washing procedures. She complied. **Corrected On-Site**
16-16-4
Basic - Floor area(s) covered with standing water. By dish machine in kitchen. Water removed. **Corrected On-Site**
36-22-4
Basic - Floor tiles missing and/or in disrepair. Cracked tiles in bar area.
36-17-5
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under dish machine in kitchen. Floor under bar top at bar. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Container of shrimp and beef on floor in walk in cooler. Container of oil in back dry storage area. Items moved and stored correctly. **Corrected On-Site**
08B-38-4
Basic - Stored food not covered. In walk in cooler, cut onions, peppers, beef and shrimp. Items covered. **Corrected On-Site**
08B-12-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket by bus cart near wait station 0ppm. Solution discarded and remade 100ppm. **Corrected On-Site**
21-07-4
33
Sep 17, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Casa Maria's Mexican Restaurant last inspected?
The most recent health inspection at Casa Maria's Mexican Restaurant on file is from Feb 10, 2026. The public record contains 13 inspections in total.
What is the most common violation at Casa Maria's Mexican Restaurant?
Across the inspection record, “food stored on floor” has been cited six times, more than any other issue at Casa Maria's Mexican Restaurant.
How does Casa Maria's Mexican Restaurant compare to other restaurants in Jacksonville?
Casa Maria's Mexican Restaurant most recently scored 100 out of 100, which is higher than the Jacksonville average of 74.
Has Casa Maria's Mexican Restaurant's inspection record improved over time?
Yes. Recent inspections at Casa Maria's Mexican Restaurant have averaged around four violations per visit, down from roughly 12 earlier in the record.
What does a low risk rating mean?
A low risk rating at Casa Maria's 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 Maria's Mexican Restaurant inspected?
Based on the inspection history on file, Casa Maria's Mexican Restaurant is inspected around four times per year on average.
Nearby Restaurants