Casa Marin
Last inspected: Mar 24, 2026
43
Score
Inspectors have visited Casa Marin 11 times, with records going back to 2022. Inspectors last stopped by on Mar 24, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things have been moving the wrong way, with the rolling count rising from around seven violations to closer to 11 violations per visit.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged six times.
The city-wide average sits at 76, which Casa Marin's 43 doesn't quite reach. This restaurant has more on its record than most do.
11
Inspections
1
Critical latest
2
Major latest
10
Minor latest
Inspection History
Mar 24, 2026
Routine - Food
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef being stored on top cooked shredded pork inside reach in cooler at cook line. Employee removed and stored properly. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener on top preparation table soiled with food residue. Employee removed and washed clean during inspection. **Corrected On-Site**
22-02-4
Intermediate - No soap provided at handwash sink. Observed no hand soap at handwashing sink behind front counter. Employee provided during inspection. **Corrected On-Site**
31B-03-4
Basic - Ceiling tile missing. Observed ceiling tiles soiled missing at kitchen area.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled with water marks at dining area. .
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal cell phone on top preparation table at kitchen area. Employee removed and stored properly. **Corrected On-Site**
40-06-5
Basic - Floor tiles missing and/or in disrepair. Observed missing floor tiles at cook line.
36-17-5
Basic - Food stored on floor. Observed plastic container with cooking oil being stored on the floor at cook line Employee removed and stored properly. **Corrected On-Site**
08B-38-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop on top ice machine at prep area. Employee removed and replaced with clean one and stored properly. **Corrected On-Site**
10-12-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled with food debris at cook line ,Employee cleaned properly during inspection. **Corrected On-Site**
22-08-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee personal drink inside reach in cooler at prep area. Employee removed and stored on assigned area. **Corrected On-Site**
12B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler soiled with milk and juice residue behind front counter.
22-16-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wet towel under microwave at cook line. Employee removed and discarded during inspection. **Corrected On-Site**
21-09-4
43
Nov 18, 2025
Routine - Food
1 critical violation. 4 major violations. 14 minor violations.
View 19 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken on top raw beef inside reach in cooler across the oven, Employee removed and stored properly, coached employees on proper storage. **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ham slicer soiled with food debris at preparation table.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing.Observed dirty plate being stored inside handwashing sink next to reach in cooler behind front counter.
31A-11-4
Intermediate - Packaged food not labeled as specified by law. Observed plastic container with sugar not labeled next to coffee station, employee labeled during inspection. **Corrected On-Site**
02D-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser not labeled across the oven. Manager labeled during inspection. **Corrected On-Site**
41-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with grease next to service window at cook line.
36-27-5
Basic - Bowl or other container with no handle used to dispense food. Observed to go plastic container inisde flour container being used to dispense flour at cook line. Employee removed and discarded. Dispenser with handle was provided. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handles soiled with food debris at cook line.
23-24-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates not inverted on top of steam table. Employee inverted during inspection. **Corrected On-Site**
24-05-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board with deep cut marks on top preparation table at cook line. Manager discarded white cutting board during inspection. **Corrected On-Site**
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee handling food behind sandwich station without hair restraint, manager provided hat during inspection. **Corrected On-Site**
13-03-4
Basic - Equipment in poor repair. Observed torn gaskets inside reach in cooler at cook line.
14-11-5
Basic - Food stored on floor. Observed box of malanga being stored on the floor in preparation area next to ice machine, employee removed and stored properly. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed in use tongs being stored on oven door handles, employee removed, washed and stored properly. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed sides of reach in cooler soiled with grease at cook line .
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed multiple employees personal drinks inside reach in cooler behind front counter. Manager removed to assign employee area. **Corrected On-Site**
12B-13-4
Basic - Reach in cooler/freezer shelves with rust that has pitted the surface. Observed reach in cooler metal shelves soiled with rust. Employee covered with aluminum foil during inspection. **Corrected On-Site**
14-17-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler soiled with food debris behind front counter.
22-16-4
29
May 21, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at men s bathroom. - From follow-up inspection 2025-05-21: Observed no handwashing sign at men s bathroom. **Time Extended**
31B-04-4
95
May 19, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken on top on raw pork inside reach in cooler at kitchen area. Manager removed and stored properly. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced ham (47F - Cold Holding); sliced cheese (48F - Cold Holding); cut lettuce (48F - Cold Holding) at reach in cooler behind front counter. Manager discarded product during inspection. **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue inside handwashing at front counter.
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Observed cutting board soiled with food debris at preparation table. Also observed can opener soiled with food debris at preparation tables across from 3 compartment sink. **Corrected On-Site**
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed white and green cutting board with cutting grooved on top preparation next to 3 compartment sink. Managed discarded during inspection. **Corrected On-Site**
14-09-4
Basic - Food stored on floor.
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler at front counter soiled with food debris.
22-16-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at men s bathroom.
31B-04-4
50
Mar 3, 2025
Routine - Food
No violations found.
100
Feb 13, 2025
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
23
Oct 25, 2023
Complaint Full
6 critical violations. 2 major violations. 17 minor violations.
View 25 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed open containers of raw beef over open container of cooked pulled poor in reach in cooler in kitchen cook area. Employee moved to correct shelf's. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (48°F - Cold Holding) and cooked beef(48°F - Cold Holding) According to cook out for about 40 minutes. Cook place food containers in reach in freezer for rapid chill. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table cooked plantains (108°F - Hot Holding) ; mashed potatoes (95F - Hot Holding) According to the cook out for about one hour. Cook put food containers on stove to reheat to 165. cooked plantains (108°F - Hot Holding new temp. 190°); mashed potatoes (95F - Hot Holding new temp. 165°) **Corrected On-Site** **Repeat Violation**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed 2 hoses with no vacuum breaker in kitchen area. **Repeat Violation**
29-34-4
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine at over 200 ppm at 3 compartment sink. Employee set up new sanitizer Chlorine at 100ppm **Corrected On-Site**
22-42-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired 10/01/2023
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board in kitchen soiled with food residue. One can open soiled with food. **Repeat Violation**
22-02-4
Intermediate - Nonfood-grade basting brush used in food. Observed paint brush used at basting brush at coffee prep machine.
14-14-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled card board in kitchen area floor.
36-06-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling panels in kitchen area.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed several plates throughout front counter area not inverted.
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board in kitchen with excess grooves that needs replacing.
14-09-4
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. Dishwasher no working.
16-55-4
Basic - Employee eating in a food preparation or other restricted area. Observed several employees drinking coffee at front counter sandwich prep area.
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone at coffee prep area at front counter.
40-06-5
Basic - Equipment in poor repair. Observed shelves under peeping table rusted as well as gaskets on reach in coolers torn. **Repeat Violation**
14-11-5
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed approximately 100 seats, license for 16 seats.
51-09-4
Basic - Floor area(s) covered with standing water. standing water on the floor at kitchen, also drain on the floor soil with food debris. **Repeat Violation**
36-22-4
Basic - Floor tiles missing and/or in disrepair. Observed tiles in kitchen floor area cracked and in disrepair **Repeat Violation**
36-17-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel placed under cutting board at prep table.
21-04-4
Basic - No container installed for catching grease from hood drip tray. Observed 3 missing drip pans at kitchen hood system.
14-73-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at front count hand wash sink no employee hand was sign. **Repeat Violation**
31B-04-4
Basic - Stored food not covered. Observed in front counter cooler 6 prepared salads not covered
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in kitchen area towels not stored in sanitizer solution.
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed use of soiled towel on top of stove.
21-09-4
14
Jul 25, 2023
Routine - Food
No violations found.
100
Jul 24, 2023
Routine - Food
2 critical violations. 6 major violations. 2 minor violations.
View 10 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. Observed Dishwasher (Chlorine 00ppm) **Repeat Violation** **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over tomato sauce open pot inside reach in cooler at kitchen, also Raw ch stored over cooked beef container in reach in cooler. Coo moved raw items and stored them away from ready to eat foods inside reach in cooler. **Corrected On-Site** **Warning**
08A-05-6
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. **Repeat Violation** **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. Observed at ware washing area. Employee provided soap. **Corrected On-Site** **Repeat Violation** **Warning**
31B-03-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator, operator printed handout for cleaning instructions for vomit and diarrhea events. **Corrected On-Site** **Repeat Violation** **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards, and can opener soiled. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed cleaning sponge inside hand wash sink at kitchen. Employee removed cleaning sponge from inside hand wash sink. **Corrected On-Site** **Warning**
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/ **Warning**
53A-05-6
Basic - In-use tongs stored on equipment door handle between uses. Cook removed tongs from oven door handle. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at kitchen. **Repeat Violation** **Warning**
21-09-4
37
Feb 24, 2023
Routine - Food
3 critical violations. 7 major violations. 17 minor violations.
View 27 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. Observed Dishwasher (Chlorine 0ppm); Manager replaced chlorine solution Dishwasher (Chlorine 100ppm
22-41-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw steak stored above sliced cheese in reach in cooler next to dry storage area. Employee removed during inspection.
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice at 123° F. Employee reheated during inspection cooked rice 169° F
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form during inspection.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board, also soiled can opener blade in kitchen area.
22-02-4
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. Provided form during inspection.
11-26-1
Intermediate - No soap provided at handwash sink. Observed at the kitchen area.
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ground beef and cooked pork not date marked, as per manager over 24 hours. **Repeat Violation**
02C-02-5
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.
53B-14-5
Intermediate - Self-service salad bar/buffet not provided with proper dispensing utensils.
08B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Observed in rice container. Employee removed during inspection. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed in reach in cooler next to flat grill. **Repeat Violation**
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen area.
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed throughout kitchen.
14-09-4
Basic - Ice buildup in reach-in freezer in kitchen area.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Observed in kitchen area.
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in units in kitchen area. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in front of grill.
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in cooler next to flat grill. **Repeat Violation**
14-33-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
38-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed fries (frozen) in preparation table in kitchen area. Employee moved to reach in freezer during inspection. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area.
21-09-4
Basic - Working containers of food removed from original container not identified by common name. Observed flour and bread crumbs containers not labeled with common name in kitchen area.
02D-01-5
14
Sep 19, 2022
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
43
Frequently Asked Questions
When was Casa Marin last inspected?
The most recent health inspection at Casa Marin on file is from Mar 24, 2026. The public record contains 11 inspections in total.
What is the most common violation at Casa Marin?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at Casa Marin.
How does Casa Marin compare to other restaurants in Hialeah?
Casa Marin most recently scored 43 out of 100, which is lower than the Hialeah average of 76.
Has Casa Marin's inspection record improved over time?
No. Recent inspections at Casa Marin have averaged around 11 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Casa Marin means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Casa Marin inspected?
Based on the inspection history on file, Casa Marin is inspected around three times per year on average.
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