Casa Mexicana Restaurant
Last inspected: Feb 4, 2026
55
Score
Inspectors have visited Casa Mexicana Restaurant nine times, with records going back to 2022. The newest entry in the record is dated Feb 4, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The picture has gotten worse over the last few visits, with the average climbing from around six violations to closer to 10 violations.
“Working containers of food removed” comes up most often, recorded four times in the inspection record.
By comparison, the average Tampa facility scores 79, putting Casa Mexicana Restaurant on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
0
Critical latest
4
Major latest
4
Minor latest
Inspection History
Feb 4, 2026
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink hot water shut off in kitchen. **Repeat Violation** - From follow-up inspection 2026-02-04: **Time Extended**
27-16-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. **Repeat Violation** - From follow-up inspection 2026-02-04: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in kitchen. Employee provided at time of inspection. - From follow-up inspection 2026-02-04: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk and multiple items in reach in cooler. **Repeat Violation** - From follow-up inspection 2026-02-04: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in freezers in dining room. - From follow-up inspection 2026-02-04: **Time Extended**
08B-63-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Reach in cooler cutting boards. - From follow-up inspection 2026-02-04: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. - From follow-up inspection 2026-02-04: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers. - From follow-up inspection 2026-02-04: **Time Extended**
23-03-4
55
Jan 29, 2026
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: rice 99 F, chicken soup 130 F, Per employee Irma's were made around 8 am. Time temped 11:30 am. Employee put on grill to bring back up to temperature. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: raw chicken 54 F, raw shrimp 55 F, cut lettuce 56 F, cut tomatoes 57 F, fresco cheese 55 F, Per employee all items were taken from walk in cooler and put in reach in cooler between 8-8:30 am. Employee is unaware when items went out of temperature and put all items back in walk in cooler to bring back down to temperature. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in kitchen. Employee provided at time of inspection.
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk and multiple items in reach in cooler. **Repeat Violation**
02C-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink hot water shut off in kitchen. **Repeat Violation**
27-16-4
Basic - Cutting board has cut marks and is no longer cleanable. Reach in cooler cutting boards.
14-09-4
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in freezers in dining room.
08B-63-4
Basic - Working containers of food removed from original container not identified by common name. Bulk salt and sugar in kitchen.
02D-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers.
23-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened water bottles on prep table and on shelf over prep table.
12B-07-4
37
Jul 8, 2025
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
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 walk in cooler. Employee relocated. **Corrected On-Site**
08A-20-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee rinsed hands in 3 compartment sink.
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes and multiple items in reach in cooler.
02C-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at handwash sink in kitchen shut off. Employee turned on at time of inspection. **Repeat Violation**
27-16-4
Basic - Working containers of food removed from original container not identified by common name. Bulk salt in kitchen.
02D-01-5
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on cooks line near fryer. **Repeat Violation**
29-49-6
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee yogurt in reach in cooler over establishment food. Employee removed. **Corrected On-Site**
08B-49-4
Basic - Water leaking from pipe and/or faucet/handle. Faucet at handwash sink in kitchen. **Repeat Violation**
29-11-4
47
Feb 26, 2025
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
61
Aug 16, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
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 walk in cooler. Operator relocated at time of inspection. **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
22-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Equipment and utensils not properly air-dried - wet nesting of clear containers on dish drying rack.
24-08-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in bulk flour.
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen. Operator removed at time of inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on prep table in kitchen.
40-06-5
58
Mar 26, 2024
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
67
Oct 19, 2023
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in walk in cooler. Operator relocated at time of inspection.
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken burrito in reach in cooler and multiple items in walk in cooler.
02C-02-5
Basic - Equipment and utensils not properly air-dried - wet nesting of clear containers on dish drying rack.
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers.
23-03-4
Basic - Standing water in bottom of reach-in-cooler near fryer.
29-49-6
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen. Operator removed at time of inspection. **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee glasses on cutting board in kitchen.
40-06-5
52
May 15, 2023
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils on cooks line 99 F, **Repeat Violation**
10-05-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrective Action Taken** **Repeat Violation**
12A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. **Repeat Violation**
22-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at handwash sink in kitchen. Employee turned on at time of inspection. **Corrected On-Site**
27-16-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in bulk sugar.
10-01-5
Basic - Old labels stuck to food containers after cleaning on dish drying rack in kitchen.
16-46-4
Basic - Stored food not covered. Cactus in walk in cooler not covered.
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Bulk sugar and multiple items not labeled under prep table on shelf.
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Bowl in bulk rice. **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable in kitchen. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen.
12B-07-4
43
Dec 6, 2022
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Inspector spoke to employee **Corrected On-Site**
12A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards, slicer
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl in bulk food containers on cooks line
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 99f cooks line
10-07-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen
38-07-4
Basic - Single-service articles improperly stored. Case of food containers on floor by storage area near bar **Repeat Violation**
25-05-4
Basic - Working containers of food removed from original container not identified by common name. Bulk containers on cooks line. Flour? Sugar? Etc **Repeat Violation**
02D-01-5
47
Frequently Asked Questions
When was Casa Mexicana Restaurant last inspected?
The most recent health inspection at Casa Mexicana Restaurant on file is from Feb 4, 2026. The public record contains nine inspections in total.
What is the most common violation at Casa Mexicana Restaurant?
Across the inspection record, “working containers of food removed” has been cited four times, more than any other issue at Casa Mexicana Restaurant.
How does Casa Mexicana Restaurant compare to other restaurants in Tampa?
Casa Mexicana Restaurant most recently scored 55 out of 100, which is lower than the Tampa average of 79.
Has Casa Mexicana Restaurant's inspection record improved over time?
No. Recent inspections at Casa Mexicana Restaurant have averaged around 10 violations per visit, up from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Casa Mexicana Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Casa Mexicana Restaurant inspected?
Based on the inspection history on file, Casa Mexicana Restaurant is inspected around three times per year on average.
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