Casa Tina Mexican Grill
Last inspected: Apr 15, 2026
50
Score
Going back to 2022, Casa Tina Mexican Grill has 11 inspections in the public record. Casa Tina Mexican Grill was last inspected on Apr 15, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Things have been moving the wrong way, with the rolling count rising from around two violations to closer to seven violations per visit.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing five times across the record.
Restaurants in Dunedin average 74, so Casa Tina Mexican Grill trails the local norm. This restaurant has more on its record than most do.
11
Inspections
1
Critical latest
2
Major latest
7
Minor latest
Inspection History
Apr 15, 2026
Routine - Food
1 critical violation. 2 major violations. 7 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. Dish machine in kitchen measured at 0ppm. Instructed operator to use three compartment sink until machine is repaired. **Warning**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink used to dump ice in bar **Warning**
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles on bar soiled with debris. Soda nozzles on soda machine near bar soiled with debris. Cutting boards soiled with debris. **Repeat Violation** **Warning**
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards grooved on cook line. **Repeat Violation** **Warning**
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. Dish machine in kitchen measured at 0ppm. Instructed operator to use three compartment sink until machine is repaired. **Warning**
16-55-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal eggs stored on shelf above beans in dry storage. Operator disposed of eggs. **Corrected On-Site** **Warning**
08B-49-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch on cook line. Operator. Had employee remove watch. **Corrected On-Site** **Warning**
13-07-4
Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoop for beans in kitchen. **Warning**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Handles of reach in cooler soiled in kitchen **Warning**
23-24-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted in bar. Operator inverted buckets. **Corrected On-Site** **Warning**
24-05-4
50
Jan 8, 2026
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine or quaternary test kit.
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. Quaternary spray bottle in bar area testing at 500+ PPM. Employee diluted chemical with water and quaternary is now testing at 200 PPM. **Corrected On-Site**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on reach in deli coolers on cook line. Soda gun nozzles soiled in bar.
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting boards on reach in deli coolers on cook line.
14-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook line in 75 F stand water.
10-07-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed next to rack with soda syrup boxes across from blast chiller in the outside backdoor kitchen area.
51-11-4
64
Jun 2, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice bucket stored on floor in bar area.
24-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Cooks line.
14-09-4
Basic - Food stored on floor. Cooking oil stored on floor in outside storage shed.
08B-38-4
82
Dec 5, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
86
May 7, 2024
Complaint Partial
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at the bar has an accumulation of debris. Bartender cleaned gun during inspection **Corrected On-Site**
22-02-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from its original container not labeled with common name. Discussed the need to label all food once removed from its original container
02D-01-5
Basic - Floor area(s) covered with standing water. Kitchen area covered with standing water.
36-22-4
Basic - Food stored on floor. Walk in cooler- containers of food stored on floor. Discussed the need to store all food a minimum of 6" off the floor.
08B-38-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocado in prep table containing stickers. Discussed with operator the need to wash avocado and remove stickers before bringing to prep table.
08B-39-4
74
Mar 11, 2024
Routine - Food
No violations found.
100
Mar 7, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning** - From follow-up inspection 2024-03-07: **Time Extended**
50-17-3
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area-cheese shredded (56F - Cold Holding); sliced tomatoes (54F - Cold Holding); pico (54F - Cold Holding) food was placed on ice , service call was placed prior to inspection. Food was in unit less than 2 hours. Unable to obtain second temperature. Server area Pico 54F held on counter. Pico was placed on ice. Unable to obtain a second temperature. **Repeat Violation** **Warning** - From follow-up inspection 2024-03-07: Sour cream53F cold hold, shredded cheddar cheese 49F cold hold, sliced tomatoes 51F cold hold, shredded lettuce 50F cold hold. All food was placed in unit at opening of business less than 4 hours ago. Cook iced all food for quick cool and to gain compliance. **Admin Complaint** **Corrective Action Taken**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Soiled plate in hand wash sink on cooks line. Cook removed plate. **Warning** - From follow-up inspection 2024-03-07: Utensils in hand wash sink at the end of cook line. **Time Extended**
31A-11-4
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. **Warning** - From follow-up inspection 2024-03-07: **Time Extended**
14-74-7
64
Mar 5, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area-cheese shredded (56F - Cold Holding); sliced tomatoes (54F - Cold Holding); pico (54F - Cold Holding) food was placed on ice , service call was placed prior to inspection. Food was in unit less than 2 hours. Unable to obtain second temperature. Server area Pico 54F held on counter. Pico was placed on ice. Unable to obtain a second temperature. **Repeat Violation** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Soiled plate in hand wash sink on cooks line. Cook removed plate. **Warning**
31A-11-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. **Warning**
14-74-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored next to single service disposable lids. Operator moved employee beverage **Corrected On-Site** **Repeat Violation** **Warning**
12B-07-4
Basic - Food stored on floor. Food containers holding chips stored on floor, large pot of cooked sauce stored on floor in rare prep area. **Repeat Violation** **Warning**
08B-38-4
58
Sep 18, 2023
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa Vetacruzana 50F cold hold, Arroz Cabezon 58F cold hold, ceviche regular 45F cold hold,Pozole 47F cold hold. Food held in unit over night, see stop sale. **Repeat Violation**
03A-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. Chlorine was empty on sanitizer. Operator changed out chlorine. Corrected to 75ppm
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Salsa Vetacruzana 50F cold hold, Arroz Cabezon 58F cold hold, ceviche regular 45F cold hold,Pozole 47F cold hold.
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line stained **Repeat Violation**
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee on cutting board of cook line. Operator moved coffee **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on upper shelf above prep table.
40-06-5
Basic - Floor area(s) covered with standing water. Prep area, walk in cooler **Repeat Violation**
36-22-4
Basic - Food stored on floor. 5 gal bucket of sauce stored on the floor of walk in cooler. Operator moved sauce to shelf a minimum of 6" off the floor
08B-38-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler at the trance of the cook line. Unit not holding food at proper temperature
29-49-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wood food-contact surface not properly sealed. Low shelf in walk in cooler wood not sealed.
14-06-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles containing food removed from its original container not labeled with common name.
02D-01-5
39
Mar 9, 2023
Routine - Food
1 critical violation. 5 major violations. 1 minor violation.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef Pattie's 45F cold hold, beef 45F cold hold. Operator placed items on ice for quick cool **Repeat Violation**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
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. Employee awareness provided via email
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles of sanitizer not labeled with common name. Discuss the importance of labeling the spray bottle to remove from the original container with common name.
41-17-4
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. Clean up hand out provided via email.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line
22-02-4
Basic - Floor area(s) covered with standing water. Standing water on floor on cook line, in walk in cooler and in prep areas
36-22-4
50
Oct 19, 2022
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
61
Frequently Asked Questions
When was Casa Tina Mexican Grill last inspected?
The most recent health inspection at Casa Tina Mexican Grill on file is from Apr 15, 2026. The public record contains 11 inspections in total.
What is the most common violation at Casa Tina Mexican Grill?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Casa Tina Mexican Grill.
How does Casa Tina Mexican Grill compare to other restaurants in Dunedin?
Casa Tina Mexican Grill most recently scored 50 out of 100, which is lower than the Dunedin average of 74.
Has Casa Tina Mexican Grill's inspection record improved over time?
No. Recent inspections at Casa Tina Mexican Grill have averaged around seven violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Casa Tina Mexican Grill 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 Tina Mexican Grill inspected?
Based on the inspection history on file, Casa Tina Mexican Grill is inspected around three times per year on average.
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