Casita Taqueria 2
Last inspected: Jan 14, 2026
74
Score
Across the available record, Casita Taqueria 2 has nine inspections on file, the first dated 2022. On Jan 14, 2026, the health department conducted the most recent visit. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have held steady across recent visits, averaging around six violations each.
“Food-contact surface soiled with food debris” comes up most often, recorded five times in the inspection record.
By comparison, the average St. Petersburg facility scores 77, putting Casita Taqueria 2 on the weaker side. Nothing in the record is alarming, but there's room to improve.
9
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked rice held inside plastic hot box at 124F. Manager removed from box and reheated to 165F for hot holding. **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Table mounted can opener in front of walk-in cooler soiled with black residue. Manager on duty removed and placed for cleaning at dish pit. **Corrective Action Taken** **Repeat Violation**
22-02-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach-in freezer along South wall of kitchen.
14-69-4
74
Aug 15, 2025
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Dish machine only reaching a temperature of 109F. Data plate on machine indicates 120F minimum. **Repeat Violation**
16-53-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Table mounted can opener on prep tables heavily soiled. **Repeat Violation**
22-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. Door handles on reach-in cooler across from cookline with build up of debris.
23-24-4
Basic - Employee in kitchen with no hair restraint while engaging in food preparation.
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting observed on metal pans and plastic lids across from dishmachine.
24-08-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Open dumpster lid. Manager advised employees who corrected to close during inspection **Corrected On-Site**
33-16-4
Basic - Accumulation of debris on exterior of warewashing machine. At hoses where sanitizer is dispensed, heavy accumulation of debris.
16-21-4
61
Mar 31, 2025
Routine - Food
5 major violations. 2 minor violations.
View 7 violations
Intermediate - Handwash sink used for purposes other than handwashing. Measuring cup stored inside bowl of hand wash sink in kitchen. Operator removed cup. **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink in warewashing area. Operator provided soap. **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle hanging rack in warewashing area containing degreaser toxic substance not labeled. Operator labeled spray bottle by common name. **Corrected On-Site**
41-17-4
Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Max Dishmachine temp 87f.
16-53-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table in kitchen soiled with black substance.
22-02-4
Basic - Hole in wall underneath drainboard in warewashing area.
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk-in cooler soiled with dust.
23-03-4
55
Jul 12, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Sanitizer Contact Time and Concentration
FL-33
52
May 8, 2024
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler in kitchen near reach-in freezer at 11:40am. Operator placed in ice bath. Re temp at 12:00pm a. shredded cheese (53F - Cold Holding); 47f b. raw shrimp (53F - Cold Holding); 45f c. raw beef (45F - Cold Holding); 41f **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected to y-splitter without vacuum breaker at mop sink.
29-42-4
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 1. Kyle Eller hired more than 30 days ago.
53A-04-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with grease buildup.
22-02-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
53B-09-4
Intermediate - Spray bottle hanging side of hand wash sink at front counter containing toxic substance not labeled.
41-17-4
Basic - Carbon dioxide tanks located near warewashing area not adequately secured.
51-11-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Open dumpster lid.
33-16-4
43
Mar 21, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Warewashing Facilities Maintained and Used
FL-24
Toilet Rooms Maintained
FL-53
86
Jan 18, 2024
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
Basic - Covered waste receptacle not provided in women's bathroom. Unisex bathroom does not have covered waste receptacle.
32-12-5
Basic - Current Hotel and Restaurant license not displayed. Current license posted expired on 9/30/22.
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers wet nesting stored on dish rack near dish machine.
24-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table. Manager moved knife. **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 47 F water near hot holding steam table. Manager replenished utensils and stored in an empty container. **Corrected On-Site**
10-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Ground beef thawing in a container stored on top of reach in freezer near walk in cooler. Manager moved ground beef inside of walk in cooler. **Corrected On-Site**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Container with powdered substance not labeled. Manager labeled as sugar. **Corrected On-Site**
02D-01-5
64
Feb 3, 2023
Routine - Food
2 critical violations. 4 major violations. 1 minor violation.
View 7 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. 0ppm. Establishment has 2 compartment sink next to dish machine. 1 compartment set up with sanitizer. Operator is to ensure dishes are washed and rinsed in dish machine and then placed in compartment for sanitization. Operator called technician. Operator primed machine. 100ppm **Corrected On-Site**
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. 02/01/2023
50-17-3
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute and pump soiled at self service soda fountain
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.
11-26-1
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. 2 out of 4 food handlers.
53B-13-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on beer shelf. Operator removed **Corrected On-Site**
12B-07-4
47
Jul 14, 2022
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken stock dated 07/07 in walk-in cooler should've been used or discarded by 07/13 midnight
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. Chicken stock dated 07/07 in walk-in cooler should've been used or discarded by 07/13 midnight
01B-24-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Tinga at 2:53 finished cooking at 2 114-125 degrees F re-temp at 3:18 114 degrees F. Inside of large pan. Operator placed food on ice. **Corrective Action Taken**
03D-15-4
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. 1 food handler training expired
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of sanitizer on front line **Repeat Violation**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice chute at self-service fountain
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of ice machine
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating food on cook line.
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on top of ice machine.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Steel storage containers on drying rack
24-08-4
43
Frequently Asked Questions
When was Casita Taqueria 2 last inspected?
The most recent health inspection at Casita Taqueria 2 on file is from Jan 14, 2026. The public record contains nine inspections in total.
What is the most common violation at Casita Taqueria 2?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Casita Taqueria 2.
How does Casita Taqueria 2 compare to other restaurants in St. Petersburg?
Casita Taqueria 2 most recently scored 74 out of 100, which is lower than the St. Petersburg average of 77.
Has Casita Taqueria 2's inspection record improved over time?
Results have been roughly steady. Inspections at Casita Taqueria 2 have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Casita Taqueria 2 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 Casita Taqueria 2 inspected?
Based on the inspection history on file, Casita Taqueria 2 is inspected around three times per year on average.
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