Casita Taqueria #3
Last inspected: Apr 9, 2026
26
Score
Going back to 2022, Casita Taqueria #3 has nine inspections in the public record. The most recent report on file is from Apr 9, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have turned up more issues than earlier ones, averaging around 11 violations lately compared to roughly seven violations before.
“Accumulation of debris on exterior of warewashing machine” comes up most often, recorded four times in the inspection record.
Casita Taqueria #3's latest score of 26 falls below the St. Petersburg average of 77. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
5
Critical latest
1
Major latest
10
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
5 critical violations. 1 major violation. 10 minor violations.
View 16 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Black beans (55F - Cooling) in walk in cooler cooked yesterday, operator says they were not taken out of cooler today. In deep covered pans. Discussed proper cooling in shallow uncovered pans with operator. Stop sale issued.
03D-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. Dishwasher (Chlorine 0ppm) Operator restocked with sanitizer and retested at 50PPM. **Corrected On-Site**
22-41-4
High Priority - Live, small flying insects found 1 live fly in kitchen landing on prep cooler
35A-02-7
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Black beans (55F - Cooling) in walk in cooler cooked yesterday, operator says they were not taken out of cooler today. In deep covered pans.
01B-02-5
High Priority - Dented/rusted cans present. See stop sale. -#10 can of garbanzo beans has dents at seal
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade soiled -soda machine ice chute has accumulation of black moldlke substance
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee food stored amongst restaurant food in reach in cooler. Operator segregated employee food. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Ice buildup on floor in walk-in freezer. **Corrected On-Site**
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -container with no handle stored in bin of flour Operator removed container. **Corrected On-Site**
10-01-5
Basic - Interior of oven has accumulation of black substance/grease/food debris.
22-08-4
Basic - No Heimlich maneuver/choking sign posted. Emailed operator choking poster. **Corrective Action Taken**
51-13-4
Basic - Open dumpster lid.
33-16-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of mold-like substance in the interior of the ice machine.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. -green cutting board on prep cooler on cook line **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink stored on top of prep cooler Operator removed **Corrected On-Site**
12B-07-4
26
Nov 12, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice on cook line (125F - Hot Holding, operator stirred and covered, retemped at 146F)
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Devils hand shake sauce containing tomato (64F - Cold Holding) for customer self service. Discussed Time as a Public Health Control option as well as improved cold holding options. Operator put in freezer to rapid cool. **Corrected On-Site**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled bottle of vinegar and bottle of degreaser. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Dead roaches on premises. 2 dead roaches in dry storage room near restrooms Operator cleaned area. **Corrected On-Site**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones on two prep tables in prep kitchen, and container of spices. Operator removed, cleaned and sanitized areas.
40-06-5
Basic - Ice buildup on floor in walk-in freezer. **Repeat Violation**
14-69-4
Basic - Cutting board has cut marks and is no longer cleanable. -green cutting board on prep cooler on cook line.
14-09-4
55
Jan 14, 2025
Routine - Food
2 critical violations. 5 major violations. 4 minor violations.
View 11 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. Chlorine sanitizer 0ppm. Management replaced sanitizer. Chlorine 50ppm. **Corrected On-Site**
22-41-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink in prep area.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Cutting boards soiled with food debris.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Bucket of water in hand sink on cook line. Employee removed bucket. **Corrected On-Site**
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/
53A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for hot sauce kept out in dining room area made with greasy garlic, devils hand shake, honey habanero,gringo green hot sauces. Manager filled out written procedures. **Corrective Action Taken**
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled at dish area. Manager labeled bottle chemical. **Corrected On-Site**
41-17-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Food not stored at least 6 inches off of the floor. Gallons of oil on floor on cook line. Employee moved oil of the floor. **Repeat Violation**
08B-47-4
Basic - Ice buildup in walk-in freezer.
14-69-4
37
Sep 10, 2024
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee enter kitchen from outside of establishment and donned gloves without washing hands. Discussed with operator proper hand-hygiene techniques. Will email DBPR Form 5030-159. Wearing Gloves The Right Way. **Corrective Action Taken**
12A-07-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Salsa verde, hot sauce, and hot sauce with fresh garlic is not time marked. Located in wait station area. Operator time marked items. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From warmer on cooks line at expo window. Operator turned warmer up. Re temped at 1:47pm a. quest (127F - Hot Holding) 168f Will email DBPR Form 5030-009. Reheating For Hot Holding Procedures. **Corrected On-Site**
03B-01-6
Intermediate - Food service managers 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/ Destiny and Shelley promoted more than 30 days ago to Manager.
53A-04-6
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof for Casey hired more than 60 days ago. Both employees handle food from expo window to hand to customers.
53B-02-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on shelf with clean pans in ware washing area. Operator discarded drink. **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Torn gasket on small cooler door across from gas stove on cooks line.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gasket on reach-in cooler door on cooks line next to flat-top grill.
23-03-4
Basic - Standing water in bottom of reach-in-cooler on cooks line next to flat-top grill.
29-49-6
41
Jun 4, 2024
Routine - Food
No violations found.
100
Apr 2, 2024
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
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
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Toilet Rooms Maintained
FL-53
32
Oct 24, 2023
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. temperature controlled for safety salsas at customer counter 61F-64F, held for more than 4 hours. Discussed adding to time as a public health control, form emailed to operator
03A-02-5
High Priority - Time/temperature control for safety food re-served to customers. Salsas at customer counter containing roasted garlic
07-08-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. temperature controlled for safety salsas at customer counter 61F-64F, held for more than 4 hours.
01B-02-5
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. 4 valid certificates provided during inspection
53B-13-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Metal bowl in raw proteins in reach in cooler on cook line
14-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at steam table in 83F water
10-07-4
Basic - Old labels stuck to food containers after cleaning. Plastic bins on equipment storage racks
16-46-4
47
Jun 30, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in far unisex restroom.
32-12-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soda machine ice chute is soiled with mold like substance.
22-20-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
86
Oct 25, 2022
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
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
Wiping Cloths Properly Used and Stored
FL-41
64
Frequently Asked Questions
When was Casita Taqueria #3 last inspected?
The most recent health inspection at Casita Taqueria #3 on file is from Apr 9, 2026. The public record contains nine inspections in total.
What is the most common violation at Casita Taqueria #3?
Across the inspection record, “accumulation of debris on exterior of warewashing machine” has been cited four times, more than any other issue at Casita Taqueria #3.
How does Casita Taqueria #3 compare to other restaurants in St. Petersburg?
Casita Taqueria #3 most recently scored 26 out of 100, which is lower than the St. Petersburg average of 77.
Has Casita Taqueria #3's inspection record improved over time?
No. Recent inspections at Casita Taqueria #3 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 Casita Taqueria #3 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 Casita Taqueria #3 inspected?
Based on the inspection history on file, Casita Taqueria #3 is inspected around three times per year on average.
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