La Casa Catracha
Last inspected: Mar 4, 2026
39
Score
La Casa Catracha has been inspected nine times since 2023. The newest entry in the record is dated Mar 4, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The picture has improved over the last few visits: recent inspections have averaged around eight violations, down from roughly 11 violations earlier in the record.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited five times.
Restaurants in Tampa average 79, so La Casa Catracha trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
3
Critical latest
1
Major latest
8
Minor latest
Inspection History
Mar 4, 2026
Complaint Full
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw shelled eggs stored outer top unwashed vegetables inside 4 door refrigerator in kitchen area.
08A-04-5
High Priority - Live, small flying insects found. 1 fly in lobby area.
35A-02-7
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink has dishes, stored inside of it employee removed dishes from handwashing sink in kitchen area.
31A-11-4
Basic - Equipment in poor repair. Gasket inside reach in cooler on cooks line are torn.
14-11-5
Basic - Food stored on floor. Fish thawing in bucket on floor in kitchen area. Employee removed bucket from floor.. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease buildup overtop grill.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink, stored in four-door refrigerator in kitchen.
12B-13-4
Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing standing water. Employee placed fish under running water. **Corrected On-Site**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting on floor in kitchen area.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Plastic bottles of sauces used for cooking has no labeling of ingredients.
02D-01-5
39
Nov 6, 2025
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed metal strainer in hand wash sink on cooks line at time of inspection.
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed prepared foods in reach in coolers not date marked at time of inspection.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed metal bowl in bulk dried beans at time of inspection.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handles are soiled at time of inspection.
23-24-4
Basic - Floor soiled/has accumulation of debris. Observed floor soiled around kitchen equipment at time of inspection.
36-73-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in bulk sugar at time of inspection
10-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken being thawed in sink without running water at time of inspection
06-01-5
64
Mar 21, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
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. Reach-in-cooler in back kitchen area **Repeat Violation** **Warning** - From follow-up inspection 2025-03-21: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Self service foods in dining reach-in-cooler and freezers. **Warning** - From follow-up inspection 2025-03-21: **Time Extended**
02D-03-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease **Repeat Violation** **Warning** - From follow-up inspection 2025-03-21: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning** - From follow-up inspection 2025-03-21: **Time Extended**
21-12-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning** - From follow-up inspection 2025-03-21: **Time Extended**
14-09-4
74
Mar 19, 2025
Routine - Food
4 critical violations. 3 major violations. 12 minor violations.
View 19 violations
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator found a container of quaternary sanitizer outside. **Corrected On-Site** **Warning**
22-48-5
High Priority - Live, small flying insects Observed 6 live flies near hand sink and trash bag full of dirty rags. **Warning**
35A-02-7
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked rice 100 F. Cooked beef 110 F. Operating placing foods sitting out at room temperature on time as a public health control form **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed bottle with toxic chemicals stored near silverware in front kitchen area **Warning**
41-10-4
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. **Warning**
11-27-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Both hand sinks in back kitchen area **Warning**
31B-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in-cooler in back kitchen area **Repeat Violation** **Warning**
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
14-09-4
Basic - Dead roaches on premises. Observed 2 dead roaches underneath 3 compartment sink. Operator discarded, cleaned and sanitized area. **Warning**
35A-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed shelf in back kitchen area operator states is employee food. And reach-in-cooler **Warning**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees purses handing on dry storage rack in back kitchen area **Warning**
40-06-5
Basic - Hole in or other damage to wall. Near hand sink and 3 compartment sink **Warning**
36-24-5
Basic - Interior of microwave has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Self service foods in dining reach-in-cooler and freezers. **Warning**
02D-03-4
Basic - No Heimlich maneuver/choking sign posted. **Warning**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease **Repeat Violation** **Warning**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed Jamaican frozen potatoes sitting in red bucket of standing water in 3 compartment sink. Operator placed bag in reach-in-cooler **Corrective Action Taken** **Warning**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning**
21-12-4
22
Nov 20, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Non-Food Contact Surfaces Clean
FL-23
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
78
Sep 12, 2024
Routine - Food
5 major violations. 5 minor violations.
View 10 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed red cleaning bucket stored inside hand sink in front kitchen area **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/ Brianna Vasquez Person In Charge with 4 operators working and no Certified Food Manager **Warning**
53A-05-6
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. **Warning**
53B-01-5
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. **Warning**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in-cooler on cooksline and reach-in-cooler in prep area **Repeat Violation** **Warning**
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
14-09-4
Basic - Food not stored at least 6 inches off of the floor. Boxes of cooking oil on floor in kitchen area on floor in kitchen area in dry storage area **Warning**
08B-47-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation** **Warning**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease **Repeat Violation** **Warning**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Reach-in-cooler in prep area **Repeat Violation** **Warning**
12B-13-4
47
Mar 14, 2024
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Washing Fruits and Vegetables
FL-42
61
Aug 7, 2023
Routine - Food
1 critical violation. 5 major violations. 8 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over cooked rice on glass reach-in-cooler
08A-05-6
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. Microwave on cooksline
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sinks in back kitchen area
31B-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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
02C-02-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Dead roaches on premises. 1 dead roach in kitchen near hand sink and prep reach-in-cooler. Operator discarded, cleaned and sanitized area.
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. **Repeat Violation**
14-42-4
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease and outside of microwave on cooksline line. **Repeat Violation**
23-03-4
Basic - Working containers of food removed from original container not identified by common name.
02D-01-5
35
Jan 25, 2023
Food-Licensing Inspection
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
50
Frequently Asked Questions
When was La Casa Catracha last inspected?
The most recent health inspection at La Casa Catracha on file is from Mar 4, 2026. The public record contains nine inspections in total.
What is the most common violation at La Casa Catracha?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at La Casa Catracha.
How does La Casa Catracha compare to other restaurants in Tampa?
La Casa Catracha most recently scored 39 out of 100, which is lower than the Tampa average of 79.
Has La Casa Catracha's inspection record improved over time?
Yes. Recent inspections at La Casa Catracha have averaged around eight violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at La Casa Catracha 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 La Casa Catracha inspected?
Based on the inspection history on file, La Casa Catracha is inspected around three times per year on average.
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