La Casita
Last inspected: Oct 15, 2025
50
Score
Inspectors have visited La Casita 10 times, with records going back to 2022. The newest entry in the record is dated Oct 15, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have turned up roughly the same number of issues each time, hovering near eight violations per visit.
The most common issue across all inspections has been “dishmachine chlorine sanitizer not”, showing up five times.
By comparison, the average Fort Myers facility scores 80, putting La Casita on the weaker side. This restaurant has more on its record than most do.
10
Inspections
2
Critical latest
1
Major latest
6
Minor latest
Inspection History
Oct 15, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese sauce 113F hot hold less than 4 hours. Operator turned up heating element. **Corrective Action Taken**
03B-01-6
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. Observed chlorine concentration at 0 ppm. Operator primed sanitizer. Rechecked concentration at 100 ppm. **Corrected On-Site**
22-41-4
Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled bottle. **Corrected On-Site**
41-17-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook. Educated operator on importance of wearing hair restraint when cooking or preparing food. **Repeat Violation**
13-03-4
Basic - In-use tongs stored on equipment door handle between uses. Operator removed tongs. **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees at bar. Educated operator on posting handwash sign at bar. Operator posted hand wash sign at bar. **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator placed employee beverage on bottom shelf. **Corrected On-Site**
12B-13-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator removed cloth. **Corrective Action Taken**
21-12-4
Basic - Bowl or other container with no handle used to dispense sauce. Operator removed cup. **Corrected On-Site**
14-01-5
50
Jul 14, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
52
Oct 23, 2024
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Salsa 45F cold hold less than 4 hours. Operator added more ice and water. **Corrective Action Taken**
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. Observed chlorine concentration at 0 ppm. Educated operator on proper concentration. Operator changed, primed sanitizer, and called technician. Repeat violation from 11/17/23 and 07/25/24 **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
22-41-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Employee with no hair restraint while engaging in food preparation. Cook.
13-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knife. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Educated operator on proper storage of tongs. Operator removed tongs. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bean bin.
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at bar. Educated operator on importance of having hand wash sign. **Repeat Violation**
31B-04-4
Basic - Stored food not covered. Observed sauces and meats not covered in walk in cooler. Educated operator on covering food after cooling. **Repeat Violation**
08B-12-5
47
Aug 1, 2024
Routine - Food
No violations found.
100
Jul 25, 2024
Routine - Food
1 critical violation. 2 major violations. 5 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
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
32
Nov 17, 2023
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 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. Observed chlorine concentration at 0 ppm. Educated operator on proper concentration. Operator primed sanitizer. Rechecked concentration at 50 ppm. **Corrected On-Site** **Repeat Violation**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic containers stored in hand wash sink in back food prep area. Operator removed containers. **Corrected On-Site**
31A-11-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Educated operator on importance of having test strips. **Repeat Violation**
16-37-1
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed bags of cooked/prepped corn not date marked.
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed precooked sauces and precooked meats not date marked. Educated operator on importance of date marking. Operator date marked foods before leaving inspection. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Stored precooked meats and sauces not covered in walk in cooler.
08B-12-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator placed employee beverage on bottom shelf. **Corrected On-Site**
12B-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sinks in kitchen and at bar. Educated operator on importance of having hand wash sign at hand wash sinks **Repeat Violation**
31B-04-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Accumulation of black/gray-like substance in the interior of the ice machine/bin.
22-20-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knives. **Corrected On-Site**
10-17-4
41
Sep 11, 2023
Routine - Food
No violations found.
100
Jul 13, 2023
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 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. Observed chlorine concentration at 0 ppm. Educated operator on proper concentration. Operator primed sanitizer and called technician. **Corrective Action Taken** **Repeat Violation** **Warning**
22-41-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed National Registry of Food Safety Professionals manager certifications for Rolando Zavala and Citlali TINOCO expired on 03/19/23. **Warning**
53A-03-7
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
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. Observed precooked sauces and meats not date marked in walk in cooler. **Warning**
02C-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored on shelving above food served to public in reach in cooler near office area. Educated operator on proper storage of employee food. Operator placed food on bottom shelf. **Corrected On-Site** **Repeat Violation** **Warning**
08B-49-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust/ mold-like substance. Men's restroom. Cook line/kitchen. Educated operator on keeping vents clean. **Repeat Violation** **Warning**
36-34-5
Basic - Accumulation of debris inside warewashing machine. **Warning**
16-03-4
Basic - No handwashing sign provided at a hand sinks used by food employees. Hand wash sink in back food prep area, hand wash sink at cook line, and hand wash sink at bar. Educated operator on importance of having hand wash signs at hand wash sinks. **Repeat Violation** **Warning**
31B-04-4
Basic - Wet mop not stored in a manner to allow the mop to dry near men's restroom. **Repeat Violation** **Warning**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Flour/sugar/salt/cornstarch container. **Warning**
02D-01-5
Basic - No copy of latest inspection report available. **Warning**
51-18-6
41
Nov 7, 2022
Routine - Food
1 critical violation. 1 major violation. 15 minor violations.
View 17 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. Observed chlorine concentration at 0 ppm. Operator primed sanitizer. Rechecked concentration at 100 ppm. **Corrected On-Site**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed cleaning chemical and strainer stored inside hand wash sink at bar. Operator removed chemical. **Corrective Action Taken**
31A-11-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored on shelving above food served to public in front reach in cooler near office area.
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 sweat shirt stored on top of rice bin in back dry storage area near walk in cooler.
40-06-5
Basic - Floor tiles missing and/or in disrepair. Cook line and dishwash area. Educated operator on replacing missing tiles. **Repeat Violation**
36-17-5
Basic - Food not stored at least 6 inches off of the floor. Observed containers of lettuce, broth, and bottled water stored on floor in walk in cooler.
08B-47-4
Basic - In-use ice scoop stored on top of boxed soda between uses in back near ice machine.
10-12-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink in back food prep area, cook line, and hand wash sink at bar.
31B-04-4
Basic - Observed water damage on floor/wall juncture in men's restroom.
36-24-5
Basic - Soiled dry wiping cloth in use. Cook line. **Corrected On-Site**
21-10-4
Basic - Toilet leaking. Women's restroom.
29-02-4
Basic - Wall soiled with accumulated mold-like substance in men's restroom.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry near restrooms.
42-01-4
Basic - Accumulation of debris on top exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled mold-like substance ar end of cook line.
36-34-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
12B-12-5
37
Jul 7, 2022
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb above three compartment sink in dishwash area and hose bibb on side of establishment. **Repeat Violation**
29-34-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed precooked meats and sauces not date marked in walk in cooler.
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water temperature reaching 90F (waited 3 minutes).
27-16-4
Basic - Accumulation of gray-like substance in the interior of the ice machine.
22-20-5
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles missing at cook line. **Repeat Violation**
36-17-5
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment in back food prep area.
35B-08-4
Basic - Food storage container/container lid cracked or broken. Observed rice bin plastic lid cracked.
14-38-4
Basic - Food-contact surface not smooth and easily cleanable. Observed interior roof of front silver microwave at bar rusting. **Repeat Violation**
14-13-4
Basic - Ice buildup in beer mug reach-in freezer at bar.
14-69-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Upright reach in cooler near office/hallway. Operator placed beverage on bottom shelf. **Corrected On-Site**
12B-13-4
Basic - Stored food not covered in walk in cooler. **Repeat Violation**
08B-12-5
47
Frequently Asked Questions
When was La Casita last inspected?
The most recent health inspection at La Casita on file is from Oct 15, 2025. The public record contains 10 inspections in total.
What is the most common violation at La Casita?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited five times, more than any other issue at La Casita.
How does La Casita compare to other restaurants in Fort Myers?
La Casita most recently scored 50 out of 100, which is lower than the Fort Myers average of 80.
Has La Casita's inspection record improved over time?
Results have been roughly steady. Inspections at La Casita have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at La Casita 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 Casita inspected?
Based on the inspection history on file, La Casita is inspected around three times per year on average.
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