Santa Rosa Mexican Restaurant
Last inspected: Feb 25, 2026
52
Score
Inspectors have visited Santa Rosa Mexican Restaurant nine times, with records going back to 2022. Inspectors last stopped by on Feb 25, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The picture has improved over the last few visits: recent inspections have averaged around seven violations, down from roughly nine violations earlier in the record.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited two times.
Santa Rosa Mexican Restaurant's latest score of 52 falls below the Casselberry average of 66. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
1
Critical latest
1
Major latest
5
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
52
Sep 19, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Plumbing Maintained; Sewage Disposal
FL-51
61
Apr 23, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - - From initial inspection : 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. -shredded lettuce, operator states less than 1 hour after being removed from refrigeration - From follow-up inspection 2025-04-23: **Time Extended**
03F-02-5
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -all raw meats including shrimp, beef, pork, and chicken. Stored on same shelf in containers stacked on top of each other. No adequate separation - From follow-up inspection 2025-04-23: **Time Extended**
08A-20-5
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. -hand wash sink at bar inaccessible due to sanitizer bucket being stored in sink basin - From follow-up inspection 2025-04-23: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -woman's restroom door does not remain fully closed - From follow-up inspection 2025-04-23: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. -silicone spatula blades damaged - From follow-up inspection 2025-04-23: **Time Extended**
14-10-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -rear door in kitchen -rear door by mop sink - From follow-up inspection 2025-04-23: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Food stored on floor. -bins of chips stored on floor in ice machine room - From follow-up inspection 2025-04-23: **Time Extended**
08B-38-4
55
Apr 21, 2025
Routine - Food
9 critical violations. 1 major violation. 7 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken (45F - Cold Holding); raw beef (44F - Cold Holding); raw chicken (45F - Cold Holding); raw beef (45F - Cold Holding) **Repeat Violation**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Salsa dated 4/20 49F
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -all raw meats including shrimp, beef, pork, and chicken. Stored on same shelf in containers stacked on top of each other. No adequate separation
08A-20-5
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. -shredded lettuce, operator states less than 1 hour after being removed from refrigeration
03F-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -salsa dated 4/20 49F
03D-06-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw beef stored with RTE washed/pealed onion
08A-02-6
High Priority - Employee washed hands with no soap. -employee failed to use soap to wash hands on multiple accounts
12A-20-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee removing warm taco shells from oven with bear hands -employee using bare hands to top taco shell with meat and cheese
09-01-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. -employee washed hands for less than 15 seconds after preparing food on multiple accounts
12A-17-4
Intermediate - Handwash sink not accessible for employee use at all times. -hand wash sink at bar inaccessible due to sanitizer bucket being stored in sink basin
31A-09-4
Basic - Equipment or utensils not designed or constructed in a durable manner. -silicone spatula blades damaged
14-10-4
Basic - Stored food not covered. -washed/pealed onion not covered during storage in walk in cooler
08B-12-5
Basic - Exterior door has a gap at the threshold that opens to the outside. -rear door in kitchen -rear door by mop sink
35B-01-4
Basic - Food stored on floor. -bins of chips stored on floor in ice machine room
08B-38-4
Basic - Open dumpster lid.
33-16-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -woman's restroom door does not remain fully closed
32-04-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee personal items stored on tops of box of single service items
40-06-5
17
Oct 14, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded lettuce 51F, operator states lettuce is thrown away every 45 minutes. Advised operator to put lettuce portions on time plan.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -green cutting board soiled
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -no time plan for lettuce left out at ambient air temperature, provided operator with time as a public health control form -helped operator complete time as a public heath control form **Corrected On-Site**
03F-10-5
Basic - No handwashing sign provided at a hand sink used by food employees. -No handwashing sign as HWS next to dish pit
31B-04-4
Basic - Food not stored at least 6 inches off of the floor. -large drums of chips directly stored on floor
08B-47-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tiles in dining room, 2 damaged 1 missing
36-32-5
61
Mar 25, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
Warewashing Facilities Maintained and Used
FL-24
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
70
Nov 20, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - quaternary ammonia test kit for bar triple sink
16-37-1
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. - two door reach in freezer
14-69-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. - bar beverage items stored in closet in men's bathroom
24-07-4
Basic - Buildup of food debris/soil residue on equipment door handles. - walk in cooler door handle
23-24-4
78
May 17, 2023
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Wiping Cloths Properly Used and Stored
FL-41
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Non-Food Contact Surfaces Clean
FL-23
61
Oct 17, 2022
Routine - Food
2 minor violations.
View 2 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
90
Frequently Asked Questions
When was Santa Rosa Mexican Restaurant last inspected?
The most recent health inspection at Santa Rosa Mexican Restaurant on file is from Feb 25, 2026. The public record contains nine inspections in total.
What is the most common violation at Santa Rosa Mexican Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Santa Rosa Mexican Restaurant.
How does Santa Rosa Mexican Restaurant compare to other restaurants in Casselberry?
Santa Rosa Mexican Restaurant most recently scored 52 out of 100, which is lower than the Casselberry average of 66.
Has Santa Rosa Mexican Restaurant's inspection record improved over time?
Yes. Recent inspections at Santa Rosa Mexican Restaurant have averaged around seven violations per visit, down from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Santa Rosa Mexican Restaurant 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 Santa Rosa Mexican Restaurant inspected?
Based on the inspection history on file, Santa Rosa Mexican Restaurant is inspected around three times per year on average.
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