CASA AMIGO MEXICAN KITCHEN

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream (51F - Cold Holding) in salad cooler. Manager states it was pulled out approximately 2 hours ago. Cream was moved to rapid chill Corrective Action Taken

Intermediate - Hand sink on left side of vanity is not working in women's restroom. Other hand sinks are accessible and working

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/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line hand sink

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. All certificates expired 2/27/26

Basic - Bowl or other container with no handle used to dispense food. Bowls in bulk bins in dry storage. Advised to replace bowls with utensils with handle Corrective Action Taken Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to walk in cooler

Basic - Food stored on floor. Chorizo in walk in freezer Fryer oil next to stove Lettuce in walk in cooler

Basic - Guacamole cart in an unprotected holding unit in a customer/nonsecure area. Observed guacamole cart sitting in customer dining area. Manager moved cart to kitchen Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bulk bin lids in dry storage

Basic - Standing water in bottom of reach-in-cooler. Small Lettuce cooler on cooks line Repeat Violation

High Priority - - From initial inspection : High Priority - Live, small flying insects found. 1 live fly in dry storage 1 near dishwasher 1 at bar - From follow-up inspection 2025-10-22: Time Extended

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Warmed tortillas being stored in shopping bag. Educated manager Corrective Action Taken - From follow-up inspection 2025-10-22: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 6 pieces of tuna in ROP - From follow-up inspection 2025-10-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Chill wands being stored on dirty floor in walk in cooler. Advised manager to clean and store 6" off floor - From follow-up inspection 2025-10-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand sink near 3 bay sink is in disrepair and draining water onto floor when in use.Manager is unable to reattach pipe during inspection. Hand sink in prep area has lid stored in sink. Hand sink at bar is being used for storage. Warning - From follow-up inspection 2025-10-22: Time Extended

Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna no longer frozen - From follow-up inspection 2025-10-22: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink next to 3 bay sink - From follow-up inspection 2025-10-22: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Multiple TCS foods in walk in freezer. Cooked chicken in walk in cooler Corrective Action Taken - From follow-up inspection 2025-10-22: Time Extended

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Beef tips hot holding in steam well observed at 108-126f. Advised employee to reheat. Reheated and 2nd temperature is 166f. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Bar hand sink is being used to store buckets. Manager removed. Hand sink next to ice bin used as dump sink evidenced by lemons in sink Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink and No soap on cooks line hand washing sinkCorrected On-Site Corrected On-Site

Basic - Bar cooler gaskets are heavily soiled in black like substance. Lids for bulk bins have heavy buildup of old food debris and residue. Advised manager to clean

Basic - Bowls used to scoop spices In bulk bins in dry storage. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. 2 make table cutting boards heavily grooved and stained

Basic - Employee eating in a food preparation or other restricted area. Employees eating at front expo counter. Manager spoke with employees and employee moved to designated area Corrected On-Site

Basic - Equipment in poor repair. Torn gasket on low boy cooler on cooks line

Basic - Floor not cleaned when the least amount of food is exposed. Walk in freezer and dish area has old food debris on floor

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife being stored between coolers on cooks line Repeat Violation

Basic - No copy of latest inspection report available.

Basic - Standing water in bottom of reach-in-cooler. Cook line salad cooler

Basic - Stored food not covered. Raw fish and raw burgers in walk in freezer. Employee covered Corrected On-Site

High Priority - Container of medicine improperly stored. Eye drops next to chip baskets at front counter Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f spinach dip in cook line drawers, double panned. Manager states in cooler overnight. Manager disposed of

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half and milk at front expo cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Slicer soiled in old food debris -Soda gun nozzle at bar

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Clear cups in sugar bin at front line. -Bowl sitting in rice on steam table Corrected On-Site Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed ROP Tuna in reach in cooler, not all portions had slits. Chef added slits to other portions Corrected On-Site

Basic - Floor area(s) covered with standing water Observed water dripping from ceiling of walk in cooler onto floor.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between coolers on cooks line Corrected On-Site Repeat Violation

Basic - Light not functioning. On cooks line. 2 lights are burned out.

Basic - Reach-in freezer/have accumulation of soil residues. Bottom shelf in freezer in back prep area

Basic - Water leaking from pipe at dishwashing machine

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet linens on cutting board. Manager removed. Corrected On-Site

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. Reading 0ppm. Prime and rechecked. Now reading 100ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 51°, recheck 41° Salsa 49 °, recheck 41° Corrected On-Site

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Bowl or other container with no handle used to dispense food. On cooks line and dry storage bulk bin Corrected On-Site Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. In dry storage and in produce cooler Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Hotel pans Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Walk in freezer

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of reach in freezer

Basic - Stored food not covered. Ground beef in walk in freezer uncovered

Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. - From follow-up inspection 2024-04-03: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Chicken wings above bread in reach in cooler on cooks line. Raw beef over plantains and sauces in reach in freezer Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut jalapeños- 50F and Cut tomatoes-46F On guacamole make cart. Manager stated items have been sitting on ice for 3 hours. Advised to rapid chill and recommend time plan Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Multiple bottles of windex throughout kitchen on top of prep tables

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy whipping cream on cooks line and milk in walk in cooler

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. In spice containers in dry storage area. In flour bin by walk in cooler Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna in reach in cooler on cooks line. One portion of tuna does not have a slit in packaging. Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Front prep table in kitchen

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor soiled/has accumulation of debris. In walk in freezer

Basic - Ice buildup in walk-in freezer.

Basic - In-use spatula stored in cracks between pieces of equipment. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Under multiple cutting boards throughout kitchen

Basic - Light not functioning. Above gas stove

Basic - Standing water in bottom of reach-in-cooler. Stainless flip top cooler on far right side

Basic - Working containers of food removed from original container not identified by common name. Plastic bottles on cooks line with no label Repeat Violation

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. On cook line near hot holding units. Being used as dump sink - From follow-up inspection 2023-04-10: Time Extended - From follow-up inspection 2023-05-15: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips of any kind - From follow-up inspection 2023-04-10: Time Extended - From follow-up inspection 2023-05-15: Time Extended

Basic - No handwashing sign provided at a hand sink used by food employees. Bar sink