Casa Bonita Mexican Bar And Grill

What the inspector found on Oct. 26, 2026

• High Priority Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice in deep stacked covered pans cooling overnight at 49-59F. See stop sale.
• High Priority Food with mold-like growth. See stop sale. Observed container of peeled garlic with mold like substance growth.
• High Priority Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Observed pupusas, cut cabbage at establishment purchased from supplier who makes items at home per person in charge.
• High Priority Nonfood-grade bags used in direct contact with food. Pork frozen stored in direct contact with to go style bags. Also, tortillas stored in direct contact with to go style bags.
• High Priority Raw animal food stored over/not properly separated from ready-to-eat food. Raw chorizo stored in pan over uncovered container of soup. Also in reach in freezer raw beef no longer commercially packaged stored over cheese. Person in charge moved to appropriate location. Fixed during the inspection.
• High Priority Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Salsa verde with date mark of 9/28. Salsa dated 10/16 in reach in cooler.
• High Priority Stop Sale issued due to food originating from an unapproved source. Observed pupusas, cut cabbage at establishment purchased from supplier who makes items at home per person in charge.
• High Priority Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice in deep stacked covered pans cooling overnight at 49-59F. Repeat violation.
• Intermediate Clam/mussel/oyster tags not marked with last date served. Oyster tags not marked with date last served.
• Intermediate Handwash sink used for purposes other than handwashing. Observed items stored in back hand wash sink by triple sink. Person in charge made accessible during inspection. Fixed during the inspection. Repeat violation.
• Intermediate No paper towels or mechanical hand drying device provided at handwash sink. Paper towels missing from cook line hand wash sink, person in charge provided during inspection. Fixed during the inspection.
• 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. No proof of employee training for any food handling employees who have been working on site for 60+ days.
• Intermediate Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef made three days ago per person in charge not date marked. Repeat violation.
• Basic Bowl or other container with no handle used to dispense food. Cups with no handles utilized as scoop in bulk dry goods.
• Basic Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster and grease receptacle stored on ground. Also, trash on ground around dumpster with lid open.

From the Florida Division of Hotels and Restaurants inspection report. Read the state's report.