Casa Bonita Mexican Bar and Grill
2777 University Blvd W Ste 32, Jacksonville, FL 32217 · Permanent Food Service · License 2615447
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection8 high priority (1 fixed on the spot, 1 repeat), 5 intermediate (2 fixed on the spot, 2 repeats), 2 basic-64
- Administrative complaint on Oct 26Counts in full until a follow-up finds the problems fixed-20
- Safety score16
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 26, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 01, Approved source; food safe and unadulterated: 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.
Administrative complaint
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Rice in deep stacked covered pans cooling overnight at 49-59°F.
Repeat violationAdministrative complaint
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.
Food with mold-like growth.
See stop sale. Observed container of peeled garlic with mold like substance growth.
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.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Rice in deep stacked covered pans cooling overnight at 49-59°F. See stop sale.
Code 08, Food protection and cross-contamination: 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 on the spot
Code 14, Food-contact surfaces designed and maintained: 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.
Intermediate5
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Oyster tags not marked with date last served.
Code 02, Labeling, date marking and consumer advisory: 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
Code 31, Handwash sinks and supplies: 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 on the spotRepeat violation
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 on the spot
Code 53, Manager certification and employee training: 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 & 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.
Basic2
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Cups with no handles utilized as scoop in bulk dry goods.
Code 33, Garbage and refuse: 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.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.