Casa Maria Tequila Bar and Grill 2
14965 Old St Augustine Rd Ste 106, Jacksonville, FL 32258 · Permanent Food Service · License 2614303
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 24 routine inspection7 high priority (4 fixed on the spot, 1 repeat), 4 basic (1 repeat)-37
- Administrative complaint on Aug 24Counts in full until a follow-up finds the problems fixed-20
- Safety score43
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 visitAug 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked beans in walk in cooler cooling overnight in stacked hotel pans at 44-48°F. Salsa cooling overnight at 44-47°F.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Sour cream in squeeze bottle stored on lidded items in fliptop above fill line at 50°F. Person in charge moved to reach in cooler drawers below.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Pork in warmer heated on cookline then added to steam table at 124°F. Person in charge began reheating.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Cooked beans in walk in cooler cooling overnight in stacked hotel pans at 44-48°F. Also, salsa cooling overnight at 44-47°F.
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In walk in cooler raw steak stored over ready to eat salsa. Person in charge moved to appropriate location.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee handle personal phone, then return to makeline and handle squeeze bottle of food without hand wash. Person in charge coached employee who washed hands.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed three flying insects around dishpit area.
Basic4
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
Lid to chip container in use missing piece.
Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup in walk in freezer doorway.
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Cups at server line wet nesting.
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Hole in wall to left of triple sink, under hand wash sink around piping in back prep area. Also, ceiling tile missing above walk in cooler, several holes in ceiling observed. Floors showing wear. Floors to right of fryers with grease accumulation.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.