Casa 21 Restaurant Bar & Grill

4235 West Waters Avenue, Tampa, FL 33614 · Permanent Food Service · License 3917578

A
Grade A
Safety score 90 of 100
Latest visit: Sep 16, 2026 (7 weeks ago)

What drove the grade

Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.Intermediate, repeat · 3 other violations

How the score was calculated

  • Starting score100
  • Violations at the Sep 16 complaint inspection
    1 intermediate (1 repeat), 3 basic (3 repeats)
    -10
  • Safety score90

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Complaint inspection

4 violations found
  1. First visitSep 16, 2026 No follow-up needed

    Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

    4 violations found:

    • 1 Intermediate
    • 3 Basic
    What the inspector cited

    Intermediate1

    • Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

      Repeat violation

    Basic3

    • Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

      Observed a black and pink mold like substance in the interior of the ice machine. Discussed cleaning with management.

      Repeat violation

    • Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.

      No handwashing sign at handwashing sink in the kitchen.

      Repeat violation

    • Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.

      Repeat violation

    Official report, on the Florida DBPR website

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.

Most cited

Employee health1
Food-contact surfaces clean and sanitized1
Handwash sinks and supplies1
Other sanitary and safe operation1