Casa Cami
2545 N Rocky Point Dr, Tampa, FL 33607 · Permanent Food Service · License 3918413
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 29 routine inspection2 high priority (fixed on the spot), 2 basic-8
- Safety score92
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 visitSep 29, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
A container of cooked chicken (53°F - Cold Holding) and raw steak (51°F - Cold Holding) stored in drawer cooler under grill at cook line. Operator moved food items to walk-in freezer and contact repair technician at time of inspection.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw steaks stored over salsa in walk-in cooler. Operator rearranged items at time of inspection.
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Multiple boxes of tortillas stored on floor in walk-in cooler. A case of fry oil stored on floor at cook line. Operator moved items to shelves at time of inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
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.