Casita Luna Mexican Restaurant LLC

4422 W Hwy 40 Unit 1, Ocala, FL 34482 · Permanent Food Service · License 5203156

Official report

out of 100

Grade F

Safety score 38 of 100

Latest visit: Aug 19, 2026

What drove the grade

Live, small flying insects found.High priority · not yet fixed · 14 other violations

How the score was calculated

Starting score100
Violations at the Aug 19 routine inspection
5 high priority (2 fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot), 7 basic (2 repeats)
-42
Administrative complaint on Aug 19
Counts in full until a follow-up finds the problems fixed
-20
Safety score38

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

Inspection history

1 inspection · 1 visit

Aug192026

Routine inspection

15 violations found

First visitAug 19, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
- 5 High priority
- 3 Intermediate
- 7 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
  See stop sale. 1. Inside reach-in cooler in kitchen: salsa verde (50°F - Cooling Overnight). Manager stated the salsa verde was prepared and cooked the day before and placed into the cooler to cool. The salsa is cooling inside a very deep and covered container without any additional steps taken to aid cooling. 2. Inside walk-in cooler: beef birria (58°F - Cooling Overnight). Manager stated the beef birria was cooked the previous day and placed into the walk-in cooler to cool. The beef birria is cooling inside a large 79 liter pot covered with a lid without any additional steps taken to aid cooling.
- 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.
  1. Inside reach-in cooler in kitchen: salsa verde (50°F - Cooling Overnight). Manager stated the salsa verde was prepared and cooked the day before and placed into the cooler to cool. The salsa is cooling inside a very deep and covered container without any additional steps taken to aid cooling. Stop sale issued. 2. Inside walk-in cooler: beef birria (58°F - Cooling Overnight). Manager stated the beef birria was cooked the previous day and placed into the walk-in cooler to cool. The beef birria is cooling inside a large 79 liter pot covered with a lid without any additional steps taken to aid cooling. Stop sale issued.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food and/or not properly separated from each other in holding unit based upon minimum required cooking temperature.
  1. Pan containing raw chicken stored directly on top of pan containing raw beef inside reach-in cooler at cookline. An employee moved the raw beef above the raw chicken during this inspection. 2. Package of raw bacon stored on top of package containing cooked ham on shelf inside walk-in cooler. Manager moved the raw bacon to another shelf,f during this inspection.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  One employee entered the kitchen from outdoors while wearing gloves and began handling a spatula and storing food without first washing hands and putting on new gloves. The manager had the employee wash hands before continuing to work at cookline.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Two flies flying near back door inside kitchen.
Intermediate3
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  1. Inside reach-in cooler in kitchen: salsa verde (50°F - Cooling Overnight). Manager stated the salsa verde was prepared and cooked the day before and placed into the cooler to cool. The salsa is cooling inside a very deep and covered container without any additional steps taken to aid cooling. Stop sale issued. 2. Inside walk-in cooler: beef birria (58°F - Cooling Overnight). Manager stated the beef birria was cooked the previous day and placed into the walk-in cooler to cool. The beef birria is cooling inside a large 79 liter pot covered with a lid without any additional steps taken to aid cooling. Stop sale issued.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Dirty dishes stored inside handwash sink by three-compartment sink. Manager removed the dishes from the sink during this inspection.
  Fixed on the spot
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Inspector observed four employees handling food in kitchen without a certified food manager present. A certified food manager arrived during this inspection.
  Fixed on the spot
Basic7
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Bowl containing raw frozen pork thawing at room temperature near walk-in cooler. Manager moved the raw pork into the walk-in cooler to continue to thaw.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored outside.
  Box containing unwashed avocados and box containing packages of noodles stored on shelf outside behind restaurant.
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Two knives stored between side of refrigerated make-table and table. An employee moved the knives to the warewash area during this inspection.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink cup on prep table beside cutting board. An employee removed the drink from the table during this inspection.
  Fixed on the spotRepeat violation
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Five pans with remnants of old labels on the sides on clean dish rack.
- Code 33, Garbage and refuse: Open dumpster lid.
  Lids of dumpster left open.
  Repeat violation
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Several employee purses stored directly above containers of rice and beans in dry storage area. Manager moved the food away during this inspection.
  Fixed on the spot
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.

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.