Casita Tejas Mexican Rest

27 N Krome Ave, Homestead, FL 33030 · Permanent Food Service · License 2325819

Official report

out of 100

Grade D

Safety score 67 of 100

Latest visit: Jul 13, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority, repeat · no follow-up needed · 12 other violations

How the score was calculated

Starting score100
Violations at the Jul 13 routine inspection
4 high priority (no follow-up needed, 3 repeats), 2 intermediate (1 fixed on the spot), 7 basic (3 repeats)
-33
Safety score67

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

Inspection history

1 inspection · 1 visit

Jul132026

Routine inspection

13 violations found

First visitJul 13, 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.
13 violations found:
- 4 High priority
- 2 Intermediate
- 7 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. Observed raw marinated beef (46°F - Cold Holding) for more than 24 hours at reach in cooler. Observed raw fish (45°F - Cold Holding) at reach in cooler near cook line for more than 7 days. Observed raw steak at reach in cooler for more than 7 days.
  Repeat violation
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Observed raw fish at reach in cooler near cook line exceeded 7 days. Observed raw steak at reach in cooler for more than 7 days.
  Repeat violation
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed raw marinated beef (46°F - Cold Holding) for more than 24 hours at reach in cooler. Observed raw fish (45°F - Cold Holding) at reach in cooler near cook line for more than 7 days.
  Repeat violation
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed at reach in freezer.
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed can open at prep table soiled and rusted.
- 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/. Manager come in the middle of the inspection.
  Fixed on the spot
Basic7
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed fried beans at reach in cooler not cover.
  Unwashed fruits/vegetables stored with ready-to-eat food.
  Observed bread unwashed tomatoes stored over cut onions at reach in cooler in the kitchen.
- Code 14, Food-contact surfaces designed and maintained: Ice buildup at white chest reach-in freezer.
  Repeat violation
- Code 33, Garbage and refuse: Cardboard box used as garbage container.
  Observed next to the cook line.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Observed at kitchen entrance across ice machine.
  Floor soiled/has accumulation of debris.
  Observed floor soiled with food debris.
  Repeat violation
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  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.

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.