Casa Mexicana
1238 Collins Ave, Miami Beach, FL 33139 · Permanent Food Service · License 2338717
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Oct 20 routine inspection5 high priority (no follow-up needed), 1 intermediate, 3 basic-21
- Safety score79
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 visitOct 20, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Observed an employee drink stored in ice machine at kitchen area. Observed two whole snapper at reach in cooler thawed in original ROP packaging. Observed cooked birria meat (47°F - Cooling) at reach in cooler next to ice machine at kitchen area.
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.
Observed cooked birria meat (47°F - Cooling) at reach in cooler next to ice machine at kitchen area.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed at reach in cooler, shell eggs, stored over cooked beef, and other ready to eat items..
Food stored in ice used for drinks.
See stop sale. Observed an employee drink stored in ice machine at kitchen area.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Observed license expired October 1, 2026.
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at handwashing sink in kitchen area.
Basic3
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. Observed two whole snapper at reach in cooler thawed in original ROP packaging.
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed multiple tongs on oven handle at cook line.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Observed gap under kitchen exit.
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.