Casa Tequila Mexican Cuisine
8228 Glades Road, Boca Raton, FL 33434 · Permanent Food Service · License 6011497
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Sep 8 routine inspection5 high priority (3 fixed by the Sep 9 follow-up, 2 fixed on the spot), 5 intermediate (3 fixed on the spot)-27
- Safety score73
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Chlorine sanitizer spray bottle not labeled at dish machine area.
More time given
- First visitSep 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat 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. Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours. Cooked tomato salsa (80°F - cooling) at 2:00; cooling since 10:30 - At current rate of cooling product did not reach 70°F within 2 hours. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Sauté flip top: raw shrimp (46°F - Cold Holding); steak (46°F - Cold Holding); marinated chicken (48°F - Cold Holding); sour flip top across from char grill: cream (63°F - Cold Holding); chile relleno (cheese) (54°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to ice down product. Walk in cooler:chicken broth (48°F - Cold Holding); carnitas (cooked pork) (47°F - Cold Holding); pork tamales (50°F - Cold Holding); ground beef (46°F - Cold Holding); shredded chicken (47°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Advised operator to ice down products and or move products to freezer.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Cooked tomato salsa (80°F - cooling) at 2:00; cooling since 10:30 - At current rate of cooling product did not reach 70°F within 2 hours. See stop sale.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Pot & pan detergent stored over clean pans at dish area. Operator stored detergent properly.
Fixed on the spot
Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Sanitizer Bucket (Chlorine 200+ppm) Operator added more water, 100ppm.
Fixed on the spot
Intermediate5
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
walk in cooler: pinto beans (89°F - Cooling) at 1:43; cooling since 1:13 - 79°F at 2:37 Observed in a large deep container at walk in cooler. At current rate of cooling product will not reach 70°F within 2 hours. Advised operator to place product in freezer.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Emailed time control procedure to operator.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Black Mold like can on can opener blade. Operator cleaned and sanitized blade.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Bowl in hand washing sink by prep table.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Degreaser spray bottle not labeled at dish machine area. Operator labeled degreaser.
Fixed on the spot
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.
- 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.