Mi Casita Mexican Restaurant
499 NE Spanish River Blvd, Boca Raton, FL 33431 · Permanent Food Service · License 6020228
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 Jul 15 routine inspection8 high priority (2 fixed by the Jul 16 follow-up, 6 fixed on the spot, 3 repeats), 4 intermediate (1 fixed on the spot, 1 repeat), 3 basic (1 repeat)-46
- Administrative complaint on Jul 15, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score42
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 visitJul 16, 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 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical for chlorine sanitizer.
More time given
- First visitJul 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Flip top cooled #1. Diced tomatoes 48°F cold holding, cheese 48°F cold holding, salsa verde 48°F cold holding Double door , cooked chicken 50°F cold holding, cooked beef 50°F, salsa 50°F cold holding, cooked rice 50°F cold holding, Raw beef 48°F cold holding, cooked pork 50°F cold holding. Per operator all products mentioned above stored for approximately 20 minutes and not prepared or portioned today. Operator started to iced down products
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
cooked rice 147°F reheating, per operator product was done reheating as moving to steam table. Operator moved rice to be reheated longer, reached 168°F++
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Double door reach in cooler Raw beef over cheese Operator moved raw beef to bottom shelf
Fixed on the spotRepeat violationAdministrative complaint
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Raw chicken over raw beef Operator moved raw chicken to bottom shelf
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee dried hands on clothes/apron/soiled towel after washing hands and proceeded to handle food.
Advised operator proper hand washing procedures
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Operator was touching floor with her hands then proceeded to cook food without washing hands Employee washed hands
Fixed on the spotRepeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: Metal stem-type thermometer soiled.
Advised operator to clean thermometer
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Degreaser bottle stored next to unwashed onions on shelf next to reach in freezer. Operator removed chemical
Fixed on the spot
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
At double door reach in cooler, multiple items not properly date mark that were previously frozen Advised operator on how to properly track date marking
Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical for chlorine sanitizer.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Cook line Operator provided
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Oil on the floor, operator stored properly
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 29, Plumbing and backflow prevention: Mop sink entirely cover by personal stuff unable to use
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.