Casa Linda Restaurante
701 N Congress Ave Unit 7, Boynton Beach, FL 33426 · Permanent Food Service · License 6020394
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 20 routine inspection5 high priority (1 fixed on the spot, 1 repeat), 6 intermediate (4 fixed on the spot, 2 repeats), 1 basic-46
- Administrative complaint on Jul 20, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score34
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 21, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
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.
Walking in cooler: White rice 45°F cooling at 10:50; cooling since 9:00pm on 7/20 Yellow rice 47°F cooling at 10:50; cooling since 9:00pm on 7/20
More time given
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.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Walking in cooler: White rice 45°F cooling at 10:50; cooling since 9:00pm on 7/20 Yellow rice 47°F cooling at 10:50; cooling since 9:00pm on 7/20 At current rate of cooling product did not reach 41°F within 6 hours. See stop sale.
Administrative complaint
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Same.
More time given
Basic1
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Same.
More time given
- First visitJul 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 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 on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. White stand up cooler: flan (49°F - cold holding); milk (50°F - cold holding); house dressing with garlic & oil (49°F - cold holding); chimichurri with garlic & oil (49°F - cold holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
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 41°F within 6 hours. Walk in cooler: Yellow rice ( 50°F - cooling) at 12:13; cooling since 8:00pm on 7/19; white rice (60°F - cooling) at 12:13; cooling since 8:00pm on 7/19 - Observed in tightly wrapped containers with lids. At current rate of cooling product did not reach 41°F within 6 hours. See stop sale. ; refried beans (89°F - cooling) at 11:57; cooling since 9:00pm on 7/19 - Observed in oven with heat turned off. Per operator, left in oven overnight. At current rate of cooling product did not reach 41°F within 6 hours. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
White stand up cooler: flan (49°F - cold holding); milk (50°F - cold holding); house dressing with garlic & oil (49°F - cold holding); chimichurri with garlic & oil (49°F - cold holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Flip top across from flat top: chorizo (51°F - Cold Holding); blended tomato salsa (52°F - Cold Holding); flip top across from range stove: chicken tamales (49°F - Cold Holding); cooked pork (51°F - Cold Holding); chile relleno (48°F - Cold Holding); ice bath: blended tomato salsa (48°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to ice down products.
Repeat violationAdministrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Walk in cooler: Yellow rice ( 50°F - cooling) at 12:13; cooling since 8:00pm on 7/19; white rice (60°F - cooling) at 12:13; cooling since 8:00pm on 7/19 - Observed in tightly wrapped containers with lids. At current rate of cooling product did not reach 41°F within 6 hours. See stop sale. ; refried beans (89°F - cooling) at 11:57; cooling since 9:00pm on 7/19 - Observed in oven with heat turned off. Per operator, left in oven overnight. At current rate of cooling product did not reach 41°F within 6 hours. See stop sale.
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Sanitizer Bucket (Chlorine 200+ppm) Operator added water to chlorine sanitizer, 50ppm.
Fixed on the spot
Intermediate6
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Pork stock made 7/18 at walk in cooler no date mark.
Fixed on the spot
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
diced tomatoes (53°F - Cooling) at 11:55; cooling since 10:55 - 53°F at 12:35 Observed in flip top cooler across from range stove. At current rate of cooling product will not reach 41°F within 4 hours. Advised operator to ice down product.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Black mold like substance on cutting boards throughout cook line area.
Repeat violationAdministrative complaint
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Hand wash sink at bar.
Fixed on the spot
No soap provided at handwash sink.
Hand wash sink at bar and restroom.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle with soap and water at bar not labeled
Fixed on the spotRepeat violationAdministrative complaint
Basic1
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Cutting boards throughout kitchen cook line.
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.