Casa Tina Mexican Grill

365 Main St, Dunedin, FL 34698 · Permanent Food Service · License 6216261

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Oct 29, 2026 (9 days ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · fixed on the spot · 14 other violations

How the score was calculated

Starting score100
Violations at the Oct 29 complaint inspection
1 high priority (fixed on the spot), 2 intermediate (1 repeat), 12 basic (4 repeats); basic violations cost 12 at most
-22
Safety score78

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

Inspection history

1 inspection · 1 visit

Oct292026

Complaint inspection

15 violations found

First visitOct 29, 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.
15 violations found:
- 1 High priority
- 2 Intermediate
- 12 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw beef stored on top of pico de gallo in walk in cooler. Operator moved beef.
  Fixed on the spot
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Soiled cutting board in kitchen.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Hand sink in bar used to store spray bottles of chemicals.
  Repeat violation
Basic12
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Squeeze bottles of sauces unlabeled in kitchen.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Pico de gallo and tomatillos stored in floor of walk in cooler. Operator moved food to proper place.
  Fixed on the spot
  Employee personal food not properly identified and segregated from food to be served to the public.
  Employees breakfast stored on top of container of tortilla chips in dry storage. Operator disposed of food.
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
  Employees eating food in dry storage area.
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Employees eating wearing wrist watch while preparing food.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowl used as scoop for beans in back prep area. Operator removed bowls.
  Fixed on the spotRepeat violation
  Cutting board has cut marks and is no longer cleanable.
  Grooved cutting boards in kitchen.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Old labels on containers in ware washing area.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Wet nesting cups above soda machine in waitstation.
- Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
  No waterlines on any soda gun holster in bar.
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  1 dead roach in dry storage area, operator cleaned roach and sanitized area.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Standing water on floor jn back area of cookline near hand sink.
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

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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.