Casa Cosenza

3705 Tampa Rd Ste 6, Oldsmar, FL 34677 · Permanent Food Service · License 6217360

A
Grade A
Safety score 92 of 100
Latest visit: Sep 22, 2026 (7 weeks ago)

What drove the grade

Toxic substance/chemical improperly stored.High priority · fixed on the spot · 3 other violations

How the score was calculated

  • Starting score100
  • Violations at the Sep 22 routine inspection
    1 high priority (fixed on the spot), 1 intermediate, 2 basic
    -8
  • Safety score92

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

Inspection history

1 inspection · 1 visit

Routine inspection

4 violations found
  1. First visitSep 22, 2026

    Problems were found that had to be fixed. The inspector will come back to check.

    4 violations found:

    • 1 High priority
    • 1 Intermediate
    • 2 Basic
    What the inspector cited

    High priority1

    • Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.

      Chemicals stored above clean dishes in dish room

      Fixed on the spot

    Intermediate1

    • Code 53, Manager certification and employee training: Required employee training expired for all employees.

      To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.

    Basic2

    • Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.

      Discussed the need to have water at a minimum of 135°F for intensive storage.

    • Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

      Employee beverage on wire rack near food/ clean equipment

      Fixed on the spot

    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.

Most cited

In-use utensils properly stored1
Handwashing and hygienic practices1
Chemicals and toxic substances1
Manager certification and employee training1