Casita Taqueria #3 INC
2991 66 St N, St. Petersburg, FL 33710 · Permanent Food Service · License 6217363
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection3 high priority (1 fixed by the Sep 4 follow-up, 2 fixed on the spot), 1 intermediate (1 repeat), 6 basic (3 repeats)-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 · 2 visitsRoutine inspection
- Follow-up visitSep 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Basic5
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Ice buildup in reach-in freezer.
More time given
Cold holding equipment not maintained in good repair.
Prep cooler on cookline was serviced and is holding foods at 41°F and below -hot sauce cooler still not able to hold foods at 41°F and below. Operator will start using Time as a Public Health Control for the TCS hot sauces
More time givenFixed on the spot
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
More time given
Code 22, Food-contact surfaces clean and sanitized: Interior of oven has accumulation of black substance/grease/food debris.
More time given
- First visitSep 2, 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 priority3
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. Mini fridge cooler by soda machine -hot sauce (56°F - Cold Holding) Contains cooked garlic, roasted tomatoes and roasted peppers. Operator did not take temperatures from unit this morning. Cooler is used frequently by customers and sauces are occasionally brought to tables by customer, however even the full sauces in the back of the cooler were elevated. Since I wasn't able to get any good temperatures from this unit, and we weren't able to determine how long these had been out of temperature, Stop Sale issued. In reach in cooler on cookline- Raw shrimp (63°F - Cold Holding); raw fish (50°F - Cold Holding); shredded cheese (47°F - Cold Holding); coconut shrimp (51°F - Cold Holding) Operator says this unit was stocked at 11, and she'd noticed there was an issued with this cooler. Technician arrived during inspection. There was still time to cool the foods, operator voluntarily discarded shrimp and cooled the rest.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Mini fridge cooler by soda machine -hot sauce (56°F - Cold Holding) Contains cooked garlic, roasted tomatoes and roasted peppers. Operator did not take temperatures from unit this morning. Cooler is used frequently by customers and sauces are occasionally brought to tables by customer, however even the full sauces in the back of the cooler were elevated. Since I wasn't able to get any good temperatures from this unit, and we weren't able to determine how long these had been out of temperature, Stop Sale issued.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-Raw chorizo stored above milk in walk in cooler Operator moved chorizo
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-Cutting boards on cookline stained
Repeat violation
Basic6
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
-no ambient thermometer provided in hot sauce cooler used for TCS foods
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
-Cutting boards on cookline grooved
Repeat violation
Ice buildup in reach-in freezer.
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. -prep cooler on cookline not keeping foods cold -drink cooler behind front counter used for salsa and guacamole reading 48°F ambient. -hot sauce cooler not keeping sauce cold
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Interior of oven has accumulation of black substance/grease/food debris.
Repeat violation
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.