Casita Taqueria
2663 Central Ave, St. Petersburg, FL 33713 · Permanent Food Service · License 6217094
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 28 routine inspection3 high priority (2 fixed on the spot, 1 repeat), 1 intermediate, 8 basic-25
- Administrative complaint on Oct 28Counts in full until a follow-up finds the problems fixed-20
- Safety score55
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 28, 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 priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Broth in flat top area was at 120f and was intended to be hot holding. It was prepared 40 minutes prior. Manager reheated broth to 195f.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Outside hose bib near walk in cooler and outdoor dining area.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
One small flying insect found in prep area and landed on prep table. Manager cleaned and sanitized table. 1 live fly flying around table holding rice cooker and did not land on any food contact surfaces,
Fixed on the spotRepeat violation
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed pitcher in hand wash sink across from three compartment sink.
Basic8
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed soup, shredded chicken, and broth in the walk in cooler without coverage. Employee put covers on these items.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Utensils in poor condition.
Potato masher observed hanging in the clean dishes area next to the dishwasher with a handle in poor repair.
Reach-in cooler shelves with rust that has pitted the surface.
Chest freezer in prep area has rusted lid. Employees were using the top surface as a prep area. Storage racks storing food containers and clean utensils to the right of back preparation area with rust pitting the surface.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed in customer hot sauce fridge in customer area. Educated manager.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Exterior of ice machine in back preparation area has build up of slime above the lid.
Code 35, Insects, rodents, pests and animals: Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
Observed bug zapper had build up of dead flies. Manager removed old sticky trap and replaced it with new sticky trap.
Fixed on the spot
Fly sticky tape hanging over food/food preparation area/food-contact equipment.
Fly sticky tape on ceiling over pan of bags of chips in preparation area across from ice machine. Fly sticky tape on ceiling hanging over clean utensils stored on racks in preparation area to the left of two door reach in cooler. Manager removed fly sticky traps and discarded.
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee helmet, bag, and jacket stored on upper dry storage shelf next to reach in cooler in back prep area. Above bags of house made tortillas chips. Manager moved items. Employee beverages stored next to rice in hot holding unit on lower shelf of prep table next to chest freezer in prep area. Manager removed employee cups.
Fixed on the spot
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.