CASA BONITA MEXICAN BAR AND GRILL

Name: CASA BONITA MEXICAN BAR AND GRILL
Address: 2777 UNIVERSITY BLVD W STE 32, JACKSONVILLE, FL, 32217, US
Rating: 22.1

2777 UNIVERSITY BLVD W STE 32, JACKSONVILLE, FL 32217

License #2615447

🌮 Mexican/Latin ℹ️

22.1 Grade F / 100

Failing Health Score

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Latest inspection

October 26, 2026 · 15 findings · 8 critical

Routine - Food

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Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

CASA BONITA MEXICAN BAR AND GRILL in JACKSONVILLE currently holds an InspectFL Health Score of 22.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 26, 2026. Across those visits, inspectors documented 73 total violations — 24 critical, 15 major, 34 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 17, 2026

The latest inspection on October 26, 2026 shows 15 observation rows: 8 critical, 5 major, and 2 minor.

Official recordInspection data quality

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Inspection coverage

78%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

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CASA BONITA MEXICAN BAR AND GRILL has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[01B-07-4] Food with mold-like growth. See stop sale. Observed container of peeled garlic with mold like substance growth.
[01A-05-4] Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Observed pupusas, cut cabbage at establishment purchased from supplier who makes items at home per person in charge.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Salsa verde with date mark of 9/28. Salsa dated 10/16 in reach in cooler.
[01B-04-5] Stop Sale issued due to food originating from an unapproved source. Observed pupusas, cut cabbage at establishment purchased from supplier who makes items at home per person in charge.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef made three days ago per person in charge not date marked.
[14-01-5] Bowl or other container with no handle used to dispense food. Cups with no handles utilized as scoop in bulk dry goods.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed items stored in back hand wash sink by triple sink. Person in charge made accessible during inspection.
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster and grease receptacle stored on ground. Also, trash on ground around dumpster with lid open.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Oyster tags not marked with date last served.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice in deep stacked covered pans cooling overnight at 49-59F.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chorizo stored in pan over uncovered container of soup. Also in reach in freezer raw beef no longer commercially packaged stored over cheese. Person in charge moved to appropriate location.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice in deep stacked covered pans cooling overnight at 49-59F. See stop sale.
[14-31-5] Nonfood-grade bags used in direct contact with food. Pork frozen stored in direct contact with to go style bags. Also, tortillas stored in direct contact with to go style bags.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Paper towels missing from cook line hand wash sink, person in charge provided during inspection.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee training for any food handling employees who have been working on site for 60+ days.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate to interior of ice machine located : kitchen.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container on prep table.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs over oven handle.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn cooler gasket . Cooler on left hand side of kitchen.
[02D-01-5] Working containers of food removed from original container not identified by common name. Multiple food containers with no labeling. Sauce. Spice.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Food service employee cutting ready to eat lettuce with bare hand contact. Inspector intervened.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling food to customers with an expired license. expired 06/01/26
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut tomato, cut lettuce , at 55°. 54°. Beef 49°. Pork 51°. Salsa 50°. In reach in cooler / make table. Opposite grill.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato, cut lettuce , at 55°. 54°. Beef 49°. Pork 51°. Salsa 50°. In reach in cooler / make table. Opposite grill.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side.
[31A-11-4] Handwash sink used for purposes other than handwashing. Rear kitchen Hand Wash Sink faucet used to hang dry single service plastic bags
[02A-01-5] Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Establishment sells raw oysters but has consumer advisory. Gave sign which was posted immediately.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked meat and vegetables made few days ago with no date marked .

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on counters in prep area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drinks cell phone on dry shelf for utensils.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
[36-22-4] Floor area(s) covered with standing water. Standing water on floor by kitchen cooler. Near kitchen entrance.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs over oven handles.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Frozen pork thawing in bag in kitchen . Moved by manager.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipes on counter in : kitchen.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Food service employee did not wash hands before putting on gloves after handling soiled cooler handles.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Prepped raw chicken over container of ready to eat peppers. In reach in cooler. Moved by manager.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side.
[31A-11-4] Handwash sink used for purposes other than handwashing. Both Hand Wash Sinks in kitchen with multiple equipment and utensils in sinks.

Disposition: Warning Issued
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand Wash Sink by kitchen entrance used for dumping ice.
[31B-03-4] No soap provided at handwash sink. No soap at rear kitchen Hand Wash Sink.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl as scoop in spices.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Reach in cooler / make table.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Employee personnel cell phone on clean plate on storage rack. Moved by manager . Plate moved for warewashing.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items by foods. Rear storage. Moved by manager.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs over oven handle.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of reach in cooler / make table.
[25-05-4] Single-service articles improperly stored. Box single service cups on floor . Rear kitchen. Moved by manager.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice 51°. Cooked sauce 50° made yesterday. (Overnight temperatures)
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees not washing hands after handling soiled equipment, cooler handles , or soiled plates , or personal items , before changing , or , putting on gloves.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked rice 51°. Cooked sauce 50° made yesterday. (Overnight temperatures)
[41-10-4] Toxic substance/chemical improperly stored. Chemical spray bottle , bleach , over bag of flour. Rear kitchen. Moved by manager.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Dusty rack for storing skillets face down.
[31A-09-4] Handwash sink not accessible for employee use at all times. Large personal electronic speaker in Hand Wash Sink. Moved by manager