CASA TINA MEXICAN GRILL

Name: CASA TINA MEXICAN GRILL
Address: 365 MAIN ST, DUNEDIN, FL, 34698, US
Rating: 39

365 MAIN ST, DUNEDIN, FL 34698

License #6216261

🌮 Mexican/Latin ℹ️

39 Grade F / 100

Failing Health Score

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Latest inspection

October 29, 2026 · 15 findings · 1 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CASA TINA MEXICAN GRILL in DUNEDIN currently holds an InspectFL Health Score of 39 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on October 29, 2026. Across those visits, inspectors documented 66 total violations — 9 critical, 13 major, 44 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 11, 2024

The latest inspection on October 29, 2026 shows 15 observation rows: 1 critical, 2 major, and 12 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

91%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

Community reaction

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Community pulse

Would you eat here?

CASA TINA MEXICAN GRILL has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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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: Inspection Completed - No Further Action
[08A-05-6] 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.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Grooved cutting boards in kitchen.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nesting cups above soda machine in waitstation.
[29-17-4] Waste line missing at soda gun holster. No waterlines on any soda gun holster in bar.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand sink in bar used to store spray bottles of chemicals.
[36-22-4] Floor area(s) covered with standing water. Standing water on floor jn back area of cookline near hand sink.
[35A-03-4] Dead roaches on premises. 1 dead roach in dry storage area, operator cleaned roach and sanitized area.
[08B-49-4] 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.
[16-46-4] Old labels stuck to food containers after cleaning. Old labels on containers in ware washing area.
[02D-01-5] Working containers of food removed from original container not identified by common name. Squeeze bottles of sauces unlabeled in kitchen.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used as scoop for beans in back prep area. Operator removed bowls.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees eating wearing wrist watch while preparing food.
[08B-38-4] Food stored on floor. Pico de gallo and tomatillos stored in floor of walk in cooler. Operator moved food to proper place.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employees eating food in dry storage area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting board in kitchen.

Disposition: Met Inspection Standards
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee on cutting board of cook line. Operator moved coffee
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on upper shelf above prep table.
[36-22-4] Floor area(s) covered with standing water. Prep area, walk in cooler
[08B-38-4] Food stored on floor. 5 gal bucket of sauce stored on the floor of walk in cooler. Operator moved sauce to shelf a minimum of 6" off the floor
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in reach in cooler at the trance of the cook line. Unit not holding food at proper temperature
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[14-06-4] Wood food-contact surface not properly sealed. Low shelf in walk in cooler wood not sealed.
[02D-01-5] Working containers of food removed from original container not identified by common name. Squeeze bottles containing food removed from its original container not labeled with common name.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine was empty on sanitizer. Operator changed out chlorine. Corrected to 75ppm
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Salsa Vetacruzana 50F cold hold, Arroz Cabezon 58F cold hold, ceviche regular 45F cold hold,Pozole 47F cold hold.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa Vetacruzana 50F cold hold, Arroz Cabezon 58F cold hold, ceviche regular 45F cold hold,Pozole 47F cold hold. Food held in unit over night, see stop sale.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line stained