CASITA TAQUERIA

Name: CASITA TAQUERIA
Address: 2663 CENTRAL AVE, ST. PETERSBURG, FL, 33713, US
Rating: 45.3

2663 CENTRAL AVE, ST. PETERSBURG, FL 33713

License #6217094

🌮 Mexican/Latin ℹ️

45.3 Grade F / 100

Failing Health Score

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Latest inspection

October 28, 2026 · 12 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CASITA TAQUERIA in ST. PETERSBURG currently holds an InspectFL Health Score of 45.3 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 28, 2026. Across those visits, inspectors documented 68 total violations — 16 critical, 11 major, 41 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 18, 2026

The latest inspection on October 28, 2026 shows 12 observation rows: 3 critical, 1 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

91%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

CASITA TAQUERIA 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
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in customer hot sauce fridge in customer area. Educated manager.
[23-03-4] 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.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed pitcher in hand wash sink across from three compartment sink.
[35A-02-7] 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,
[35A-06-4] 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.
[08B-12-5] Stored food not covered. Observed soup, shredded chicken, and broth in the walk in cooler without coverage. Employee put covers on these items.
[29-34-4] 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.
[40-06-5] 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.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 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.
[14-33-4] 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.
[35B-08-4] 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.
[14-12-4] Utensils in poor condition. Potato masher observed hanging in the clean dishes area next to the dishwasher with a handle in poor repair.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent above two-compartment sink.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on top of dishmachine. Operator discarded drink.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on top of reach-in cooler on cooks line. Employee removed phone. In the process of cleaning and sanitizing area. Employee stored on top of five gallon container of cooking oil in storage area.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine is washing not sanitizing. Establishment has a two-compartment sink and will wash dishes in dishmachine and will sanitizer in sink for two-compartment sink. Chlorine sanitizer reading 50ppm Maintenance personnel on way to address dishmachine.
[41-24-4] Pesticide-emitting strip present in food prep area. Operator discarded strip.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on cooks line at 1:30pm. Retemp at 2:30pm a. pico de gallo (48F - Cold Holding); 43f b. cut lettuce (48F - Cold Holding) 40f c. guacamole (46F - Cold Holding); 39f d. shredded mozzarella cheese (53F - Cold Holding) 45f From upright refrigerator in prep area at 1:50pm. Re temp at 2:35pm a. green chilies with fresh garlic (48F - Cold Holding) 40f From walk-in cooler at 2:00pm. Re temp at 2:40pm a. shredded beef (47F - Cold Holding); 39f b. shredded chicken (47F - Cold Holding); 42f c. shredded pork (47F - Cold Holding); 42f d. cream cheese (47F - Cold Holding) 43f Operator placed items in ice bath
[53A-04-6] Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 1. Mercedez Horton more than 30 days ago.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink on cooks line used to fill water bowl for dog.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager Claudia Gonzalez arrived during inspection.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. No original certificate for three employees.
[16-53-4] Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Dishmachine temp is 100ppm.

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile vent has an accumulation of dust above two-compartment sink.
[32-12-5] Covered waste receptacle not provided in unisex bathroom.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on shelf above reach-in cooler on cooks line. Employee removed drink. Cleaned and sanitized area.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[33-09-4] Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.
[16-38-5] Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
[33-11-4] Missing drain plug at dumpster.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in freezer in prep area.
[08B-12-5] Stored food not covered. Black beans cold holding at 40f not covered in walk-in cooler. Operator covered beans.
[21-08-4] Wiping cloth quaternary ammonium compound stored near soda machine sanitizing solution not at proper minimum strength. Reading 0ppm. Operator refilled quaternary sanitizer reading 150ppm
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator setup sanitizer sink. Tested chlorine sanitizer sink. Reading 50ppm
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From prep area holding cart at 2:45pm. Operator placed item in stove to reheat. Re temp at 3:15pm a. cooked rice (132F - Hot Holding) 198f