CASA BLANCA MODERN MEXICAN & TEQUILA BAR

Name: CASA BLANCA MODERN MEXICAN & TEQUILA BAR
Address: 9510 MARKETPLACE RD, FORT MYERS, FL, 33912, US
Rating: 42.2

9510 MARKETPLACE RD, FORT MYERS, FL 33912

License #4605784

🌮 Mexican/Latin ℹ️

42.2 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

March 4, 2026 · 11 findings · 2 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CASA BLANCA MODERN MEXICAN & TEQUILA BAR in FORT MYERS currently holds an InspectFL Health Score of 42.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on March 4, 2026. Across those visits, inspectors documented 78 total violations — 21 critical, 26 major, 31 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 4, 2026 shows 11 observation rows: 2 critical, 3 major, and 6 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

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.

What you’ll see here

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

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

CASA BLANCA MODERN MEXICAN & TEQUILA BAR 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.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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: Met Inspection Standards
[33-16-4] Open dumpster and grease receptacle lid. Educated operator on importance of keeping lids closed. Operator closed lids.
[14-01-5] Bowl or other container with no handle used to dispense sesame seeds in dry storage.
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed bag of onions stored on floor in dry storage. Operator placed onions on shelf.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Operator fixed mops.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chopped meat stored over raw shrimp and raw scallops in drawer reach in cooler at cook line. Operator switched containers.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb in dishwash area. Operator placed vacuum breaker on hose bibb.
[31B-03-4] No soap provided at handwash sink in dishwash area. Operator placed soap at handwash sink.
[01C-03-4] Oysters tags not marked with last date served.
[31B-05-4] Paper towel dispenser at handwash in dishwash area sink not working/unable to dispense paper towels. Operator fixed paper towel dispenser.

Disposition: Warning Issued
[33-20-4] Grease on the ground and/or pad around grease receptacle.
[10-12-5] In-use ice scoop stored on top of ice machine - soiled surface between uses.
[33-16-4] Open dumpster and grease receptacle lids. Operator closed.
[08B-12-5] Stored food not covered. In dry storage 8-10 containers herbs or spices not stored covered. Operator covered with foil.
[08A-16-5] Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. In walk-in cooler, raw beef over raw ready-to-eat shucked oysters. Operator separated for proper food protection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler raw ground beef over cooked pork. Operator moved to proper storage.
[01B-03-5] Stop Sale issued due to adulteration of food product. At bar observed black sea salt with activated charcoal.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line far right, cooked rice (111F - Hot Holding) measured towards top of unit, per operator 3 hours 45 minutes. Operator stirred and temperature reached 134F throughout.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Operator unable to provide 90 days of tags at time of inspection. Operator provided 2 tags, operator states approximately 10 tags are missing. Spoke with operator regarding importance of keeping tags for 90 days available.
[31A-04-4] Handwash sink not installed in food preparation area. At front entrance to restaurant pastry display area, observed ice cream container partially used, with scoop inside. In use utensils including scoop, spatula in water. Plateware, portion cups, sauces and piping bags with food stored for garnish, a microwave and silverware. Operator had previously applied for plan review with requirement to add handwash sink, file number 349966. No handwash sink has been installed. Operator must discontinue all food preparation and remove associated prep and food equipment from area or install handwash sink where required.
[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. Operator printed and hung sign at time of inspection.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-48-4] Old food stuck to clean dishware/utensils. Clear plastic container, guacamole bowls and cast iron dish ware with dried on food debris in prep area.
[33-16-4] Open dumpster and grease receptacle lid.
[29-08-4] Plumbing system in disrepair. Water leaking from faucet at front of main dish machine, pipes under dish machine, creating standing water.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw ground beef thawing in prep sink far end cook line without running water. Operator turned on running water, then moved meat to walk-in cooler when it finished thawing.
[01B-01-4] Dented/rusted cans present. See stop sale. In dry storage on racks, cans hominy, tomatoes, jalapenos, evaporated milk heavily dented on seams.
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher Main (Temperature 142F) and Dishwasher Bar (chlorine 0ppm) after running three times. Operator set up manual sanitation in triple sink, quaternary 200ppm.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 10 small flying insects in dry storage room.
[41-24-4] Pesticide-emitting strip present in bar, far end, near drink garnish. Discussed with operator proper storage of chemicals.
[01B-03-5] Stop Sale issued due to adulteration of food product. Observed Black Sea salt containing activated charcoal and bottle of powdered activated charcoal at bar used for drinks.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Middle reach-in cooler drawers under main grill raw beef (51F - Cold Holding); raw chicken (50F - Cold Holding) for 2 hours per operator. Also in cooler across from main grill middle, sour cream (48F - Cold Holding); cut tomatoes (47F - Cold Holding) for 2 hours per operator. Operator closed lid iced down foods and discussed keeping lid closed with cook. Operator iced down foods for rapid cooling.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb in dishwashing area, improperly installed at mop sink, two way splitter installed in outside dumpster area missing two vacuum breakers.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. By entrance, dessert station for food preparation, including a deep fryer, food plating, and ice cream scooping observed. No nearby handwash sink. Establishment is already on warning for this violation from a previous inspection. Callback is due on 10/20/2024.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. In dry storage for rice and beans.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. In bar, ice scoop and drink stirs in standing water 78F. Operator discarded water.
[25-05-4] Single-service articles improperly stored. Coffee filters stored uncovered by front drink station. Operator covered filters.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb in dishwashing area, improperly installed at mop sink.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Establishment not currently keeping tags. Provided handout and discussed tag maintenance with operator.
[03D-15-4] Food being cooled by nonapproved method. Raw shelled oysters ambient cooling in walk-in cooler left in large, dense container. Operator added ice to ensure rapid cooling, within 15 minutes temperature reached 38F, fully cooled.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. By entrance, dessert station for food preparation, including a deep fryer, food plating, and ice cream scooping observed. No nearby handwash sink. Establishment is already on warning for this violation from a previous inspection. Callback is due on 10/20/2024.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Bar and wait staff handling food, employed more than 60 days, no proof of training. Since last routine inspection, operator has begun scheduling staff for training.
[02A-01-4] 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. Printed sign for operator, sign was hung prominently at host stand by entrance to establishment.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin by bar walk-in cooler.
[51-11-4] Carbon dioxide/helium tanks not adequately secured by bar walk-in cooler.
[33-12-4] Dumpster rusted out on bottom.
[33-20-4] Grease on the ground and/or pad around grease receptacle.
[10-08-5] Ice scoop handle in contact with ice in both front line drink service ice bins. Operator removed scoops.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 75ppm) on cook line and front line.
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher bar(Temperature 137F) and Dishwasher (Temperature 141F) after running three times. Operator set up manual sanitation in triple sink, quaternary 200ppm.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line reach-in cooler by fryer:; raw fish (47F - Cold Holding); cooked potatoes (50F - Cold Holding); shredded mozzarella cheese (53F - Cold Holding); cooked macaroni and cheese (47F - Cold Holding) for two hours per operator. Operator voluntarily discarded foods.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line cooked rice (119F - Hot Holding) for two hours per operator. Operator discarded rice.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 way splitter added missing 1 vacuum breaker. Also in dishwashing area hose Bibb missing vacuum breaker.
[31A-10-4] Equipment drain line draining into handwash sink at bar.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area and nearby entrance to cook line and bar. Operator placed towels at both.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. By entrance, dessert station for food preparation, including a deep fryer, food plating, and ice cream scooping observed. No nearby handwash sink.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Bar and wait staff handling food, employed more than 60 days, no proof of training.
[31B-03-4] No soap provided at handwash sink at bar