CASA MARIA AUTHENTIC MEXICAN RESTAURANT

Name: CASA MARIA AUTHENTIC MEXICAN RESTAURANT
Address: 2429 S 3 ST, JACKSONVILLE BEACH, FL, 32250, US
Rating: 60.4

2429 S 3 ST, JACKSONVILLE BEACH, FL 32250

License #2614387

🌮 Mexican/Latin ℹ️

60.4 Grade F / 100

Failing Health Score

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Latest inspection

March 2, 2026 · 2 findings · 1 critical

Routine - Food

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Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CASA MARIA AUTHENTIC MEXICAN RESTAURANT in JACKSONVILLE BEACH currently holds an InspectFL Health Score of 60.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 13 times from Florida DBPR, with the most recent inspection on March 2, 2026. Across those visits, inspectors documented 73 total violations — 24 critical, 12 major, 37 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 5, 2025

The latest inspection on March 2, 2026 shows 2 observation rows: 1 critical, 0 major, and 1 minor.

Official recordInspection data quality

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Inspection coverage

77%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

CASA MARIA AUTHENTIC MEXICAN RESTAURANT 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: Warning Issued
[29-19-4] Observed drain under sink draining properly. Observed 1 drain near drink cooler slow draining .
[35A-02-7] Live, small flying insects found. Observed total of 7 flying insects. 6 flying insects in bar area. 1 flying insect in ware washing area. 1 flying insect in dining area.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with mold like substance near ice chute of unit.
[35A-03-4] Dead roaches on premises. Observed 1 dead roach in mop sink . Employee removed and discarded.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table on cook line. Employee removed and stored properly.
[12B-09-5] Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Observed employee chewing gum while engaging in food preparation. Employee discarded gum.
[14-11-5] Equipment in poor repair. Observed drawer gaskets torn under grill.
[08B-38-4] Food stored on floor. Observed large buckets of lettuce in walk in cooler stored on the floor.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in freezer door gasket soiled with mold like substance or slime.
[29-19-4] Standing water in floor drain/floor drain draining very slowly. Observed floor drains in bar area with standing water.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chemical dish machine at 0ppm. Observed that chemical jug was empty. Employee changed bucket out and ran and primed machine took second test at 100ppm.
[35A-02-7] Live, small flying insects found. Observed total of 7 flying insects. 6 flying insects in bar area. 1 flying insect in ware washing area. 1 flying insect in dining area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish in reach in cooler over ready to eat peppers. Employee removed and stored properly.

Disposition: Warning Issued
[14-05-4] Cardboard used to line food-contact shelves. Observed card board used to line food contact shelves in walk in cooler. Manager removed card board from shelves.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed in use tongs stored on oven in kitchen. Employee removed and stored properly.
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed employee cutting avocados touch blade of knife on trash can. Intervened and spoke with manager regarding cross contamination. Manager had employee wash knife properly.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler door gasket soiled.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Observed employee cutting unwashed avocados and removing stickers. Manager had employee wash avocados and remove stickers prior to cutting.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Chlorine sanitizer at 3 Compartment sink at 250+. Employee made adjustments to sanitizer. Took second test of 3 compartment sink sanitizer at 100ppm.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee with gloved hands touching towel hanging on his clothing, also used towel to wipe in use knife. Spoke with manager regarding hand washing and the use of towels that are hanging on clothing. Employees removed towels and washed hands properly.
[35A-02-7] Live, small flying insects found
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed paper towels used to line under cooked peppers located in walk in cooler. Manager removed paper towels.
[09-17-4] Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed employee using bare hands to portion raw shrimp and proceeded to portion onions without washing hands. Intervened spoke with employee/ PIC regarding washing hands after touching raw shrimp then wanting to continue to portion and cook without proper hand washing. Employee washed hands and will use tongs.

Disposition: Warning Issued
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed pans on drying shelf wet nesting not properly air dried.
[14-11-5] Equipment in poor repair. Observed torn door gasket on drawer reach in cooler under grill area.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs hanging on handle of stove on cook line. Employee removed and stored properly.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at employee hand sink at entrance of kitchen. Inspector provided hand washing sign for establishment.
[16-46-4] Old labels stuck to food containers after cleaning. Observed clean dishes with stickers still on after washing.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed total of 3 flying insects One flying insect at entrance of kitchen, two flying insects in bar area.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed on cook line in drawer reach in under grill Raw chicken (50F - Cold Holding); Raw cut chicken (50F - Cold Holding); Raw Steak (49F-50F); Raw shrimp (50F-52F - Cold Holding); Cut tomatoes (50F-52F - Cold Holding). See Stop Sale Cooler has an ambient temperature of 50F-51F. Employee stated all meats were kept in cooler from previous day.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cook line in drawer reach in under grill Raw chicken (50F - Cold Holding); Raw cut chicken (50F - Cold Holding); Raw Steak (49F-50F); Raw shrimp (50F-52F - Cold Holding); Cut tomatoes (50F-52F - Cold Holding). See Stop Sale Cooler has an ambient temperature of 50F-51F. Employee stated all meats were kept in cooler from previous day.
[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/ Observed more than 4 employees engaging in food preparation without certified food manager on duty.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed required training expired for multiple employees.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle of fabuloso cleaner without label. Employee placed label on spray bottle.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks stored on food preparation tables throughout kitchen.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing bracelets.
[08B-38-4] Food stored on floor. Observed large tub with raw beef stored on floor of walk-in cooler. Employee removed and stored properly.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in freezer door gasket soiled.
[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. Observed Dishmachine chlorine sanitizer at 0ppm. Operator will Discontinue use of dishmachine for sanitizing and use only manual sanitation until dish machine is sanitizing properly.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect in bar area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda station soiled near nozzles of unit with mold-like substance.
[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/ Observed No currently certified food service manager on duty with four employees engaging in food preparation.
[53A-15-4] Person in charge unable to answer basic questions about allergens. Observed Person in charge unable to answer basic questions about allergens. Inspector will provide copy of the Eight Food Allergens.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple TCS foods made over the weekend not dated. Employee started to date mark foods in walk-in cooler.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed Spray bottle containing toxic substance not labeled located in bar area. Manager placed label on spray bottle.