CASA MARIN COCINA MEXICANA

Name: CASA MARIN COCINA MEXICANA
Address: 1861 N PINE ISLAND RD, PLANTATION, FL, 33322, US
Rating: 85.9

1861 N PINE ISLAND RD, PLANTATION, FL 33322

License #1611948

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

85.9 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

CASA MARIN COCINA MEXICANA in PLANTATION currently holds an InspectFL Health Score of 85.9 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 19, 2026. Across those visits, inspectors documented 18 total violations — 10 critical, 2 major, 6 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open 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

November 1, 2025

The latest inspection on February 19, 2026 shows 11 observation rows: 5 critical, 1 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

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.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*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
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Frozen raw beef thawed in standing water next to triple sink. Chef removed water and stored in reach in cooler during inspection.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of Raw chicken stored above opened bag of raw fish in Dukers Double Doors reach in freezer. Manager inverted.
[14-01-5] Bowl with no handle used to dispense cooked ready to eat food. Removed during inspection.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[08B-38-4] Container of raw beef stored on floor under prep table in kitchen. Chef elevated.
[08B-12-5] Stored food not covered. Container of cooked beans and cooked beef and cooked chicken not covered in reach in cooler and walk in cooler. Covered during inspection.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler- Cooked Yellow Rice (52F - Cooling). Per chef food item in unit overnight. Item not prepared or portioned today. See stop sale.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw chicken stored above opened container of cooked beans in True reach in cooler. Chef inverted.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw beef and proceeded to grab opened bag of tortillas without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
[41-17-4] Spray bottle containing toxic substance not labeled. Chef labeled bleach bottle during inspection.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler- Cooked Yellow Rice (52F - Cooling). Per chef food item in unit overnight. Item not prepared or portioned today. See stop sale.

Disposition: Administrative complaint recommended
[31B-03-4] At hand wash sink next to walk in cooler,no soap provided at handwash sink.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Mops not stored properly to air dry near mop sink and dry storage area.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the kitchen at the hot holding area, corn on the cob (117F - Hot Holding). As per operator out of temperature for approximately 20 minutes. Advised operator to reheat.
[01B-01-4] Dented/rusted cans present. See stop sale. White queso sauce dented at the seam in dry storage area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler , corn on cob (45F - Cold Holding), beef soup (45F - Cold Holding), beef tacos 47F - Cold Holding), beef (47F - Cold Holding), rice (47F - Cold Holding), shredded chicken (47F - Cold Holding), beef broth (47F - Cold Holding), cooked pork (47F - Cold Holding), beef tripe (47F - Cold Holding), shredded cheese (47F - Cold Holding), raw chicken (52F - Cold Holding).As per operator not prepared or portioned today. As per operator stored overnight. See stop sale.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs stored in walk in cooler with ambient temperature of 47F.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs stored in walk in cooler with ambient temperature of 47F. As per operator not prepared or portioned today. As per operator stored overnight. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler , corn on cob (45F - Cold Holding), beef soup (45F - Cold Holding), beef tacos 47F - Cold Holding), beef (47F - Cold Holding), rice (47F - Cold Holding), shredded chicken (47F - Cold Holding), beef broth (47F - Cold Holding), cooked pork (47F - Cold Holding), beef tripe (47F - Cold Holding), shredded cheese (47F - Cold Holding), raw chicken (52F - Cold Holding).As per operator not prepared or portioned today. As per operator stored overnight. See stop sale.

Community reaction

What do locals think?

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

Community pulse