CASA MARIN COCINA MEXICANA

Name: CASA MARIN COCINA MEXICANA
Address: 1861 N PINE ISLAND RD, PLANTATION, FL, 33322, US
Rating: 80.6

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

80.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

CASA MARIN COCINA MEXICANA in PLANTATION currently holds an InspectFL Health Score of 80.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 19, 2026. Across those visits, inspectors documented 12 total violations — 6 critical, 2 major, 4 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 included 4 critical violations, 1 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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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.

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.
[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.
[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.
[41-17-4] Spray bottle containing toxic substance not labeled. Chef labeled bleach bottle during inspection.
[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.
[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.
[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.

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