CASA MEXICO RESTAURANT

Name: CASA MEXICO RESTAURANT
Address: 9728 E COLONIAL DR, ORLANDO, FL, 32817, US
Rating: 74

9728 E COLONIAL DR, ORLANDO, FL 32817

License #5808464

🌮 Mexican/Latin ℹ️

74 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

March 6, 2026 · 15 findings · 5 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CASA MEXICO RESTAURANT in ORLANDO currently holds an InspectFL Health Score of 74 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on March 6, 2026. Across those visits, inspectors documented 53 total violations — 14 critical, 9 major, 30 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 11, 2025

The latest inspection on March 6, 2026 shows 15 observation rows: 5 critical, 0 major, and 10 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

75%

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?

CASA MEXICO RESTAURANT has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents on prep area by ice machine have dust .
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna and salmon with label bearing to remove fish from package , completely thawed in closed packafge.
[36-17-5] Floor tiles missing and/or in disrepair. Cracked tiles on floor in front of walk in freezer.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knifes in between coolers. Removed
[29-08-4] Plumbing system in disrepair. Toilet on ladies bathroom is clogged. Mens bathroom is properly working and employee place sign on mens bathroom that say unisex.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves have debris
[29-19-4] Standing water in floor drain/floor drain draining very slowly. Standing water in floor on mop sink
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk flours with no label
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Shredded chicken with date of 2-27-2026
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Shredded chicken with date of02-27-2026
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Tuna and salmon thawed in package with label that says it needs to be removed prior to thawing .
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Birria empanadas kept in reach in cooler overnight with temperature of 49 , Aguachiles kept overnight in reach in cooler with temperature of 47F .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Aguachiles kept overnight in cooler across from stove with temperature of 47F, Birria empanadas kept overnight in reach in cooler across from stove 49F Shredded cheese kept on make table for 2.5 hrs with temperature of 45F . Employee added ice under cheese. Rechecked 43F

Disposition: Warning Issued
[31A-11-4] Handwash sink used for purposes other than handwashing. Container inside hand sink in bar area. Removed
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles on cook line have debris
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler in cook line and Reach in cooler across from walk in cooler with temperature of 47F.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna thawed in package
[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. Employee water cup in cook line next to queso.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit on reach in cooler located in cook line next.
[29-19-4] Standing water in floor drain/floor drain draining very slowly. Standing water in front of walk in freezer
[22-16-4] Walk -in cooler interior/shelves have accumulation of soil residues.
[01B-01-4] Dented/rusted cans present. See stop sale. Chipotle adobo whole
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw beef stored over onions in walk in cooler .
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. All items cold holding for six hours on reach in cooler located across from ovens : Aguachiles 46F, milk 50F, cooked chicken 48F, shredded cheese 51F, pico 40F, diced tomatoes 48F, guacamole 48F, fries 52F Flan kept cold holding overnight in reach in cooler across from walk in cooler with temperature of 45 Tres leches cold ho,ding overnight with temperatures of 45F
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All items cold holding for six hours on reach in cooler located across from ovens : Aguachiles 46F, milk 50F, cooked chicken 48F, shredded cheese 51F, pico 40F, diced tomatoes 48F, guacamole 48F, fries 52F Flan kept cold holding overnight in reach in cooler across from walk in cooler with temperature of 45 F, tres leches cold holding overnight with temperature of 45F .
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on hand sink located in cook line. No paper towels on hand sink located in dish area
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No prof for some employees
[31B-03-4] No soap provided at handwash sink located in dish area

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl use to scoop black beans
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler located in cook line with temperature of 52F.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored over steam table .
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
[08B-38-4] Food stored on floor. Containers of sauces and shredded lettuce stored in walk in cooler floor.
[22-16-4] Walk -in cooler interior/shelves have accumulation of soil residues. Reach in cooler gasket in server station have debris.
[29-11-4] Water leaking from pipe and/or faucet/handle. Leak from hand sink faucet located in dish area, leak from pipe under hand sink located at cook line.
[01B-01-4] Dented/rusted cans present. See stop can of chocolate syrup and a can of condensed milk.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items kept overnight in reach in cooler located in cook line : Pico 54F, diced tomatoes 54F, sour cream 54F, birria empanadas 54F, shrimp 56F,
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items left in reach in cooler located in cook line , kept overnight : Pico 54F, diced tomatoes 54F, sour cream 54F, British empanada 54F, shrimp for aguachile 56F. Shredded cheese 57F, Mac and cheese 62F, tenders 57F. Kept in reach in cooler for less than 4 hours, cook moved to walk in cooler.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector provided for to owner .
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Shrimp Aguachile and AhÃ¬ tuna not identified as raw.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof for some employees .