CASA MEXICO RESTAURANT

Name: CASA MEXICO RESTAURANT
Address: 9728 E COLONIAL DR, ORLANDO, FL, 32817, US
Rating: 84.4

9728 E COLONIAL DR, ORLANDO, FL 32817

License #5808464

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

84.4 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

CASA MEXICO RESTAURANT in ORLANDO currently holds an InspectFL Health Score of 84.4 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 March 6, 2026. Across those visits, DBPR recorded 35 total findings; InspectFL has imported detailed violation rows for 28 of them so far.

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.

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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 6, 2026 included 2 critical violations, 0 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

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

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.

Disposition: Inspection Completed - No Further Action
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knifes in between coolers. Removed
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves have debris
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk flours with no label
[29-19-4] Standing water in floor drain/floor drain draining very slowly. Standing water in floor on mop sink
[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.
[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
[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 .
[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.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[36-17-5] Floor tiles missing and/or in disrepair. Cracked tiles on floor in front of walk in freezer.

Disposition: Warning Issued
[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.
[29-19-4] Standing water in floor drain/floor drain draining very slowly. Standing water in front of walk in freezer
[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
[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
[31A-11-4] Handwash sink used for purposes other than handwashing. Container inside hand sink in bar area. Removed
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw beef stored over onions in walk in cooler .
[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
[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
[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 .
[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
[50-09-4] Current Hotel and Restaurant license not displayed.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit on reach in cooler located in cook line next.

Community reaction

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Community pulse