LA CASITA MEXICAN RESTAURANT

Name: LA CASITA MEXICAN RESTAURANT
Address: 20 N ORANGE AVE, GREEN COVE SPRINGS, FL, 32043, US
Rating: 69.8

20 N ORANGE AVE, GREEN COVE SPRINGS, FL 32043

License #2001091

🌮 Mexican/Latin ℹ️

69.8 Grade F / 100

Failing Health Score

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Latest inspection

January 14, 2026 · 6 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LA CASITA MEXICAN RESTAURANT in GREEN COVE SPRINGS currently holds an InspectFL Health Score of 69.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on January 14, 2026. Across those visits, inspectors documented 51 total violations — 20 critical, 7 major, 24 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 14, 2024

The latest inspection on January 14, 2026 shows 6 observation rows: 1 critical, 1 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

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?

LA CASITA 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: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Mens and womens restroom doors are not self-closing.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed in stand up reach-in freezer in kitchen and second chest freezer in back storage.
[33-16-4] Open dumpster lid. Left dumpster lid is open.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth solution in kitchen tested at 0ppm quaternary ammonium. Employee remade solution and retested at 200ppm.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open raw shrimp stored over corn in stand up reach-in freezer in kitchen.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with pink liquid in mens restroom. Employee identified contents as Fabuloso cleaner and labeled spray bottle.

Disposition: Warning Issued
[14-11-5] Equipment in poor repair. Gaskets torn on reach in freezer across from kitchen prep table, right side door of stand up reach in cooler across from dish machine and on right door of reach in cooler in back grocery storage area.
[36-08-4] Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Cove molding missing along wall under dishmachine.
[32-17-4] Self-closing device on bathroom door disconnected/broken/missing. Both the womens and mens restrooms at side dining room are missing a self closing device and doors do not self close.
[14-31-5] Nonfood-grade bags used in direct contact with food. Two grocery bags with raw chicken in direct contact with the bags in freezer on grocery side storage.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cut tomatoes in flip top reach in cooler in kitchen. Cook moved eggs to bottom shelf. Also, In reach in cooler across from prep table in kitchen, raw chorizo and shell eggs stored over cheese, avocados and sour cream. Also, two bags of opened raw chicken stored on top of raw beef in reach in freezer in grocery storage area. Employee moved chicken to proper storage. .
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sautéed onions at 118F in pan on table next to stove with no heat applied. Cook states prepared approximately 15 minutes prior. Cook heated onions to 184F and held in pan o flat grill to maintain temperature.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink in kitchen. Employee replenished paper towels.
[45-05-4] Portable fire extinguisher missing from its designated location. For reporting purposes only. Fire extinguisher missing from wall at signage indicating a fire extinguisher should be there at left back exit door in kitchen. Also, fire extinguisher at swing kitchen door on the floor is in the recharge zone.

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent and surrounding tiles at front prep area are soiled.
[32-12-5] Covered waste receptacle not provided in womens bathroom. No covered receptacle for ladies restroom on restaurant side.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Water observed between clean stacked stainless steel inserts on rack beside dish room. Manager spoke with employee to properly air dry.
[36-08-4] Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. No cove molding along wall behind dishmachine.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in container with water on prep table by dish room. Running water placed over thawing chicken.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at front service station tested at 0ppm chlorine. Manager remade solution to 50ppm chlorine.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef at 73F and chorizo at 94F on stove top with no heat applied. Cook states both were taken out of the refrigerator approximately 40 minutes prior to prepare an order. Cook placed both in reach in cooler. Temperature taken approximately 15 minutes later with beef at 67F and chorizo at 68F.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken on steam table at 122F. Chicken was double panned. Cook removed extra pan and temperature approximately 15 minutes later was 162F.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit available for quaternary ammonium used in three compartment sink and some sanitizer buckets.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in kitchen. Employee replaced towels.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Soufflé cup used as a scoop in garlic powder. Operator removed soufflé cup.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in kitchen. Employee moved to proper storage.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach in chest freezer by back exit in kitchen has ice build up.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand washing signs at hand wash sink by stove in kitchen, mens restroom on the restaurant side and mens restroom on grocery side. Provided DBPR Form HR 5030-111 and DBPR Form HR 5030-211 to operator.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed multiple grocery bags using as storage for opened food in reach in freezer at back of kitchen.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler, raw chicken stored above raw pork. Employee rearranged products to proper storage.
[41-25-4] Tracking powder pesticide used inside establishment. Observed powder along wall in service station. Inspector inquired about the substance, operator stated it was tracking powder.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer solution near kitchen prep table tested at 200+ppm chlorine. Operator remade solution to 50ppm chlorine.
[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. No written procedures available. Provided DBPR Form HR 5030-104 and DBPR Form HR 5030-204 to operator.
[11-26-1] No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided DBPR Form HR 5030-103 and DBPR Form HR 5030-203 to operator.
[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. Training for Elizabeth B. expired 1-11-2022. No training proof for Rafael L. hired over 60 days.