PARRILLADA CASA AMIGOS

Name: PARRILLADA CASA AMIGOS
Address: 4469 SOUTH CONGRESS AVE STE 110, PALM SPRINGS, FL, 33461, US
Rating: 76.5

4469 SOUTH CONGRESS AVE STE 110, PALM SPRINGS, FL 33461

License #6007922

🌮 Mexican/Latin ℹ️

76.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

January 5, 2026 · 2 findings · 0 critical

Routine - Food

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

PARRILLADA CASA AMIGOS in PALM SPRINGS currently holds an InspectFL Health Score of 76.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on January 5, 2026. Across those visits, inspectors documented 41 total violations — 9 critical, 21 major, 11 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 31, 2025

The latest inspection on January 5, 2026 shows 2 observation rows: no critical rows, 2 major, and 0 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

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Community reaction

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Would you eat here?

PARRILLADA CASA AMIGOS 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: Warning Issued
[53A-01-7] Employee Sandra Varela, does not have proof of manager certification at time of call back inspection
[53B-01-5] Sandra Varela does not have proof of employee food handler training.

Disposition: Emergency order recommended
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, per operator Salsa, cooked beans made 8/29/25 stored without proper date marking. Advised operator of proper date marking.
[14-01-5] Bowl or other container with no handle used to dispense food. At kitchen, bowl used as scoop for rice.
[24-14-4] Clean utensils stored between equipment and wall. Knives stored in between wall and equipment. Advised operator of proper storage.
[08B-38-4] Food stored on floor. At walk in cooler, box of oysters and box of chicken stored on floor. Advised operator of proper storage.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in standing water 70F. Operator removed.
[29-08-4] Plumbing system in disrepair. At dish area, designated hand sink in disrepair.
[08B-12-5] Stored food not covered. At walk in cooler, cut melon, cooked sauces stored uncovered.
[35A-02-7] Live, small flying insects found At bar, approximately 10 small flying insects, landing on counters and walls.
[14-31-5] Nonfood-grade bags used in direct contact with food. At kitchen reach in cooler and freeze, raw chicken stored in direct contact with non food grade(Thank You) bags. Advised operator of proper storage. Operator removed bags.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. At dry storage area, approximately 11 rodent droppings 5 on floor underneath rack 5 on floor along wall 1 on shelf
[11-05-4] Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
[31A-11-4] Handwash sink used for purposes other than handwashing. At kitchen, hand wash sink used for other purposes as evident by drinking glass inside sink. Operator removed.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Person in charge-Maria Flores
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine test strips.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sinks throughout kitchen/bar area.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-723

Disposition: Warning Issued
[31A-11-4] Handwash sink used for purposes other than handwashing. jug of water stored in hand sink in three compartment sink area. Explained and employee removed the jug.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At kitchen hand sink and three compartment sink area. Cook put some napkins.
[31B-03-4] No soap provided at handwash sink. At kitchen hand sink and three compartment sink area. Cook put small amount of liquid soap in small plastic round container.
[02A-01-5] Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed one. Operator printed and posted.
[08B-38-4] Food stored on floor. Cases of water bottles stored on floor in dry food storage room. Employee moved all to the shelf.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.spoons in standing water next to steam table . Water temperature 79 f. Cook dumped the water.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Under white cutting board on cook line. Explained and he removed the towel.
[14-31-5] Nonfood-grade bags used in direct contact with food. Thank you to go bag used to store cooked rice without any liner. Explained and cook transferred rice to food grade clear plastic bag.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pico 50 f ( prepared yesterday. Not handled ,portioned or prepared today) . Tomato sauce ( prepared on site ) 56 f not prepared or portioned today.,cooked yuca 59 f not prepared or portioned today, cooked shrimps 49 f not prepared or portioned today, in top section of the flip top cooler on cook line, ( Sausage 54 f , beef steaks 54 f, beef 53 f, taco beef 54 f , in bottom section of the flip top cooler on cook line ) as per cook all stored overnight in this cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico 50 f ( prepared yesterday. Not handled ,portioned or prepared today) . Tomato sauce ( prepared on site ) 56 f not prepared or portioned today.,cooked yuca 59 f not prepared or portioned today, cooked shrimps 49 f not prepared or portioned today, in top section of the flip top cooler on cook line, ( Sausage 54 f , beef steaks 54 f, beef 53 f, taco beef 54 f , in bottom section of the flip top cooler on cook line ) as per cook all stored overnight in this cooler.