Casa Amigo Mexican Kitchen
Last inspected: Mar 3, 2026
43
Score
Inspectors have visited Casa Amigo Mexican Kitchen 12 times, with records going back to 2022. The newest entry in the record is dated Mar 3, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent visits have produced comparable findings, with counts hovering near 11 violations per visit.
The pattern that stands out is “bowl or other container with no handle used to dispense food”, which has been cited six times.
Casa Amigo Mexican Kitchen's latest score of 43 falls below the Vero Beach average of 77. Diners may want to weigh the inspection history when deciding to visit.
12
Inspections
1
Critical latest
4
Major latest
6
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream (51F - Cold Holding) in salad cooler. Manager states it was pulled out approximately 2 hours ago. Cream was moved to rapid chill **Corrective Action Taken**
03A-02-5
Intermediate - Hand sink on left side of vanity is not working in women's restroom. Other hand sinks are accessible and working
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line hand sink
31B-02-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certificates expired 2/27/26
53B-05-5
Basic - Bowl or other container with no handle used to dispense food. Bowls in bulk bins in dry storage. Advised to replace bowls with utensils with handle **Corrective Action Taken** **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to walk in cooler
12B-07-4
Basic - Food stored on floor. Chorizo in walk in freezer Fryer oil next to stove Lettuce in walk in cooler
08B-38-4
Basic - Guacamole cart in an unprotected holding unit in a customer/nonsecure area. Observed guacamole cart sitting in customer dining area. Manager moved cart to kitchen **Corrected On-Site**
08B-63-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bulk bin lids in dry storage
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Small Lettuce cooler on cooks line **Repeat Violation**
29-49-6
43
Oct 22, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects found. 1 live fly in dry storage 1 near dishwasher 1 at bar - From follow-up inspection 2025-10-22: **Time Extended**
35A-02-7
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Warmed tortillas being stored in shopping bag. Educated manager **Corrective Action Taken** - From follow-up inspection 2025-10-22: **Time Extended**
14-31-5
High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 6 pieces of tuna in ROP - From follow-up inspection 2025-10-22: **Time Extended**
01B-13-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Chill wands being stored on dirty floor in walk in cooler. Advised manager to clean and store 6" off floor - From follow-up inspection 2025-10-22: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand sink near 3 bay sink is in disrepair and draining water onto floor when in use.Manager is unable to reattach pipe during inspection. Hand sink in prep area has lid stored in sink. Hand sink at bar is being used for storage. **Warning** - From follow-up inspection 2025-10-22: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - 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 no longer frozen - From follow-up inspection 2025-10-22: **Time Extended**
06-09-1
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink next to 3 bay sink - From follow-up inspection 2025-10-22: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Stored food not covered. Multiple TCS foods in walk in freezer. Cooked chicken in walk in cooler **Corrective Action Taken** - From follow-up inspection 2025-10-22: **Time Extended**
08B-12-5
45
Oct 13, 2025
Routine - Food
6 critical violations. 2 major violations. 6 minor violations.
View 14 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 6 pieces of tuna in ROP
01B-13-4
High Priority - Toxic substance/chemical improperly stored. Glass cleaner stored on shelf next to spices. Manager moved **Corrected On-Site**
41-10-4
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Bar dishwasher is reading 0ppm. Primed and 2nd reading is 0ppm **Warning**
22-42-4
High Priority - Live, small flying insects found. 1 live fly in dry storage 1 near dishwasher 1 at bar
35A-02-7
High Priority - Nonfood-grade bags used in direct contact with food. Warmed tortillas being stored in shopping bag. Educated manager **Corrective Action Taken**
14-31-5
High Priority - Raw animal food stored over bottle beer in walk in **Corrected On-Site**
08A-11-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Chill wands being stored on dirty floor in walk in cooler. Advised manager to clean and store 6" off floor
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink near 3 bay sink is in disrepair and draining water onto floor when in use.Manager is unable to reattach pipe during inspection. Hand sink in prep area has lid stored in sink. Hand sink at bar is being used for storage. **Warning**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. In rice **Corrected On-Site**
14-01-5
Basic - 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 no longer frozen
06-09-1
Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink next to 3 bay sink
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
12B-13-4
Basic - Standing water in bottom of reach-in-cooler. Employee cleaned up **Corrected On-Site** **Repeat Violation**
29-49-6
Basic - Stored food not covered. Multiple TCS foods in walk in freezer. Cooked chicken in walk in cooler **Corrective Action Taken**
08B-12-5
25
May 16, 2025
Routine - Food
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Beef tips hot holding in steam well observed at 108-126f. Advised employee to reheat. Reheated and 2nd temperature is 166f. **Corrected On-Site**
03B-15-5
Intermediate - Handwash sink used for purposes other than handwashing. Bar hand sink is being used to store buckets. Manager removed. Hand sink next to ice bin used as dump sink evidenced by lemons in sink **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink and No soap on cooks line hand washing sink**Corrected On-Site** **Corrected On-Site**
31B-02-4
Basic - Bar cooler gaskets are heavily soiled in black like substance. Lids for bulk bins have heavy buildup of old food debris and residue. Advised manager to clean
23-03-4
Basic - Bowls used to scoop spices In bulk bins in dry storage. **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. 2 make table cutting boards heavily grooved and stained
14-09-4
Basic - Employee eating in a food preparation or other restricted area. Employees eating at front expo counter. Manager spoke with employees and employee moved to designated area **Corrected On-Site**
12B-02-4
Basic - Equipment in poor repair. Torn gasket on low boy cooler on cooks line
14-11-5
Basic - Floor not cleaned when the least amount of food is exposed. Walk in freezer and dish area has old food debris on floor
36-01-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife being stored between coolers on cooks line **Repeat Violation**
10-17-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Standing water in bottom of reach-in-cooler. Cook line salad cooler
29-49-6
Basic - Stored food not covered. Raw fish and raw burgers in walk in freezer. Employee covered **Corrected On-Site**
08B-12-5
43
Nov 18, 2024
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Wiping Cloths Properly Used and Stored
FL-41
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
37
Jun 13, 2024
Complaint Full
2 critical violations. 8 minor violations.
View 10 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Reading 0ppm. Prime and rechecked. Now reading 100ppm **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 51°, recheck 41° Salsa 49 °, recheck 41° **Corrected On-Site**
03A-02-5
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Bowl or other container with no handle used to dispense food. On cooks line and dry storage bulk bin **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cardboard used to line nonfood-contact shelves. In dry storage and in produce cooler **Corrected On-Site**
14-45-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Hotel pans **Repeat Violation**
24-08-4
Basic - Floor not cleaned when the least amount of food is exposed. Walk in freezer
36-01-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of reach in freezer
23-03-4
Basic - Stored food not covered. Ground beef in walk in freezer uncovered
08B-12-5
50
Apr 3, 2024
Routine - Food
1 minor violation.
View 1 violation
Required Records Available; Shellstock Tags/Labels
FL-14
95
Apr 2, 2024
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line drawers- Raw shrimp 46 Mixed seafood bags 46 ham (49F - Cold Holding); corn (49F - Cold Holding); cooked peppers since 2 hours ago (49F) Cooler adjacent to freezer Cheddar cheese 49 overnight, operator threw away Steak 49 Advised to rapid chill items. Operator stated everything was restocked 2 hours ago except for cheddar cheese. He threw cheddar cheese away **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Raid spray stored next to liquid margarine **Corrected On-Site** **Repeat Violation**
41-10-4
Basic - Bowl or other container with no handle used to dispense food. In flour bulk bin **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - 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 in packaging not slit. Employee added slits to packaging **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Equipment and utensils not properly air-dried - wet nesting. Hotel pans **Repeat Violation**
24-08-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - In-use spatula stored in cracks between pieces of equipment.
10-17-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers **Corrected On-Site**
25-06-4
55
Dec 5, 2023
Routine - Food
3 critical violations. 1 major violation. 12 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Chicken wings above bread in reach in cooler on cooks line. Raw beef over plantains and sauces in reach in freezer **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut jalapeños- 50F and Cut tomatoes-46F On guacamole make cart. Manager stated items have been sitting on ice for 3 hours. Advised to rapid chill and recommend time plan **Repeat Violation**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Multiple bottles of windex throughout kitchen on top of prep tables
41-10-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy whipping cream on cooks line and milk in walk in cooler
02C-03-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. In spice containers in dry storage area. In flour bin by walk in cooler **Repeat Violation**
14-01-5
Basic - 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 in reach in cooler on cooks line. One portion of tuna does not have a slit in packaging. **Repeat Violation**
06-09-1
Basic - Employee eating in a food preparation or other restricted area. Front prep table in kitchen
12B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Floor soiled/has accumulation of debris. In walk in freezer
36-73-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - In-use spatula stored in cracks between pieces of equipment. **Repeat Violation**
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board. Under multiple cutting boards throughout kitchen
21-04-4
Basic - Light not functioning. Above gas stove
36-62-4
Basic - Standing water in bottom of reach-in-cooler. Stainless flip top cooler on far right side
29-49-6
Basic - Working containers of food removed from original container not identified by common name. Plastic bottles on cooks line with no label **Repeat Violation**
02D-01-5
32
May 15, 2023
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips of any kind - From follow-up inspection 2023-04-10: **Time Extended** - From follow-up inspection 2023-05-15: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. On cook line near hot holding units. Being used as dump sink - From follow-up inspection 2023-04-10: **Time Extended** - From follow-up inspection 2023-05-15: **Time Extended**
31A-11-4
82
Apr 10, 2023
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. On cook line near hot holding units. Being used as dump sink - From follow-up inspection 2023-04-10: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips of any kind - From follow-up inspection 2023-04-10: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - 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) 866-372-7233. **Warning** - From follow-up inspection 2023-04-10: **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. In walk in cooler. Multiple containers of food items stored on shelving laid on the floor. In walk in freezer multiple bus tubs and hotel pans containing food items stored on the floor - From follow-up inspection 2023-04-10: **Time Extended**
08B-47-4
70
Nov 4, 2022
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - No handwashing sign provided at a hand sink used by food employees. Bar sink
31B-04-4
95
Frequently Asked Questions
When was Casa Amigo Mexican Kitchen last inspected?
The most recent health inspection at Casa Amigo Mexican Kitchen on file is from Mar 3, 2026. The public record contains 12 inspections in total.
What is the most common violation at Casa Amigo Mexican Kitchen?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited six times, more than any other issue at Casa Amigo Mexican Kitchen.
How does Casa Amigo Mexican Kitchen compare to other restaurants in Vero Beach?
Casa Amigo Mexican Kitchen most recently scored 43 out of 100, which is lower than the Vero Beach average of 77.
Has Casa Amigo Mexican Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Casa Amigo Mexican Kitchen have averaged around 11 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Casa Amigo Mexican Kitchen means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Casa Amigo Mexican Kitchen inspected?
Based on the inspection history on file, Casa Amigo Mexican Kitchen is inspected around four times per year on average.
Nearby Restaurants