Casa Linda Restaurante
Last inspected: Feb 3, 2026
95
Score
Casa Linda Restaurante has been inspected 13 times since 2022. Casa Linda Restaurante was last inspected on Feb 3, 2026. A low risk tier reflects an inspection that turned up minimal issues.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged three times.
Casa Linda Restaurante's latest score of 95 sits above the Boynton Beach average of 79. Overall, the inspection record reads well.
13
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phones stored on flip top cooler at cook line. **Corrected On-Site** **Warning** - From follow-up inspection 2026-02-03: Employee beverage on flip top cooler. **Time Extended**
40-06-5
95
Feb 2, 2026
Routine - Food
5 critical violations. 2 major violations. 1 minor violation.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chorizo in same container as whole tomatoes flip top cooler on cook line. Raw chicken over pico de gallo flip top cooler on cook line. Raw beef over cut carrots at flip top cooler on cook line. Operator stored all products properly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hot box: cooked rice (80F - Hot Holding) Per operator, held in holding unit overnight. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked white rice (52F - Cold Holding); cooked yellow rice (49F - Cold Holding); cooked chicken (48F - Cold Holding); cooked pork (46F - Cold Holding); chicken tamales (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Operator moved products to walk in freezer. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hot box: cooked rice (80F - Hot Holding) **Warning**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 2 hose connections in wall near rear entrance to kitchen. **Warning**
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has rust and food debris. Operator removed from holder to be cleaned. **Corrective Action Taken** **Warning**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Chlorine spray bottle not labeled by server side station. Advised operator to label all chemicals. **Warning**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phones stored on flip top cooler at cook line. **Corrected On-Site** **Warning**
40-06-5
37
Aug 12, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Employee switched from working with raw beef touching to ready-to-eat tortillas without washing hands. Cook went to wash his hands and put a pair of fresh gloves on. **Corrected On-Site**
12A-12-4
Basic - Bowl or other container with no handle used to dispense salsa in prep area. Operator removed. **Corrected On-Site**
14-01-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength 0ppm on cook line. Operator set up fresh solution at 75ppm. **Corrected On-Site**
21-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 125F on cook line. Operator reheated to 170F **Corrected On-Site**
10-07-4
74
Dec 16, 2024
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
70
Sep 26, 2024
Routine - Food
No violations found.
100
Sep 25, 2024
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 59F, tamales 55F, salsa 55F, diced tomatoes 55F, cheese 56F, in left flip top cooler in prep area. Cook stated unit was loaded less than 2 hours ago. All food items came from walk in cooler. Cook returned all foods to walk in cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed 200+ in prep area next to ice machine. Cook set up fresh solution at 100ppm. **Corrected On-Site** **Warning**
41-27-4
Basic - Cook beverage container on a food preparation table next to cook line. Cook removed. **Corrected On-Site** **Warning**
12B-07-4
Basic - Stored rice in dry storage area not covered. Operator covered. **Corrected On-Site** **Warning**
08B-12-5
Basic - Wiping cloth sanitizing solution stored on the floor next to ice machine . Cook placed container on a shelf. **Corrected On-Site** **Warning**
21-38-4
Basic - Working containers of flour removed from original container not identified by common name in dry storage area. Operator labeled. **Corrected On-Site** **Warning**
02D-01-5
61
Apr 11, 2024
Routine - Food
No violations found.
100
Apr 10, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
67
Jul 12, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after preparation. See stop sale. Ready-to-eat, time/temperature control for safety Beef stew marked with a date that exceeds 7 days after preparation, walk in cooler date marked 7.1.23.
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety Beef stew marked with a date that exceeds 7 days after preparation, walk in cooler date marked 7.1.23. See stop sale.
02C-01-5
Intermediate - Handwash sink used for purposes other than handwashing. Dishes stored in sink next to cook line. Cook removed. **Corrected On-Site**
31A-11-4
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. Tilapia thawed this morning in walk in cooler. Cook took fish out of the package. **Corrected On-Site**
06-09-1
64
May 12, 2023
Complaint Full
No violations found.
100
May 11, 2023
Complaint Full
7 critical violations. 4 minor violations.
View 11 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. 25+ rodent droppings on top of dish machine. 2 rodent droppings on top of sanitizer container under dish machine. 10+ rodent droppings under triple sink. 5 rodent droppings under shelf in dry storage area. 5+ rodent droppings on the floor behind ice machine. No doors between dish-storage, ice machine area and cook line. **Warning**
35A-04-4
High Priority - Food placed in soiled container/equipment. Green peppers washed and than placed back into card board box it came in. Cook washed peppers again and placed into a clean bowl. **Corrected On-Site** **Warning**
08B-27-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bar tender cutting lemons for customer drinks with bare hands. **Warning**
09-01-4
High Priority - Rodent rub marks present along wall behind soda sirup containers in dry storage area. **Warning**
35A-18-4
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 0ppm. Sanitizer container empty. Cook installed a new container75ppm. **Corrected On-Site** **Warning**
22-41-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale Refried beans 48°F-60°F, in walk in cooler cooked yesterday stored in 3 deep, covered and stacked containers. **Warning**
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Refried beans 48°F-60°F, in walk in cooler cooked yesterday stored in 3 deep, covered and stacked containers. See stop sale **Warning**
03D-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Exterior back door has a gap on the bottom left at the threshold that opens to the outside. **Repeat Violation** **Warning**
35B-01-4
Basic - Hole in wall next to dish machine. Wall in disrepair behind dish machine. **Warning**
36-24-5
Basic - Onions stored on floor across ice machine. Employee placed on a shelf. **Warning**
08B-38-4
29
Mar 1, 2023
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- Cooked Pork 48°-49°- cold holding, cooked yellow rice 52°- cold holding ,cooked white rice 51°- cold holding , sour cream 50° - cold holding ,, flan 49°- cold holding, block cheese 50°- cold holding ,tamale 48°- cold holding, black beans 50°- cold holding, beef 60°- cold holding- operator states food not prepared or portioned today- food out of temperature for 12 hours ( overnight) - see stop sale. At walk in cooler- raw beef 47F- cold holding, shredded cheese 51°- cold holding - operator states food not prepared or portioned today- food delivered today- food out of temperature for 4 hours- operator placed in walk in freezer to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- Cooked Pork 48°-49°- cold holding, cooked yellow rice 52°- cold holding ,cooked white rice 51°- cold holding , sour cream 50° - cold holding ,, flan 49°- cold holding, block cheese 50°- cold holding ,tamale 48°- cold holding, black beans 50°- cold holding, beef 60°- cold holding -operator states food not prepared or portioned today- food out of temperature for 12 hours ( overnight) - see stop sale.
01B-02-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken not commercially packaged stored over raw sausage. Operator removed to lower shelf **Corrected On-Site**
08A-17-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef not commercially packaged over Ropa vieja on speed rack in walk-in freezer. Operator moved to lower shelf. Raw sausage not commercially packaged over plantains. Operator moved to lower shelf. **Corrected On-Site**
08A-02-6
Intermediate - Handwash sink not accessible for employee use at all times blocked by a dry wet vacuum by the mop sink.
31A-09-4
Basic - Light shield damaged/in disrepair by dish washing area
38-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed container of utensils on cook line with temperature of 125.
10-07-4
Basic - Exterior kitchen door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Box of chicken stored on floor in walk-in freezer. Operator removed **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees on cooked line.
31B-04-4
39
Nov 30, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Casa Linda Restaurante last inspected?
The most recent health inspection at Casa Linda Restaurante on file is from Feb 3, 2026. The public record contains 13 inspections in total.
What is the most common violation at Casa Linda Restaurante?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Casa Linda Restaurante.
How does Casa Linda Restaurante compare to other restaurants in Boynton Beach?
Casa Linda Restaurante most recently scored 95 out of 100, which is higher than the Boynton Beach average of 79.
Has Casa Linda Restaurante's inspection record improved over time?
Results have been roughly steady. Inspections at Casa Linda Restaurante have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Casa Linda Restaurante means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Casa Linda Restaurante inspected?
Based on the inspection history on file, Casa Linda Restaurante is inspected around four times per year on average.
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