CASA TEQUILA MEXICAN RESTAURANT

4908 N PINE ST, DAVENPORT, IA, 52806

20 cited findings

Most recent inspection

Date: November 25, 2025
Type: Routine
Result: Not reported
Risk category: Not reported
Cited findings: 20
Jurisdiction: Scott County (Davenport)
Source risk checklist count: 11
Good Retail Practices findings: 7

Published report comment

Routine inspection conducted at the facility on 11/25/2025. Items that require additional action: #1- Facility owners agree that they need to stay diligent on staff to ensure that foodborne illness risk factors are being reduced throughout the facility. #3- Facility owner agrees to ensure all staff review and sign employee form 1-b. Inspector provided copies. #10- Facility owners agree to re-organize items, so that the hand sink is easily accessible. #15- Facility owners agree to re-organize the walk-in cooler so that potential cross-contamination is reduced during storage, as well as ensuring that food product is not stored on the floor. #16- Facility owner agrees to order more chlorine sanitizer, and staff were instructed to not use bar dish machine. #19 & 21- Facility owner agrees to provide additional training to staff, to ensure foods prepared in the facility that are being re-heated to 165 degrees F. and hot-held at 135 degrees F. #20 & #33- Facility owner agrees to provide additional training and overhaul the way they are rapidly cooling product. #22- Facility owner agrees to continue to monitor the temperature of the walk-in cooler, to ensure it can maintain foods at or below 41 degrees F. The inspector recommends that they owner take regular temperature checks of all cold holding units to ensure foods are being maintained at or below 41 degrees F. #35- Facility owner agrees to overhaul how the facility is thawing product. Inspector discussed proper thawing methods and guidance document was provided with inspection. #47- Facility owner agrees to order food grade bags for storage of food items, and to discontinue the use of plastic grocery bags. #48- Facility owner agrees to obtain chlorine and high temperature dish machine test kits. The health dept. will return for physical re-inspection on or after 12/02/2025. Any questions can be sent to Raymond.Miller@scottcountyiowa.gov Follow-up will be completed on or after 12/5/2025 by Physical Recheck.

Violations (20)

4-302.14, 4-501.116Critical
Iowa food code item 48 (Good Retail Practices)
Observation: Facility does not have chlorine test strips.
Good Retail Practices | PF | Item 48
2-103.11(O)Critical
Iowa food code item 3 (Risk Factors)
Observation: Facility does not have a verifiable employee illness reporting agreement policy.
Risk Factors | PF | Item 3
3-301.11(B)(D)(E )CriticalCorrected on site
Iowa food code item 9 (Risk Factors)
Observation: Staff observed handling drink condiments with bare hands. Corrected by: voluntarily using tongs to handle when interrupted by the inspector.
Risk Factors | P | Item 9
5-205.11Critical
Iowa food code item 10 (Risk Factors)
Observation: Several items located in front of the bar hand sink, making it difficult to use.
Risk Factors | PF | Item 10
3-501.14(A)Critical
Iowa food code item 20 (Risk Factors)
Observation: Ground beef prepared on 11/25 in the walk-in cooler was temping at 44-45 degrees F. Ground beef did not cool to 41 degrees F. within 6 hour timeframe. Corrected by: voluntarily discarding ground beef.
Risk Factors | P | Item 20
3-501.16(A)(1)Critical
Iowa food code item 21 (Risk Factors)
Observation: Rice and queso on the steam table were temping at 107-108 degrees F. Corrected by: voluntarily re-heating to 165 degrees F.
Risk Factors | P | Item 21
3-501.16(A)(2)Critical
Iowa food code item 22 (Risk Factors)
Observation: The walk-in cooler was holding at an ambient temperature of 43-44 degrees F. Horchata in the drink dispenser on the bar was holding at 46 degrees F. Two pans of queso sitting out at room temperature below steam table at 52 degrees F. Corrected by: voluntarily adjusting temperature dial, and within a few minutes the temperature was able to 34 degrees F. Several scoops of ice were added to the drink dispenser with horchata, and able to rapidly cool it to below 41 degrees F. Corrected by: voluntarily re-heating the queso to 165 degrees F.
Risk Factors | P | Item 22
7-204.11CriticalCorrected on site
Iowa food code item 28 (Risk Factors)
Observation: Un-diluted bleach was found in a spray bottle near the three compartment sink.
Risk Factors | P | Item 28
3-501.15(A)Critical
Iowa food code item 33 (Good Retail Practices)
Observation: Queso being cooled in the walk-in cooler in large, deep portions, in large plastic buckets, and stacked on top of each other. Ground beef and refried beans being cooled stacked on top of each other in the walk-in cooler.
Good Retail Practices | PF | Item 33
2-103.11(A)-(N) &(P)Critical
Iowa food code item 1 (Risk Factors)
Observation: The person in charge is not ensuring that proper cooling methods are being done, proper hot/cold temperatures are being maintained, proper sanitization of food contact surfaces, and preventing potential cross contamination.
Risk Factors | PF | Item 1
3-302.11(A)(1)Critical
Iowa food code item 15 (Risk Factors)
Observation: Raw shell eggs stored above imitation crab meat in the walk-in cooler.
Risk Factors | P | Item 15
3-302.11(A)(2)Critical
Iowa food code item 15 (Risk Factors)
Observation: Raw chicken being stored above raw pork meat in the walk-in cooler.
Risk Factors | P | Item 15
4-501.114(A- E)(F)(1)&(2)Critical
Iowa food code item 16 (Risk Factors)
Observation: Bar chlorine dish machine sanitizer is too low to effectively sanitize bar equipment, and operating at 10ppm. Facility does not have a replacement. Bucket of quat sanitizer was below 200ppm. Corrected by: voluntarily adding more quat sanitizer to the solution, in order to achieve proper concentration.
Risk Factors | P | Item 16
3-403.11(A)&(D)CriticalCorrected on site
Iowa food code item 19 (Risk Factors)
Observation: Rice prepared on 11/24 was not reheated to 165 degrees F. prior to putting in the steam table. Corrected by: voluntarily re-heating rice to 165 degrees F.
Risk Factors | P | Item 19
3-302.11(A)(3-9)Corrected on site
Iowa food code item 15 (Risk Factors)
Observation: Basin holding raw meat being stored on the floor in the kitchen. Corrected by: voluntarily moving the basin, so it is no longer being stored on the floor.
Risk Factors | C | Item 15
6-202.13Corrected on site
Iowa food code item 38 (Good Retail Practices)
Observation: Hanging sticky fly trap hanging in the back storage/prep room. Corrected by: voluntarily discarding.
Good Retail Practices | C | Item 38
3-304.14Corrected on site
Iowa food code item 41 (Good Retail Practices)
Observation: Wet wiping cloths not being stored inside of sanitizer bucket. Corrected by: voluntarily placing in sanitizer bucket.
Good Retail Practices | C | Item 41
4-102.11(A)(2),(B)(2)
Iowa food code item 47 (Good Retail Practices)
Observation: Facility using plastic grocery bags with ink to hold tortillas and thaw meat. corrected by: voluntarily removing items, as plastic grocery bags are not food-grade.
Good Retail Practices | C | Item 47
4-302.13
Iowa food code item 48 (Good Retail Practices)
Observation: Facility does not have a method to test high temperature dish machine.
Good Retail Practices | C | Item 48
3-501.12 & 3-501.13(D-E)
Iowa food code item 35 (Good Retail Practices)
Observation: Frozen meat being thawed sitting out at room temperature. Corrected by: voluntarily moving to the walk-in cooler to thaw.
Good Retail Practices | C | Item 35

Source: Scott County (Davenport) health department. Data refreshed October 16, 2026. Results are shown in the health department's own wording. This record is provided for general information; confirm current status with the health department before relying on it.