image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations 		image
Health Regulation & Licensing Administration  •  Office of Food, Drug, Radiation, and Community Hygiene  •  2201 Shannon Place, SE - 2nd Floor  •  Washington, DC 20020
http://doh.dc.gov/service/food-safety      email: food.safety@dc.gov
Establishment Name  CASAMIGO BAR & GRILL
Address  3201 Mount Pleasant AVE NW
City/State/Zip Code  WASHINGTON, DC 20010
Telephone
 (202) 641-5687
 E-mail address  casamigodc@gmail.com
Date of Inspection
 05
/
 12
/
 2025
    Time In
 02
:
 35
PM     Time Out
 04
:
 50
PM  
License Holder  CASMIGO BAR & GRILL LLC
License/Customer No.  09313xxxx-23000342
License Period
 07 
/
 31 
/
 2023 
 - 
 08 
/
 31 
/
 2025 
 Type of Inspection
 Routine
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  1 COS  0 R  0
Priority Foundation Violations  3 COS  0 R  0
Core Violations  4 COS  0 R  0
Certified Food Protection Manager (CFPM)
 GLORIA RODRIGUEZ 
CFPM #:  FS-103509 

CFPM Expiration Date:   06/05/2026  
D.C. licensed trash or solid waste contractor:
 GOOD FRIENDS 
D.C. licensed sewage & liquid waste transport contractor:
 PLANET FRY 
D.C. licensed pesticide operator/contractor:
 Not Available 
D.C. licensed ventilation hood system cleaning contractor:
 Shelsy Steam Cleaning 
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
  Compliance Status COS R
  Supervision  
IN OUT 1. Person in charge present, demonstrates knowledge, and performs duties
 
 
IN OUT 2. Certified Food Protection Manager
 
 
  Employee Health  
IN OUT 3. Management, food employee, and conditional employee; knowledge, responsibilities, and reporting
 
 
IN OUT 4. Proper use of restriction and exclusion
 
 
IN OUT 5. Procedures for responding to vomiting and diarrheal events
 
 
  Good Hygienic Practices  
IN OUT N/O 6. Proper eating, tasting, drinking, or tobacco use
 
 
IN OUT N/O 7. No discharge from eyes, nose, and mouth
 
 
  Control of Hands as a Vehicle of Contamination  
IN OUT N/O 8. Hands clean and properly washed
 
 
IN OUT N/A N/O 9. No bare hand contact with RTE foods or a pre-approved alternate procedure properly allowed
 
 
IN OUT 10. Adequate handwashing sinks properly supplied and accessible
 
 
  Approved Source  
IN OUT 11. Food obtained from approved source
 
 
IN OUT N/A N/O 12. Food received at proper temperature
 
 
IN OUT 13. Food in good condition, safe, and unadulterated
 
 
IN OUT N/A N/O 14. Required records available: shellstock tags, parasite destruction
 
 
  Protection from Contamination  
IN OUT N/A 15. Food separated and protected
 
 
IN OUT N/A 16. Food-contact surfaces: cleaned and sanitized
 
 
IN OUT 17. Proper disposition of returned, previously served, reconditioned, and unsafe food
 
 
  Potentially Hazardous Food (Time/Temperature Control for Safety Food)  
IN OUT N/A N/O 18. Proper cooking time and temperatures
 
 
IN OUT N/A N/O 19. Proper reheating procedures for hot holding
 
 
IN OUT N/A N/O 20. Proper cooling time and temperature
 
 
IN OUT N/A N/O 21. Proper hot holding temperatures
 
 
IN OUT N/A 22. Proper cold holding temperatures
 
 
IN OUT N/A N/O 23. Proper date marking and disposition
 
 
IN OUT N/A N/O 24. Time as a public health control: procedures and records
 
 
  Consumer Advisory  
IN OUT N/A 25. Consumer advisory provided for raw or undercooked foods
 
 
  Highly Susceptible Populations  
IN OUT N/A 26. Pasteurized foods used; prohibited foods not offered
 
 
  Chemical  
IN OUT N/A 27. Food additives: approved and properly used
 
 
IN OUT N/A 28. Toxic substances properly identified, stored, and used
 
 
  Conformance with Approved Procedures  
IN OUT N/A 29. Compliance with variance, specialized process, and HACCP plan
 
 
 
GOOD RETAIL PRACTICES
  Compliance Status COS R
  Safe Food and Water  
IN OUT N/A 30. Pasteurized eggs used where required
 
 
IN OUT 31. Water and ice from approved source
 
 
IN OUT N/A 32. Variance obtained for specialized processing methods
 
 
  Food Temperature Control  
IN OUT 33. Proper cooling methods used; adequate equipment for temperature control
 
 
IN OUT N/A N/O 34. Plant food properly cooked for hot holding
 
 
IN OUT N/A N/O 35. Approved thawing methods used
 
 
IN OUT 36. Thermometers provided and accurate
 
 
  Food Identification  
IN OUT 37. Food properly labeled; original container
 
 
  Prevention of Food Contamination  
IN OUT 38. Insects, rodents, and animals not present
 
 
IN OUT 39. Contamination prevented during food preparation, storage, and display
 
 
IN OUT N/A 40. Personal cleanliness
 
 
IN OUT 41. Wiping cloths: properly used and stored
 
 
IN OUT N/A N/O 42. Washing fruits and vegetables
 
 
  Proper Use of Utensils  
IN OUT 43. In-use utensils: properly stored
 
 
IN OUT 44. Utensils, equipment and linens: properly stored, dried, and handled
 
 
IN OUT 45. Single-use/single-service articles: properly stored and used
 
 
IN OUT N/A 46. Gloves used properly
 
 
  Utensils, Equipment, and Vending  
IN OUT 47. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
 
 
IN OUT 48. Warewashing facilities: installed, maintained, and used; test strips
 
 
IN OUT 49. Nonfood-contact surfaces clean
 
 
  Physical Facilities  
IN OUT 50. Hot and cold water available; adequate pressure
 
 
IN OUT 51. Plumbing installed; proper backflow devices
 
 
IN OUT 52. Sewage and waste water properly disposed
 
 
IN OUT 53. Toilet facilities: properly constructed, supplied, and cleaned
 
 
IN OUT 54. Garbage and refuse properly disposed; facilities maintained
 
 
IN OUT 55. Physical facilities installed, maintained, and clean
 
 
IN OUT 56. Adequate ventilation and lighting; designated areas used
 
 
IN = in compliance OUT = not in compliance N/O = not observed
N/A = not applicable COS = corrected on-site R = repeat violation
Establishment Name  CASAMIGO BAR & GRILL    Establishment Address  3201 Mount Pleasant AVE NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
10. - There is no soap available at the handwashing sink in employees 'toilet room.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  3001.1 Each handwashing sink or group of two (2) adjacent sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf  
15. - Raw meats not handling properly to avoid the cross contamination. observed the raw meats in large bags were sitting on countertop of the refrigerator sandwich unit. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  802.1(a)-(b) Food shall be protected from cross contamination by: (a) Except as specified in Section 802.1(a)(3), separating raw animal foods during storage, preparation, holding, and display from: (1) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables; P and (2) Cooked ready-to-eat food; P and (3) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to eat food; (b) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (1) Using separate equipment for each type; P or (2) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (3) Preparing each type of food at different times or in separate areas. P  
35. - Noted raw beef meats and raw chicken have been thawing in containers with a standing water.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1002.1 Except as specified in Section 1002.5, potentially hazardous food (time/temperature control for safety food) shall be thawed under refrigeration that maintains the food temperature at five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less; or: (a) Completely submerged under running water: (1) At a water temperature of twenty-one degrees Celsius (21 degrees C) (seventy degrees Fahrenheit (70 degrees F)) or below; (2) With sufficient water velocity to agitate and float off loose particles in an overflow; (3) For a period of time that does not allow thawed portions of ready-to-eat food to rise above five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)); or (4) For a period of time that does not allow thawed portions of a raw animal food requiring cooking as specified in Sections 900.1 and 900.2 to be above five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)), or seven degrees Celsius (7 degrees C) (forty-five degrees Fahrenheit (45 degrees F)) as specified in Sections 900.1 and 900.2, for more than four (4) hours including the time the food is exposed to the running water and the time needed for preparation for cooking, or the time it takes under refrigeration to lower the food temperature (41 degrees F)); (b) As a part of a cooking process if the food that is frozen is: (1) Cooked as specified in Sections 900.1, 900.2 or Section 901; or (2) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or (c) Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.  
38. - The last pest control report is not available.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  3210.2 The licensee shall maintain a copy of the establishment's professional service contract and service schedule, and the following documents shall be available for inspection: Pf (a) Name and address of its District-licensed Pesticide Operator/contractor; (b) Frequency of pest extermination services provided under the contract; and (c) Date pest extermination services were last provided to the establishment.  
41. - Wet wiping cloths are not store in chemical sanitizer solution buckets.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  812.2 Cloths that are in-use for wiping counters and other equipment surfaces shall be: (a) Held between uses in a chemical sanitizer solution at a concentration specified in Section 1813; and (b) Laundered daily as specified in Section 2101.4.  
47. - There is a standing water inside of the refrigerator sandwich.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1800.1 Equipment shall be maintained in a state of repair and condition that meets the requirements specified in chapters 14 and 15.  
48. - The chlorine test strip is not available to measure the concentration of chlorine sanitizer solutions.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1608.1 A test kit or other device that accurately measures the concentration in micrograms per liter (mg/L) of sanitizing solutions shall be provided. Pf  
49. - Freezers reach in are accumulated with dirt, blood, and other deposits.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1900.3 Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
(3-compartment sink) 116.0F (Handwashing Sink - kitchen) 112.0F (Handwashing Sink - toilet room) 111.0F (Handwashing Sink - toilet/female) 109.0F
(Handwashing Sink - toilet/male) 110.0F (Refrigerator - reach-in) 37.0F (Refrigerator - sandwich prep unit) 37.0F (Freezer - Reach-In) -3.0F
(Freezer - Reach-In) -4.0F Raw Meats (Refrigerator - sandwich prep unit) (Cold Holding) 39.0F Raw Chicken (Refrigerator - sandwich prep unit) (Cold Holding) 39.0F Stew Chicken (Refrigerator - sandwich prep unit) (Cold Holding) 40.0F
Cabbage (Refrigerator - sandwich prep unit) (Cold Holding) 40.0F Mashed Avocado (Refrigerator - sandwich prep unit) (Cold Holding) 39.0F salsa (Refrigerator - sandwich prep unit) (Cold Holding) 40.0F Soup (Refrigerator - reach-in) (Cold Holding) 39.0F
Mashed Beans (Refrigerator - reach-in) (Cold Holding) 40.0F Hard Cheese (Refrigerator - reach-in) (Cold Holding) 40.0F        
Inspector Comments:
Correct Cited Violations within 5 and 14 Calendar days.

If you have any questions, please contact the area supervisor at food.safety@dc.gov with your inquiry details.
DC Health does not assign a grade, percentage, or rating for establishment inspection reports. We perform a pass-fail inspection. The amount of Priority, Priority Foundation, and Core violations are tallied at the top of each inspection report. DC Health also performs follow up inspections to ensure the violations which were cited on the initial report have been corrected. To view an establishment's inspection report, follow this link: https://dc.healthinspections.us.
  Melqui Mendoza 05/12/2025
 Person-in-Charge (Signature) (Print) Date
    Gnandi Gbandi 014  05/12/2025 
  Inspector (Signature) (Print) Badge # Date
    2023