DirtyFLRestaurant Inspection Data

CASA D'ANGELO AVENTURA

2910 NE 207 ST UNIT 103

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 3/12/2025

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed Reach in cooler under stove with an ambient temperature of 56°F. Chef moved all food to near by cooler and called maintenance to repair. **Corrective Action Taken**
  • 08B-38-4:Basic - Food stored on floor. Observed container of cooked broccolini stored on floor in kitchen area during preparation and case of bread on floor in walk in cooler. Chef instructed employee to move to shelf. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Located on stove door. Chef removed. Corrected On-Site Repeat Violation
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Chef removed. Corrected On-Site
  • 14-86-1:High Priority - Observed Non-food grade paper used as liner for container of cut greens. Chef removed. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following food temperatures greater than 41°F; raw salmon (48F - Cold Holding); octopus (48F - Cold Holding); raw lamb (47F - Cold Holding); raw steak (49F - Cold Holding) All were located in reach in cooler under stove. As per chef food had only been in cooler for about 1 hour. Reach in cooler had an ambient temperature of 56°F. Chef moved all food to near by cooler and called maintenance to repair. **Corrective Action Taken**
  • 01C-05-4:Intermediate - Clam tags not maintained in chronological order according to the last date they were served in the establishment.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in kitchen area.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed and emailed form to operator. **Corrective Action Taken**
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Located in kitchen area.
  • 31A-09-4:Intermediate - Observed handwash sink not accessible for employee use at all times due to kitchen equipment stored inside. Advised chef and he removed. Corrected On-Site

Inspection Date: 9/9/2024

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 24-05-4:Basic - Clean pots and pans not stored inverted or in a protected manner. Manager inverted. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Located on stove door. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located on prep table between stoves.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Located in warewash area. Manager added. Corrected On-Site
  • 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Located on bar counter in direct reach of customer. Manager moved behind bar. Corrected On-Site Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed utensils being stored in hand washing sink. Manager removed. Corrected On-Site
  • 01C-01-4:Intermediate - Observed tag removed from container of raw mussels. Advised Chef and added tag. Corrected On-Site

Inspection Date: 3/26/2024

Inspection #: Visit ID: 8533624

  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Located between reach in cooler and hand washing sink.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Located on stove door.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Chef removed. Corrected On-Site
  • 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Located on bar counter and in reach of customers.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed various raw fish being stored above ready to eat chicken. Located in reach in cooler.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed cleaning supplies being stored in hand washing sink in warewash area. Employee removed. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in kitchen area.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Located in kitchen area.
  • 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell mussels. Chef added. Corrected On-Site
  • 14-14-4:Intermediate - Nonfood-grade basting brush used in food.

Inspection Date: 10/23/2023

Inspection #: Visit ID: 8366050

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Chef instructed employee to clean.Repeat Violation **Corrective Action Taken** Repeat Violation
  • 24-05-4:Basic - Clean pots and pans not stored inverted or in a protected manner.
  • 08B-38-4:Basic - Food stored on floor. Observed cases of food being stored on floor in walk in cooler.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Located on stove door. Repeat Violation
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Chef removed. Corrected On-Site Repeat Violation
  • 09-01-4: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. Observed employee touching and cutting ready to bread for customers with bare heads. Advised manager and he instructed employee to discard bread wash hands and put on gloves. **Corrective Action Taken** Repeat Violation
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. As of 10/1/23.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw branzino and snappper being stored on top of cooked chicken in reach in cooler. Chef rearranged. Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Discussed and emailed form to operator. **Corrective Action Taken**
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed and emailed form to operator. **Corrective Action Taken**

Additional Information

Contact Information

Google Rating

★★★★½ (4.5/5)
(663 reviews)

Price Level

$$$

Opening Hours

Monday:11:30 AM – 10:00 PM
Tuesday:11:30 AM – 10:00 PM
Wednesday:11:30 AM – 10:00 PM
Thursday:11:30 AM – 10:00 PM
Friday:11:30 AM – 11:00 PM
Saturday:5:00 – 11:00 PM
Sunday:5:00 – 10:00 PM
✓ Currently Open

Features

✓ Bar
✓ Restaurant

Restaurant Features

Serves Beer
Serves Wine
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

Report Enrichment Status

Enriched Reports: 0 of 0