CASA D'ANGELO AVENTURA
2910 NE 207 ST UNIT 103
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 3/12/2025
High Priority
2
Intermediate
5
Basic
4
Total
11
Inspection Details:
- 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**
Food safety inspection conducted on 3/12/2025 revealed 11 total violations (2 high priority, 5 intermediate, 4 basic).
Inspection on 9/9/2024
High Priority
0
Intermediate
2
Basic
6
Total
8
Inspection Details:
- 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**
Food safety inspection conducted on 9/9/2024 revealed 8 total violations (0 high priority, 2 intermediate, 6 basic).