DirtyFLRestaurant Inspection Data

CASA L'ACQUA RISTORANTE ITALIANO

9 SE 7 AVE

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 4/22/2025

Inspection #: Visit ID: 10824720

  • 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...tomato sauce 55F, tomato sauce 53F in a dip 5 gallons bucket at walk in cooler , food was cooked yesterday. Stop sale issue . Recommended operator to discarded food. Repeat Violation Admin Complaint - From follow-up inspection 2025-04-22: Chicken stock 47F in a five gallon dip container with covers in walk in cooler . Per cook food was cooked yesterday. Stop sale issue . Employee discarded food Admin Complaint
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse..... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...tomato sauce 55F, tomato sauce 53F in a dip 5 gallons bucket at walk in cooler , food was cooked yesterday. .... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...tiramisu 56F, chicken stock 56F , cream 56F in dessert reach in cooler . Food not prepped or portion today , food being held more than 4 hours . Warning - From follow-up inspection 2025-04-22: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...Chicken stock 47F in a five gallon dip container with covers in walk in cooler . Per cook food was cooked yesterday. . Admin Complaint
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...Demi glazed sauce was prepped two days ago at walk in cooler . Employee date marked. Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2025-04-22: Cooked pork with onions was cooked Saturday ( 3 days ago ) at walk in cooler Admin Complaint

Inspection Date: 4/21/2025

Inspection #: Visit ID: 10823382

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit...tongs, spoons stored in 75F water at kitchen, employee removed. Corrected On-Site Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...tomato sauce 55F, tomato sauce 53F in a dip 5 gallons bucket at walk in cooler , food was cooked yesterday. Stop sale issue . Recommended operator to discarded food. Repeat Violation Admin Complaint
  • 35A-02-7:High Priority - Live, small flying insects found... 1 live flying insect at bar 1 live flying insect at prep room ,flying around . Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw fish , raw calamari above tomato sauce, soup , raw ground meat above cilantro at walk in cooler , employee properly stored Corrected On-Site Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse..... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...tomato sauce 55F, tomato sauce 53F in a dip 5 gallons bucket at walk in cooler , food was cooked yesterday. .... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...tiramisu 56F, chicken stock 56F , cream 56F in dessert reach in cooler . Food not prepped or portion today , food being held more than 4 hours . Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...tiramisu 56F, chicken stock 56F , cream 56F in dessert reach in cooler . Food not prepped or portion today , food being held more than 4 hours . Stop sale issue . Recommend operator to discarded food. Repeat Violation Admin Complaint
  • 05-15-4:Intermediate - Ambient air thermometer provides a temperature range, but no specific temperature. Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served...clams. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times...blocked by moving cart . Employee removed Corrected On-Site Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...Demi glazed sauce was prepped two days ago at walk in cooler . Employee date marked. Corrected On-Site Repeat Violation Admin Complaint

Inspection Date: 11/5/2024

Inspection #: Visit ID: 8749150

  • 22-41-4: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....chlorine 00 ppm. Fixed it end of the inspection. Chlorine 100 ppm. Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container in garnishes in reach in cooler . Employee removed Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw shrimp , raw shell eggs above cooked asparagus , raw lobster directly top of the pasta in reach in cooler . Chef properly stored . Corrected On-Site
  • 01B-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... Cream 50F, bruschetta 51F, heavy cream 53F in flip top dessert reach in cooler . Food not prepped or portion today , food being held more than 4 hours ... Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours....tomato sauce 46-47F in dipper container at walk in cooler . Per chef food was opened last night . Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit... Cream 50F, bruschetta 51F, heavy cream 53F in flip top dessert reach in cooler . Food not prepped or portion today , food being held more than 4 hours . Stop sale issue . Chef discarded food. **Corrective Action Taken** Repeat Violation
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours....tomato sauce 46-47F in dipper container at walk in cooler . Per chef food was opened last night . Stop sale issue . Chef discarded food. **Corrective Action Taken**
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment....clams
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served...clams Repeat Violation
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked......chicken stock, bruschetta, Demi glaze sauce , red sauce was cooked Saturday and Sunday at walk in cooler . Chef date marked. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled...cleaner , sanitizer solution spray bottles , manager labeled . Corrected On-Site

Inspection Date: 3/20/2024

Inspection #: Visit ID: 8577242

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items...employee bag in cook line . 'Employee removed bags . Corrected On-Site Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....tomato sauce 51F, chicken stock 48 F in walk in cooler , vodka sauce 49F in reach in cooler , food cooling in deep containers with covered. per chef food was cooked yesterday . Stop sale issue . Employee discarded food. **Corrective Action Taken** Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....tomato sauce 51F, chicken stock 48 F in walk in cooler , vodka sauce 49F in reach in cooler , food cooling in deep containers with covered. per chef food was cooked yesterday . Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...pork chick 48 F, raw fish 47 F in walk cooler being held less than 4 hours , employee covered food with ice . **Corrective Action Taken** Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served...some tag not date marked. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at warewashing machine . Chlorine test kit . Warning

Inspection Date: 12/18/2023

Inspection #: Visit ID: 8364651

  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Observe plastic containers and metal bowls not inverted and stored on floor in kitchen.
  • 36-24-5:Basic - Hole in or other damage to wall. Observe at cook line broken tiles between the two flip top refrigerator .
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe hood vents soiled with grease.