DirtyFLRestaurant Inspection Data

CASALINA RISTORANTE ITALIANO

With 4 inspections documented, CASALINA RISTORANTE ITALIANO maintains a 2.4/5 food safety rating in DELRAY BEACH. Recent inspections show improving food safety practices.

Last inspection: 5 months ago · 4 reports on file

16950 JOG RD STE 116

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 4 health inspection reports

All Inspection Reports

9/22/2025· 5mo ago

Visit ID: 10903205

Met Inspection Standards

2 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between cracks.

4/14/2025· 11mo ago

Visit ID: 8882716

Met Inspection Standards

2 high, 1 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer.
  • 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. Observed in Two drawer cooler unit with single door; lasagna (47F. Per operator food not prepared or portioned today. Food held in unit more than 4 hours. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Two drawer cooler unit with single door; lasagna (47F. Per operator food not prepared or portioned today. Food held in unit more than 4 hours. See stop sale. Observed in Flip top cooler #3 ; raw shrimp (43-50F). Per operator food held in unit less than 4 hours. Per operator food not prepared or portioned today. Operator placed food in ice bath. **Corrective Action Taken**

9/6/2024· 1y 6mo ago

Visit ID: 8744707

Met Inspection Standards

1 high, 2 int, 1 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving soiled with dust
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above cooked clams in cook line cooler. Operator reorganized Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Operator moved to ware washing area **Corrective Action Taken**
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing yellow substance not labeled, operator labeled sanitizer Corrected On-Site

3/27/2024· 1y 11mo ago

Visit ID: 8641539

Met Inspection Standards

3 high, 2 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food...scooping ice with cup without handle.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit....scoops, spoons in room at 78F at bar . Manager removed Corrected On-Site
  • 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....minestrone soup 47F in a five gallon deep container at walk in cooler . Per Cook soup was cooked last night . Stop sale issue . Employee discarded food. **Corrective Action Taken**
  • 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....minestrone soup 47F in a five gallon deep container at walk in cooler . Per Cook soup was cooked last night .
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...butter 56 F at cook line , food not prepped or portion today , food being held less than 4 hours . Employee time marked. **Corrective Action Taken**