DirtyFLRestaurant Inspection Data

CASA D'ANGELO

1201 North Federal Highway
Fort Lauderdale, Florida, 33304
Broward County County

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 4/7/2025

Inspection #: Visit ID: 10786440

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink bottle on prep table. Operator removed Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw beef over unwashed produce in walk in cooler. Operator reorganized Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen hand sink

Inspection Date: 2/24/2025

  • 10-17-4:Basic - Cookline - In-use knife stored in crack between flip top and wall. Operator removed. Corrected On-Site
  • 10-07-4:Basic - Cookline - In-use utensil stored in standing water less than 135 degrees Fahrenheit - water 86F. Operator removed. Corrected On-Site
  • 21-07-4:Basic - Dessert prep - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator made new solution. Chlorine 100ppm. Corrected On-Site
  • 21-38-4:Basic - Dessert prep area- Wiping cloth sanitizing solution stored on the floor. Operator stored properly. Corrected On-Site
  • 12A-02-4:High Priority - Employee handled soiled dishes and then picked up clean dishes without washing hands. Reviewed proper hand washing and employee washed hands. Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 01C-10-4:Intermediate - Clams/mussels/oysters tags removed from original container prior to container being emptied. Reviewed proper procedures with operator.

Inspection Date: 6/24/2024

Inspection #: Visit ID: 8680324

  • 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... eggplant Parmigiana 47F, Ossobuco 48F , lasagna 44 F in walk in cooler , cooling with covers and stacked pan one another. Per chef food was cooked yesterday . Stop sale issue . Employee discarded food. **Corrective Action Taken**
  • 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. Lime cutting with bare hands . Employee discarded lime and washing hands ,putting gloves on hands . Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...beef carpaccio above cheese , raw tuna above prosciutto, raw lamb above grilled onion at reach in cooler . Employee properly stored Corrected On-Site Repeat Violation
  • 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... eggplant Parmigiana 47F, Ossobuco 48F , lasagna 44 F in walk in cooler , cooling with covers and stacked pan one another. Per chef food was cooked yesterday .
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...mussels 50F in original package in tall reach in cooler being held less than 4 hours , employee ice down food . **Corrective Action Taken** 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... rice , sausage at walk in cooler , it was prepped or cooked over 24 hours. Employee date marked Corrected On-Site

Inspection Date: 5/23/2024

Inspection #: Visit ID: 8357945

  • 08B-38-4:Basic - Food stored on floor. Walk in cooler - containers of chicken and containers of mushrooms stored on floor. Operator stored properly. Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Cookline - operator stored properly. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over ready to eat cooked octopus in prep area reach in. Operator stored all items properly. 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. Pizza Prep area - low boy - calamari (48-49F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza Prep area - low boy - calamari (48-49F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 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. Provided handout to operator. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Cookline Handsink used for food prep. Reviewed proper use of hand sinks. Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation