DirtyFLRestaurant Inspection Data

CASA PLAYA RESTAURANT

CASA PLAYA RESTAURANT located in FORT LAUDERDALE has undergone 7 health department inspections, achieving a 3.1/5 overall safety rating. Recent inspections indicate some food safety concerns.

401 N BIRCH RD CU-1

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 9/11/2025

Inspection #: Visit ID: 10893964

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 22-08-4:Basic - Interior of prep area microwave has accumulation of black substance/grease/food debris. Operator cleaned during inspection. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw fish at triple sink thawing in standing water. Operator turned on water to continue thawing. **Corrective Action Taken**
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Prep area - Sanitizer Bucket (Chlorine 0ppm). Operator added solution. Chlorine 100ppm. 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. Cookline - right flip top - cooked shrimp/calamari (44-50F). Per operator prepared last night and placed in flip top. Item not prepped or portioned today. See stop sale.
  • 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. Prep area - Flan - per operator prepared onsite 8 days ago. See stop sale.
  • 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. Cookline - right flip top - cooked shrimp/calamari (44-50F). Per operator prepared last night and placed in flip top. 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. Cookline grill drawers - raw chicken (44-46F). Per operator item held in unit overnight. Not prepped or portioned today. Observed damaged gaskets on bottom right drawer. Operator immediately cooked chicken. **Corrective Action Taken**
  • 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. Prep area - Cooked Chicken and potato salad - per operator prepared 2 days ago. Operator date marked. Corrected On-Site

Inspection Date: 6/3/2025

Inspection #: Visit ID: 10813090

  • N/A:No Violations Were Observed

Inspection Date: 4/3/2025

Inspection #: Visit ID: 10734922

  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Chlorine 10ppm). Operator added solution. Chlorine 50ppm. Corrected On-Site
  • 08A-20-5:High Priority - Cookline grill drawers - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef burgers stored over raw fish. Operator stored all items properly. Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Prep area employee put on gloves and began cutting ready to eat tomatoes without first washing hands. Reviewed proper hand washing and employee washed hands. Corrected On-Site
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook cut raw fish then reached into a container of ready to eat chips without washing hands. Reviewed proper procedures. Employee washed hands and put on new gloves. Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche items on lunch menu. Reviewed menu updating with operator. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to dish area and expo hand sink. Operator replaced. Corrected On-Site
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Lunch menu - operator posted. Corrected On-Site

Inspection Date: 12/5/2024

Inspection #: Visit ID: 10734472

  • N/A:No Violations Were Observed

Inspection Date: 12/4/2024

Inspection #: Visit ID: 8782777

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Warning
  • 08A-05-6:High Priority - Cookline - right flip top - Raw chicken stored over ready-to-eat sauces. Expo 2 door low boy - Raw shell eggs stored over ready-to-eat cooked beef. Operator stored all items properly. Corrected On-Site Warning
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Corvina in the ceviche. Warning
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Sliced ham - expo low boy - per operator prepared 3 days ago. Milk - bar area - per operator opened 3 days ago. Operator date marked. Corrected On-Site Warning
  • 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. Warning
  • 01C-02-4:Intermediate - Establishment not maintaining clam tags for 90 days. Reviewed proper procedures. Warning
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Utensils in expo hand sink. Operator removed. Corrected On-Site Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche on lunch menu. Operator updated menus during inspection. Corrected On-Site Warning
  • 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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Warning
  • 48-04-4:Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 2 propane tanks under expo hand sink. Operator removed. Corrected On-Site

Inspection Date: 3/12/2024

Inspection #: Visit ID: 8628499

  • N/A:No Violations Were Observed

Inspection Date: 3/8/2024

Inspection #: Visit ID: 8323433

  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Expo - operator replaced. Corrected On-Site Warning
  • 27-16-4:Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Mens and women's restrooms - water 77-78F. Warning