DirtyFLRestaurant Inspection Data

KASE CUISINE

Food safety records indicate KASE CUISINE in FORT LAUDERDALE has 5 inspections with a 2.3/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 5 reports on file

1519 NE 4 AVE

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 5 health inspection reports

All Inspection Reports

3/16/2026· 1mo ago

Visit ID: 13575334

Met Inspection Standards

1 high, 1 int, 4 basic

  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Under the steam table
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Near the divide in the kitchen.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At the hand wash sink next to the triple sink.
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Under the center prep table in the kitchen
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler, raw ground beef stored over raw peeled garlic. The beef was moved down Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Under the front counter, two bottles of glass cleaner were not labeled. An employee labeled the bottles. Corrected On-Site

11/13/2025· 5mo ago

Visit ID: 10926178

Met Inspection Standards

4 high, 1 int, 2 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Kitchen sanitizer bucket also contains soap. Employee dumped and remade dedicated sanitizer bucket. 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. In kitchen Webcooler reach in, mac and cheese (56F - Cooling). Per manager, both prepare on 11-12 and in unit overnight. See stop sale. Repeat Violation Admin Complaint
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing plates for use without any sanitizing step. Had employee set up sanitizer sink (Quaternary - 200ppm) and sanitize plates. Corrected On-Site
  • 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. In kitchen Webcooler reach in, mac and cheese (56F - Cooling). Per manager, both prepare on 11-12 and in unit overnight.
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Kitchen sanitizer bucket reading over 200ppm chlorine. Employee remade to proper 100ppm. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.

7/1/2025· 9mo ago

Visit ID: 10869831

Met Inspection Standards

1 int, 1 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Atosta unit torn gaskets. Warning - From follow-up inspection 2025-07-01: Observed same. **Time Extended**
  • 05-06-4:Intermediate - - From initial inspection : Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operators thermometers with dead batteries. Warning - From follow-up inspection 2025-07-01: Observed same. Will review at next inspection. **Time Extended**

6/30/2025· 9mo ago

Visit ID: 10866738

Follow-up Inspection Required

5 high, 3 int, 9 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on all cold handling equipment door handles. Warning
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. Unisex employee restroom. Warning
  • 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's belongings on shelf with single service articles. Warning
  • 14-11-5:Basic - Equipment in poor repair. Atosta unit torn gaskets. Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris under shelving by back door. Warning
  • 08B-38-4:Basic - Food stored on floor. Black beans stored in bucket on kitchen floor. Operator removed and placed on shelf. Corrected On-Site Warning
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided to operator. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Cookline. Operator posted. Corrected On-Site Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters visibly soiled. 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. Atosta reach in cooler ; Cooked goat (45F - 48 F Cooling); Cooked shrimp (45F - 48 F Cooling); Cooked shrimp (48F - 51 F Cooling) - per operator items prepared yesterday and held in unit overnight. No items prepped or portioned today. Observed torn gaskets on refrigerator doors, See stop sale. Warning
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed one employee used personal cellphone and then continued to engage in food preparation without washing hands. Reviewed proper hand washing procedures and employee washed hands. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Samsung- Raw shell eggs stored over ready-to -eat vegetables. Operator stored all items properly. Corrected On-Site Warning
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Samsung reach in cooler ; Raw Shell eggs (Ambient air temperature 68F - Cold Holding); Operator moved to front counter beverage cooler to quick chill. 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.Atosta reach in cooler ; Cooked goat (45F - 48 F Cooling); Cooked shrimp (45F - 48 F Cooling); Cooked shrimp (48F - 51 F Cooling) - per operator items prepared yesterday and held in unit overnight. No items prepped or portioned today. Observed torn gaskets on refrigerator doors, See stop sale. 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 hand out to operator. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Cookline. Operator replaced. Corrected On-Site Warning
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operators thermometers with dead batteries. Warning

3/20/2025· 1y ago

1 high, 2 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On dry storage shelf in kitchen, bowl used to dispense rice. Employee removed bowl. Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On Dry storage shelves in kitchen, scoop handle in contact with dry beans. Employee removed scoop **Corrective Action Taken**
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. In two door reach in cooler in kitchen, to go bags used to store cooked rice. Discussed with operator that food grade bags are to be used to store food.