CASA TUA REST
1700 JAMES ST
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/28/2025
High Priority
0
Intermediate
4
Basic
2
Total
6
Inspection Details:
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. The manager put up a sign during the inspection. Corrected On-Site Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at the ware washing room.
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed a green bucket in the hand washing sink by the walk-in cooler. The cook removed it. Corrected On-Site
- 02A-01-5:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Form sent via email. The manager printed it and posted it during the inspection. Corrected On-Site
Food safety inspection conducted on 3/28/2025 revealed 6 total violations (0 high priority, 4 intermediate, 2 basic).
Inspection on 10/17/2024
High Priority
1
Intermediate
2
Basic
2
Total
5
Inspection Details:
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. The manager put up a sign. Corrected On-Site
- 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar. The chef moved the straws behind the bar. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over beef in the reach in cooler. The chef moved the chicken to the bottom shelf. Corrected On-Site
- 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the triple sink dispenses quaternary and the establishment has a chlorine test kit.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food safety inspection conducted on 10/17/2024 revealed 5 total violations (1 high priority, 2 intermediate, 2 basic).
Inspection on 4/4/2024
High Priority
2
Intermediate
3
Basic
2
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Observed several cases of water bottles on the floor. The manager moved the bottles to a shelf. Corrected On-Site
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 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 the dishwasher touch soiled dishes with gloves on and remove the clean dishes with the same gloves.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell and liquid eggs over vegetables in the walk-in cooler. The manager moved the eggs to another cooler. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. The manager took the can opener to the warehouse washing area to be cleaned.Repeat Violation **Corrective Action Taken** Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed the sink half full of water with vegetable scraps inside.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
Food safety inspection conducted on 4/4/2024 revealed 7 total violations (2 high priority, 3 intermediate, 2 basic).
Inspection on 10/10/2023
High Priority
2
Intermediate
3
Basic
7
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed the dish washer eating between washing dishes.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 14-11-5:Basic - Equipment in poor repair. Observed the reach in cooler torn in the pastry area.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in water temperature of 78° F. The chef poured out the water. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled. Observed the walk-in cooler gasket and fan guards soiled.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw octopus over greens in the reach in cooler. The chef put the octopus in the bottom drawer and the greens on the top drawer. Corrected On-Site Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 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.
Food safety inspection conducted on 10/10/2023 revealed 12 total violations (2 high priority, 3 intermediate, 7 basic).
Additional Information
Contact Information
Phone: (305) 673-1010
Google Rating
★★★★☆ (4.3/5)
(1,099 reviews)Price Level
$$$$
Opening Hours
Monday:6:00 – 10:30 PM
Tuesday:6:00 – 10:30 PM
Wednesday:6:00 – 11:30 PM
Thursday:6:00 – 11:30 PM
Friday:6:00 – 11:30 PM
Saturday:6:00 – 11:30 PM
Sunday:6:00 – 10:30 PM
✗ Currently Closed
Features
✓ Restaurant
✓ Art Gallery
Location
View on Google MapsRestaurant Features
Serves Beer
Serves Wine
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025