DirtyFLRestaurant Inspection Data

CASA GIANNA

CASA GIANNA has 4 health inspections on file for its MIAMI location, with an overall rating of 1.5/5. Food safety practices have remained consistent.

601 NE 1 AVE

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 9/10/2025

Inspection #: Visit ID: 10887081

  • 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. Cooked line.
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Kitchen.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 80°f located at pizza station. Manager removed discard the water solution. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Located near window.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Located cook line area.
  • 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Located near window.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
  • 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  • 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 beef over raw fish inside walk in cooler.
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided form during inspection. **Corrective Action Taken**
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 12A-01-4:Intermediate - Employee applied hand antiseptic in place of washing hands as required.
  • 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 form during inspection. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed colander inside hand wash sink located at bar area. Manager removed during inspection. Corrected On-Site Repeat Violation
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located near window. Operator provided during inspection. Corrected On-Site Repeat Violation

Inspection Date: 4/28/2025

Inspection #: Visit ID: 10824564

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket located near ice machine kitchen area. Operator inverted during inspection.
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Bar area.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee bottle of water located cook line area. Operator removed. Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 08B-56-4:High Priority - Food stored in ice used for drinks. See stop sale. Observed glass bottles inside ice consumed from customers located bar area. See stop sale.
  • 08A-14-5:High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observed shell eggs over cooked sausage inside walk in cooler. Operator stored properly at time of inspection. Corrected On-Site
  • 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Observed glass bottles inside ice consumed from customers located bar area. See stop sale.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic colander inside hand wash sink Bar area. Manager removed during inspection. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area and pizza area. Operator provided during inspection. Corrected On-Site

Inspection Date: 3/11/2025

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Bar area. Chlorine 00ppm.
  • 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Next to ice machine.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Cafeteria area.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Located coffee machine kitchen.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (58F - Cold Holding) located buffet area as per operator less than two hours. Operator discarded during inspection. Corrected On-Site
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary 400+ located at three compartments sinks kitchen.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Located Pizza station. Operator provided during inspection. Corrected On-Site

Inspection Date: 12/3/2024

  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Pizza area. Operator stored properly during inspection. Corrected On-Site
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Wet towel. Operator removed during inspection. Corrected On-Site