DirtyFLRestaurant Inspection Data

CASA ZERU

With 8 documented inspections, CASA ZERU in MIAMI has achieved a 3.4/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 8 reports on file

1395 BRICKELL AVE UNIT 180

Overall Food Safety Rating

★★★☆☆ (3.4/5)
Based on 8 health inspection reports

All Inspection Reports

2/3/2026· 1mo ago

Visit ID: 13543607

Met Inspection Standards

3 int, 7 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Most kitchen cutting boards.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees, personal bags next to dry storage area food products.
  • 08B-38-4:Basic - Food stored on floor. Observed boxes of potatoes and kitchen floor.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Rational oven.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 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.

10/8/2025· 5mo ago

Visit ID: 10913236

Met Inspection Standards

2 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 08B-38-4:Basic - Food stored on floor. Observed Boxes of food and kitchen walk-in cooler floor.

4/29/2025· 10mo ago

Visit ID: 10786243

Met Inspection Standards
  • N/A:No Violations Were Observed

2/24/2025· 1y ago

3 int, 3 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Most kitchen cutting boards throughout. Warning
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Most most employees engaging in food preparation. Warning
  • 21-14-4:Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Wood bowls and utensils. Observed kitchen can opener soiled throughout. Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed Special process, cook, food, sous vide, vacuum, packaging, fish, meat sauce, etc. Warning

10/23/2024· 1y 4mo ago

3 int, 6 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Kitchen employee wearing watches while working with food.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 11-01-5:Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can open soil.
  • 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.

2/9/2024· 2y 1mo ago

Visit ID: 8447947

Met Inspection Standards

3 int, 5 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell phone on kitchen work table.
  • 10-17-4:Basic - In-use kitchen utensils, stored in cracks between pieces of equipment. Food preparation area.
  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 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.
  • 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.
  • 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.

9/12/2023· 2y 6mo ago

Visit ID: 8496438

Met Inspection Standards

1 int, 3 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 38-04-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Walk in cooler.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site
  • 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. Most cooked foods walk in cooler.

7/18/2023· 2y 7mo ago

Visit ID: 8344559

Met Inspection Standards

5 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 08B-38-4:Basic - Food stored on floor. Bags of rice Dry storage area. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Bar area.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

Additional Information

Contact Information

Google Rating

★★★★½ (4.6/5)
(256 reviews)

Opening Hours

Monday:12:30 – 3:00 PM, 6:00 – 10:00 PM
Tuesday:12:30 – 3:00 PM, 6:00 – 10:00 PM
Wednesday:12:30 – 3:00 PM, 6:00 – 10:00 PM
Thursday:6:00 – 10:00 PM
Friday:6:00 – 10:00 PM
Saturday:6:30 – 10:00 PM
Sunday:Closed
✗ Currently Closed

Features

✓ Restaurant

Restaurant Features

Serves Beer
Serves Wine
Lunch
Dinner
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

Report Enrichment Status

Enriched Reports: 0 of 0