CASACUBA RESTAURANT
5859 Southwest 73rd Street
Florida, 33143
Miami-Dade County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 1/21/2025
High Priority
2
Intermediate
1
Basic
4
Total
7
Inspection Details:
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging from cooler door at cook line. Employee removed the tongs. **Corrected On-Site**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water 80F at cook line. Employee placed on stove to reheat water. **Corrective Action Taken** **Repeat Violation**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board at cook line. Employee removed the towel. **Corrected On-Site**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled at cook line. Employee started to clean during inspection. **Corrective Action Taken**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed white rice (60F - Cold Holding) inside walk in cooler. As per operator since the night before. Operator segregated to later discard. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed white rice (60F - Cold Holding) inside walk in cooler. As per operator since the night before. Operator segregated to later discard. **Corrective Action Taken** **Repeat Violation**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at washing area. Employee provided the paper towels. **Corrected On-Site**
Food safety inspection conducted on 1/21/2025 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).
Inspection on 9/27/2024
High Priority
6
Intermediate
1
Basic
12
Total
19
Inspection Details:
- 24-14-4:Basic - Clean utensils stored between equipment and wall. Observed spatulas stored between wall and 3CS. Operator removed the spatulas. **Corrected On-Site**
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed an employee eating at front counter. Manager was informed.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on containers at shelves next to dishwasher machine.
- 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler at 60°F located in front on the stove preparation area.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed two stations with utensils in standing water at 101 - 90 F. Operator moved the container to the stove to reheat the water. **Corrective Action Taken**
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit at lonchera station.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels on containers at walk-in cooler.
- 08B-12-5:Basic - Stored food not covered. Observed cooked beef and cooked chicken not covered at walk-in cooler. Operator covered the products. **Corrected On-Site**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken breast thawed inside of preparation sink at room temperature without running water. Operator turned on the water. **Corrected On-Site**
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking at faucet next to hand sink at dishwasher area.
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0 ppm) at preparation table located in front of the walk in cooler. Operator changed the sanitizer solution. Final concentration 200 ppm. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked chicken at standing reach in cooler located in front of the stove. Operator moved the raw chicken to the walk in freezer. **Corrected On-Site** **Repeat Violation**
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed tuna salad date 09-18-2024 at walk-in cooler. Operator segregated the product to be discarded. **Corrective Action Taken**
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed tuna salad date 09-18-2024 at walk-in cooler. Operator segregated the product to be discarded. **Corrective Action Taken**
- 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink at dishwasher area.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp mix (56 F - Cold Holding); diced ham (56 F - Cold Holding) at reach in cooler located in front of the stove. As per operator for less than one hour. And raw chicken (50 F - Cold Holding) at two doors reach in cooler located in front of the fryers. As per operator for less than 30 minutes. Operator moved the products to the walk in cooler for rapid cooling. **Corrective Action Taken** **Repeat Violation**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose connect without vacuum breaker next to 3CS.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water shut off at hand wash sink front counter. Operator turned on the hot water. **Corrected On-Site**
Food safety inspection conducted on 9/27/2024 revealed 19 total violations (6 high priority, 1 intermediate, 12 basic).