Casa D'angelo
Last inspected: Feb 24, 2026
95
Score
Casa D'angelo has been inspected eight times since 2023. The most recent report on file is from Feb 24, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
Across the inspection history, “raw animal food stored over/not properly separated” is the issue that surfaces most often, recorded two times.
Restaurants in Fort Lauderdale average 80, so Casa D'angelo is doing better than most peers. The file should reassure diners considering a visit.
8
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
1 minor violation.
View 1 violation
Proper Hot and Cold Holding Temperatures
FL-21
95
Oct 17, 2025
Complaint Full
No violations found.
100
Aug 15, 2025
Complaint Full
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
30
Apr 7, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw beef over unwashed produce in walk in cooler. Operator reorganized **Corrected On-Site**
08A-04-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen hand sink
31B-02-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink bottle on prep table. Operator removed **Corrected On-Site**
12B-07-4
70
Feb 24, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
58
Jun 24, 2024
Routine - Food
5 critical violations. 1 major violation.
View 6 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Lime cutting with bare hands . Employee discarded lime and washing hands ,putting gloves on hands . **Corrected On-Site**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...beef carpaccio above cheese , raw tuna above prosciutto, raw lamb above grilled onion at reach in cooler . Employee properly stored **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours... eggplant Parmigiana 47F, Ossobuco 48F , lasagna 44 F in walk in cooler , cooling with covers and stacked pan one another. Per chef food was cooked yesterday . Stop sale issue . Employee discarded food. **Corrective Action Taken**
03D-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... eggplant Parmigiana 47F, Ossobuco 48F , lasagna 44 F in walk in cooler , cooling with covers and stacked pan one another. Per chef food was cooked yesterday .
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...mussels 50F in original package in tall reach in cooler being held less than 4 hours , employee ice down food . **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked... rice , sausage at walk in cooler , it was prepped or cooked over 24 hours. Employee date marked **Corrected On-Site**
02C-02-5
43
May 23, 2024
Routine - Food
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza Prep area - low boy - calamari (48-49F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over ready to eat cooked octopus in prep area reach in. Operator stored all items properly. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza Prep area - low boy - calamari (48-49F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
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 handout to operator. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Cookline Handsink used for food prep. Reviewed proper use of hand sinks. **Corrected On-Site**
31A-11-4
Basic - Food stored on floor. Walk in cooler - containers of chicken and containers of mushrooms stored on floor. Operator stored properly. **Corrected On-Site**
08B-38-4
Basic - Wiping cloth sanitizing solution stored on the floor. Cookline - operator stored properly. **Corrected On-Site**
21-38-4
39
Jan 11, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
64
Frequently Asked Questions
When was Casa D'angelo last inspected?
The most recent health inspection at Casa D'angelo on file is from Feb 24, 2026. The public record contains eight inspections in total.
What is the most common violation at Casa D'angelo?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Casa D'angelo.
How does Casa D'angelo compare to other restaurants in Fort Lauderdale?
Casa D'angelo most recently scored 95 out of 100, which is higher than the Fort Lauderdale average of 80.
Has Casa D'angelo's inspection record improved over time?
Results have been roughly steady. Inspections at Casa D'angelo have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Casa D'angelo means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Casa D'angelo inspected?
Based on the inspection history on file, Casa D'angelo is inspected around three times per year on average.
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