Casa Italia Cucina
Last inspected: Apr 22, 2026
26
Score
Casa Italia Cucina has been inspected five times since 2024. On Apr 22, 2026, the health department conducted the most recent visit. High risk indicates the latest inspection turned up problems worth knowing about.
The trend has not been favorable: recent inspections average around 14 violations each, up from closer to 11 violations before.
Across the inspection history, “food stored on floor” is the issue that surfaces most often, recorded four times.
That's lower than the typical Miami restaurant, which scores around 74. Taken together, the history suggests a facility that has struggled with consistency.
5
Inspections
4
Critical latest
5
Major latest
5
Minor latest
Inspection History
Apr 22, 2026
Routine - Food
4 critical violations. 5 major violations. 5 minor violations.
View 14 violations
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.
12A-05-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
12A-09-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shells eggs 79°f Cold holding. As per operator less than 5 minutes. Operator stored inside walk in cooler. **Corrective Action Taken**
03A-03-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked pasta inside reach in cooler. Manager reorganized products.
08A-05-6
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Liber, Reiner, Jackeline.
53B-13-5
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.
11-07-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
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.
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine, quaternary.
16-37-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee eating while preparing food. Observed employee eating watermelon.
12B-01-4
Basic - Food stored on floor. Observed cases of raw chicken stored directly on floor inside walk in freezer.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
26
Oct 24, 2025
Routine - Food
4 critical violations. 4 major violations. 3 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken stock (124F - Hot Holding); fish stocks (123F - Hot Holding), as per operator less than one hour. Operator reheat to 165°f during inspection. **Corrected On-Site**
03B-01-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
12A-09-4
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
12A-10-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-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.
11-07-5
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/ Ernesto Espinosa.
53A-05-6
Intermediate - No soap provided at handwash sink. By the enter. Operator provided during inspection. **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Liver, Jose, Elisma.
53B-13-5
Basic - Food stored on floor. Observed case of vegetables stored directly on floor located inside walk in freezer. **Repeat Violation**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Near walk in cooler.
31B-04-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
32
May 7, 2025
Routine - Food
2 critical violations. 5 major violations. 4 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked noodles (52F - Cold Holding) stored inside reach in cooler in disrepair as per operator less than one hour. Operator stored inside walk in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observed raw ground beef over slices ham, pepperoni inside walk in cooler. Operator stored properly during inspection **Corrected On-Site**
08A-14-5
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.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed metal container with utensils inside hand wash sink kitchen. Operator removed during inspection. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided during inspection. **Corrected On-Site**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No soap provided at handwash sink. Operator provided during inspection. **Corrected On-Site**
31B-03-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Located at cook line area.
14-74-7
Basic - Food stored on floor. Observed boxes of tomatoes and box of cheese stored directly on floor inside walk in cooler.
08B-38-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
37
Jan 27, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Working containers of food removed from original container not identified by common name. Plastic container with water located cooked line area. Operator labeled during inspection. **Corrected On-Site**
02D-01-5
Basic - Food stored on floor. Observed plastic container with sweet potatoes stored directly on floor inside walk in cooler. Also observed plastic containers with cook oil stored on floor located cook line area. Operator stored during inspection. **Corrected On-Site** **Repeat Violation**
08B-38-4
86
Nov 19, 2024
Food-Licensing Inspection
2 major violations. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
70
Frequently Asked Questions
When was Casa Italia Cucina last inspected?
The most recent health inspection at Casa Italia Cucina on file is from Apr 22, 2026. The public record contains five inspections in total.
What is the most common violation at Casa Italia Cucina?
Across the inspection record, “food stored on floor” has been cited four times, more than any other issue at Casa Italia Cucina.
How does Casa Italia Cucina compare to other restaurants in Miami?
Casa Italia Cucina most recently scored 26 out of 100, which is lower than the Miami average of 74.
Has Casa Italia Cucina's inspection record improved over time?
No. Recent inspections at Casa Italia Cucina have averaged around 14 violations per visit, up from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Casa Italia Cucina means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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