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Licensee
Name: CASA CANI RESTAURANT License Number: SEA2313513
Rank: Seating License Expiration Date: 10/01/2013
Primary Status: Ownership Changed Secondary Status:
Location Address: 925 SW 87 AVE
MIAMI, FL 33174-3206

Inspection Information
Inspection Type Inspection Date Result Critical Violations Non-Critical Violations
Routine - Food 07/27/2009 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
15 3
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. In general, critical violations are those that, if not corrected, are more likely to contribute directly to food contamination, illness or environmental damage. Although we use the industry-standard term "critical", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while an establishment may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure the public health and safety. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
05-08-1    Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
06-04-1    Critical - Violation: 06-04-1 Observed potentially hazardous food thawed at room temperature. RAW CHICKEN @ 3-COMPARTMENT SINK Repeat Violation.
08B-04-1    Critical - Violation: 08B-04-1 Observed cloth used as a food-contact surface. Repeat Violation. Corrected On Site.
12A-22-1    Critical - Violation: 12A-22-1 Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. HAM and PLANTAINS, COOKED CHICKEN Repeat Violation.
17-07-1    Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
21-12-1    Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
22-27-1    Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. WALK_IN COOLER RACKS RUSTED.
31-09-1    Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times. BAR AREA
32-15-1    Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. CAFETERIA and BAR AREA
32-16-1    Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. CAFETERIA and BAR AREA
32-17-1    Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. CAFETERIA and BAR AREA
35A-08-1    Critical - Violation: 35A-08-1 Observed 3 live flies in kitchen.
35B-04-1    Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. SCREEN DOOR
37-01-1    Violation: 37-01-1 Ceiling tile missing. LIQUOR ROOM STORAGE
51-11-1    Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
52-01-1    Critical - Violation: 52-01-1 Identity of food or food product misrepresented. MENU ADVERTISING GROUPER, CHEF CLAIMS BASA IS AVAILABLE AND IS BEING OFFERED AS FISH SPECIAL. NOWHERE IN ESTABLISHMENT SHOWS "FISH ON SPECIAL" OFFERED AS CHEF SUGGESTED. OPERATOR/CHEF CANNOT PROVIDE PROOF OF GROUPER INVOICE.
53A-01-2    Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
53B-08-1    Critical - Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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