Casa D'angelo Aventura
Last inspected: Apr 3, 2026
70
Score
The health department has logged seven inspections at Casa D'angelo Aventura, the earliest from 2022. The most recent visit was on Apr 3, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Violation counts have held steady across recent visits, averaging around nine violations each.
“In-use tongs stored on stove door handle between uses” comes up most often, recorded five times in the inspection record.
That's lower than the typical Aventura restaurant, which scores around 76. On the whole, the file is mixed but not concerning.
7
Inspections
1
Critical latest
0
Major latest
4
Minor latest
Inspection History
Apr 3, 2026
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Observed raw branzino stored over/not properly separated from ready-to-eat foods in reach in cooler under stove.
08A-05-6
Basic - Cardboard used to line food-contact shelves in dry storage area.
14-05-4
Basic - Ceiling tile missing in ware wash area. **Repeat Violation**
36-36-4
Basic - Clean pots and pans not stored inverted or in a protected manner. **Repeat Violation**
24-05-4
Basic - Food storage container/container lid cracked or broken. **Repeat Violation**
14-38-4
70
Nov 12, 2025
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
High Priority - Non-food grade paper/paper towel used as liner for pan of parsley.
14-86-1
Intermediate - Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation**
01C-05-4
Intermediate - Clam/mussel tags not marked with last date served.
01C-03-4
Intermediate - Handwash sink in warewash area not accessible for employee use at all times due to dishes being stored inside. Chef removed. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in kitchen area. **Repeat Violation**
31B-02-4
Basic - Ceiling tile missing in warewash area.
36-36-4
Basic - Clean pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Cold holding equipment not maintained in good repair and has an ambient temperature of 57°F. Per Chef establishment is currently awaiting maintenance to repair. At time of inspection all food was stored in ice bath to ensure proper cold holding. **Repeat Violation**
14-74-7
Basic - Food storage container cracked or broken.
14-38-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - In-use tongs stored on stove door handle between uses. Chef removed. **Corrected On-Site**
10-20-4
Basic - Observed Cloth used as a liner for a pan of vegetables. Advised chef and he removed.
21-05-5
41
Mar 12, 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 the following food temperatures greater than 41°F; raw salmon (48F - Cold Holding); octopus (48F - Cold Holding); raw lamb (47F - Cold Holding); raw steak (49F - Cold Holding) All were located in reach in cooler under stove. As per chef food had only been in cooler for about 1 hour. Reach in cooler had an ambient temperature of 56°F. Chef moved all food to near by cooler and called maintenance to repair. **Corrective Action Taken**
03A-02-5
High Priority - Observed Non-food grade paper used as liner for container of cut greens. Chef removed. **Corrected On-Site**
14-86-1
Intermediate - Clam tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in kitchen area.
31B-02-4
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. Discussed and emailed form to operator. **Corrective Action Taken**
11-26-1
Intermediate - No soap provided at handwash sink. Located in kitchen area.
31B-03-4
Intermediate - Observed handwash sink not accessible for employee use at all times due to kitchen equipment stored inside. Advised chef and he removed. **Corrected On-Site**
31A-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. Observed Reach in cooler under stove with an ambient temperature of 56°F. Chef moved all food to near by cooler and called maintenance to repair. **Corrective Action Taken**
14-74-7
Basic - Food stored on floor. Observed container of cooked broccolini stored on floor in kitchen area during preparation and case of bread on floor in walk in cooler. Chef instructed employee to move to shelf. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Located on stove door. Chef removed. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Chef removed. **Corrected On-Site**
21-04-4
37
Sep 9, 2024
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed utensils being stored in hand washing sink. Manager removed. **Corrected On-Site**
31A-09-4
Intermediate - Observed tag removed from container of raw mussels. Advised Chef and added tag. **Corrected On-Site**
01C-01-4
Basic - No handwashing sign provided at a hand sink used by food employees. Located in warewash area. Manager added. **Corrected On-Site**
31B-04-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Located on bar counter in direct reach of customer. Manager moved behind bar. **Corrected On-Site** **Repeat Violation**
25-27-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Clean pots and pans not stored inverted or in a protected manner. Manager inverted. **Corrected On-Site**
24-05-4
Basic - In-use tongs stored on equipment door handle between uses. Located on stove door. **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located on prep table between stoves.
10-07-4
61
Mar 26, 2024
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
41
Oct 23, 2023
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw branzino and snappper being stored on top of cooked chicken in reach in cooler. Chef rearranged. **Corrected On-Site**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. As of 10/1/23.
50-17-3
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. Observed employee touching and cutting ready to bread for customers with bare heads. Advised manager and he instructed employee to discard bread wash hands and put on gloves. **Corrective Action Taken** **Repeat Violation**
09-01-4
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. Discussed and emailed form to operator. **Corrective Action Taken**
11-27-4
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. Discussed and emailed form to operator. **Corrective Action Taken**
11-26-1
Basic - Accumulation of debris on exterior of warewashing machine. Chef instructed employee to clean.**Repeat Violation** **Corrective Action Taken** **Repeat Violation**
16-21-4
Basic - Clean pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Food stored on floor. Observed cases of food being stored on floor in walk in cooler.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Located on stove door. **Repeat Violation**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Chef removed. **Corrected On-Site** **Repeat Violation**
21-04-4
41
Aug 30, 2022
Routine - Food
1 critical violation. 5 major violations. 8 minor violations.
View 14 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. Observed employee cutting lemons for customer consumption without gloves. **Warning**
09-01-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed cooked vegetables being stored in kitchen hand washing sink. Chef removed. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offering smoked swordfish, tuna tartar, salmon tartar and seared salmon but menu does not identify that these items are raw or undercooked animal foods covered by the consumer advisory. **Warning**
02B-01-5
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/ Observed about 7 employees engaging in food preparation with no certified food manager.
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in kitchen area. **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Located in kitchen area. **Warning**
31B-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 74°F and located next to stove. **Warning**
10-07-4
Basic - In-use tongs stored on equipment door handle between uses. Located on stove door. **Warning**
10-20-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef thawing at room temperature. Located on top of fryer. **Warning**
06-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
Basic - Food stored on floor. Observed a bag of onions being stored on floor in prep area. **Warning**
08B-38-4
Basic - Floor area(s) covered with standing water. Located in prep area and bar area. **Warning**
36-22-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone being stored on prep table. **Warning**
40-06-5
35
Frequently Asked Questions
When was Casa D'angelo Aventura last inspected?
The most recent health inspection at Casa D'angelo Aventura on file is from Apr 3, 2026. The public record contains seven inspections in total.
What is the most common violation at Casa D'angelo Aventura?
Across the inspection record, “in-use tongs stored on stove door handle between uses” has been cited five times, more than any other issue at Casa D'angelo Aventura.
How does Casa D'angelo Aventura compare to other restaurants in Aventura?
Casa D'angelo Aventura most recently scored 70 out of 100, which is lower than the Aventura average of 76.
Has Casa D'angelo Aventura's inspection record improved over time?
Results have been roughly steady. Inspections at Casa D'angelo Aventura have averaged around nine violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Casa D'angelo Aventura means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Casa D'angelo Aventura inspected?
Based on the inspection history on file, Casa D'angelo Aventura is inspected around two times per year on average.
Nearby Restaurants