Casa Gianna
Last inspected: Jan 5, 2026
22
Score
Public records show five inspections at Casa Gianna stretching back to 2024. Inspectors last stopped by on Jan 5, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The trend has not been favorable: recent inspections average around 16 violations each, up from closer to 14 violations before.
The most common issue across all inspections has been “handwash sink not accessible for employee use”, showing up three times.
By comparison, the average Miami facility scores 74, putting Casa Gianna on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
5
Inspections
4
Critical latest
6
Major latest
6
Minor latest
Inspection History
Jan 5, 2026
Routine - Food
4 critical violations. 6 major violations. 6 minor violations.
View 16 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Repeat Violation**
12A-07-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked sausage (105F - Hot Holding) located cook line area. Operator stored on top of the flat grill. **Corrective Action Taken**
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
Intermediate - Packaged food not labeled as specified by law. Sanguine salami, Caesar salad, oatmeal.
02D-02-4
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 - 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 - Establishment not maintaining clam/mussel/oyster tags for 90 days.
01C-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hose inside hand wash sink, located next to dishwasher area. Operator removed during inspection. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area. **Repeat Violation**
31B-02-4
Basic - Standing water in bottom of reach-in-cooler. Located cook line area. **Repeat Violation**
29-49-6
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket near ice machine kitchen.
24-05-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - In-use ice scoop stored on soiled surface between uses.
10-12-5
22
Sep 10, 2025
Routine - Food
3 critical violations. 7 major violations. 9 minor violations.
View 19 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw fish inside walk in cooler.
08A-20-5
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 - 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. Provided form during inspection. **Corrective Action Taken**
11-07-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Employee applied hand antiseptic in place of washing hands as required.
12A-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. Provided form during inspection. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed colander inside hand wash sink located at bar area. Manager removed during inspection. **Corrected On-Site** **Repeat Violation**
31A-09-4
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/
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located near window. Operator provided during inspection. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Located near window.
21-12-4
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. Cooked line.
12B-07-4
Basic - In-use ice scoop stored on soiled surface between uses. Kitchen.
10-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 80°f located at pizza station. Manager removed discard the water solution. **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Located near window.
31B-04-4
Basic - Standing water in bottom of reach-in-cooler. Located cook line area.
29-49-6
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
03G-53-1
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
20
Apr 28, 2025
Complaint Full
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Stop Sale issued due to adulteration of food product. Observed glass bottles inside ice consumed from customers located bar area. See stop sale.
01B-03-5
High Priority - Food stored in ice used for drinks. See stop sale. Observed glass bottles inside ice consumed from customers located bar area. See stop sale.
08B-56-4
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observed shell eggs over cooked sausage inside walk in cooler. Operator stored properly at time of inspection. **Corrected On-Site**
08A-14-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic colander inside hand wash sink Bar area. Manager removed during inspection. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area and pizza area. Operator provided during inspection. **Corrected On-Site**
31B-02-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee bottle of water located cook line area. Operator removed. **Corrected On-Site**
12B-07-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Bar area.
16-55-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket located near ice machine kitchen area. Operator inverted during inspection.
24-05-4
43
Mar 11, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary 400+ located at three compartments sinks kitchen.
41-18-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (58F - Cold Holding) located buffet area as per operator less than two hours. Operator discarded during inspection. **Corrected On-Site**
03A-02-5
Intermediate - No soap provided at handwash sink. Located Pizza station. Operator provided during inspection. **Corrected On-Site**
31B-03-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Bar area. Chlorine 00ppm.
16-55-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Located coffee machine kitchen.
21-12-4
Basic - No handwashing sign provided at a hand sink used by food employees. Cafeteria area.
31B-04-4
Basic - Ice bucket/shovel stored on floor between uses. Next to ice machine.
10-14-5
50
Dec 3, 2024
Food-Licensing Inspection
3 major violations. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Washing Fruits and Vegetables
FL-42
Approved Thawing Methods Used
FL-31
67
Frequently Asked Questions
When was Casa Gianna last inspected?
The most recent health inspection at Casa Gianna on file is from Jan 5, 2026. The public record contains five inspections in total.
What is the most common violation at Casa Gianna?
Across the inspection record, “handwash sink not accessible for employee use” has been cited three times, more than any other issue at Casa Gianna.
How does Casa Gianna compare to other restaurants in Miami?
Casa Gianna most recently scored 22 out of 100, which is lower than the Miami average of 74.
Has Casa Gianna's inspection record improved over time?
No. Recent inspections at Casa Gianna have averaged around 16 violations per visit, up from roughly 14 earlier in the record.
What does a high risk rating mean?
A high risk rating at Casa Gianna 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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