Casa L'acqua Ristorante Italiano
Last inspected: Feb 25, 2026
47
Score
The health department has logged nine inspections at Casa L'acqua Ristorante Italiano, the earliest from 2022. The most recent visit was on Feb 25, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have been trending down, averaging around six violations across recent inspections versus roughly eight violations before.
“Raw animal food stored over/not properly separated” comes up most often, recorded five times in the inspection record.
Restaurants in Delray Beach average 71, so Casa L'acqua Ristorante Italiano trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
3
Critical latest
3
Major latest
0
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
3 critical violations. 3 major violations.
View 6 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly....chlorine 00 ppm...fixed Dishmachine end of inspection at chlorine 200 ppm **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw shell eggs , raw egg York stored blanched asparagus, blanched vegetables in reach in cooler at kitchen. Employee properly stored . **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...rice 47F, pasta 52F, ravioli pasta 50F in make table in cook line . Food not prepped or portioned today , food being held less than 4 hours . Manager time marked. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing...ice bathing sauce in handwashing sink at prep kitchen. Employee removed **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths....chlorine for Dishmachine, Quaternary ammonium for triple sink . **Warning**
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....observed at 4:19 brown sauce, meat sauce , Demi glaze sauce with out date marked in storage reach in cooler , per Cook food was cooked yesterday at 3 pm. Employee date marked. **Corrected On-Site** **Warning**
02C-02-5
47
Sep 19, 2025
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
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...employee wiped eye with hands and then putting gloves to handle food without washed hands . Employee washed hands after discussion. **Corrected On-Site**
12A-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw egg wash , raw shrimp above cooked asparagus in reach in cooler . Employee properly stored **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....chicken stock 49F, sauce 47F in make table at cook line , Bruschetta 53F in dessert reach in cooler , food not prepped or portion today , food being held less than four hours, employee time marked. **Corrective Action Taken**
03A-02-5
Intermediate - Clam tags not marked with last date served.
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing...employee rinse onion in handwashing sink .
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....pasta was cooked 3 days ago, Demi glazed sauce was cooked 2 days in reach in cooler no date marked . Employee date marked . **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit....spoons stored 81Water at cook line , employee replace water in fire . **Corrective Action Taken**
10-07-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
43
Apr 22, 2025
Complaint Full
2 critical violations. 1 major violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...tomato sauce 55F, tomato sauce 53F in a dip 5 gallons bucket at walk in cooler , food was cooked yesterday. Stop sale issue . Recommended operator to discarded food. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-04-22: Chicken stock 47F in a five gallon dip container with covers in walk in cooler . Per cook food was cooked yesterday. Stop sale issue . Employee discarded food **Admin Complaint**
03D-02-5
High Priority - - From initial inspection : 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...tomato sauce 55F, tomato sauce 53F in a dip 5 gallons bucket at walk in cooler , food was cooked yesterday. .... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...tiramisu 56F, chicken stock 56F , cream 56F in dessert reach in cooler . Food not prepped or portion today , food being held more than 4 hours . **Warning** - From follow-up inspection 2025-04-22: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...Chicken stock 47F in a five gallon dip container with covers in walk in cooler . Per cook food was cooked yesterday. . **Admin Complaint**
01B-02-5
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...Demi glazed sauce was prepped two days ago at walk in cooler . Employee date marked. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-04-22: Cooked pork with onions was cooked Saturday ( 3 days ago ) at walk in cooler **Admin Complaint**
02C-02-5
67
Apr 21, 2025
Complaint Full
5 critical violations. 4 major violations. 1 minor violation.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...tomato sauce 55F, tomato sauce 53F in a dip 5 gallons bucket at walk in cooler , food was cooked yesterday. Stop sale issue . Recommended operator to discarded food. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Live, small flying insects found... 1 live flying insect at bar 1 live flying insect at prep room ,flying around . **Admin Complaint**
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw fish , raw calamari above tomato sauce, soup , raw ground meat above cilantro at walk in cooler , employee properly stored **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
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...tomato sauce 55F, tomato sauce 53F in a dip 5 gallons bucket at walk in cooler , food was cooked yesterday. .... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...tiramisu 56F, chicken stock 56F , cream 56F in dessert reach in cooler . Food not prepped or portion today , food being held more than 4 hours . **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...tiramisu 56F, chicken stock 56F , cream 56F in dessert reach in cooler . Food not prepped or portion today , food being held more than 4 hours . Stop sale issue . Recommend operator to discarded food. **Repeat Violation** **Admin Complaint**
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...Demi glazed sauce was prepped two days ago at walk in cooler . Employee date marked. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
02C-02-5
Intermediate - Ambient air thermometer provides a temperature range, but no specific temperature. **Warning**
05-15-4
Intermediate - Clam/mussel/oyster tags not marked with last date served...clams. **Warning**
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times...blocked by moving cart . Employee removed **Corrected On-Site** **Warning**
31A-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit...tongs, spoons stored in 75F water at kitchen, employee removed. **Corrected On-Site** **Warning**
10-07-4
30
Nov 5, 2024
Routine - Food
6 critical violations. 4 major violations.
View 10 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly....chlorine 00 ppm. Fixed it end of the inspection. Chlorine 100 ppm. **Corrected On-Site**
22-41-4
High Priority - Non-food grade paper/paper towel used as liner for food container in garnishes in reach in cooler . Employee removed **Corrected On-Site**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw shrimp , raw shell eggs above cooked asparagus , raw lobster directly top of the pasta in reach in cooler . Chef properly stored . **Corrected On-Site**
08A-05-6
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... Cream 50F, bruschetta 51F, heavy cream 53F in flip top dessert reach in cooler . Food not prepped or portion today , food being held more than 4 hours ... Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours....tomato sauce 46-47F in dipper container at walk in cooler . Per chef food was opened last night . **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit... Cream 50F, bruschetta 51F, heavy cream 53F in flip top dessert reach in cooler . Food not prepped or portion today , food being held more than 4 hours . Stop sale issue . Chef discarded food. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours....tomato sauce 46-47F in dipper container at walk in cooler . Per chef food was opened last night . Stop sale issue . Chef discarded food. **Corrective Action Taken**
03D-06-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment....clams
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served...clams **Repeat Violation**
01C-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked......chicken stock, bruschetta, Demi glaze sauce , red sauce was cooked Saturday and Sunday at walk in cooler . Chef date marked. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled...cleaner , sanitizer solution spray bottles , manager labeled . **Corrected On-Site**
41-17-4
27
Mar 20, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Personal Cleanliness
FL-40
50
Dec 18, 2023
Routine - Food
3 minor violations.
View 3 violations
Lighting Adequate; Required Shields in Place
FL-36
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
86
Jun 23, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Certified Food Manager Identification
FL-02
Non-Food Contact Surfaces Clean
FL-23
86
Dec 16, 2022
Routine - Food
5 critical violations. 1 major violation. 1 minor violation.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed inside reach in cooler on prep room a deep covered container with marinara sauce at 1:53pm (53°F cooling) Per operator product cooling since yesterday. Product did not cool to 41°F within 6 hours. Operator discarded. See Stop Sale **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2022 per operator license it was paid. Operator called call center , call center automatic service says zero dollars. Operator on the phone with Tallahassee
50-17-2
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw shrimp stored above a container with cut potatoes inside walk-in cooler on prep room. Observed a container with raw egg whites stored above a container with lemon juice inside reach in cooler by back door. Observed a container with raw beef carpaccio stored above a container with dressing inside flip top cooler by pantry. Operator stored properly all products **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
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. Observed inside reach in cooler on prep room a deep covered container with marinara sauce at 1:53pm (53°F cooling) Per operator product cooling since yesterday. Product did not cool to 41°F within 6 hours. Operator discarded. See Stop Sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed overstocked container with , butter 52°F cold Holding Per operator product stored since yesterday. Per operator product not prepared or portioned today. Operator discarded. See stop sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed overstocked container with , butter 52°F cold Holding Per operator product stored since yesterday. Per operator product not prepared or portioned today. Operator discarded. See stop sale
03A-02-5
Intermediate - No soap provided at handwash sink.on prep room. Advised operator to provided soap
31B-03-4
Basic - Plumbing system in disrepair. Hand washing sink on prep room faucet is broken
29-08-4
41
Frequently Asked Questions
When was Casa L'acqua Ristorante Italiano last inspected?
The most recent health inspection at Casa L'acqua Ristorante Italiano on file is from Feb 25, 2026. The public record contains nine inspections in total.
What is the most common violation at Casa L'acqua Ristorante Italiano?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited five times, more than any other issue at Casa L'acqua Ristorante Italiano.
How does Casa L'acqua Ristorante Italiano compare to other restaurants in Delray Beach?
Casa L'acqua Ristorante Italiano most recently scored 47 out of 100, which is lower than the Delray Beach average of 71.
Has Casa L'acqua Ristorante Italiano's inspection record improved over time?
Yes. Recent inspections at Casa L'acqua Ristorante Italiano have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Casa L'acqua Ristorante Italiano 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.
How often is Casa L'acqua Ristorante Italiano inspected?
Based on the inspection history on file, Casa L'acqua Ristorante Italiano is inspected around three times per year on average.
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