Casa Ludovico
Last inspected: Mar 27, 2026
86
Score
Public records show 13 inspections at Casa Ludovico stretching back to 2023. The newest entry in the record is dated Mar 27, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things have been moving in the right direction, with the rolling count dropping from around five violations to closer to one violation per visit.
When inspectors have written things up, “cutting board has cut marks and is no longer cleanable” has been the most frequent reason, cited two times.
Restaurants in Palm Harbor average 74, so Casa Ludovico is doing better than most peers. Taken together, the history is a positive one.
13
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 27, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Spray bottle containing toxic substance not labeled. Pink liquid in spray bottle in dish area..
41-17-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
86
Jun 16, 2025
Routine - Food
No violations found.
100
Jun 12, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : 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. 0ppm. Sanitizer bucket was almost empty. Operator hooked up a new sanitizer. 50ppm chlorine. Dishmachine in the bar was ran multiple times, 0ppm no color change. Operator is to discontinue use of dishmachine until sanitizing properly. - From follow-up inspection 2025-06-06: No on-site visit required. Dish machine will be checked on 6/10/25. **Time Extended** - From follow-up inspection 2025-06-12: Bar dish machine 50ppm. Dish machine in the kitchen was being used at the start of inspection. 0ppm. Operator primed dish machine and ran a second cycle, 10ppm. Operator set up 3 compartment sink and tablets are currently dissolving. **Time Extended**
22-41-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2025-06-06: No on-site visit required. Time extended and will recheck on 6/10/25 **Time Extended** - From follow-up inspection 2025-06-12: **Time Extended**
22-20-5
82
Jun 6, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator is using bleach in their triple sink and sanitizer bucket that does not state that it is safe for food contact surfaces. Discussed with chef. Staff dumped sanitizer from the bucket and refilled with the correct sanitizer. **Corrected On-Site** - From follow-up inspection 2025-06-06: No on-site visit required. Time extended and will recheck on 6/10/25. **Time Extended**
22-48-5
High Priority - - From initial inspection : 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. 0ppm. Sanitizer bucket was almost empty. Operator hooked up a new sanitizer. 50ppm chlorine. Dishmachine in the bar was ran multiple times, 0ppm no color change. Operator is to discontinue use of dishmachine until sanitizing properly. - From follow-up inspection 2025-06-06: No on-site visit required. Dish machine will be checked on 6/10/25. **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris. White cutting board on flip top cooler stained. White cutting board on drying rack. **Repeat Violation** - From follow-up inspection 2025-06-06: No on-site visit required. Time extended and will recheck on 6/10/25 **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2025-06-06: No on-site visit required. Time extended and will recheck on 6/10/25 **Time Extended**
22-20-5
64
Jun 3, 2025
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 2/01/2025. Operator unable to renew at time of inspection. **Admin Complaint**
50-17-3
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. 0ppm. Sanitizer bucket was almost empty. Operator hooked up a new sanitizer. 50ppm chlorine. Dishmachine in the bar was ran multiple times, 0ppm no color change. Operator is to discontinue use of dishmachine until sanitizing properly.
22-41-4
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator is using bleach in their triple sink and sanitizer bucket that does not state that it is safe for food contact surfaces. Discussed with chef. Staff dumped sanitizer from the bucket and refilled with the correct sanitizer. **Corrected On-Site**
22-48-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Chef states that they allow the salmon to be cooked to order per the customer and that the fish can be served undercooked per their request. Discussed the need to have proof of parasite destruction.
01D-01-5
Intermediate - Food-contact surface soiled with food debris. White cutting board on flip top cooler stained. White cutting board on drying rack. **Repeat Violation**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
47
Jan 14, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by prep table, operator moved prep table **Corrected On-Site**
31A-09-4
Basic - Working containers of food removed from original container not identified by common name.squeeze bottles contains food removed from its original container not labeled.ed with common name
02D-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cutting boards used under coffee grinder.
23-03-4
Basic - Floor soiled/has accumulation of debris. Under and behind fixed equipment
36-73-4
Basic - Cutting board has cut marks and is no longer cleanable. Stored cutting boards have cut marks and can longer be properly cleaned.
14-09-4
74
Jun 18, 2024
Complaint Partial
No violations found.
100
Jun 17, 2024
Complaint Partial
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly near dish machine 1 live fly near cook line **Warning**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomato sauce (48F - Cold Holding); Beef (44F - Cold Holding); cut tomatoes (46F - Cold Holding); raw chicken (46F - Cold Holding); cream sauce (46F - Cold Holding); Fish (45F - Cold Holding). All food was in the refrigerated unit for less than 4 hours. Chef placing food on ice. **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Dead fly like insects on premises. 10 dead fly like insects on window sills of upstairs dining area. **Warning**
35A-03-4
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. Unit on cook line **Repeat Violation** **Warning**
14-74-7
67
May 6, 2024
Routine - Food
No violations found.
100
Apr 29, 2024
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta (46F - Cold Holding); pasta (48F - Cold Holding) SEE STOP SALE Calamari (45F - Cold Holding); Pork (46F - Cold Holding). Operator placed on ice. In refrigerated unit less than 4 hours **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pasta (46F - Cold Holding); pasta (48F - Cold Holding) **Warning**
01B-02-5
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. **Warning**
14-74-7
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on upper shelf of prep table **Corrected On-Site** **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. 2 employees with no hair restraint, discussed the importance of wearing hair restraints when involved in food prep. **Warning**
13-03-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
61
Oct 9, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over cooked meatballs. Operator moved meatballs to upper shelf.
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink being used to fill pitcher with water. Discussed the need to use hand wash sinks for washing hands only. **Repeat Violation**
31A-11-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards stored clean deeply grooved. **Repeat Violation**
14-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula on cooks line held in standing water. Discussed the need to stor utensils in water that is a minimum of 135F.
10-07-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Cook line employee beverage stored in lower cooler of cook line. Operator moved beverage **Corrected On-Site**
12B-13-4
61
Jun 13, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
47
Jan 25, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
67
Frequently Asked Questions
When was Casa Ludovico last inspected?
The most recent health inspection at Casa Ludovico on file is from Mar 27, 2026. The public record contains 13 inspections in total.
What is the most common violation at Casa Ludovico?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited two times, more than any other issue at Casa Ludovico.
How does Casa Ludovico compare to other restaurants in Palm Harbor?
Casa Ludovico most recently scored 86 out of 100, which is higher than the Palm Harbor average of 74.
Has Casa Ludovico's inspection record improved over time?
Yes. Recent inspections at Casa Ludovico have averaged around one violation per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Casa Ludovico means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Casa Ludovico inspected?
Based on the inspection history on file, Casa Ludovico is inspected around four times per year on average.
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