Casa Tua Rest
Last inspected: Mar 30, 2026
52
Score
Public records show seven inspections at Casa Tua Rest stretching back to 2022. Casa Tua Rest was last inspected on Mar 30, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Inspection results have stayed in a similar range over the last few visits, averaging around seven violations each.
The pattern that stands out is “no measuring device available”, which has been cited four times.
By comparison, the average Miami Beach facility scores 69, putting Casa Tua Rest on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
7
Inspections
1
Critical latest
3
Major latest
4
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef over asparagus in the upright refrigerator. The chef moved the asparagus to the top shelf. **Corrected On-Site**
08A-04-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed carpaccio de carne on the menu not identified as raw. As per the chef it is severe raw. The chef printed new menus. **Corrected On-Site**
02B-01-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed a knife between the wall and sink by the kitchen entrance. The cook removed it. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar.
31B-04-4
Basic - Food stored on floor. Observed 3 plastic containers with different grains on the floor next to the walk-in cooler. **Repeat Violation**
08B-38-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed an open water bottle next to a cutting board on a prepperation table.
12B-12-5
52
Oct 2, 2025
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Basic - Food stored on floor. Observed 3 plastic containers with different grains on the floor next to the walk-in cooler.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed between a sink and the wall. The chef removed it. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at the cook line. The chef removed it. **Corrected On-Site**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in a container of salt. The chef inverted it. **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed several utensils in water at 91°F. The chef removed the utensils. **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed in the ladies restroom.
31B-04-4
67
Mar 28, 2025
Routine - Food
4 major violations. 2 minor violations.
View 6 violations
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a green bucket in the hand washing sink by the walk-in cooler. The cook removed it. **Corrected On-Site**
31A-11-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Form sent via email. The manager printed it and posted it during the inspection. **Corrected On-Site**
02A-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. The manager put up a sign during the inspection. **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at the ware washing room.
36-27-5
61
Oct 17, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over beef in the reach in cooler. The chef moved the chicken to the bottom shelf. **Corrected On-Site**
08A-20-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the triple sink dispenses quaternary and the establishment has a chlorine test kit.
16-32-5
Basic - No handwashing sign provided at a hand sink used by food employees. The manager put up a sign. **Corrected On-Site**
31B-04-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar. The chef moved the straws behind the bar. **Corrected On-Site**
25-27-4
64
Apr 4, 2024
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
50
Oct 10, 2023
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
High Priority - Raw animal food stored over or with unwashed produce. Observed raw octopus over greens in the reach in cooler. The chef put the octopus in the bottom drawer and the greens on the top drawer. **Corrected On-Site** **Repeat Violation**
08A-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
02B-02-5
Basic - Employee eating in a food preparation or other restricted area. Observed the dish washer eating between washing dishes.
12B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Observed the reach in cooler torn in the pastry area.
14-11-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in water temperature of 78° F. The chef poured out the water. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled. Observed the walk-in cooler gasket and fan guards soiled.
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
39
Dec 28, 2022
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw beef inside reach in cooler. Chef stored raw chicken on bottom shelf and raw beef on shelf above raw chicken. **Corrected On-Site**
08A-20-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at ware washing area hand wash sink no paper. Employee provided paper towels. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed clean plastic containers stored on the floor at ware washing area. Employee stored clean food containers six inches above the floor. **Corrected On-Site**
24-26-4
Basic - Food stored on floor. Observed containers with butter and sauces stored on the floor inside walk in cooler. Chef stored food co six inches above the floor. **Corrected On-Site**
08B-38-4
Basic - Hole in or other damage to wall. Observed tiles missing on wall behind dish machine. **Repeat Violation**
36-24-5
Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed hood filter missing at kitchen. **Repeat Violation**
14-42-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
61
Frequently Asked Questions
When was Casa Tua Rest last inspected?
The most recent health inspection at Casa Tua Rest on file is from Mar 30, 2026. The public record contains seven inspections in total.
What is the most common violation at Casa Tua Rest?
Across the inspection record, “no measuring device available” has been cited four times, more than any other issue at Casa Tua Rest.
How does Casa Tua Rest compare to other restaurants in Miami Beach?
Casa Tua Rest most recently scored 52 out of 100, which is lower than the Miami Beach average of 69.
Has Casa Tua Rest's inspection record improved over time?
Results have been roughly steady. Inspections at Casa Tua Rest have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Casa Tua Rest 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 Tua Rest inspected?
Based on the inspection history on file, Casa Tua Rest is inspected around two times per year on average.
Nearby Restaurants