Casa Tulia
Last inspected: Apr 3, 2026
50
Score
Casa Tulia appears in inspection records eight times, starting in 2022. Casa Tulia was last inspected on Apr 3, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have turned up roughly the same number of issues each time, hovering near seven violations per visit.
The most common issue across all inspections has been “in-use tongs stored on equipment door handle between uses”, showing up three times.
Compared to other Miami Beach restaurants (averaging 69), there's room to close the gap. The pattern in the record is worth a careful look.
8
Inspections
3
Critical latest
1
Major latest
3
Minor latest
Inspection History
Apr 3, 2026
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook come from outside into the kitchen and put on gloves without washing his hands and began to prep food.
12A-07-5
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
12A-17-4
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 a cook grab a bun with his bare hand and put it in a microwave.
09-01-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Eggs Benedict on the menu not identified as raw. The manager put an asterisk next to the item on all the menus.
02B-01-5
Basic - Employee eating while preparing food. Observed a cook chewing gum while cooking.
12B-01-4
Basic - Food stored on floor. Observed a cardboard box full of oranges on the floor at the bar. The manager put the oranges on a shelf **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed several pairs of tongs on the oven door. The cook removed them and washed them. **Corrected On-Site**
10-20-4
50
Oct 30, 2025
Routine - Food
3 critical violations. 5 major violations. 3 minor violations.
View 11 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
12A-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (62F - Cold Holding) at cook line, as per chef for approximately 2 hours prior.
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over diced ham.
08A-05-6
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Chef unaware of minimum cold holding temperature.
53B-16-4
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. Observed at cook line HWS, chef replaced. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at cook line HWS, chef replaced. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pico de gallo inside RIC across cook line with no date marked, as per chef for more than 24 hours prior.
02C-02-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
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.
21-12-4
33
Feb 13, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled at kitchen. **Repeat Violation**
36-34-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing in 3 compartment sink with no running water. Employee placed them under running water. **Corrected On-Site**
06-01-5
82
Nov 15, 2024
Routine - Food
1 critical violation. 6 major violations. 6 minor violations.
View 13 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placed gloves without washing hands. Instructed employee on proper method and he removed gloves and washed hands. **Corrected On-Site**
12A-07-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed garbage stored in front of handsink located next to reach in cooler at kitchen.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed spoon stored inside handsink located next to reach in cooler at kitchen. Employee removed it. **Corrected On-Site**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment served Burgers, eggs not linked to consumer advisory on menu.
02B-01-5
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. Provided via email to employee.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed fettuccine and baked potatoes not date marked at reach in cooler across cook line held more than 24 hours.
02C-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water at handsink with a temperature of 75F.
27-16-4
Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from pipe at handsink located next to reach in cooler at kitchen.
29-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled at kitchen. Observed ceiling tiles soiled at kitchen.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates stored above preparation area not inverted. Employee inverted plates. **Corrected On-Site**
24-05-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with cut marks at preparation table.
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout reach in coolers at kitchen.
23-03-4
35
Apr 22, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over vegetables in the reach in cooler. The manager moved the eggs. **Corrected On-Site**
08A-04-5
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. Form provided via email. **Corrective Action Taken**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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. Form provided via email. **Corrective Action Taken**
11-26-1
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on the oven door. The manager removed the tongs. **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed in the kitchen. The manager installed a sign. **Corrected On-Site**
31B-04-4
58
Feb 5, 2024
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - No soap provided at handwash sink at bar area. **Warning**
31B-03-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-07-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar area. **Warning**
31B-02-4
Basic - No Heimlich maneuver/choking sign posted. Provided manager with choking poster via email. **Warning**
51-13-4
70
Jun 15, 2023
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Food Obtained from Approved Sources
FL-11
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
47
Dec 27, 2022
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Intermediate - Spray bottle containing toxic substance not labeled. Observed at bar area spray bottle with sanitizer no labeled.
41-17-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Food stored on floor. Observed cooking oil stored on the floor at shed.
08B-38-4
Basic - Ice scoop handle in contact with ice. Observed at bar. Employee stored ice scoop with handle upwards. **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at kitchen and at employee bathroom no signs.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled, and exterior of oven At kitchen.
23-03-4
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Observed reach in cooler in a hallway front of kitchen
08B-63-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at bar area.
21-12-4
61
Frequently Asked Questions
When was Casa Tulia last inspected?
The most recent health inspection at Casa Tulia on file is from Apr 3, 2026. The public record contains eight inspections in total.
What is the most common violation at Casa Tulia?
Across the inspection record, “in-use tongs stored on equipment door handle between uses” has been cited three times, more than any other issue at Casa Tulia.
How does Casa Tulia compare to other restaurants in Miami Beach?
Casa Tulia most recently scored 50 out of 100, which is lower than the Miami Beach average of 69.
Has Casa Tulia's inspection record improved over time?
Results have been roughly steady. Inspections at Casa Tulia have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Casa Tulia 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 Tulia inspected?
Based on the inspection history on file, Casa Tulia is inspected around two times per year on average.
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