Casa Xabi
Last inspected: Mar 12, 2026
25
Score
Inspectors have visited Casa Xabi 17 times, with records going back to 2022. On Mar 12, 2026, the health department conducted the most recent visit. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have ticked up lately, averaging around 12 violations per visit versus roughly five violations earlier in the record.
Across the inspection history, “in-use knife/knives stored in cracks between pieces” is the issue that surfaces most often, recorded seven times.
The city-wide average sits at 74, which Casa Xabi's 25 doesn't quite reach. There are enough flags in the record to merit a second thought.
17
Inspections
2
Critical latest
4
Major latest
14
Minor latest
Inspection History
Mar 12, 2026
Routine - Food
2 critical violations. 4 major violations. 14 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line prep cooler shrimp (50F - Cold Holding); risotto (57F - Cold Holding), as per operator for less than 2 hours from walk in cooler. **Repeat Violation**
03A-02-5
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 server grab loaf of sliced bread to plate and present to customer without gloves. Coached employee on proper hand washing procedures and bare hand contact procedures.
09-01-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed cook using three compartment sink and detergent to wash hands stating cook line sink is not operable.
12A-03-4
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/ Observed 4 employees present engaging in food prep with no certified manager present.
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed none available at all kitchen hand sinks. **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed none available throughout establishment and bathrooms. Operator found soap in storage and provided. **Corrective Action Taken**
31B-03-4
Basic - Floor area(s) covered with standing water. Observed throughout kitchen from cook line to dry storage area. **Repeat Violation**
36-22-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored on cook line prep table. Chef removed and stored on upper shelf. **Corrected On-Site**
12B-07-4
Basic - Employee experiencing persistent sneezing, coughing, runny nose, or discharge from eyes working with food, clean equipment or utensils, and/or unwrapped single-service items. Observed front of house serving employee with a constant cough since start of inspection.
11-12-4
Basic - Equipment in poor repair. Observed gaskets at standing reach in freezer unit gasket broken causing ice build up.
14-11-5
Basic - Food stored on floor. Observed at cook line bucket of soaking raw potato fries stored on floor. Operator placed onto lower shelf. **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at standing reach in freezer unit. **Repeat Violation**
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed stored between prep line coolers. Operator removed and okayed to be cleaned. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Observed stored on oven door handles. Operator removed. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in container of risotto at cook line.
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line utensils in water of 84F. Operator placed container onto griddle to begin to heat. **Corrective Action Taken**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed for microwave at cook line. **Repeat Violation**
22-08-4
Basic - Stored food not covered. Observed at reach in freezer trays of whole frozen lobster stored uncovered.
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Water leaking from pipe and/or faucet/handle. Observed for hand washing procedures sink at cook line area pipes leaking.
29-11-4
25
Oct 14, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line flip top coolers shrimp (51F - Cold Holding); puréed tomatoes (57F - Cold Holding). As per cook for less than 4 hours. Chef placed onto ice to help rapid cool. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed expired 10/1/2025.
50-17-3
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed none available for chlorine or quaternary sanitizers.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at all hand sinks. Chef provided. **Corrected On-Site**
31B-02-4
Basic - Floor area(s) covered with standing water. Observed throughout kitchen and walk in cooler.
36-22-4
Basic - Food stored on floor. Observed plastic gallon of cooking oil stored on floor at walk in cooler. **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Observed stored on cook line oven doors.
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 container of flour.
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at microwave at cook line.
22-08-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
43
May 13, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 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. Observed Dishwasher (Chlorine 0ppm). Advised operator to set up three compartment sink and utilize until repaired. **Warning** - From follow-up inspection 2025-04-24: At time of callback inspection observed Dishwasher (Chlorine 0ppm). Advised operator continue using three compartment sink until repaired. **Time Extended** - From follow-up inspection 2025-05-05: At time of callback inspection observed Dishwasher (Chlorine 0ppm). **Time Extended** - From follow-up inspection 2025-05-13: At time of callback inspection observed establishment still awaiting technician for Dishwasher. Operator has set up three compartment sink for continued use. **Time Extended**
22-41-4
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed stored between prep coolers across from cook line. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-24: At time of callback inspection still observed. **Time Extended** - From follow-up inspection 2025-05-05: At time of callback inspection still observed. **Time Extended** - From follow-up inspection 2025-05-13: **Time Extended**
10-17-4
Basic - - From initial inspection : 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. Observed for SousVide lamb and oxtails not labeled with date and time of preparation. As per operator it is made daily so it is from the day before less than 48 hours. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-24: At time of callback inspection still observed. **Time Extended** - From follow-up inspection 2025-05-05: At time of callback inspection still observed items not labeled. **Time Extended** - From follow-up inspection 2025-05-13: At time of callback inspection still observed items not labeled. **Time Extended**
03G-53-1
Basic - - From initial inspection : Basic - Wiping cloth sanitizing solution stored on the floor. Observed stored on floor at cook line. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-24: At time of callback inspection still observed. **Time Extended** - From follow-up inspection 2025-05-05: At time of callback inspection still observed. **Time Extended** - From follow-up inspection 2025-05-13: **Time Extended**
21-38-4
74
May 5, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 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. Observed Dishwasher (Chlorine 0ppm). Advised operator to set up three compartment sink and utilize until repaired. **Warning** - From follow-up inspection 2025-04-24: At time of callback inspection observed Dishwasher (Chlorine 0ppm). Advised operator continue using three compartment sink until repaired. **Time Extended** - From follow-up inspection 2025-05-05: At time of callback inspection observed Dishwasher (Chlorine 0ppm). **Time Extended**
22-41-4
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed stored between prep coolers across from cook line. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-24: At time of callback inspection still observed. **Time Extended** - From follow-up inspection 2025-05-05: At time of callback inspection still observed. **Time Extended**
10-17-4
Basic - - From initial inspection : 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. Observed for SousVide lamb and oxtails not labeled with date and time of preparation. As per operator it is made daily so it is from the day before less than 48 hours. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-24: At time of callback inspection still observed. **Time Extended** - From follow-up inspection 2025-05-05: At time of callback inspection still observed items not labeled. **Time Extended**
03G-53-1
Basic - - From initial inspection : Basic - Wiping cloth sanitizing solution stored on the floor. Observed stored on floor at cook line. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-24: At time of callback inspection still observed. **Time Extended** - From follow-up inspection 2025-05-05: At time of callback inspection still observed. **Time Extended**
21-38-4
74
Apr 24, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 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. Observed Dishwasher (Chlorine 0ppm). Advised operator to set up three compartment sink and utilize until repaired. **Warning** - From follow-up inspection 2025-04-24: At time of callback inspection observed Dishwasher (Chlorine 0ppm). Advised operator continue using three compartment sink until repaired. **Time Extended**
22-41-4
Basic - - From initial inspection : 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. Observed for SousVide lamb and oxtails not labeled with date and time of preparation. As per operator it is made daily so it is from the day before less than 48 hours. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-24: At time of callback inspection still observed. **Time Extended**
03G-53-1
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed stored between prep coolers across from cook line. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-24: At time of callback inspection still observed. **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - Food stored on floor. Observed cooking oil stored on floor at walk in cooler. Operator removed. **Corrected On-Site** **Warning** - From follow-up inspection 2025-04-24: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Wiping cloth sanitizing solution stored on the floor. Observed stored on floor at cook line. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-24: At time of callback inspection still observed. **Time Extended**
21-38-4
70
Apr 23, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep table cooler, clams (61F - Cold Holding); tomato sauce (57F - Cold Holding); rice (56F - Cold Holding) as per operator for about 3 hours. Operator placed ice onto clams and placed other containers into walk in cooler to rapid cool. **Warning**
03A-02-5
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. Observed Dishwasher (Chlorine 0ppm). Advised operator to set up three compartment sink and utilize until repaired. **Warning**
22-41-4
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. Provided operator with poster. **Corrected On-Site** **Warning**
02A-01-5
Basic - Food stored on floor. Observed cooking oil stored on floor at walk in cooler. Operator removed. **Corrected On-Site** **Warning**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed stored between prep coolers across from cook line. **Repeat Violation** **Warning**
10-17-4
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. Observed for SousVide lamb and oxtails not labeled with date and time of preparation. As per operator it is made daily so it is from the day before less than 48 hours. **Repeat Violation** **Warning**
03G-53-1
Basic - Wiping cloth sanitizing solution stored on the floor. Observed stored on floor at cook line. **Repeat Violation** **Warning**
21-38-4
55
Jan 6, 2025
Routine - Food
No violations found.
100
Oct 28, 2024
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep table cooked lamb (54F - Cold Holding);as per cook for about 30 minutes. Cook placed into cooler to cool. **Warning**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed for clam tags. **Repeat Violation** **Warning**
01C-03-4
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. **Repeat Violation** **Warning**
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no training available for employees Yardley Barroso, Andy, Felix and Martha. **Warning**
53B-13-5
Basic - Wiping cloth sanitizing solution stored on the floor. Observed stored on floor at cook line. **Warning**
21-38-4
Basic - Water leaking from pipe and/or faucet/handle. Observed at hand wash sink next to oven, slow draining. **Warning**
29-11-4
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. Observed for SousVide lamb not labeled with date and time of preparation. As per operator it is made daily so it is from the day before less than 48 hours. **Warning**
03G-53-1
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at hand wash sink next to oven, slow draining. **Repeat Violation** **Warning**
29-20-5
Basic - Standing water in bottom of reach-in-cooler. Observed at end reach in cooler across from cook line oven/stove. **Warning**
29-49-6
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed across from cook line at prep table a container cooking utensils in standing water. **Repeat Violation** **Warning**
10-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed stored between prep coolers. **Warning**
10-17-4
Basic - Floor area(s) covered with standing water. Observed on floor at entrance of kitchen from hand wash sink pipe leaking. **Warning**
36-22-4
43
Jul 23, 2024
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Obtained from Approved Sources
FL-11
Toilet Rooms Maintained
FL-53
64
May 28, 2024
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed for clam tags. **Repeat Violation** **Warning** - From follow-up inspection 2024-05-28: At time of callback inspection observed tags not dated. **Time Extended**
01C-03-4
Intermediate - - From initial inspection : 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/ Observed 6 employees present with no certified food manager present. **Warning** - From follow-up inspection 2024-05-28: **Time Extended**
53A-05-6
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed establishment unable to provide employee training for all employees present in food preparation. Employees, Andy,Felix and Martha. **Warning** - From follow-up inspection 2024-05-28: **Time Extended**
53B-01-5
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2024-05-28: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Stored food not covered. Observed in walk in cooler, tray of beef steak not covered. **Warning** - From follow-up inspection 2024-05-28: At time of callback inspection observed raw steaks not covered. **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Observed packages of beef tongue, placed to thaw in a container of water at rear prep table. Chef removed and placed into fridge. **Corrected On-Site** **Warning** - From follow-up inspection 2024-05-28: At time of callback inspection observed raw beef not thawing properly at prep sink. **Time Extended**
06-01-5
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Observed at prep table at cook line. Chef removed. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2024-05-28: At time of callback inspection observed wiping cloths under cutting board. **Time Extended**
21-04-4
Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at hand wash sink next to oven, slow draining. **Warning** - From follow-up inspection 2024-05-28: At time of callback inspection observed sink still draining slowly. **Time Extended**
29-20-5
55
May 21, 2024
Routine - Food
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line containers of lobster sauce (76F - Hot Holding); lamb sauce (79F - Hot Holding). As per chef about 2 hours. Chef began to reheat. **Corrective Action Taken** **Warning**
03B-01-6
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. Observed dish machine Chlorine 0ppm. Chef set up three compartment sink to wash, rinse and sanitize. **Repeat Violation** **Warning**
22-41-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed for clam tags. **Repeat Violation** **Warning**
01C-03-4
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/ Observed 6 employees present with no certified food manager present. **Warning**
53A-05-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed establishment unable to provide employee training for all employees present in food preparation. Employees, Andy,Felix and Martha. **Warning**
53B-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. **Warning**
11-26-1
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 olives a spoon handle in contact with the olives. Observed in a container of flour, the scoop handle in contact with the flour. Chef removed both items and stored properly. **Corrected On-Site** **Warning**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cookline prep table a container cooking utensils in standing water. **Warning**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at prep table at cook line. Chef removed. **Corrected On-Site** **Repeat Violation** **Warning**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at microwave at cook line. **Repeat Violation** **Warning**
22-08-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at hand wash sink next to oven, slow draining. **Warning**
29-20-5
Basic - Stored food not covered. Observed in walk in cooler, tray of beef steak not covered. **Warning**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed packages of beef tongue, placed to thaw in a container of water at rear prep table. Chef removed and placed into fridge. **Corrected On-Site** **Warning**
06-01-5
35
Mar 19, 2024
Routine - Food
No violations found.
100
Feb 20, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation** - From follow-up inspection 2024-02-08: **Time Extended** - From follow-up inspection 2024-02-20: **Time Extended**
29-42-4
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. Observed chlorine strength at 0 ppm,operator set up 3 compartment sink and called service technician. **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2024-02-08: Observed chlorine strength at 0 ppm,as per operator has been using 3 compartment sink ,quaternary strength at 300 ppm. **Time Extended** - From follow-up inspection 2024-02-20: As per operator parts not yet available for machine,operator using 3 compartment sink.,chlorine 100ppm. **Time Extended** **Corrective Action Taken**
22-41-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed storage shelf,for clean utensils/plates rusted. - From follow-up inspection 2024-02-08: **Time Extended** - From follow-up inspection 2024-02-20: **Time Extended**
14-11-5
70
Feb 8, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 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. Observed chlorine strength at 0 ppm,operator set up 3 compartment sink and called service technician. **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2024-02-08: Observed chlorine strength at 0 ppm,as per operator has been using 3 compartment sink ,quaternary strength at 300 ppm. **Time Extended**
22-41-4
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation** - From follow-up inspection 2024-02-08: **Time Extended**
29-42-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed storage shelf,for clean utensils/plates rusted. - From follow-up inspection 2024-02-08: **Time Extended**
14-11-5
70
Jan 17, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
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. Observed chlorine strength at 0 ppm,operator set up 3 compartment sink and called service technician. **Corrective Action Taken** **Repeat Violation**
22-41-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed for the sauces,cookline. Provided operator with form for time as a method of control for food safety. **Corrected On-Site**
03F-10-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed for the clams and mussels.
01C-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed for the interior of the convection oven.
22-08-4
Basic - Bowl or other container with no handle used to dispense food. Observed for the diced cheese. **Corrected On-Site**
14-01-5
Basic - Equipment in poor repair. Observed storage shelf,for clean utensils/plates rusted.
14-11-5
Basic - Food stored in undrained ice. Observed employee drink stored in ice bin by the front counter.
08B-31-4
Basic - Food stored on floor. Observed container with potato fries stored on the floor of the walk-in cooler. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at the prep counter opposite cookline. **Corrected On-Site**
21-04-4
45
Jun 27, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
55
Aug 2, 2022
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back hand sink missing paper towel. **Corrected On-Site**
31B-02-4
Basic - Ceiling tile missing. Observed ceiling tile missing in the back kitchen area.
36-36-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercially processed reduced oxygen packaged fish in the walk in cooler thawing in ROP package. The operator removed the package. **Corrective Action Taken**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on the prep table. The operator removed the phone. **Corrected On-Site**
40-06-5
Basic - Food not stored at least 6 inches off of the floor. Observed dried pepper container on the floor in the kitchen area.
08B-47-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - Stored food not covered. Observed cilantros drying on the prep table not covered.
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
64
Frequently Asked Questions
When was Casa Xabi last inspected?
The most recent health inspection at Casa Xabi on file is from Mar 12, 2026. The public record contains 17 inspections in total.
What is the most common violation at Casa Xabi?
Across the inspection record, “in-use knife/knives stored in cracks between pieces” has been cited seven times, more than any other issue at Casa Xabi.
How does Casa Xabi compare to other restaurants in Miami?
Casa Xabi most recently scored 25 out of 100, which is lower than the Miami average of 74.
Has Casa Xabi's inspection record improved over time?
No. Recent inspections at Casa Xabi have averaged around 12 violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Casa Xabi 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 Xabi inspected?
Based on the inspection history on file, Casa Xabi is inspected around five times per year on average.
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