Casablanca Cafe
Last inspected: Mar 4, 2026
61
Score
Casablanca Cafe appears in inspection records 11 times, starting in 2023. The most recent report on file is from Mar 4, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
“Food stored on floor” accounts for the largest share of issues, appearing three times across the record.
Compared to other Fort Lauderdale restaurants (averaging 80), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
11
Inspections
2
Critical latest
1
Major latest
2
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over or with unwashed produce. In the upstairs walk in cooler, raw flounder fillets stored over unwashed cucumbers. The fish was removed **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. The butter on the table next to the cook line was not marked. The butter was removed from refrigerator at 8:30am. The time marking was applied. **Corrected On-Site**
03F-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the triple sink. Paper towels were supplied **Corrected On-Site**
31B-02-4
Basic - Food stored on floor. In the walk in freezer, multiple items were stored on the floor. The items were moved to racks. **Corrected On-Site**
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. In the cook line prep sink, 4 bags of food stored in a 1/2 pan in standing water thawing. The water was turned on. **Corrected On-Site**
06-01-5
61
Dec 9, 2025
Routine - Food
No violations found.
100
Dec 8, 2025
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right to left - #4 cream sauce (65F); butter (61F); chick peas (55F); pesto (64F); tomatillo sauce (55F); tomato lobster nage (52F); putanesca sauce (56F); truffle Alfredo sauce (54F). Per operator all items were held in unit overnight. No items prepped or portioned today. See stop sale. **Warning**
03A-02-5
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. Cookline - right to left - #4 cream sauce (65F); butter (61F); chick peas (55F); pesto (64F); tomatillo sauce (55F); tomato lobster nage (52F); putanesca sauce (56F); truffle Alfredo sauce (54F). Per operator all items were held in unit overnight. No items prepped or portioned today. See stop sale. **Warning**
01B-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. 1. Expo employee put on gloves and handled plated food without first washing hands. 2. Cookline employee entered Cookline, put on gloves and began handling ready to eat food without first washing hands. Reviewed proper hand washing and aforementioned employees properly washed hands. **Corrected On-Site** **Warning**
12A-07-5
High Priority - Dish employee handled soiled dishes and then picked up clean dishes without washing hands. Reviewed proper hand washing and employee washed hands. **Corrected On-Site** **Warning**
12A-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Expo soda gun. 2 bar soda guns. Operator cleaned during inspection. **Corrected On-Site** **Warning**
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided time as a public health control form to operator and reviewed. **Warning**
03F-10-5
Basic - Ceiling vents by back door soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
43
Apr 7, 2025
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over butter in walk in cooler. Operator reorganized **Corrected On-Site**
08A-05-6
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs then handled clean equipment without first washing hands. Employee washed hands then changed gloves **Corrected On-Site**
12A-27-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled in kitchen by AC units
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food stored on floor. Container of food stored on floor in upstairs wall in cooler. Operator began elevating **Corrective Action Taken**
08B-38-4
Basic - Hole in or other damage to wall. Wall tile broken at down stairs walk in cooler.
36-24-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between flip top cooler and cold rail
10-17-4
Basic - Stored food not covered. Cooked chicken in flip top cooler right of cookline not covered. Operator covered **Corrected On-Site**
08B-12-5
55
Apr 2, 2025
Routine - Food
No violations found.
100
Feb 19, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon on breakfast menu. Eggs Benedict on brunch menu. Operator began updating menus during inspection. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-02-19: Observed same. **Time Extended**
02B-01-5
90
Feb 10, 2025
Routine - Food
5 critical violations. 5 major violations. 4 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip top by walk in - chimichurri (50-52F); rancho habinero (50-52F). Per operator items held in unit overnight. No items prepped or portioned today. Observed ice buildup along condensing area. See stop sale. **Warning**
03A-02-5
High Priority - Walk in cooler - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw chicken stored over raw beef. Cookline - right flip top - raw beef burgers stored over raw shrimp. Operator stored all items properly. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline - Sanitizer Bucket (Quaternary over 400ppm). Advised operator to dilute solution. **Warning**
41-27-4
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. Dishwasher - main (Chlorine 0ppm). Advised operator to use triple sink sanitizing. Sink set up - quaternary 150ppm. **Warning**
22-41-4
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. Cookline - flip top by walk in - chimichurri (50-52F); rancho habinero (50-52F). Per operator items held in unit overnight. No items prepped or portioned today. Observed ice buildup along condensing area. See stop sale. **Warning**
01B-02-5
Intermediate - Clam tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon on breakfast menu. Eggs Benedict on brunch menu. Operator began updating menus during inspection. **Corrective Action Taken** **Warning**
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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. **Warning**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Expo - cut tomatoes and cream cheese. Provided operator with Time as a Public Health control form and reviewed. **Warning**
03F-10-5
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. **Warning**
53B-13-5
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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip top by walk in - chimichurri (50-52F); rancho habinero (50-52F). Per operator items held in unit overnight. No items prepped or portioned today. Observed ice buildup along condensing area. **Warning**
14-74-7
Basic - Food not stored at least 6 inches off of the floor. Walk in cooker - plastic containers of raw chicken stored in floor. Operator stored properly. **Corrected On-Site** **Warning**
08B-47-4
Basic - Floor area(s) covered with standing water. By main dish machine, downstairs bar and downstairs liquor storage room. **Warning**
36-22-4
Basic - Employee eating in a food preparation area. Employee moved to dining room. **Corrected On-Site** **Warning**
12B-02-4
23
May 30, 2024
Routine - Food
9 minor violations.
View 9 violations
Basic - In-use tongs stored on equipment door handle between uses at cook-line. **Corrected On-Site**
10-20-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Flour and oil. Operator labeled with common name. **Corrected On-Site**
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner throughout. Operator inverted. **Corrected On-Site**
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed containers stacked wet at dish storage area. Operator separated containers to dry. **Corrected On-Site**
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food stored on floor. Observed container of squid on floor in Walk-in Freezer. Operator removed. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer above flip top #1.
14-69-4
64
Mar 28, 2024
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2024-03-28: Observed same. **Time Extended**
53B-13-5
90
Mar 27, 2024
Complaint Full
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
37
Jan 25, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
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
No Bare Hand Contact with Ready-to-Eat Food
FL-09
58
Frequently Asked Questions
When was Casablanca Cafe last inspected?
The most recent health inspection at Casablanca Cafe on file is from Mar 4, 2026. The public record contains 11 inspections in total.
What is the most common violation at Casablanca Cafe?
Across the inspection record, “food stored on floor” has been cited three times, more than any other issue at Casablanca Cafe.
How does Casablanca Cafe compare to other restaurants in Fort Lauderdale?
Casablanca Cafe most recently scored 61 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Casablanca Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Casablanca Cafe have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Casablanca Cafe means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Casablanca Cafe inspected?
Based on the inspection history on file, Casablanca Cafe is inspected around four times per year on average.
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