Casablanca
Last inspected: Sep 19, 2025
82
Score
Public records show seven inspections at Casablanca stretching back to 2022. Casablanca was last inspected on Sep 19, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent inspections have turned up roughly the same number of issues each time, hovering near nine violations per visit.
“Establishment has no written procedures for employees” accounts for the largest share of issues, appearing three times across the record.
The city-wide average for Miami sits at 74, putting Casablanca on the better side of that line. The full picture is one of consistent compliance.
7
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Sep 19, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
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. **Repeat Violation**
11-27-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Floor tiles missing and/or in disrepair. Ceviche area. **Repeat Violation**
36-17-5
82
Mar 19, 2025
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw salmon inside walk in cooler. Operator stored properly during inspection. **Corrected On-Site**
08A-17-6
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
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.
11-27-4
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. Bar area.
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling tile missing. Kitchen.
36-36-4
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. Observed Ice machine located at ceviche station in disrepair.
14-74-7
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Floor not cleaned when the least amount of food is exposed. **Repeat Violation**
36-01-4
Basic - Floor tiles missing and/or in disrepair. Located near ceviche area. **Repeat Violation**
36-17-5
Basic - Wiping cloth sanitizing solution stored on the floor. Located cooked line area. Operator stored properly during inspection.
21-38-4
41
Dec 16, 2024
Routine - Food
3 major violations. 11 minor violations.
View 14 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
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
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
Plumbing Maintained; Sewage Disposal
FL-51
32
Feb 21, 2024
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
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.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed metal container inside hand wash sink located near dishwasher area. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink. Hand wash sink near three compartment sink. Operator provided during inspection. **Corrected On-Site**
31B-03-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Floor tiles missing and/or in disrepair.
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan inside walk in cooler
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Located cook line area.
21-12-4
61
Feb 8, 2024
Routine - Food
3 critical violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed two whole fish in cooler overnight (48F - Cold Holding). Person in charge had employee disposed of fish. Observed sushi bar: Corbina fish, seafood mix, shrimp, tuna (48F-49F - Cold Holding) left in flip-top cooler overnight. See stop sale. **Warning** - From follow-up inspection 2024-02-08: Tuna 54F Cold Holding. Placed in reach in cooler less than 1hr per person in charge. Person in charge added bags of ice to tuna. Advised person in charge to seek service to reach in cooler. **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishes sitting in 0ppm quat water in triple sink and dishes ran through dish machine at 0ppm chlorine. Person in charge set up triple sink with new quat at 300ppm and started to sanitize all dishes. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-02-08: Needs more time to fix **Time Extended**
22-45-4
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 dishwasher machine at 0ppm chlorine. **Warning** - From follow-up inspection 2024-02-08: Needs more time to fix **Time Extended**
22-41-4
64
Feb 5, 2024
Routine - Food
6 critical violations. 4 major violations. 7 minor violations.
View 17 violations
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 machine at 0ppm chlorine. **Warning**
22-41-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishes sitting in 0ppm quat water in triple sink and dishes ran through dish machine at 0ppm chlorine. Person in charge set up triple sink with new quat at 300ppm and started to sanitize all dishes. **Corrective Action Taken** **Warning**
22-45-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized Observed triple sink at 0ppm Quats. Person in charge drained and reset up triple sink. Retested at 300ppm quay **Corrected On-Site**
22-43-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish above ready to eat sauces in large door reach in cooler. Person in charge moved fish to bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed two whole fish in cooler overnight (48F - Cold Holding). Person in charge had employee disposed of fish. sushi bar: Corbina fish, seafood mix, shrimp, tuna (48F-49F - Cold Holding) left in flip-top cooler overnight.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed two whole fish in cooler overnight (48F - Cold Holding). Person in charge had employee disposed of fish. Observed sushi bar: Corbina fish, seafood mix, shrimp, tuna (48F-49F - Cold Holding) left in flip-top cooler overnight. See stop sale. **Warning**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed slaw, beef in sauce, chicken, house made dressings all produced previous day not date marked.
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed both soda fountain gun nozzles at bar soiled with black/green mold like substance.
22-02-4
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. Provided employee reporting agreement and discussed with person in charge. **Corrective Action Taken**
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 all front of house food employees missing food handler training proof. **Repeat Violation**
53B-13-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed rice utensils inside rice warmer with handle touching rice. Person in charge removed utensil from touching rice. No physical contamination observed. **Corrected On-Site**
10-06-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank at bar not secured.
51-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black/green mold like substance on wall of ice machine.
22-20-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish thawing on table. Person in charge placed fish under running water. **Corrected On-Site**
06-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple gaskets on multiple reach in coolers and reach in freezers soiled with food debris.
23-03-4
Basic - Interior of ice machine/bin with rust that has pitted the surface Observed hinges and bolts/screws inside ice machine rusting.
14-34-4
Basic - Beverage tubing/cold plate not separated from stored ice. Observed cold plate and beverage tubing in drink ice. Person in charge removed cold plate from drink ice.
14-18-4
19
Oct 25, 2022
Routine - Food
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Food Obtained from Approved Sources
FL-11
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
37
Frequently Asked Questions
When was Casablanca last inspected?
The most recent health inspection at Casablanca on file is from Sep 19, 2025. The public record contains seven inspections in total.
What is the most common violation at Casablanca?
Across the inspection record, “establishment has no written procedures for employees” has been cited three times, more than any other issue at Casablanca.
How does Casablanca compare to other restaurants in Miami?
Casablanca most recently scored 82 out of 100, which is higher than the Miami average of 74.
Has Casablanca's inspection record improved over time?
Results have been roughly steady. Inspections at Casablanca have averaged around nine violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Casablanca 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 Casablanca inspected?
Based on the inspection history on file, Casablanca is inspected around two times per year on average.
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