Casimir Bistro
Last inspected: Mar 11, 2026
45
Score
Casimir Bistro appears in inspection records eight times, starting in 2022. Inspectors last stopped by on Mar 11, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have ticked up lately, averaging around eight violations per visit versus roughly three violations earlier in the record.
Looking across the full record, “raw animal food stored over/not properly separated” is the recurring theme, flagged four times.
The city-wide average sits at 74, which Casimir Bistro's 45 doesn't quite reach. The pattern in the record is worth a careful look.
8
Inspections
3
Critical latest
1
Major latest
5
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon stored over tub of ice cream in low boy freezer and raw lobster stored over container of shredded cheese in reach in freezer,
08A-02-6
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put on hair net with gloves on, and returned to slice cheese without changing gloves and washing hands. Educated employee on proper handwashing procedures, and employee washed hands and changed gloves. **Corrected On-Site**
12A-25-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1). Raw tuna stored over salad greens in salad flip top cooler. 2). Raw salmon stored atop bottle of cooking oil in reach in cooler. Educated employees on storing raw food over ready to eat food, and raw food was placed below ready to eat food in both coolers. **Repeat Violation** **Admin Complaint**
08A-05-6
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. Emailed poster to operator.
11-27-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee prepping food without hair restraint. Educated employee on wearing proper hair restraint. Employee put on hair restraint. **Corrected On-Site**
13-03-4
Basic - No Heimlich maneuver/choking sign posted. Emailed poster to operator.
51-13-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee's water bottles and cup stored in bottom of flip top cooler. Employee removed bottles and cup from cooler. **Corrected On-Site**
12B-13-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth quaternary sanitizer stored at 0 ppm. Employee corrected to 200 ppm. **Corrected On-Site**
21-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's keys and phone stored on shelf with dry food items on cook line. Educated employee on storing personal items separate from food preparation areas. Employee removed personal items from cook line. **Corrected On-Site** **Repeat Violation**
40-06-5
45
Aug 13, 2025
Routine - Food
3 critical violations. 4 major violations. 3 minor violations.
View 10 violations
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 and the time removed from temperature control cannot be determined. See stop sale. Butter on cook line
03F-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. Waitress Garnishing parsley on onion soup with bare hands
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over lettuce in sandwich station Removed **Corrected On-Site**
08A-05-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussels not marked
01C-03-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw tuna Tuna tartar Carpaccio with smoked salmon
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary Chlorine
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. Purple solution in spray bottle in kitchen
41-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in water 82F
10-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones over sandwhich cooler in kitchen
40-06-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelving glass sliding door
22-16-4
37
Jan 29, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food handler cutting onions with gloves and then began using cellphone with the same gloves. Observed food handler Immediately begin cutting onions with the same gloves.
12A-09-4
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.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles in kitchen on shelf near kitchen entry way
41-17-4
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. Tuna in bottom reach in cooler on cook line
06-09-1
67
Sep 17, 2024
Routine - Food
1 major violation.
View 1 violation
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/ **Warning** - From follow-up inspection 2024-09-17: **Time Extended**
53A-05-6
90
Nov 1, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (74F - Cold Holding) butter packets (54F - Cold Holding). Operator states butter removed from unit less than Four hours. Not prepped or portioned. TPHC discussed with operator. Document sent. Butter packets placed on time control. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). set up Triple Sink (Quaternary 200ppm). **Corrective Action Taken** **Warning**
22-49-4
Intermediate - Establishment not maintaining mussel tags for 90 days. No tags on site. **Warning**
01C-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine and quaternary **Warning**
16-37-1
Basic - Working containers of food removed from original container not identified by common name. Salt and flour in dry storage **Warning**
02D-01-5
Basic - Stored food not covered. Bread crumbs flour salt in dry storage **Warning**
08B-12-5
55
Jul 6, 2023
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler, the smoked salmon was stored over fresh vegetables. The smoked salmon was moved to the bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Food manager certification expired. 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-03-7
Intermediate - mussel tags not marked with last date served. **Repeat Violation** **Admin Complaint**
01C-03-4
70
Feb 8, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Cold smoked salmon stored over quiche in reach in cooler. Item moved to lower shelf. **Corrected On-Site**
08A-05-6
Intermediate - mussel tags not marked with last date served. **Repeat Violation** **Admin Complaint**
01C-03-4
Basic - Employee eating in a food preparation or other restricted area. Employee beverage stored over small steam table on the cookline. Item moved **Corrected On-Site**
12B-02-4
Basic - Food stored on floor. At dry storage room, Demi glacé stored on floor. Moved to shelf **Corrected On-Site**
08B-38-4
70
Jul 14, 2022
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2022-07-14: **Time Extended**
01C-03-4
90
Frequently Asked Questions
When was Casimir Bistro last inspected?
The most recent health inspection at Casimir Bistro on file is from Mar 11, 2026. The public record contains eight inspections in total.
What is the most common violation at Casimir Bistro?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Casimir Bistro.
How does Casimir Bistro compare to other restaurants in Boca Raton?
Casimir Bistro most recently scored 45 out of 100, which is lower than the Boca Raton average of 74.
Has Casimir Bistro's inspection record improved over time?
No. Recent inspections at Casimir Bistro have averaged around eight violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Casimir Bistro 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 Casimir Bistro inspected?
Based on the inspection history on file, Casimir Bistro is inspected around two times per year on average.
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