CASA CALABRIA
4040 GALT OCEAN DR, Fort Lauderdale FL 33308 · 954-566-7500
Last inspected Jul 23, 2026 · 8 visits since February 2024
FEB 25
MAY 25
SEP 25
FEB 26
JUL 26
▲ GETTING WORSE
5 inspections trending down, 19 points off where it started.
Operating with an expired Division of Hotels and Restaurants license. Operator tried renewing license during inspection. Received message that license doesn't exist. Operator is in call back que.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2022028738 | May 2, 2022 | Jun 27, 2022 | $200 |
Inspection history
8 visits, newest first
Jul 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate3 Basic
What the inspector wrote — 8 findingsThe state's own report →
Prep area flip top - Raw veal stored over/not properly separated from ready-to-eat prepared vegetables. Operator stored all items properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Left Cookline flip top - - raw chicken stored over raw fish. Operator stored all items properly.
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. Salad station - tall unit - cooked eggplant (46-47F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station - tall unit - cooked eggplant (46-47F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.
Show the remaining 4 findings ▾
Current Hotel and Restaurant license not displayed.
Standing water in bottom of reach-in-cooler. Prep area flip top.
Waste line missing at soda gun holster. 1 bar soda gun over ice bin.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
Feb 10, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen and began working with food without first washing hands. Reviewed proper hand washing and employee washed hands.
Operating with an expired Division of Hotels and Restaurants license. Operator tried renewing license during inspection. Received message that license doesn't exist. Operator is in call back que.
Food-contact surface soiled with food debris, mold-like substance or slime. Magnetic knife rack in prep area visibly soiled.
Handwash sink not accessible for employee use at all times. Cookline hand sink blocked by cart. Operator removed.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Station salad area - hand sink water 70F.
Clean utensils stored between equipment and wall. Clean knives stored between wall and hand sink in prep area. Operator removed.
Standing water in bottom of reach-in-cooler. Prep area flip top.
Waste line missing at soda gun holster. 2 bar soda guns.
Sep 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Container of medicine improperly stored. Ice+ soothing fell stored on shelf at cookline, operator stored properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw salmon and raw calamari at cookline. Operator stored properly.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal keys and phone on cookline counter top, operator stored properly.
May 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Handwash sink not accessible for employee use at all times. Blocked by a metal shelving rack. -Ware washing station -Main cook line Operator removed.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Old labels stuck to food containers after cleaning.
Water draining onto floor surface. -From dish machine.
Feb 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -True brand reach in cooler; raw chicken stored over ready to eat marinara sauce. Operator stored properly.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. -Reviewed Big 6 food borne illnesses with operator and printed flyer.
Food-contact surface soiled with food debris, mold-like substance or slime. -Bar; soda guns and holster
Ceiling tile missing. -1 ceiling tile missing above ware washing station.
Plumbing system in disrepair. -Kitchen; water seeping from tiles.
Jun 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate1 Basic
Show 6 findings ▾
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. Provided handout to operator
Food-contact surface soiled with food debris, mold-like substance or slime. Magnetic knife rack in prep area visibly soiled.
Handwash sink not accessible for employee use at all times. Cookline hand sink blocked by trash can and prep table. Dish machine area Handsink blocked by shelving and items. Operator made all sinks accessible.
No paper towels or mechanical hand drying device provided at handwash sink. Cookline hand sink. Operator replaced.
No soap provided at handwash sink. Cookline hand sink. Operator replaced.
No Heimlich maneuver/choking sign posted. Provided to operator.
Feb 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Right cookline flip top - raw seafood stored over ready to eat pasta.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over ready to eat soup in silver whirlpool unit. Operator stored all items properly.
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. Kitchen - silver whirlpool - cooked rice (51F); meatballs (49F); raw shrimp (50F); soup (61F); cooked beef (60F). Per operator items were prepared on previous day and held in unit overnight - over 4 hours. No items prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen - silver whirlpool - cooked rice (51F); meatballs (49F); raw shrimp (50F); soup (61F); cooked beef (60F). Per operator items were prepared on previous day and held in unit overnight - over 4 hours. No items prepped or portioned today. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda gun
Handwash sink not accessible for employee use at all times. Drain blocked. Plumber on site making repair.
Some Clam/mussel/oyster tags not marked with last date served.
Accumulation of debris on exterior of warewashing machine.
Ice buildup in white dessert reach-in freezer.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.