CASA D'ANGELO
1201 N FEDERAL HWY, Fort Lauderdale FL 33304 · 954.564.1234
Last inspected Feb 24, 2026 · 7 visits since May 2024
JUN 24
FEB 25
APR 25
AUG 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Feb 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Wiping cloth chlorine sanitizing solution not at proper minimum strength. On the prep table, Sanitizer Bucket (Chlorine 0ppm). The solution was corrected to 100pom chlorine
Oct 17, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 15, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority4 Intermediate7 Basic
Show 14 findings ▾
Container of burn spray improperly stored over cooked pasta and prep table. Operator properly stored.
Raw tuna stored over/not properly separated from ready-to-eat peppers and plates in right side flip top cooler. Raw beef steaks stored over ready to eat peppers in left side flip top cooler. Operator stored properly.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm corrected to 100ppm).
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Angelo Massanova 06/23/2025.
Handwash sink used for purposes other than handwashing. Back prep area hand sink used for dumping out water. Educated operator on proper hand washing sink procedures.
No soap provided at handwash sink in back dessert prep area. Operator added soap.
Oyster tags not marked with last date served.
Cook line Employee with no hair restraint while engaging in food preparation. Employee put on hat.
Cook line raw lettuce not washed prior to preparation. Operator washed lettuce.
Employee phone and keys stored above a food preparation area and cooked pasta. Operator stored properly.
Exterior door has a gap at the threshold that opens to the outside.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed knife rack in kitchen area with dust accumulation on the top. Operator cleaned during inspection.
Time/temperature control for safety food thawed in an improper manner. Observed calamari being thawed in a large container of still water. Educated operator and cold running water was turned on.
Water from main dish machine draining onto the floor.
Apr 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over or with unwashed produce. Raw beef over unwashed produce in walk in cooler. Operator reorganized
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen hand sink
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink bottle on prep table. Operator removed
Feb 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Employee handled soiled dishes and then picked up clean dishes without washing hands. Reviewed proper hand washing and employee washed hands.
Clam/mussel/oyster tags not marked with last date served.
Clams/mussels/oysters tags removed from original container prior to container being emptied. Reviewed proper procedures with operator.
Cookline - In-use knife stored in crack between flip top and wall. Operator removed.
Cookline - In-use utensil stored in standing water less than 135 degrees Fahrenheit - water 86F. Operator removed.
Dessert prep - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator made new solution. Chlorine 100ppm.
Dessert prep area- Wiping cloth sanitizing solution stored on the floor. Operator stored properly.
Jun 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours... eggplant Parmigiana 47F, Ossobuco 48F, lasagna 44 F in walk in cooler, cooling with covers and stacked pan one another. Per chef food was cooked yesterday. Stop sale issue. Employee discarded food.
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. Lime cutting with bare hands. Employee discarded lime and washing hands,putting gloves on hands.
Raw animal food stored over/not properly separated from ready-to-eat food...beef carpaccio above cheese, raw tuna above prosciutto, raw lamb above grilled onion at reach in cooler. Employee properly stored
Stop Sale issued on time/temperature control for safety food due to temperature abuse...Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours... eggplant Parmigiana 47F, Ossobuco 48F, lasagna 44 F in walk in cooler, cooling with covers and stacked pan one another. Per chef food was cooked yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...mussels 50F in original package in tall reach in cooler being held less than 4 hours, employee ice down food.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked... rice, sausage at walk in cooler, it was prepped or cooked over 24 hours. Employee date marked
May 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate2 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over ready to eat cooked octopus in prep area reach in. 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. Pizza Prep area - low boy - calamari (48-49F). 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. Pizza Prep area - low boy - calamari (48-49F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.
Clam/mussel/oyster tags not marked with last date served.
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.
Handwash sink used for purposes other than handwashing. Cookline Handsink used for food prep. Reviewed proper use of hand sinks.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food stored on floor. Walk in cooler - containers of chicken and containers of mushrooms stored on floor. Operator stored properly.
Wiping cloth sanitizing solution stored on the floor. Cookline - operator stored properly.
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.