CASA D'ANGELO AVENTURA
2910 NE 207 ST UNIT 103, Aventura FL 33180 · 954-565-8826
Last inspected Apr 3, 2026 · 6 visits since October 2023
MAR 24
SEP 24
MAR 25
NOV 25
APR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license. As of 10/1/23.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Apr 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Observed raw branzino stored over/not properly separated from ready-to-eat foods in reach in cooler under stove.
Cardboard used to line food-contact shelves in dry storage area.
Ceiling tile missing in ware wash area.
Clean pots and pans not stored inverted or in a protected manner.
Show the remaining 1 finding ▾
Food storage container/container lid cracked or broken.
Nov 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate7 Basic
Show 12 findings ▾
Non-food grade paper/paper towel used as liner for pan of parsley.
Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel tags not marked with last date served.
Handwash sink in warewash area not accessible for employee use at all times due to dishes being stored inside. Chef removed.
No paper towels or mechanical hand drying device provided at handwash sink. Located in kitchen area.
Ceiling tile missing in warewash area.
Clean pots and pans not stored inverted or in a protected manner.
Cold holding equipment not maintained in good repair and has an ambient temperature of 57°F. Per Chef establishment is currently awaiting maintenance to repair. At time of inspection all food was stored in ice bath to ensure proper cold holding.
Food storage container cracked or broken.
Ice buildup in walk-in freezer.
In-use tongs stored on stove door handle between uses. Chef removed.
Observed Cloth used as a liner for a pan of vegetables. Advised chef and he removed.
Mar 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate4 Basic
Show 11 findings ▾
Observed Non-food grade paper used as liner for container of cut greens. Chef removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following food temperatures greater than 41°F; raw salmon (48F - Cold Holding); octopus (48F - Cold Holding); raw lamb (47F - Cold Holding); raw steak (49F - Cold Holding) All were located in reach in cooler under stove. As per chef food had only been in cooler for about 1 hour. Reach in cooler had an ambient temperature of 56°F. Chef moved all food to near by cooler and called maintenance to repair.
Clam tags not maintained in chronological order according to the last date they were served in the establishment.
No paper towels or mechanical hand drying device provided at handwash sink. Located in kitchen area.
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. Discussed and emailed form to operator.
No soap provided at handwash sink. Located in kitchen area.
Observed handwash sink not accessible for employee use at all times due to kitchen equipment stored inside. Advised chef and he removed.
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 Reach in cooler under stove with an ambient temperature of 56°F. Chef moved all food to near by cooler and called maintenance to repair.
Food stored on floor. Observed container of cooked broccolini stored on floor in kitchen area during preparation and case of bread on floor in walk in cooler. Chef instructed employee to move to shelf.
In-use tongs stored on equipment door handle between uses. Located on stove door. Chef removed.
In-use wet wiping cloth/towel used under cutting board. Chef removed.
Sep 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Handwash sink not accessible for employee use at all times. Observed utensils being stored in hand washing sink. Manager removed.
Observed tag removed from container of raw mussels. Advised Chef and added tag.
Accumulation of debris on exterior of warewashing machine.
Clean pots and pans not stored inverted or in a protected manner. Manager inverted.
In-use tongs stored on equipment door handle between uses. Located on stove door.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located on prep table between stoves.
No handwashing sign provided at a hand sink used by food employees. Located in warewash area. Manager added.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Located on bar counter in direct reach of customer. Manager moved behind bar.
Mar 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate5 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed various raw fish being stored above ready to eat chicken. Located in reach in cooler.
Handwash sink not accessible for employee use at all times. Observed cleaning supplies being stored in hand washing sink in warewash area. Employee removed.
No paper towels or mechanical hand drying device provided at handwash sink. Located in kitchen area.
No soap provided at handwash sink. Located in kitchen area.
No tag on/for original container of raw, in-shell mussels. Chef added.
Nonfood-grade basting brush used in food.
Ice buildup in walk-in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Located between reach in cooler and hand washing sink.
In-use tongs stored on equipment door handle between uses. Located on stove door.
Opened employee beverage container in a cold holding unit with food to be served to customers. Chef removed.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Located on bar counter and in reach of customers.
Oct 23, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
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. Observed employee touching and cutting ready to bread for customers with bare heads. Advised manager and he instructed employee to discard bread wash hands and put on gloves.
Operating with an expired Division of Hotels and Restaurants license. As of 10/1/23.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw branzino and snappper being stored on top of cooked chicken in reach in cooler. Chef rearranged.
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. Discussed and emailed form to operator.
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. Discussed and emailed form to operator.
Accumulation of debris on exterior of warewashing machine. Chef instructed employee to clean.
Clean pots and pans not stored inverted or in a protected manner.
Food stored on floor. Observed cases of food being stored on floor in walk in cooler.
In-use tongs stored on equipment door handle between uses. Located on stove door.
In-use wet wiping cloth/towel used under cutting board. Chef removed.
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.