CASA L'ACQUA RISTORANTE ITALIANO
9 SE 7 AVE, Delray Beach FL 33483 · 215.651.2311
Last inspected Feb 25, 2026 · 7 visits since December 2023
MAR 24
NOV 24
APR 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found... 1 live flying insect at bar 1 live flying insect at prep room,flying around.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025038077 | Apr 21, 2025 | May 27, 2025 | $360 |
| 2--2023001921 | Dec 16, 2022 | Mar 2, 2023 | $400 |
Inspection history
7 visits, newest first
Feb 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate0 Basic
What the inspector wrote — 6 findingsThe state's own report →
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....chlorine 00 ppm...fixed Dishmachine end of inspection at chlorine 200 ppm
Raw animal food stored over/not properly separated from ready-to-eat food...raw shell eggs, raw egg York stored blanched asparagus, blanched vegetables in reach in cooler at kitchen. Employee properly stored.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...rice 47F, pasta 52F, ravioli pasta 50F in make table in cook line. Food not prepped or portioned today, food being held less than 4 hours. Manager time marked.
Handwash sink used for purposes other than handwashing...ice bathing sauce in handwashing sink at prep kitchen. Employee removed
Show the remaining 2 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths....chlorine for Dishmachine, Quaternary ammonium for triple sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....observed at 4:19 brown sauce, meat sauce, Demi glaze sauce with out date marked in storage reach in cooler, per Cook food was cooked yesterday at 3 pm. Employee date marked.
Sep 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands...employee wiped eye with hands and then putting gloves to handle food without washed hands. Employee washed hands after discussion.
Raw animal food stored over/not properly separated from ready-to-eat food...raw egg wash, raw shrimp above cooked asparagus in reach in cooler. Employee properly stored
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....chicken stock 49F, sauce 47F in make table at cook line, Bruschetta 53F in dessert reach in cooler, food not prepped or portion today, food being held less than four hours, employee time marked.
Clam tags not marked with last date served.
Handwash sink used for purposes other than handwashing...employee rinse onion in handwashing sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....pasta was cooked 3 days ago, Demi glazed sauce was cooked 2 days in reach in cooler no date marked. Employee date marked.
In-use utensil stored in standing water less than 135 degrees Fahrenheit....spoons stored 81Water at cook line, employee replace water in fire.
Old labels stuck to food containers after cleaning.
Apr 22, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...tomato sauce 55F, tomato sauce 53F in a dip 5 gallons bucket at walk in cooler, food was cooked yesterday. Stop sale issue. Recommended operator to discarded food.
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...tomato sauce 55F, tomato sauce 53F in a dip 5 gallons bucket at walk in cooler, food was cooked yesterday..... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...tiramisu 56F, chicken stock 56F, cream 56F in dessert reach in cooler. Food not prepped or portion today, food being held more than 4 hours.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...Demi glazed sauce was prepped two days ago at walk in cooler. Employee date marked.
Apr 21, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority4 Intermediate1 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...tomato sauce 55F, tomato sauce 53F in a dip 5 gallons bucket at walk in cooler, food was cooked yesterday. Stop sale issue. Recommended operator to discarded food.
Live, small flying insects found... 1 live flying insect at bar 1 live flying insect at prep room,flying around.
Raw animal food stored over/not properly separated from ready-to-eat food...raw fish, raw calamari above tomato sauce, soup, raw ground meat above cilantro at walk 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...tomato sauce 55F, tomato sauce 53F in a dip 5 gallons bucket at walk in cooler, food was cooked yesterday..... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...tiramisu 56F, chicken stock 56F, cream 56F in dessert reach in cooler. Food not prepped or portion today, food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...tiramisu 56F, chicken stock 56F, cream 56F in dessert reach in cooler. Food not prepped or portion today, food being held more than 4 hours. Stop sale issue. Recommend operator to discarded food.
Ambient air thermometer provides a temperature range, but no specific temperature.
Clam/mussel/oyster tags not marked with last date served...clams.
Handwash sink not accessible for employee use at all times...blocked by moving cart. Employee removed
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...Demi glazed sauce was prepped two days ago at walk in cooler. Employee date marked.
In-use utensil stored in standing water less than 135 degrees Fahrenheit...tongs, spoons stored in 75F water at kitchen, employee removed.
Nov 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
6 High priority4 Intermediate0 Basic
Show 10 findings ▾
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....chlorine 00 ppm. Fixed it end of the inspection. Chlorine 100 ppm.
Non-food grade paper/paper towel used as liner for food container in garnishes in reach in cooler. Employee removed
Raw animal food stored over/not properly separated from ready-to-eat food....raw shrimp, raw shell eggs above cooked asparagus, raw lobster directly top of the pasta in reach in cooler. Chef properly stored.
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... Cream 50F, bruschetta 51F, heavy cream 53F in flip top dessert reach in cooler. Food not prepped or portion today, food being held more than 4 hours... Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours....tomato sauce 46-47F in dipper container at walk in cooler. Per chef food was opened last night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit... Cream 50F, bruschetta 51F, heavy cream 53F in flip top dessert reach in cooler. Food not prepped or portion today, food being held more than 4 hours. Stop sale issue. Chef discarded food.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours....tomato sauce 46-47F in dipper container at walk in cooler. Per chef food was opened last night. Stop sale issue. Chef discarded food.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment....clams
Clam/mussel/oyster tags not marked with last date served...clams
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked......chicken stock, bruschetta, Demi glaze sauce, red sauce was cooked Saturday and Sunday at walk in cooler. Chef date marked.
Spray bottle containing toxic substance not labeled...cleaner, sanitizer solution spray bottles, manager labeled.
Mar 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 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....tomato sauce 51F, chicken stock 48 F in walk in cooler, vodka sauce 49F in reach in cooler, food cooling in deep containers with covered. per chef food was cooked yesterday. Stop sale issue. Employee discarded food.
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....tomato sauce 51F, chicken stock 48 F in walk in cooler, vodka sauce 49F in reach in cooler, food cooling in deep containers with covered. per chef food was cooked yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...pork chick 48 F, raw fish 47 F in walk cooler being held less than 4 hours, employee covered food with ice.
Clam/mussel/oyster tags not marked with last date served...some tag not date marked.
No chemical test kit provided when using sanitizer at warewashing machine. Chlorine test kit.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items...employee bag in cook line. 'Employee removed bags.
Dec 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Cleaned and sanitized equipment or utensils not properly stored. Observe plastic containers and metal bowls not inverted and stored on floor in kitchen.
Hole in or other damage to wall. Observe at cook line broken tiles between the two flip top refrigerator.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe hood vents soiled with grease.
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.