CASA LUDOVICO
1710 ALT 19 N, Palm Harbor FL 34683 · 7277847779
Last inspected Jun 24, 2026 · 14 visits since October 2023
JAN 25
JUN 25
MAR 26
JUN 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly near dish machine 1 live fly near cook line
★ 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 |
|---|---|---|---|
| 3--2024046512 | Jun 17, 2024 | Oct 2, 2024 | $200 |
Inspection history
14 visits, newest first
Jun 24, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
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
Dead roaches on premises. 1 dead roach in cabinet in back seating area. Operator removed roach and cleaned and sanitized area.
Jun 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Surface of cutting boards soiled with debris
Handwash sink used for purposes other than handwashing. Hand wash sink in bar used to dump liquids.
Covered waste receptacle not provided in women's bathroom. No covered waste receptacle in women's room.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven in kitchen soiled with debris,
No handwashing sign provided at a hand sink used by food employees. No handwash sign at sink in bar and in wait station,
Working containers of food removed from original container not identified by common name. Squeeze bottle of oil unlabeled in kitchen.
Jun 2, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine in bar dispensing only 10ppm of chlorine sanitizer. Instructed operator to use dish machine in kitchen or three compartment sink until repaired,
Food-contact surface soiled with food debris, mold-like substance or slime. Surface of cutting boards soiled with debris
Handwash sink used for purposes other than handwashing. Hand wash sink in bar used to dump liquids.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in wait station and in bar. Operator added towels.
Covered waste receptacle not provided in women's bathroom. No covered waste receptacle in women's room.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven in kitchen soiled with debris,
No handwashing sign provided at a hand sink used by food employees. No handwash sign at sink in bar and in wait station,
Working containers of food removed from original container not identified by common name. Squeeze bottle of oil unlabeled in kitchen.
Mar 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Spray bottle containing toxic substance not labeled. Pink liquid in spray bottle in dish area..
In-use tongs stored on equipment door handle between uses.
Jun 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 12, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate1 Basic
Show 2 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. 0ppm. Sanitizer bucket was almost empty. Operator hooked up a new sanitizer. 50ppm chlorine. Dishmachine in the bar was ran multiple times, 0ppm no color change. Operator is to discontinue use of dishmachine until sanitizing properly.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Jun 6, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority1 Intermediate1 Basic
Show 4 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. 0ppm. Sanitizer bucket was almost empty. Operator hooked up a new sanitizer. 50ppm chlorine. Dishmachine in the bar was ran multiple times, 0ppm no color change. Operator is to discontinue use of dishmachine until sanitizing properly.
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator is using bleach in their triple sink and sanitizer bucket that does not state that it is safe for food contact surfaces. Discussed with chef. Staff dumped sanitizer from the bucket and refilled with the correct sanitizer.
Food-contact surface soiled with food debris. White cutting board on flip top cooler stained. White cutting board on drying rack.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Jun 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 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. 0ppm. Sanitizer bucket was almost empty. Operator hooked up a new sanitizer. 50ppm chlorine. Dishmachine in the bar was ran multiple times, 0ppm no color change. Operator is to discontinue use of dishmachine until sanitizing properly.
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator is using bleach in their triple sink and sanitizer bucket that does not state that it is safe for food contact surfaces. Discussed with chef. Staff dumped sanitizer from the bucket and refilled with the correct sanitizer.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Chef states that they allow the salmon to be cooked to order per the customer and that the fish can be served undercooked per their request. Discussed the need to have proof of parasite destruction.
Operating with an expired Division of Hotels and Restaurants license. License expired 2/01/2025. Operator unable to renew at time of inspection.
Food-contact surface soiled with food debris. White cutting board on flip top cooler stained. White cutting board on drying rack.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Jan 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Handwash sink not accessible for employee use at all times. Hand wash sink blocked by prep table, operator moved prep table
Cutting board has cut marks and is no longer cleanable. Stored cutting boards have cut marks and can longer be properly cleaned.
Floor soiled/has accumulation of debris. Under and behind fixed equipment
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cutting boards used under coffee grinder.
Working containers of food removed from original container not identified by common name.squeeze bottles contains food removed from its original container not labeled.ed with common name
Jun 18, 2024□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 17, 2024Administrative complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly near dish machine 1 live fly near cook line
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomato sauce (48F - Cold Holding); Beef (44F - Cold Holding); cut tomatoes (46F - Cold Holding); raw chicken (46F - Cold Holding); cream sauce (46F - Cold Holding); Fish (45F - Cold Holding). All food was in the refrigerated unit for less than 4 hours. Chef placing food on ice.
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. Unit on cook line
Dead fly like insects on premises. 10 dead fly like insects on window sills of upstairs dining area.
May 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. pasta (46F - Cold Holding); pasta (48F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta (46F - Cold Holding); pasta (48F - Cold Holding) SEE STOP SALE Calamari (45F - Cold Holding); Pork (46F - Cold Holding). Operator placed on ice. In refrigerated unit less than 4 hours
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.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on upper shelf of prep table
Employee with no hair restraint while engaging in food preparation. 2 employees with no hair restraint, discussed the importance of wearing hair restraints when involved in food prep.
In-use wet wiping cloth/towel used under cutting board.
Oct 9, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over cooked meatballs. Operator moved meatballs to upper shelf.
Handwash sink used for purposes other than handwashing. Hand wash sink being used to fill pitcher with water. Discussed the need to use hand wash sinks for washing hands only.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cutting board has cut marks and is no longer cleanable. Cutting boards stored clean deeply grooved.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula on cooks line held in standing water. Discussed the need to stor utensils in water that is a minimum of 135F.
Opened employee beverage container in a cold holding unit with food to be served to customers. Cook line employee beverage stored in lower cooler of cook line. Operator moved beverage
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.