CASA TUA REST
1700 JAMES ST, Miami Beach FL 33139 · 6731010
Last inspected Mar 30, 2026 · 6 visits since October 2023
APR 24
OCT 24
MAR 25
OCT 25
MAR 26
— STEADY
5 inspections within 18 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over beef in the reach in cooler. The chef moved the chicken to the bottom shelf.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Mar 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal food stored over or with unwashed produce. Observed raw beef over asparagus in the upright refrigerator. The chef moved the asparagus to the top shelf.
Clam/mussel/oyster tags not marked with last date served.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed carpaccio de carne on the menu not identified as raw. As per the chef it is severe raw. The chef printed new menus.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Show the remaining 4 findings ▾
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed an open water bottle next to a cutting board on a prepperation table.
Food stored on floor. Observed 3 plastic containers with different grains on the floor next to the walk-in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Observed a knife between the wall and sink by the kitchen entrance. The cook removed it.
No handwashing sign provided at a hand sink used by food employees. Observed at the bar.
Oct 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food stored on floor. Observed 3 plastic containers with different grains on the floor next to the walk-in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Observed between a sink and the wall. The chef removed it.
In-use tongs stored on equipment door handle between uses. Observed at the cook line. The chef removed it.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in a container of salt. The chef inverted it.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed several utensils in water at 91°F. The chef removed the utensils.
No handwashing sign provided at a hand sink used by food employees. Observed in the ladies restroom.
Mar 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate2 Basic
Show 6 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Handwash sink used for purposes other than handwashing. Observed a green bucket in the hand washing sink by the walk-in cooler. The cook removed it.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Form sent via email. The manager printed it and posted it during the inspection.
No handwashing sign provided at a hand sink used by food employees. The manager put up a sign during the inspection.
Wall soiled with accumulated grease, food debris, and/or dust. Observed at the ware washing room.
Oct 17, 2024Inspection 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 foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over beef in the reach in cooler. The chef moved the chicken to the bottom shelf.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the triple sink dispenses quaternary and the establishment has a chlorine test kit.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No handwashing sign provided at a hand sink used by food employees. The manager put up a sign.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar. The chef moved the straws behind the bar.
Apr 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dishwasher touch soiled dishes with gloves on and remove the clean dishes with the same gloves.
Raw animal food stored over or with unwashed produce. Observed raw shell and liquid eggs over vegetables in the walk-in cooler. The manager moved the eggs to another cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. The manager took the can opener to the warehouse washing area to be cleaned.
Handwash sink used for purposes other than handwashing. Observed the sink half full of water with vegetable scraps inside.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food stored on floor. Observed several cases of water bottles on the floor. The manager moved the bottles to a shelf.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Oct 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Raw animal food stored over or with unwashed produce. Observed raw octopus over greens in the reach in cooler. The chef put the octopus in the bottom drawer and the greens on the top drawer.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
Employee eating in a food preparation or other restricted area. Observed the dish washer eating between washing dishes.
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. Observed the reach in cooler torn in the pastry area.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in water temperature of 78° F. The chef poured out the water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled. Observed the walk-in cooler gasket and fan guards soiled.
Old labels stuck to food containers after cleaning.
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.