CASA XABI
3145 COMMODORE PLZ, Miami FL 33133 · 7865878559
Last inspected Mar 12, 2026 · 15 visits since January 2024
MAY 24
OCT 24
APR 25
OCT 25
MAR 26
— STEADY
5 inspections within 14 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. Observed expired 10/1/2025.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
15 visits, newest first
Mar 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate14 Basic
What the inspector wrote — 20 findingsThe state's own report →
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 server grab loaf of sliced bread to plate and present to customer without gloves. Coached employee on proper hand washing procedures and bare hand contact procedures.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line prep cooler shrimp (50F - Cold Holding); risotto (57F - Cold Holding), as per operator for less than 2 hours from walk in cooler.
Employee washed hands in a sink other than an approved handwash sink. Observed cook using three compartment sink and detergent to wash hands stating cook line sink is not operable.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4 employees present engaging in food prep with no certified manager present.
Show the remaining 16 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Observed none available at all kitchen hand sinks.
No soap provided at handwash sink. Observed none available throughout establishment and bathrooms. Operator found soap in storage and provided.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored on cook line prep table. Chef removed and stored on upper shelf.
Employee experiencing persistent sneezing, coughing, runny nose, or discharge from eyes working with food, clean equipment or utensils, and/or unwrapped single-service items. Observed front of house serving employee with a constant cough since start of inspection.
Equipment in poor repair. Observed gaskets at standing reach in freezer unit gasket broken causing ice build up.
Floor area(s) covered with standing water. Observed throughout kitchen from cook line to dry storage area.
Food stored on floor. Observed at cook line bucket of soaking raw potato fries stored on floor. Operator placed onto lower shelf.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at standing reach in freezer unit.
In-use knife/knives stored in cracks between pieces of equipment. Observed stored between prep line coolers. Operator removed and okayed to be cleaned.
In-use tongs stored on equipment door handle between uses. Observed stored on oven door handles. Operator removed.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in container of risotto at cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line utensils in water of 84F. Operator placed container onto griddle to begin to heat.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed for microwave at cook line.
Stored food not covered. Observed at reach in freezer trays of whole frozen lobster stored uncovered.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Water leaking from pipe and/or faucet/handle. Observed for hand washing procedures sink at cook line area pipes leaking.
Oct 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Observed expired 10/1/2025.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line flip top coolers shrimp (51F - Cold Holding); puréed tomatoes (57F - Cold Holding). As per cook for less than 4 hours. Chef placed onto ice to help rapid cool.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed none available for chlorine or quaternary sanitizers.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at all hand sinks. Chef provided.
Floor area(s) covered with standing water. Observed throughout kitchen and walk in cooler.
Food stored on floor. Observed plastic gallon of cooking oil stored on floor at walk in cooler.
Ice buildup in reach-in freezer.
In-use tongs stored on equipment door handle between uses. Observed stored on cook line oven doors.
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 container of flour.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at microwave at cook line.
Walk-in cooler shelves with rust that has pitted the surface.
May 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate3 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. Observed Dishwasher (Chlorine 0ppm). Advised operator to set up three compartment sink and utilize until repaired.
In-use knife/knives stored in cracks between pieces of equipment. Observed stored between prep coolers across from cook line.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed for SousVide lamb and oxtails not labeled with date and time of preparation. As per operator it is made daily so it is from the day before less than 48 hours.
Wiping cloth sanitizing solution stored on the floor. Observed stored on floor at cook line.
May 5, 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 Intermediate3 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. Observed Dishwasher (Chlorine 0ppm). Advised operator to set up three compartment sink and utilize until repaired.
In-use knife/knives stored in cracks between pieces of equipment. Observed stored between prep coolers across from cook line.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed for SousVide lamb and oxtails not labeled with date and time of preparation. As per operator it is made daily so it is from the day before less than 48 hours.
Wiping cloth sanitizing solution stored on the floor. Observed stored on floor at cook line.
Apr 24, 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 Intermediate4 Basic
Show 5 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. Observed Dishwasher (Chlorine 0ppm). Advised operator to set up three compartment sink and utilize until repaired.
Food stored on floor. Observed cooking oil stored on floor at walk in cooler. Operator removed.
In-use knife/knives stored in cracks between pieces of equipment. Observed stored between prep coolers across from cook line.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed for SousVide lamb and oxtails not labeled with date and time of preparation. As per operator it is made daily so it is from the day before less than 48 hours.
Wiping cloth sanitizing solution stored on the floor. Observed stored on floor at cook line.
Apr 23, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 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. Observed Dishwasher (Chlorine 0ppm). Advised operator to set up three compartment sink and utilize until repaired.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep table cooler, clams (61F - Cold Holding); tomato sauce (57F - Cold Holding); rice (56F - Cold Holding) as per operator for about 3 hours. Operator placed ice onto clams and placed other containers into walk in cooler to rapid cool.
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. Provided operator with poster.
Food stored on floor. Observed cooking oil stored on floor at walk in cooler. Operator removed.
In-use knife/knives stored in cracks between pieces of equipment. Observed stored between prep coolers across from cook line.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed for SousVide lamb and oxtails not labeled with date and time of preparation. As per operator it is made daily so it is from the day before less than 48 hours.
Wiping cloth sanitizing solution stored on the floor. Observed stored on floor at cook line.
Jan 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 28, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 1 high priority.
1 High priority3 Intermediate8 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep table cooked lamb (54F - Cold Holding);as per cook for about 30 minutes. Cook placed into cooler to cool.
Clam/mussel/oyster tags not marked with last date served. Observed for clam tags.
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.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no training available for employees Yardley Barroso, Andy, Felix and Martha.
Floor area(s) covered with standing water. Observed on floor at entrance of kitchen from hand wash sink pipe leaking.
In-use knife/knives stored in cracks between pieces of equipment. Observed stored between prep coolers.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed across from cook line at prep table a container cooking utensils in standing water.
Standing water in bottom of reach-in-cooler. Observed at end reach in cooler across from cook line oven/stove.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at hand wash sink next to oven, slow draining.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed for SousVide lamb not labeled with date and time of preparation. As per operator it is made daily so it is from the day before less than 48 hours.
Water leaking from pipe and/or faucet/handle. Observed at hand wash sink next to oven, slow draining.
Wiping cloth sanitizing solution stored on the floor. Observed stored on floor at cook line.
Jul 23, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded.
0 High priority4 Intermediate1 Basic
Show 5 findings ▾
Clam/mussel/oyster tags not marked with last date served. Observed for clam tags.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 6 employees present with no certified food manager present.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed establishment unable to provide employee training for all employees present in food preparation. Employees, Andy,Felix and Martha.
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.
Time/temperature control for safety food thawed in an improper manner. Observed packages of beef tongue, placed to thaw in a container of water at rear prep table. Chef removed and placed into fridge.
May 28, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority4 Intermediate4 Basic
Show 8 findings ▾
Clam/mussel/oyster tags not marked with last date served. Observed for clam tags.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 6 employees present with no certified food manager present.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed establishment unable to provide employee training for all employees present in food preparation. Employees, Andy,Felix and Martha.
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.
In-use wet wiping cloth/towel used under cutting board. Observed at prep table at cook line. Chef removed.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at hand wash sink next to oven, slow draining.
Stored food not covered. Observed in walk in cooler, tray of beef steak not covered.
Time/temperature control for safety food thawed in an improper manner. Observed packages of beef tongue, placed to thaw in a container of water at rear prep table. Chef removed and placed into fridge.
May 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority4 Intermediate7 Basic
Show 13 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. Observed dish machine Chlorine 0ppm. Chef set up three compartment sink to wash, rinse and sanitize.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line containers of lobster sauce (76F - Hot Holding); lamb sauce (79F - Hot Holding). As per chef about 2 hours. Chef began to reheat.
Clam/mussel/oyster tags not marked with last date served. Observed for clam tags.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 6 employees present with no certified food manager present.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed establishment unable to provide employee training for all employees present in food preparation. Employees, Andy,Felix and Martha.
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.
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 olives a spoon handle in contact with the olives. Observed in a container of flour, the scoop handle in contact with the flour. Chef removed both items and stored properly.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cookline prep table a container cooking utensils in standing water.
In-use wet wiping cloth/towel used under cutting board. Observed at prep table at cook line. Chef removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at microwave at cook line.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at hand wash sink next to oven, slow draining.
Stored food not covered. Observed in walk in cooler, tray of beef steak not covered.
Time/temperature control for safety food thawed in an improper manner. Observed packages of beef tongue, placed to thaw in a container of water at rear prep table. Chef removed and placed into fridge.
Mar 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 20, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority0 Intermediate1 Basic
Show 3 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. Observed chlorine strength at 0 ppm,operator set up 3 compartment sink and called service technician.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Equipment in poor repair. Observed storage shelf,for clean utensils/plates rusted.
Feb 8, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority0 Intermediate1 Basic
Show 3 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. Observed chlorine strength at 0 ppm,operator set up 3 compartment sink and called service technician.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Equipment in poor repair. Observed storage shelf,for clean utensils/plates rusted.
Jan 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority2 Intermediate6 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. Observed chlorine strength at 0 ppm,operator set up 3 compartment sink and called service technician.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Clam/mussel/oyster tags not marked with last date served. Observed for the clams and mussels.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed for the sauces,cookline. Provided operator with form for time as a method of control for food safety.
Bowl or other container with no handle used to dispense food. Observed for the diced cheese.
Equipment in poor repair. Observed storage shelf,for clean utensils/plates rusted.
Food stored in undrained ice. Observed employee drink stored in ice bin by the front counter.
Food stored on floor. Observed container with potato fries stored on the floor of the walk-in cooler.
In-use wet wiping cloth/towel used under cutting board. Observed at the prep counter opposite cookline.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed for the interior of the convection oven.
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.