CASABLANCA CAFE
3049 ALHAMBRA ST, Ft Lauderdale FL 33301 · 954-764-3500
Last inspected Mar 4, 2026 · 10 visits since March 2024
MAY 24
FEB 25
APR 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. Approximately 6 rodent droppings on top of main dish machine in kitchen. Operator immediately removed droppings and cleaned/sanitized the area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2022000883 | Nov 22, 2021 | Feb 4, 2022 | $400 |
| 2--2021019703 | Apr 22, 2021 | May 26, 2021 | $400 |
| 2--2019007607 | Jan 31, 2019 | Feb 28, 2019 | $200 |
Inspection history
10 visits, newest first
Mar 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal food stored over or with unwashed produce. In the upstairs walk in cooler, raw flounder fillets stored over unwashed cucumbers. The fish was removed
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. The butter on the table next to the cook line was not marked. The butter was removed from refrigerator at 8:30am. The time marking was applied.
No paper towels or mechanical hand drying device provided at handwash sink. At the triple sink. Paper towels were supplied
Food stored on floor. In the walk in freezer, multiple items were stored on the floor. The items were moved to racks.
Show the remaining 1 finding ▾
Time/temperature control for safety food thawed in an improper manner. In the cook line prep sink, 4 bags of food stored in a 1/2 pan in standing water thawing. The water was turned on.
Dec 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Dish employee handled soiled dishes and then picked up clean dishes without washing hands. Reviewed proper hand washing and employee washed hands.
Employee failed to wash hands before putting on gloves to initiate a task working with food. 1. Expo employee put on gloves and handled plated food without first washing hands. 2. Cookline employee entered Cookline, put on gloves and began handling ready to eat food without first washing hands. Reviewed proper hand washing and aforementioned employees properly washed hands.
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. Cookline - right to left - #4 cream sauce (65F); butter (61F); chick peas (55F); pesto (64F); tomatillo sauce (55F); tomato lobster nage (52F); putanesca sauce (56F); truffle Alfredo sauce (54F). Per operator all items were held in unit overnight. No items prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right to left - #4 cream sauce (65F); butter (61F); chick peas (55F); pesto (64F); tomatillo sauce (55F); tomato lobster nage (52F); putanesca sauce (56F); truffle Alfredo sauce (54F). Per operator all items were held in unit overnight. No items prepped or portioned today. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Expo soda gun. 2 bar soda guns. Operator cleaned during inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided time as a public health control form to operator and reviewed.
Ceiling vents by back door soiled with accumulated food debris, grease, dust, or mold-like substance.
Apr 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs then handled clean equipment without first washing hands. Employee washed hands then changed gloves
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over butter in walk in cooler. Operator reorganized
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled in kitchen by AC units
Current Hotel and Restaurant license not displayed.
Food stored on floor. Container of food stored on floor in upstairs wall in cooler. Operator began elevating
Hole in or other damage to wall. Wall tile broken at down stairs walk in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between flip top cooler and cold rail
Stored food not covered. Cooked chicken in flip top cooler right of cookline not covered. Operator covered
Apr 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 19, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon on breakfast menu. Eggs Benedict on brunch menu. Operator began updating menus during inspection.
Feb 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority5 Intermediate4 Basic
Show 14 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. Dishwasher - main (Chlorine 0ppm). Advised operator to use triple sink sanitizing. Sink set up - quaternary 150ppm.
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. Cookline - flip top by walk in - chimichurri (50-52F); rancho habinero (50-52F). Per operator items held in unit overnight. No items prepped or portioned today. Observed ice buildup along condensing area. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip top by walk in - chimichurri (50-52F); rancho habinero (50-52F). Per operator items held in unit overnight. No items prepped or portioned today. Observed ice buildup along condensing area. See stop sale.
Walk in cooler - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw chicken stored over raw beef. Cookline - right flip top - raw beef burgers stored over raw shrimp. Operator stored all items properly.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline - Sanitizer Bucket (Quaternary over 400ppm). Advised operator to dilute solution.
Clam tags not marked with last date served.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon on breakfast menu. Eggs Benedict on brunch menu. Operator began updating menus during inspection.
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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Expo - cut tomatoes and cream cheese. Provided operator with Time as a Public Health control form and reviewed.
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.
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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip top by walk in - chimichurri (50-52F); rancho habinero (50-52F). Per operator items held in unit overnight. No items prepped or portioned today. Observed ice buildup along condensing area.
Employee eating in a food preparation area. Employee moved to dining room.
Floor area(s) covered with standing water. By main dish machine, downstairs bar and downstairs liquor storage room.
Food not stored at least 6 inches off of the floor. Walk in cooker - plastic containers of raw chicken stored in floor. Operator stored properly.
May 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate9 Basic
Show 9 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner throughout. Operator inverted.
Equipment and utensils not properly air-dried - wet nesting. Observed containers stacked wet at dish storage area. Operator separated containers to dry.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Observed container of squid on floor in Walk-in Freezer. Operator removed.
Ice buildup in reach-in freezer above flip top #1.
In-use tongs stored on equipment door handle between uses at cook-line.
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. Flour and oil. Operator labeled with common name.
Mar 28, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Mar 27, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
Rodent activity present as evidenced by rodent droppings found. Approximately 6 rodent droppings on top of main dish machine in kitchen. Operator immediately removed droppings and cleaned/sanitized the area.
Server handled soiled dishes or utensils and then prepared a beverage without washing hands. Reviewed proper hand washing and employee properly washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right to left - #2 flip top - cooked pasta (50-55F); cooked chicken (50-55F); cooked lobster (50-55F); raw shrimp (50-55F); #3 open top - pico (49-50F); cooked chicken (49-50F). Per operator items were placed in units less than an hour ago. No items prepped or portioned today. Operator placed items on ice to quick chill.
Clam/mussel/oyster tags not marked with last date served.
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. Provided handout 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. Some employees present without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
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.
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. Operator removed container.
Floor area(s) covered with standing water. Main bar next to glass wash machine.
Waste line missing at soda gun holster. Service bar.
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.