CASABLANCA SHISHA CAFE
6620 4TH ST N, Saint Pete FL 33702
Last inspected Aug 12, 2026 · 7 visits since December 2023
DEC 23
FEB 24
DEC 24
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. Staff observed handling and placing pretzels in to go order with bare hands
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Aug 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate5 Basic
What the inspector wrote — 8 findingsThe state's own report →
Container of medicine improperly stored. medication's on counter front counter employee moved.
Raw animal food stored over/not properly separated from ready-to-eat food. Reach in freezer Raw salmon over ready to eat beans employee moved
Toxic substance/chemical improperly stored. spray bottle on counter on top near clean dishes. Spray bottle of bleach on top of the food contact surface. Employee moved
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Show the remaining 4 findings ▾
Equipment in poor repair. Torn gasket front counter
Interior of oven has accumulation of black substance/grease/food debris.
No suitable facilities provided to store employee clothing and other possessions. Excessive amount of personal items stored in or near food for restaurant. Educated
Time/temperature control for safety food thawed in an improper manner. ground beef thawing on counter. Employee moved
Jan 26, 2026Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Dec 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Small cutting board stored on top of reach in deli cooler cutting board stained. Slicer heavily soiled with food debris.
Dec 20, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items in reach in deli cooler: sliced roast beef (51F - Cold Holding); sliced turkey (51F - Cold Holding); fish spread (46F - Cold Holding); macaroni salad (51F - Cold Holding); coleslaw (51F - Cold Holding); potato salad (51F - Cold Holding) Employees moved food items into stand alone double door cooler to bring down temperatures.
Food-contact surface soiled with food debris, mold-like substance or slime. Small cutting board stored on top of reach in deli cooler cutting board stained. Slicer heavily soiled with food debris.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Black single door display cooler unlocked in dinning room area. No lock observed for cooler.
Dec 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 3 high priority.
3 High priority9 Intermediate4 Basic
Show 16 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee taking orders and ringing up customers in front counter area. Employee came into kitchen area and put on single service gloves without washing their hands and began preparing a sandwich.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee working in front counter area. They came in to kitchen area and put gloves on to began engaging in food preparation without washing their hands prior to putting on gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items in reach in deli cooler: sliced roast beef (51F - Cold Holding); sliced turkey (51F - Cold Holding); fish spread (46F - Cold Holding); macaroni salad (51F - Cold Holding); coleslaw (51F - Cold Holding); potato salad (51F - Cold Holding) Employees moved food items into stand alone double door cooler to bring down temperatures.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Carton of milk not date marked in stand alone double door cooler. Employee doesn't know when it was open.
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. Did not observe written procedure for vomiting or diarrheal event. Emailed operator DBPR vomiting or diarrheal event form.
Food-contact surface soiled with food debris, mold-like substance or slime. Small cutting board stored on top of reach in deli cooler cutting board stained. Slicer heavily soiled with food debris.
Handwash sink not accessible for employee use at all times. Vacuum stored in front of hand sink in front counter area next to bathroom. Employee moved vacuum to allow access to hand sink.
Handwash sink used for purposes other than handwashing. Containers and soiled wet whipping clothes stored in hand sink in kitchen area.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strip observed. Employee was sure if they had any.
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. No proof of Food Employee Reporting Agreement for Jesse K. who stated he was hired in October 2024. Inspector emailed operator DBPR Food Employee Reporting Agreement form.
No soap provided at handwash sink. At hand sink in front counter. Employee could not find soap to stock dispenser. Inspection got bottle of dish soap at three compartment sink to wash her hands to begin conducting routine inspection.
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 employee food training for Taylor H. on 10/20/2022 through Food Safety First. Could not verify employee food training for Jesse K. Hired over 60 days ago.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave and air fryer interior soiled with food debris.
No handwashing sign provided at a hand sink used by food employees. Missing at hand sink in kitchen area.
No mop sink or curbed cleaning facility provided at establishment. Asked employee where mop sink was located. Employee stated they did not have one and they are currently disposing their mop water outside through kitchen side building door. Verified plans on OnBase and found mop sink was located in bathroom behind closed door. The mop sink is currently being used as a storage area, containing a table, storage containers, and boxes. As a result, the inspector is unable to access the mop sink to verify if it is properly plumbed and functional.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Black single door display cooler unlocked in dinning room area. No lock observed for cooler.
Feb 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Food slicer soiled with food debris.
Handwash sink not accessible for employee use at all times. Hand sink in front counter area blocked by dust pan. Operator moved item.
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. No proof of employee training for Sean Elsner.
Current Hotel and Restaurant license not displayed. License currently posted is under Boyd Steven. Expired on 2/1/24
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled with food debris.
No handwashing sign provided at a hand sink used by food employees. Missing at front counter hand sink. Inspector provided hand washing sign.
Dec 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
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. Staff observed handling and placing pretzels in to go order with bare hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. roast beef (47F - Cold Holding)
Handwash sink not accessible for employee use at all times. Soda can in hand sink at front counter, removed
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at front counter, replaced
Cutting board has cut marks and is no longer cleanable.
Food stored in a prohibited area. Cases of bread stores in rear of dining room
Reuse of single-service or single-use articles. Aluminum to go lids reused for reheating food in oven
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in coolers in dining room not secured
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.