CASIMIR FRENCH BISTRO
416 VIA DE PALMAS #81, Boca Raton FL 33432
Last inspected Mar 11, 2026 · 8 visits since July 2023
NOV 23
JUL 24
JAN 25
AUG 25
MAR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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. Waitress Garnishing parsley on onion soup with bare hands
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026033092 | Mar 11, 2026 | Jun 2, 2026 | $200 |
| 2--2023009954 | Feb 8, 2023 | Mar 8, 2023 | $160 |
Inspection history
8 visits, newest first
Mar 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
What the inspector wrote — 9 findingsThe state's own report →
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put on hair net with gloves on, and returned to slice cheese without changing gloves and washing hands. Educated employee on proper handwashing procedures, and employee washed hands and changed gloves.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon stored over tub of ice cream in low boy freezer and raw lobster stored over container of shredded cheese in reach in freezer,
Raw animal food stored over/not properly separated from ready-to-eat food. 1). Raw tuna stored over salad greens in salad flip top cooler. 2). Raw salmon stored atop bottle of cooking oil in reach in cooler. Educated employees on storing raw food over ready to eat food, and raw food was placed below ready to eat food in both coolers.
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. Emailed poster to operator.
Show the remaining 5 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's keys and phone stored on shelf with dry food items on cook line. Educated employee on storing personal items separate from food preparation areas. Employee removed personal items from cook line.
Employee with no hair restraint while engaging in food preparation. Employee prepping food without hair restraint. Educated employee on wearing proper hair restraint. Employee put on hair restraint.
No Heimlich maneuver/choking sign posted. Emailed poster to operator.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee's water bottles and cup stored in bottom of flip top cooler. Employee removed bottles and cup from cooler.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth quaternary sanitizer stored at 0 ppm. Employee corrected to 200 ppm.
Aug 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate3 Basic
Show 10 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. Waitress Garnishing parsley on onion soup with bare hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over lettuce in sandwich station 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 and the time removed from temperature control cannot be determined. See stop sale. Butter on cook line
Clam/mussel/oyster tags not marked with last date served. Mussels not marked
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw tuna Tuna tartar Carpaccio with smoked salmon
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary Chlorine
Spray bottle containing toxic substance not labeled. Purple solution in spray bottle in kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones over sandwhich cooler in kitchen
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in water 82F
Reach-in cooler interior/shelves have accumulation of soil residues. Shelving glass sliding door
Jan 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food handler cutting onions with gloves and then began using cellphone with the same gloves. Observed food handler Immediately begin cutting onions with the same gloves.
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.
Spray bottle containing toxic substance not labeled. Two spray bottles in kitchen on shelf near kitchen entry way
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna in bottom reach in cooler on cook line
Sep 17, 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 ▾
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/
Jul 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority5 Intermediate2 Basic
Show 8 findings ▾
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 and the time removed from temperature control cannot be determined. See stop sale. Butter
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
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/
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
mussel tags not marked with last date served.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) remade Sanitizer Bucket (Quaternary 200ppm)
Nov 8, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). set up Triple Sink (Quaternary 200ppm).
Establishment not maintaining mussel tags for 90 days. No tags on site.
Nov 1, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). set up Triple Sink (Quaternary 200ppm).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (74F - Cold Holding) butter packets (54F - Cold Holding). Operator states butter removed from unit less than Four hours. Not prepped or portioned. TPHC discussed with operator. Document sent. Butter packets placed on time control.
Establishment not maintaining mussel tags for 90 days. No tags on site.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine and quaternary
Stored food not covered. Bread crumbs flour salt in dry storage
Working containers of food removed from original container not identified by common name. Salt and flour in dry storage
Jul 6, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler, the smoked salmon was stored over fresh vegetables. The smoked salmon was moved to the bottom shelf.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
mussel tags not marked with last date served.
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.