CASOLA'S PIZZERIA AND SUB SHOP
2437 SW 17 AVE, Miami FL 33145 · 3058580090
Last inspected Jul 28, 2026 · 11 visits since August 2023
DEC 24
AUG 25
DEC 25
DEC 25
JUL 26
— STEADY
5 inspections within 23 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. Observed license as paid at the time of the inspection. Confirmation number is 237496035.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jul 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate7 Basic
What the inspector wrote — 11 findingsThe state's own report →
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Delivery walk in cooler: chicken salad dated 7/18. Operator discarded during the inspection.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Delivery walk in cooler: chicken salad dated 7/18.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on a table by the cookline: raw seasoned chicken (66F - Cold Holding). As per operator, placed on the table 45 minutes ago, for the rush hour) Inspector discussed the proper procedures with the operator. Also discussed time as a public health control to the operator provided the form. Operator placed the raw chicken inside the reaching cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on the flip top reach in cooler.
Show the remaining 7 findings ▾
Carbon dioxide tanks not adequately secured by the bag in the box rack in front of the ice machines.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Thoughout the establishment
Floor tiles missing and/or in disrepair. Observed behind the main cookline, by the drain approximately 4 broken floor tiles.
Hole in or other damage to wall In the bakery area entrance to the additional bakery area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled walk in coolers, walk in freezer, and reach in coolers by the cook line. Observed both sets of fan covers soiled inside the Hialeah walk in coolers.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Main walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Observed by the office, cookline, and the additional prep kitchen cookline: walls soiled with sauce splatters.
Dec 18, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler by the office: raw shell eggs stored above shredded cheese. Discussed with the operator on proper storage of food.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on the flip top reach in coolers.
Carbon dioxide tanks not adequately secured in the ware wash area by the ice machines.
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair. Ware wash area: ice machine not working.
Floor soiled/has accumulation of debris in the dining room underneath/on the seats, tables and trash can enclosures. Also underneath most equipment though-out the establishment.
Food not stored at least 6 inches off of the floor. Additional prep area: pot with cooked ground beef, cases of tomatoes sauce, and containers with oregano and other seasonings stored on the floor.
Hole in or other damage to wall. In the bakery area by the walk in coolers and by the hand washing sink in the additional prep kitchen. (Red sauce on the walls.)
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. In the bakery area by the walk in coolers and by the hand washing sink in the additional prep kitchen. (Red sauce on the walls.)
Dec 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. walk in cooler: raw shell eggs stored above cooked pizza. Discussed with the provided the handout for the proper storage of food.
Food-contact surface soiled with food debris, mold-like substance or slime. Flip top reach in cooler: cutting board on the flip-top reach in cooler in front of the cookline.
Cutting board has cut marks and is no longer cleanable. Flip top reach in cooler: cutting board on the flip-top reach in cooler in front of the cookline.
Food stored on floor. Bakery area: bag of sugar stored on the floor. Walk in cooler by the office: 2 pans of cut tomatoes stored on the floor underneath a shelf.
Ice buildup in walk-in freezer. Dual walk in cooler and freezer: ice build up around the door frame
Walk-in cooler interior/shelves have accumulation of soil residues. Most walk in coolers.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen, walk in cooler by the office and the additional prep area.
Aug 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate13 Basic
Show 17 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by the cookline: cooked sausage (50F - Cold Holding)on top of other pans with packages of raw beef patties, as per operator, placed in the line 45 minutes before the inspection
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in the main kitchen.
Handwash sink not accessible for employee use at all times. Bakery area: stand washing sink blocked by a box of Saran Wrap.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Accumulation of black/green mold-like substance in the interior of the ice chutes on the two soda machines in the dining room.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the establishment.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purses stored on prep tables and shelves with seasonings in th3 additional prep area.
Employee with no hair restraint while engaging in food preparation. Two employees preparing/cutting pizza.
Floor area(s) covered with standing water inside the duo walk in cooler with walk in freezer.
Floor soiled/has accumulation of debris. Walk in coolers and underneath equipment.
Food not stored at least 6 inches off of the floor. Walk in cooler with the pasta: cases of pepperoni stored on the floor. As per operator, delivered in Saturday. Observed in the new prep area walk in cooler with walk in freezer: large pot with tomato sauce stored on the floor
Ice buildup in walk-in freezer on the door and the floor.
Interior of ice machine/bin with rust that has pitted the surface
Interior of refrigerator or freezer in disrepair/has exposed insulation. Walk in cooler door in the pizza area.
Walk -in cooler interior and shelves have accumulation of soil residues. Pasta and duo walk in cooler with walk in freezer.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen and the additional prep area.
Wet mop not stored in a manner to allow the mop to dry. By the two ice machines.
Dec 17, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Dry storage area by the office: ply-wood used on the shelves with containers of peppers and cups with toppings.
Dec 16, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 16 recorded, 2 high priority.
2 High priority2 Intermediate12 Basic
Show 16 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pasta reach in cooler by the office: cooked spaghetti (47F - Cold Holding); cooked lasagna (49F - Cold Holding); cooked ziti (46F - Cold Holding). As per operator. Stored inside the reach in cooler over night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spaghetti reach in cooler by the office: cooked spaghetti (47F - Cold Holding); cooked lasagna (49F - Cold Holding); cooked ziti (46F - Cold Holding). As per operator. Stored inside the reach in cooler over night. Operator discarded the food during the inspection. sandwich station: chicken salad (49F - Cold Holding); sliced cheese (46F - Cold Holding); sliced ham (50F - Cold Holding); sliced turkey (51F - Cold Holding); as per operator, placed inside the reach in cooler 1 hour before the inspection. Observed the operator place all food on ice.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Pasta walk in cooler.
Cleaned and sanitized equipment or utensils not properly stored. New prep area: clean trays stored on the floor. Observed employee take all trays to the three compartment sink to be cleaned.
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. Kitchen, reach in cooler in the spaghetti area and the reach in cooler with the tuna/chicken salad. Observed 2 reach in coolers at cook line at 46F and 47F.
Equipment and utensils not properly air-dried - wet nesting. Multiple pans on a shelf in the warehouse wash area.
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Dry storage area by the office: ply-wood used on the shelves with containers of peppers and cups with toppings.
Floor soiled/has accumulation of debris in all walk in coolers, drains, and underneath equipment.
Food not stored at least 6 inches off of the floor. Observed in the new prep area: large pot with tomato sauce stored on the floor.
Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves and top of equipments in the entire establishment soiled with grease and food debris.. Walk in cooler by the three compartment sink: fan covers soiled. Gaskets on the on all reach in coolers and walk in coolers soiled.
Old labels stuck to food containers after cleaning.
Reach-in cooler interior and shelves have accumulation of soil residues. All reach in coolers inside the kitchen
Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen and inside the walk in coolers.
Sep 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
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. Discussed with the operator and provided the form.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the establishment.
Equipment in poor repair. Observed the reach in cooler by the sandwich station not working, missing a door.
Food not stored at least 6 inches off of the floor. Walk in cooler by the three compartment sink: Large pot with sauce for the fried chicken stored on the floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler by the three compartment sink: fan covers soiled. Gaskets on the on all reach in coolers and walk in coolers soiled.
Sep 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 27 recorded, 5 high priority.
5 High priority6 Intermediate16 Basic
Show 27 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler by the ware wash area: raw shell eggs stored above cooked lasagna.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Reach in cooler at the sandwich station: ham calzone, dated 9/1, chicken Stromboli dated 9/9, sausage Stromboli 9/5, spinach calzone dated 9/9. Reach in cooler at the sandwich station: tuna salad, dated 9/6; chicken salad dated 9/6.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Reach in cooler at the sandwich station: ham calzone, dated 9/1, chicken Stromboli dated 9/9, sausage Stromboli 9/5, spinach calzone dated 9/9. Reach in cooler at the sandwich station: tuna salad, dated 9/6; chicken salad dated 9/6.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. sandwich station: tuna salad (49F - Cold Holding); chicken salad (52F - Cold Holding); sliced cheese (49F - Cold Holding); sliced ham (50F - Cold Holding); sliced turkey (51F - Cold Holding); as per operator, placed in the cooler 2 hours before the inspection. Operator placed all food on ice.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sandwich station: tuna salad (49F - Cold Holding); chicken salad (52F - Cold Holding); sliced cheese (49F - Cold Holding); sliced ham (50F - Cold Holding); sliced turkey (51F - Cold Holding); as per operator, placed on the line 2 hours before the inspection. Pizza station: cheese pizza slices (63F - Cold Holding); pepperoni pizza (64F - Cold Holding); pizza sauce (57F - Cold Holding); shredded mozzarella cheese (51-54F - Cold Holding). As per operator, placed on the countertop 1 hour before the inspection. Inspector discussed Time As A Public Health Control with the operator and provided the form. Operator placed all food ins the reach in cooler at the pizza station.
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. Discussed with the operator and provided the form
Food-contact surface soiled with food debris, mold-like substance or slime. Bakery area, new additional prep area: can opener blade.
No probe thermometer provided to measure temperature of food products.
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. Discussed with the operator and provided the form.
Non-pitting surface rust on food-contact equipment. Additional prep area: can open blade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Delivery cooler: cooked lasagna, smoked pasta, cooked spaghetti, amend cooked penne not date marked. A per operator, prepared 2 days ago. Walk in cooler by the ware wash area: cooked peppers and cooked mushrooms not date marked; as operator, cooked two days ago.
Cardboard used to line food-contact shelves. Observed cardboard used to line food-contact shelves in walk in coolers.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the establishment.
Clean utensils or equipment stored in dirty drawer or rack. Ware wash area: clean pans
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. Observed 2 reach in coolers at cook line at 56F.
Equipment and utensils not properly air-dried - wet nesting. Multiple pans on a shelf in the warehouse wash area.
Equipment in poor repair. Observed the reach in cooler by the sandwich station not working, missing a door.
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Dry storage area by the office: ply-wood used on the shelves with containers of peppers
Floor area(s) covered with standing water. Ware wash area and the floor inside the walk in cooler by the ware wash area.
Food not stored at least 6 inches off of the floor. Walk in cooler by the three compartment sink: Large pot with sauce for the fried chicken stored on the floor.
Insect control device installed over food preparation area. Observed in the warehouse wash area: 2 bug zappers installed above the prep table with hand washing sink attached.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler by the three compartment sink: fan covers soiled. Gaskets on the on all reach in coolers and walk in coolers soiled.
Old labels stuck to food containers after cleaning. Shelves in the warehouse wash area with 10 + pans with old labels.
Reach-in cooler and walk in cooler interior/shelves have accumulation of soil residues. All.
Standing water in bottom of reach-in-cooler. Small flip-top reach in cooler next to the sandwich reach in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind shelf near walk in cooler soiled with grease and old food debris and throughout the establishment.
Wet mop not stored in a manner to allow the mop to dry. By the ice machines.
Feb 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Food stored on floor. Observed cans of tomato sauce and plastic bottle of barbecue sauce stored on floor at storage area.
Feb 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 6 high priority.
6 High priority1 Intermediate12 Basic
Show 19 findings ▾
Dented/rusted cans present. See stop sale. Observed dented can of tomato sauce in storage area.
Nonfood-grade bags used in direct contact with food. Observed non food-grade bags being used to store cut lettuce, and to cover whole pizzas inside of walk in cooler.
Operating with an expired Division of Hotels and Restaurants license. Observed license as paid at the time of the inspection. Confirmation number is 237496035.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Observed cut lettuce (53 F - Cooling); diced tomatoes (61 F - Cooling); sliced tomatoes (57 F - Cooling); sliced ham (48 F - Cooling); sliced cheese (46 F - Cooling); tuna salad (50 F - Cooling); chicken salad (48 F - Cooling). As per manager, items were prepared for more than 4 hours.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed cut lettuce (53 F - Cooling); diced tomatoes (61 F - Cooling); sliced tomatoes (57 F - Cooling); sliced ham (48 F - Cooling); sliced cheese (46 F - Cooling); tuna salad (50 F - Cooling); chicken salad (48 F - Cooling). As per manager, items were prepared for more than 4 hours.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Chlorine 100+ppm).
Handwash sink used for purposes other than handwashing. Observed employee dumping container of ice water into hand was sink at cook line.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed cardboard used on floor as anti-slip measure inside walk in cooler.
Cardboard used to line food-contact shelves. Observed cardboard used to line food-contact shelves in walk in cooler number 3.
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. Observed 2 reach in coolers at cook line at 57 F.
Food stored on floor. Observed cans of tomato sauce and plastic bottle of barbecue sauce stored on floor at storage area.
Open dumpster lid.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee water bottles stored inside reach in coolers at cook line and walk in cooler number 3. Manager removed water bottles from coolers.
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 employee beverage on prep table at cook line with no cover. Employee removed beverage from prep table.
Walk in cooler interior/shelves have accumulation of soil residues. Observed shelves in both walk in coolers with accumulation of old food debris.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind shelf near walk in cooler soiled with grease and old food debris.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths not stored in sanitizer buckets at cook line and prep area near walk in cooler number 3.
Wiping cloth sanitizing solution stored on the floor. Observed wiping cloth solution stored on floor at pizza station near expo.
Aug 28, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Establishment is open to the public and served 3 guest during the inspection.
Nonfood-grade bags used in direct contact with food. Walk in cooler: pizza slices stored inside black bags.
No probe thermometer provided to measure temperature of food products.
Food not stored at least 6 inches off of the floor. Delivery walk in cooler: trays of buns on the floor and walk in cooler with freezer connected: large pan with sauce inside stored on the floor.
Insect control device installed over food preparation area in the additional prep area: 2 bug zappers installed above two prep tables.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink in the additional prep area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets for all reach in coolers, walk in coolers and walk in freezers.
Wall soiled with accumulated grease, food debris, and/or dust. Small walk in cooler by the pizza assembly station.
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.