CASTING CARIBBEAN RESTO LLC
209 SE 2 AVE, Delray Beach FL 33483
Last inspected Jul 14, 2026 · 10 visits since October 2023
SEP 24
APR 25
AUG 25
DEC 25
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Food with mold-like growth. See stop sale. 1 tomato moldy.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2021043588 | Sep 17, 2021 | Oct 22, 2021 | $400 |
| 2--2016001479 | Dec 28, 2015 | Apr 18, 2016 | $400 |
Inspection history
10 visits, newest first
Jul 14, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 13, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 8 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority0 Intermediate3 Basic
Show 8 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized....Chlorine 200+ppm. Operator added water to diluted chlorine. Chlorine 100 Ppm.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....cooked pork 76F, cooked pork 64F in dip container with covered in reach in cooler. Per Cook and date marked food was cooked yesterday. Stop sale issue. Operator burned discarded food
Rodent activity present as evidenced by rodent droppings found....approximately 1 rodent droppings front of the reach in cooler at dishwashing area. 3 rodent droppings between wall and reach in cooler at dishwashing area. 3 rodent droppings shelf underneath prep table at dishwashing area. 3 rodent droppings shelf underneath prep table at kitchen. 4 rodent droppings between wall and shelf at kitchen. 1 rodent dropping between wall and shelf at east side of kitchen 11 rodent droppings underneath shelf at dry food storage room. 1 rodent droppings top on it salt box at dry storage room 15 rodent droppings top on bean storage container at dry storage
Single-use gloves not changed as needed after changing tasks or when damaged or soiled...employee used cell phone, touched dirty surfaces and then handle cleaned container serve food to customers without changed gloves and washing hands. Employee washed hands after discussion.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....cooked pork 76F, cooked pork 64F in dip container with covered in reach in cooler. Per Cook and date marked food was cooked yesterday.
Ceiling/ceiling tile shows damage or is in disrepair...throughout kitchen, dishwashing area, storage area.
Food stored on floor...water on floor at front line. Operator properly stored.
Hole in or other damage to wall...throughout establishment.
Dec 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized...chlorine +200 ppm. Operator diluted at 100 ppm.
Raw animal food stored over or with unwashed produce....shell eggs, raw fish above whole tomatoes, whole cucumber in reach in cooler. Operator properly stored.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...pork 45F, chicken 45F in reach in cooler. Food not prepped or portion today, food being held less than 4 hours. Operator closed door properly
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.
Aug 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate1 Basic
Show 6 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled...picked dirty card board from floor and then handle ready to eat food beans container without change gloves and washed hands. Employee washed hands after discussion.
Handwash sink not accessible for employee use at all times...blocked by table and reach in Cooler at front line. Steps front of the handwashing sink at kitchen, employee removed steps.
Handwash sink used for purposes other than handwashing... stored tray in handwashing sink. Employee removed tray.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.....cooked chicken, cooked pork, cooked goat with wrong date, food was cooked yesterday, date marked for today. Employee properly date marked.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at bathroom..
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors...door left opened. Employee Closed door.
Apr 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over or with unwashed produce. Raw eggs stored over unwashed carrots Employee placed eggs on bottom shelf
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.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drinking water in Kitma Cooler. Employee threw bottle of water in garbage can
No Heimlich maneuver/choking sign posted.
Sep 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit......Hot Holding: noodles 98F, spinach 122F, white rice 102F, chicken 127F, bulgur 124F in steam table at front line, all food being held less than 4 hour except noodles, noodles being more than 4 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit......Hot Holding: noodles 98F, spinach 122F, white rice 102F, chicken 127F, bulgur 124F in steam table at front line, all food being held less than 4 hour except noodles, noodles being more than 4 hours. Stop sale issue. Employee discarded food, other food time marked and higher hot holding thermostats.
Jul 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate0 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...chicken 61F, pork 69F in reach in cooler. Per operator food was cooked yesterday. Stop sale issue. Operator discarded food.
Raw animal food stored over/not properly separated from ready-to-eat food...raw fish above cooked pork at reach in cooler. Operator properly stored
Stop Sale issued on time/temperature control for safety food due to temperature abuse...Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding pasta 89F, brown rice 98F in steam table, food was prepped at 6 am, 8 am and stored in steam table. Food being held more than 4 hours... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...chicken 61F, pork 69F in reach in cooler. Per operator food was cooked yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...milk 45F, cheese 47 F, food not prepped today, food being held less than 4 hours. Operator discarded food
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding pasta 89F, brown rice 98F in steam table, food was prepped at 6 am, 8 am and stored in steam table. Food being held more than 4 hours. Stop sale issue. Operator discarded food.
Jan 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Nonfood-grade bags used in direct contact with food...cooking potatoes with garbage bag. Operator removed bag
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding pork with pepper 98°-119°, fish 128°, white rice 121° in hot holding table at front line being held less than 4 hours. Operator time marked.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at bath room.
Faucet broken at handwashing sink at kitchen.
No handwashing sign provided at a hand sink used by food employees at bathroom.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink at bathroom.
Dec 1, 2023□ 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 ▾
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quat test strips provided by operator using chlorine sanitizer.
Oct 2, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 6 high priority.
6 High priority5 Intermediate1 Basic
Show 12 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0PPM Operator set up fresh chlorine in sink 75ppm
Food with mold-like growth. See stop sale. 1 tomato moldy.
Nonfood-grade bags used in direct contact with food. Togo bags used for raw pork in chest freezer next to back door. Operator removed from bags and put into food safe bags.
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. hotdogs 50°F cold holding, cabbage (50°F - Cold Holding); not prepared or cooked today, held overnight in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hotdogs, cabbage (50°F - Cold Holding); not prepared or cooked today, held overnight in cooler. See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pasta (128F - Hot Holding); fish (128F - Hot Holding) for lass than four hours, steam table on low. Water on steam table 128°F. Operator turned steam table on high, fish was reheated to 172°F, pasta reheated to 165°F
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quat test strips provided by operator using chlorine sanitizer.
No paper towels or mechanical hand drying device provided at handwash sink In employee bathroom.
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. Employees not trained or certified.
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. Emailed form to operator.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Manager went to buy chlorine during inspection
No handwashing sign provided at a hand sink used by food employees. In employees bathroom.
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.