KASE CUISINE
1519 NE 4 AVE, Fort Lauderdale FL 33304 · 4582191715
Last inspected Aug 18, 2026 · 11 visits since November 2023
MAR 25
JUN 25
NOV 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. Paperwork provided.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024063562 | Sep 4, 2024 | Feb 26, 2025 | $160 |
| 2--2021000995 | Jan 5, 2021 | Jun 21, 2021 | $400 |
Inspection history
11 visits, newest first
Aug 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler, raw eggs stored over cooked turkey. The eggs were moved down.
No soap provided at handwash sink. Next to the steam table in the kitchen.
Equipment in poor repair. Reach in cooler gaskets are torn
Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing at room temperature without running water next to the triple sink, the chicken was moved to the sink to thaw under running water.
Show the remaining 1 finding ▾
Portable fire extinguisher gauge in red zone. For reporting purposes only. The silver canister in the kitchen
Mar 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler, raw ground beef stored over raw peeled garlic. The beef was moved down
Spray bottle containing toxic substance not labeled. Under the front counter, two bottles of glass cleaner were not labeled. An employee labeled the bottles.
Cardboard used to line nonfood-contact shelves. Under the steam table
Ceiling/ceiling tile shows damage or is in disrepair. Near the divide in the kitchen.
No handwashing sign provided at a hand sink used by food employees. At the hand wash sink next to the triple sink.
Ripped/worn tin foil used as shelf cover. Under the center prep table in the kitchen
Nov 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In kitchen Webcooler reach in, mac and cheese (56F - Cooling). Per manager, both prepare on 11-12 and in unit overnight. See stop sale.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing plates for use without any sanitizing step. Had employee set up sanitizer sink (Quaternary - 200ppm) and sanitize plates.
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. In kitchen Webcooler reach in, mac and cheese (56F - Cooling). Per manager, both prepare on 11-12 and in unit overnight.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Kitchen sanitizer bucket reading over 200ppm chlorine. Employee remade to proper 100ppm.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
Current Hotel and Restaurant license not displayed.
Wet wiping cloths stored in detergent and sanitizer mixed together. Kitchen sanitizer bucket also contains soap. Employee dumped and remade dedicated sanitizer bucket.
Jul 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operators thermometers with dead batteries.
Equipment in poor repair. Atosta unit torn gaskets.
Jun 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 5 high priority.
5 High priority3 Intermediate9 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Atosta reach in cooler; Cooked goat (45F - 48 F Cooling); Cooked shrimp (45F - 48 F Cooling); Cooked shrimp (48F - 51 F Cooling) - per operator items prepared yesterday and held in unit overnight. No items prepped or portioned today. Observed torn gaskets on refrigerator doors, See stop sale.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed one employee used personal cellphone and then continued to engage in food preparation without washing hands. Reviewed proper hand washing procedures and employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Samsung- Raw shell eggs stored over ready-to -eat vegetables. Operator stored all items properly.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Samsung reach in cooler; Raw Shell eggs (Ambient air temperature 68F - Cold Holding); Operator moved to front counter beverage cooler to quick chill.
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.Atosta reach in cooler; Cooked goat (45F - 48 F Cooling); Cooked shrimp (45F - 48 F Cooling); Cooked shrimp (48F - 51 F Cooling) - per operator items prepared yesterday and held in unit overnight. No items prepped or portioned today. Observed torn gaskets on refrigerator doors, See stop sale.
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 hand out to operator.
No soap provided at handwash sink. Cookline. Operator replaced.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operators thermometers with dead batteries.
Buildup of food debris/soil residue on all cold handling equipment door handles.
Covered waste receptacle not provided in women's bathroom. Unisex employee restroom.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's belongings on shelf with single service articles.
Equipment in poor repair. Atosta unit torn gaskets.
Floor soiled/has accumulation of debris under shelving by back door.
Food stored on floor. Black beans stored in bucket on kitchen floor. Operator removed and placed on shelf.
No Heimlich maneuver/choking sign posted. Provided to operator.
No handwashing sign provided at a hand sink used by food employees. Cookline. Operator posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters visibly soiled.
Mar 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Nonfood-grade bags used in direct contact with food. In two door reach in cooler in kitchen, to go bags used to store cooked rice. Discussed with operator that food grade bags are to be used to store food.
Bowl or other container with no handle used to dispense food. On dry storage shelf in kitchen, bowl used to dispense rice. Employee removed bowl.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On Dry storage shelves in kitchen, scoop handle in contact with dry beans. Employee removed scoop
Nov 12, 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 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.
Sep 4, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. No hand sink at front counter and no hand sink by triple sink, as per establishment plans.
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 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. 3 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom and customer restroom doors.
Exterior door has a gap at the side of door that opens to the outside.
No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
Aug 28, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 2 high priority.
2 High priority10 Intermediate7 Basic
Show 19 findings ▾
Nonfood-grade bags used in direct contact with food. Cooked rice stored in to-go T-shirt bags in cookline 2 door Atosta unit. Operator stored items properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Two door cookline reach in - raw shell eggs stored over ready to eat fruit. Operator stored all items properly.
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.
Handwash sink not accessible for employee use at all times. Cookline hand sink blocked by garbage can. Operator removed.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. No hand sink at front counter and no hand sink by triple sink, as per establishment plans.
Handwash sink used for purposes other than handwashing. Cookline hand sink being used for food preparation. Operator removed items.
Manager or person in charge lacking proof of food manager certification. PIC - Christian Sterlin
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ PIC - Christian Sterlin
No paper towels or mechanical hand drying device provided at handwash sink. Cookline hand sink.
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 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. 3 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
No soap provided at handwash sink. Cookline hand sink. Operator replaced.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom and customer restroom doors.
Employee eating in a food preparation or other restricted area. Employee removed food.
Exterior door has a gap at the side of door that opens to the outside.
Floor soiled/has accumulation of debris. Under shelving in dry storage.
Food not stored at least 6 inches off of the floor. Container of fresh vegetables stored on floor under prep table at cookline. Operator stored properly.
No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
Ripped/worn tin foil used as shelf cover. Cookline prep table.
Apr 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority7 Intermediate6 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 move from collecting money to serving ready to eat foods in takeaway boxes with no hand-wash or gloves. Employee washed hands and put on gloves.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef pastries at 92F at display warmer. Operator provided Time as a Public Health Control paperwork.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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. Paperwork provided.
Handwash sink not accessible for employee use at all times. Observed handwashing sink blocked with prep table at kitchen area.
Handwash sink used for purposes other than handwashing. Observed container in handwashing sink at kitchen area. Operator removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
No paper towels or mechanical hand drying device provided at handwash sink. Operator provided.
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. Paperwork provided.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed beef pastries at 92F hot holding at display warmer. Operator monitoring time held with no written procedure. Paperwork provided.
Bowl or other container with no handle used to dispense food. Observed container used as scoop at kitchen area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink next to ready to eat food. Operator removed.
No conspicuously located ambient air temperature thermometer in holding unit.
Outer openings of establishment cannot be properly sealed when not in operation. Observed a gap between exterior door and wall at exterior door.
Stored food not covered. Observed cooked chicken wings uncovered in reach-in cooler. Operator covered.
Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket. Operator hung mop up.
Nov 1, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink.
Manager or person in charge lacking proof of food manager certification.
Wall soiled with accumulated grease, food debris, and/or dust. Kitchen wall under hood
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.