CASA D'ANGELO AVENTURA

Name: CASA D'ANGELO AVENTURA
Address: 2910 NE 207 ST UNIT 103, AVENTURA, FL, 33180, US
Rating: 63

2910 NE 207 ST UNIT 103, AVENTURA, FL 33180

License #2336375

63 Grade F / 100

Failing Health Score

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Latest inspection

April 3, 2026 · 5 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CASA D'ANGELO AVENTURA in AVENTURA currently holds an InspectFL Health Score of 63 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on April 3, 2026. Across those visits, inspectors documented 57 total violations — 8 critical, 18 major, 31 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on April 3, 2026 shows 5 observation rows: 1 critical, 0 major, and 4 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

CASA D'ANGELO AVENTURA has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[14-05-4] Cardboard used to line food-contact shelves in dry storage area.
[36-36-4] Ceiling tile missing in ware wash area.
[24-05-4] Clean pots and pans not stored inverted or in a protected manner.
[14-38-4] Food storage container/container lid cracked or broken.
[08A-05-6] Observed raw branzino stored over/not properly separated from ready-to-eat foods in reach in cooler under stove.

Disposition: Met Inspection Standards
[31B-03-4] No soap provided at handwash sink. Located in kitchen area.
[31A-09-4] Observed handwash sink not accessible for employee use at all times due to kitchen equipment stored inside. Advised chef and he removed.
[14-74-7] 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 Reach in cooler under stove with an ambient temperature of 56°F. Chef moved all food to near by cooler and called maintenance to repair.
[08B-38-4] Food stored on floor. Observed container of cooked broccolini stored on floor in kitchen area during preparation and case of bread on floor in walk in cooler. Chef instructed employee to move to shelf.
[10-20-4] In-use tongs stored on equipment door handle between uses. Located on stove door. Chef removed.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Chef removed.
[14-86-1] Observed Non-food grade paper used as liner for container of cut greens. Chef removed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following food temperatures greater than 41°F; raw salmon (48F - Cold Holding); octopus (48F - Cold Holding); raw lamb (47F - Cold Holding); raw steak (49F - Cold Holding) All were located in reach in cooler under stove. As per chef food had only been in cooler for about 1 hour. Reach in cooler had an ambient temperature of 56°F. Chef moved all food to near by cooler and called maintenance to repair.
[01C-05-4] Clam tags not maintained in chronological order according to the last date they were served in the establishment.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Located in kitchen area.
[11-26-1] 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 and emailed form to operator.