CASA L'ACQUA RISTORANTE ITALIANO

Name: CASA L'ACQUA RISTORANTE ITALIANO
Address: 9 SE 7 AVE, DELRAY BEACH, FL, 33483, US
Rating: 56.5

9 SE 7 AVE, DELRAY BEACH, FL 33483

License #6019400

🍕 Pizza/Italian ℹ️

56.5 Grade F / 100

Failing Health Score

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Latest inspection

February 25, 2026 · 6 findings · 3 critical

Routine - Food

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Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

CASA L'ACQUA RISTORANTE ITALIANO in DELRAY BEACH currently holds an InspectFL Health Score of 56.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on February 25, 2026. Across those visits, inspectors documented 46 total violations — 22 critical, 17 major, 7 minor.

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Record snapshot

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The latest inspection on February 25, 2026 shows 6 observation rows: 3 critical, 3 major, and 0 minor.

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Inspector notes

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Community reaction

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Would you eat here?

CASA L'ACQUA RISTORANTE ITALIANO has a rough inspection history. Would you risk it?

F record

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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
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly....chlorine 00 ppm...fixed Dishmachine end of inspection at chlorine 200 ppm
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food...raw shell eggs , raw egg York stored blanched asparagus, blanched vegetables in reach in cooler at kitchen. Employee properly stored .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...rice 47F, pasta 52F, ravioli pasta 50F in make table in cook line . Food not prepped or portioned today , food being held less than 4 hours . Manager time marked.
[31A-11-4] Handwash sink used for purposes other than handwashing...ice bathing sauce in handwashing sink at prep kitchen. Employee removed
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths....chlorine for Dishmachine, Quaternary ammonium for triple sink .
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....observed at 4:19 brown sauce, meat sauce , Demi glaze sauce with out date marked in storage reach in cooler , per Cook food was cooked yesterday at 3 pm. Employee date marked.

Disposition: Warning Issued
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit...tongs, spoons stored in 75F water at kitchen, employee removed.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...tomato sauce 55F, tomato sauce 53F in a dip 5 gallons bucket at walk in cooler , food was cooked yesterday. Stop sale issue . Recommended operator to discarded food.
[35A-02-7] Live, small flying insects found... 1 live flying insect at bar 1 live flying insect at prep room ,flying around .
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food...raw fish , raw calamari above tomato sauce, soup , raw ground meat above cilantro at walk in cooler , employee properly stored
[01B-02-5] 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...tomato sauce 55F, tomato sauce 53F in a dip 5 gallons bucket at walk in cooler , food was cooked yesterday. .... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...tiramisu 56F, chicken stock 56F , cream 56F in dessert reach in cooler . Food not prepped or portion today , food being held more than 4 hours .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...tiramisu 56F, chicken stock 56F , cream 56F in dessert reach in cooler . Food not prepped or portion today , food being held more than 4 hours . Stop sale issue . Recommend operator to discarded food.
[05-15-4] Ambient air thermometer provides a temperature range, but no specific temperature.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served...clams.
[31A-09-4] Handwash sink not accessible for employee use at all times...blocked by moving cart . Employee removed
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...Demi glazed sauce was prepped two days ago at walk in cooler . Employee date marked.

Disposition: Met Inspection Standards
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly....chlorine 00 ppm. Fixed it end of the inspection. Chlorine 100 ppm.
[14-86-1] Non-food grade paper/paper towel used as liner for food container in garnishes in reach in cooler . Employee removed
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food....raw shrimp , raw shell eggs above cooked asparagus , raw lobster directly top of the pasta in reach in cooler . Chef properly stored .
[01B-02-5] 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... Cream 50F, bruschetta 51F, heavy cream 53F in flip top dessert reach in cooler . Food not prepped or portion today , food being held more than 4 hours ... Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours....tomato sauce 46-47F in dipper container at walk in cooler . Per chef food was opened last night .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit... Cream 50F, bruschetta 51F, heavy cream 53F in flip top dessert reach in cooler . Food not prepped or portion today , food being held more than 4 hours . Stop sale issue . Chef discarded food.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours....tomato sauce 46-47F in dipper container at walk in cooler . Per chef food was opened last night . Stop sale issue . Chef discarded food.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment....clams
[01C-03-4] Clam/mussel/oyster tags not marked with last date served...clams
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked......chicken stock, bruschetta, Demi glaze sauce , red sauce was cooked Saturday and Sunday at walk in cooler . Chef date marked.
[41-17-4] Spray bottle containing toxic substance not labeled...cleaner , sanitizer solution spray bottles , manager labeled .