CASA XABI

Name: CASA XABI
Address: 3145 COMMODORE PLZ, MIAMI, FL, 33133, US

3145 COMMODORE PLZ, MIAMI, FL 33133

License #2321149

F 57.5/100

🟢 A: 95+ 🟡 B: 85-94 🟠 C: 70-84 🔴 F: below 70

12.5 points to reach C grade

How is this calculated? →

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

DBPR

Inspection History

Critical Major Minor

Inspection Completed - No Further Action
[11-12-4] Employee experiencing persistent sneezing, coughing, runny nose, or discharge from eyes working with food, clean equipment or utensils, and/or unwrapped single-service items. Observed front of house serving employee with a constant cough since start of inspection.
[36-22-4] Floor area(s) covered with standing water. Observed throughout kitchen from cook line to dry storage area. **Repeat Violation**
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed for hand washing procedures sink at cook line area pipes leaking.
[08B-12-5] Stored food not covered. Observed at reach in freezer trays of whole frozen lobster stored uncovered.
[14-11-5] Equipment in poor repair. Observed gaskets at standing reach in freezer unit gasket broken causing ice build up.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored on cook line prep table. Chef removed and stored on upper shelf. **Corrected On-Site**
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line utensils in water of 84F. Operator placed container onto griddle to begin to heat. **Corrective Action Taken**
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed none available at all kitchen hand sinks. **Repeat Violation**
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line prep cooler shrimp (50F - Cold Holding); risotto (57F - Cold Holding), as per operator for less than 2 hours from walk in cooler. **Repeat Violation**
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4 employees present engaging in food prep with no certified manager present.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed for microwave at cook line. **Repeat Violation**
[36-22-4] Floor area(s) covered with standing water. Observed throughout kitchen from cook line to dry storage area. **Repeat Violation**
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in container of risotto at cook line.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed stored between prep line coolers. Operator removed and okayed to be cleaned. **Corrected On-Site**
[08B-38-4] Food stored on floor. Observed at cook line bucket of soaking raw potato fries stored on floor. Operator placed onto lower shelf. **Repeat Violation**
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4 employees present engaging in food prep with no certified manager present.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed stored on oven door handles. Operator removed. **Corrected On-Site** **Repeat Violation**
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line prep cooler shrimp (50F - Cold Holding); risotto (57F - Cold Holding), as per operator for less than 2 hours from walk in cooler. **Repeat Violation**
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed for microwave at cook line. **Repeat Violation**
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed cook using three compartment sink and detergent to wash hands stating cook line sink is not operable.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed server grab loaf of sliced bread to plate and present to customer without gloves. Coached employee on proper hand washing procedures and bare hand contact procedures.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed at standing reach in freezer unit. **Repeat Violation**
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed for hand washing procedures sink at cook line area pipes leaking.
[31B-03-4] No soap provided at handwash sink. Observed none available throughout establishment and bathrooms. Operator found soap in storage and provided. **Corrective Action Taken**
[08B-12-5] Stored food not covered. Observed at reach in freezer trays of whole frozen lobster stored uncovered.
[08B-38-4] Food stored on floor. Observed at cook line bucket of soaking raw potato fries stored on floor. Operator placed onto lower shelf. **Repeat Violation**
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored on cook line prep table. Chef removed and stored on upper shelf. **Corrected On-Site**
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed at standing reach in freezer unit. **Repeat Violation**
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed none available at all kitchen hand sinks. **Repeat Violation**
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in container of risotto at cook line.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed stored between prep line coolers. Operator removed and okayed to be cleaned. **Corrected On-Site**
[11-12-4] Employee experiencing persistent sneezing, coughing, runny nose, or discharge from eyes working with food, clean equipment or utensils, and/or unwrapped single-service items. Observed front of house serving employee with a constant cough since start of inspection.
[11-12-4] Employee experiencing persistent sneezing, coughing, runny nose, or discharge from eyes working with food, clean equipment or utensils, and/or unwrapped single-service items. Observed front of house serving employee with a constant cough since start of inspection.
[14-11-5] Equipment in poor repair. Observed gaskets at standing reach in freezer unit gasket broken causing ice build up.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed for hand washing procedures sink at cook line area pipes leaking.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line utensils in water of 84F. Operator placed container onto griddle to begin to heat. **Corrective Action Taken**
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed stored on oven door handles. Operator removed. **Corrected On-Site** **Repeat Violation**
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed server grab loaf of sliced bread to plate and present to customer without gloves. Coached employee on proper hand washing procedures and bare hand contact procedures.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4 employees present engaging in food prep with no certified manager present.
[08B-12-5] Stored food not covered. Observed at reach in freezer trays of whole frozen lobster stored uncovered.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed cook using three compartment sink and detergent to wash hands stating cook line sink is not operable.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored on cook line prep table. Chef removed and stored on upper shelf. **Corrected On-Site**
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed none available at all kitchen hand sinks. **Repeat Violation**
[14-11-5] Equipment in poor repair. Observed gaskets at standing reach in freezer unit gasket broken causing ice build up.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line utensils in water of 84F. Operator placed container onto griddle to begin to heat. **Corrective Action Taken**
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed for microwave at cook line. **Repeat Violation**
[36-22-4] Floor area(s) covered with standing water. Observed throughout kitchen from cook line to dry storage area. **Repeat Violation**
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed server grab loaf of sliced bread to plate and present to customer without gloves. Coached employee on proper hand washing procedures and bare hand contact procedures.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line prep cooler shrimp (50F - Cold Holding); risotto (57F - Cold Holding), as per operator for less than 2 hours from walk in cooler. **Repeat Violation**
[31B-03-4] No soap provided at handwash sink. Observed none available throughout establishment and bathrooms. Operator found soap in storage and provided. **Corrective Action Taken**

Inspection Completed - No Further Action
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at microwave at cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line flip top coolers shrimp (51F - Cold Holding); puréed tomatoes (57F - Cold Holding). As per cook for less than 4 hours. Chef placed onto ice to help rapid cool. **Corrective Action Taken** **Repeat Violation**
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed none available for chlorine or quaternary sanitizers.
[08B-38-4] Food stored on floor. Observed plastic gallon of cooking oil stored on floor at walk in cooler. **Repeat Violation**
[14-69-4] Ice buildup in reach-in freezer.
[36-22-4] Floor area(s) covered with standing water. Observed throughout kitchen and walk in cooler.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in container of flour.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed expired 10/1/2025.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at all hand sinks. Chef provided. **Corrected On-Site**
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed stored on cook line oven doors.
[14-69-4] Ice buildup in reach-in freezer.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at microwave at cook line.
[36-22-4] Floor area(s) covered with standing water. Observed throughout kitchen and walk in cooler.
[08B-38-4] Food stored on floor. Observed plastic gallon of cooking oil stored on floor at walk in cooler. **Repeat Violation**
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at all hand sinks. Chef provided. **Corrected On-Site**
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed expired 10/1/2025.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed none available for chlorine or quaternary sanitizers.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line flip top coolers shrimp (51F - Cold Holding); puréed tomatoes (57F - Cold Holding). As per cook for less than 4 hours. Chef placed onto ice to help rapid cool. **Corrective Action Taken** **Repeat Violation**
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed none available for chlorine or quaternary sanitizers.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in container of flour.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at microwave at cook line.
[08B-38-4] Food stored on floor. Observed plastic gallon of cooking oil stored on floor at walk in cooler. **Repeat Violation**
[36-22-4] Floor area(s) covered with standing water. Observed throughout kitchen and walk in cooler.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed expired 10/1/2025.
[14-69-4] Ice buildup in reach-in freezer.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in container of flour.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line flip top coolers shrimp (51F - Cold Holding); puréed tomatoes (57F - Cold Holding). As per cook for less than 4 hours. Chef placed onto ice to help rapid cool. **Corrective Action Taken** **Repeat Violation**
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at all hand sinks. Chef provided. **Corrected On-Site**
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed stored on cook line oven doors.