CASA XABI

Name: CASA XABI
Address: 3145 COMMODORE PLZ, MIAMI, FL, 33133, US
Rating: 5.6

3145 COMMODORE PLZ, MIAMI, FL 33133

License #2321149

5.6 Grade F / 100

Failing Health Score

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Latest inspection

September 17, 2026 · 11 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CASA XABI in MIAMI currently holds an InspectFL Health Score of 5.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 16 times from Florida DBPR, with the most recent inspection on September 17, 2026. Across those visits, inspectors documented 116 total violations — 20 critical, 29 major, 67 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 6, 2025

The latest inspection on September 17, 2026 shows 11 observation rows: 2 critical, 5 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

Inspector notes

116

Coverage note

Inspector notes linked where available

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DBPR

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CASA XABI 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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[02D-02-4] Packaged food not labeled as specified by law. Observed containers of sugar, salt and flour at kitchen area shelf not label. Operator placed label.
[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); caramelized onions (51F - Cold Holding). As per operator less than 1 hour from reach in cooler. Operator removed and stored at alternate cooler to rapid cool.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line griddle in water of 87F.
[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 and quaternary sanitizers.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in cooler tray of shelled eggs stored over garlic. Operator removed.
[31B-03-4] No soap provided at handwash sink. Observed at cook line hand sink.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at cook line hand sink.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. Observed at bathroom hand sink.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents throughout soiled with dust build up.
[08B-38-4] Food stored on floor. Observed at cook line bucket of raw potato fries stored on floor.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored on prep line table.

Disposition: Met Inspection Standards
[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.
[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.
[36-22-4] Floor area(s) covered with standing water. Observed throughout kitchen from cook line to dry storage area.
[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.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed at standing reach in freezer unit.
[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.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed stored on oven door handles. Operator removed.
[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.
[10-07-4] 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.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed for microwave at cook line.
[08B-12-5] Stored food not covered. Observed at reach in freezer trays of whole frozen lobster stored uncovered.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed for hand washing procedures sink at cook line area pipes leaking.
[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.
[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.
[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.
[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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed none available at all kitchen hand sinks.
[31B-03-4] No soap provided at handwash sink. Observed none available throughout establishment and bathrooms. Operator found soap in storage and provided.

Disposition: Warning Issued
[36-22-4] Floor area(s) covered with standing water. Observed on floor at entrance of kitchen from hand wash sink pipe leaking.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed stored between prep coolers.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed across from cook line at prep table a container cooking utensils in standing water.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed at end reach in cooler across from cook line oven/stove.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at hand wash sink next to oven, slow draining.
[03G-53-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed for SousVide lamb not labeled with date and time of preparation. As per operator it is made daily so it is from the day before less than 48 hours.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed at hand wash sink next to oven, slow draining.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Observed stored on floor at cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep table cooked lamb (54F - Cold Holding);as per cook for about 30 minutes. Cook placed into cooler to cool.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed for clam tags.
[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.
[53B-13-5] 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. Observed no training available for employees Yardley Barroso, Andy, Felix and Martha.

Disposition: Warning Issued
[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 a container of olives a spoon handle in contact with the olives. Observed in a container of flour, the scoop handle in contact with the flour. Chef removed both items and stored properly.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cookline prep table a container cooking utensils in standing water.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed at prep table at cook line. Chef removed.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at microwave at cook line.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at hand wash sink next to oven, slow draining.
[08B-12-5] Stored food not covered. Observed in walk in cooler, tray of beef steak not covered.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed packages of beef tongue, placed to thaw in a container of water at rear prep table. Chef removed and placed into fridge.
[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. Observed dish machine Chlorine 0ppm. Chef set up three compartment sink to wash, rinse and sanitize.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line containers of lobster sauce (76F - Hot Holding); lamb sauce (79F - Hot Holding). As per chef about 2 hours. Chef began to reheat.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed for clam tags.
[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 6 employees present with no certified food manager present.
[53B-01-5] 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. Observed establishment unable to provide employee training for all employees present in food preparation. Employees, Andy,Felix and Martha.
[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.