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Solid Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
CASIMIR FRENCH BISTRO in BOCA RATON currently holds an InspectFL Health Score of 90.2 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 11, 2026. Across those visits, inspectors documented 19 total violations — 6 critical, 5 major, 8 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on March 11, 2026 shows 9 observation rows: 3 critical, 1 major, and 5 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.
Would you eat here?
CASIMIR FRENCH BISTRO looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Warning Issued
- [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees keys and phone stored on shelf with dry food items on cook line. Educated employee on storing personal items separate from food preparation areas. Employee removed personal items from cook line.
- [13-03-4] Employee with no hair restraint while engaging in food preparation. Employee prepping food without hair restraint. Educated employee on wearing proper hair restraint. Employee put on hair restraint.
- [51-13-4] No Heimlich maneuver/choking sign posted. Emailed poster to operator.
- [12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employees water bottles and cup stored in bottom of flip top cooler. Employee removed bottles and cup from cooler.
- [21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth quaternary sanitizer stored at 0 ppm. Employee corrected to 200 ppm.
- [12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put on hair net with gloves on, and returned to slice cheese without changing gloves and washing hands. Educated employee on proper handwashing procedures, and employee washed hands and changed gloves.
- [08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon stored over tub of ice cream in low boy freezer and raw lobster stored over container of shredded cheese in reach in freezer,
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. 1). Raw tuna stored over salad greens in salad flip top cooler. 2). Raw salmon stored atop bottle of cooking oil in reach in cooler. Educated employees on storing raw food over ready to eat food, and raw food was placed below ready to eat food in both coolers.
- [11-27-4] 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. Emailed poster to operator.
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