Casablanca Cafe
3049 Alhambra St, Ft Lauderdale, FL 33301 · Permanent Food Service · License 1617288
What drove the grade
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
How the score was calculated
- Starting score100
- Violations at the Sep 14 complaint inspection6 high priority (4 fixed by the Sep 15 follow-up, 2 fixed on the spot, 1 repeat), 2 intermediate, 3 basic-29
- Administrative complaint on Sep 14, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score59
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitSep 15, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
More time given
Basic1
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
More time given
- First visitSep 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. Cookline - right to left - #2 - pooled shell eggs (50°F). Per operator item prepared 5 hours ago and placed in this unit. Reviewed proper cooling. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Walk in cooler - French onion soup (49-50°F - Cooling). Per operator item prepared yesterday and held in this unit overnight. Item not prepped or portioned today. Observed item in tall plastic covered container. Reviewed proper cooling procedures. See stop sale. Time/temperature control for safety food cold held at greater than 41°F. Walk in cooler - bleu cheese (46-50°F); skakshouka (46°F); tomatillo sauce (46-47°F); marinara (45-46°F). Per operator item held in this unit overnight. No items prepped or portioned today. Reviewed proper cold holding. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Walk in cooler - bleu cheese (46-50°F); skakshouka (46°F); tomatillo sauce (46-47°F); marinara (45-46°F). Per operator item held in this unit overnight. No items prepped or portioned today. Reviewed proper cold holding. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Walk in cooler - French onion soup (49-50°F - Cooling). Per operator item prepared yesterday and held in this unit overnight. Item not prepped or portioned today. Observed item in tall plastic covered container. Reviewed proper cooling procedures. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
Cookline - right to left - #2 - pooled shell eggs (50°F). Per operator item prepared 5 hours ago and placed in this unit. Reviewed proper cooling. See stop sale.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
Expo - cut tomatoes, pico, cut lettuce Cole slaw. Per operator items placed out approximately 3 hours ago. Operator time marked.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Cookline - right to left - #2 - raw fish stored over ready to eat lettuce. Operator stored all items properly.
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
1 bar soda gun and 1 expo soda gun.
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Upstairs employee ladies restroom - water 81°F.
Basic3
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
1 bar soda gun.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Bar area under dish machine and at floor drain.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.