Casa DO Pastel
7804 W Sample Rd, Margate, FL 33065 · Permanent Food Service · License 1624045
What drove the grade
Roach activity present as evidenced by live roaches found.
How the score was calculated
- Starting score100
- Violations at the Oct 12 routine inspection6 high priority (4 fixed by the Oct 13 follow-up, 1 fixed on the spot, 1 repeat), 1 intermediate (1 repeat), 7 basic-34
- Administrative complaint on Oct 12, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score54
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
More time given
Basic3
Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
More time given
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
More time given
- First visitOct 12, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 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.
1) Time/temperature control for safety food cold held at greater than 41°F. 3 door reach in cooler// ; Chicken salad (51°F - Cold Holding); Ham (48°F - Cold Holding); Milk (47°F - Cold Holding); Shredded Mozzarella (49°F - Cold Holding); chicken pie (47°F - Cold Holding); ground beef (52°F - Cold Holding); cooked shrimp mixture (48°F - Cold Holding); Cream cheese (52°F - Cold Holding); cheese pastel (58°F - Cold Holding); sausage (47°F - Cold Holding); Cheese (47°F - Cold Holding); cooked rice (49°F - Cold Holding); black beans (45°F - Cold Holding); boiled eggs (46°F - Cold Holding); cooked chicken (55°F - Cold Holding); cream cheese heart of palm (54°F - Cold Holding); beef empanada (48°F - Cold Holding); chicken empanadas (46°F - Cold Holding); spinach empanadas (49°F - Cold Holding); beef empanada (48°F - Cold Holding); chicken empanadas (48°F - Cold Holding); uncooked cheese empanada (52°F - Cold Holding); cheese and beef empanada (53°F - Cold Holding). Per operator items left in unit over night, not prepped or portioned today. See stop sale 2) Shell eggs not stored at an ambient air temperature of 45°F or less. raw shell egg ambient temperature (51°F - Cold Holding). Per operator eggs stored in unit overnight. Not prepared or portioned today.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
3 door reach in cooler// ; Chicken salad (51°F - Cold Holding); Ham (48°F - Cold Holding); Milk (47°F - Cold Holding); Shredded Mozzarella (49°F - Cold Holding); chicken pie (47°F - Cold Holding); ground beef (52°F - Cold Holding); cooked shrimp mixture (48°F - Cold Holding); Cream cheese (52°F - Cold Holding); cheese pastel (58°F - Cold Holding); sausage (47°F - Cold Holding); Cheese (47°F - Cold Holding); cooked rice (49°F - Cold Holding); black beans (45°F - Cold Holding); boiled eggs (46°F - Cold Holding); cooked chicken (55°F - Cold Holding); cream cheese heart of palm (54°F - Cold Holding); beef empanada (48°F - Cold Holding); chicken empanadas (46°F - Cold Holding); spinach empanadas (49°F - Cold Holding); beef empanada (48°F - Cold Holding); chicken empanadas (48°F - Cold Holding); uncooked cheese empanada (52°F - Cold Holding); cheese and beef empanada (53°F - Cold Holding). Per operator items left in unit over night, not prepared or portioned today. See stop sale
Repeat violationAdministrative complaint
Shell eggs not stored at an ambient air temperature of 45°F or less.
raw shell egg ambient temperature (51°F - Cold Holding). Per operator eggs stored in unit overnight. Not prepared or portioned today. See Stop Sale
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed employee handle phone and returned to preparing food to be fried without washing hands. Reviewed proper hand washing with employee, employee washed hands.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Observed at mop sink with hose attached
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
Observed 1 live roach on back door in kitchen. Operator removed cleaned and sanitized
Administrative complaint
Intermediate1
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Repeat violationAdministrative complaint
Basic7
Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Observed packaged deserts, prepared and packaged in establishment for customer self service at front counter with no labeling. Discussed with operator
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed inside flour and sugar container scoop buried inside food. Operator removed scoop.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Inside container of rice observed plastic container stored inside. Operator removed container.
Fixed on the spot
Equipment in poor repair.
Multiple cold holding units in establishment not in use due to poor repair
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Approximately 15 dead roaches on ground outside of walk in freezer in kitchen Observed approximately 4 dead roaches on ground inside office. Operator removed cleaned and sanitized.
Administrative complaint
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
Observed at mop sink area
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee gum and cellphone stored on food prep table. Operator removed
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.