Casa Gianna
601 NE 1 Ave, Miami, FL 33132 · Permanent Food Service · License 2338261
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Nov 4 routine inspection1 high priority (fixed on the spot), 5 intermediate (1 fixed on the spot), 3 basic-20
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitNov 4, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed milk (51°F - Cold Holding) located near coffee machine near window. As per operator less than 30 minutes. Operator stored inside hand wash sink
Fixed on the spot
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Packaged food not labeled as specified by law.
Observed tuna sandwich, chicken Caesar salad, croissants sandwich bacon eggs and cheese, turkey sandwich locate at caffe Gianna window.
Code 16, Dishwashing facilities and test kits: Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Chlorine.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed colander and coffee container inside hand wash sink near the window. Operator removed.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Located at caffe Gianna window area and bar area.
Basic3
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Bar area. Operator removed the water.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Located front counter area.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.