Casa Nane
1130 SW 2 Ave, Miami, FL 33130 · Permanent Food Service · License 2338276
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 Sep 21 routine inspection4 high priority (fixed by the Sep 23 follow-up), 2 intermediate (1 fixed on the spot), 11 basic (3 repeats); basic violations cost 12 at most-29
- Safety score71
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 visitSep 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed quiche (56°F - Cold Holding); beef empanadas (52°F - Cold Holding) shredded cheese (56°F - Cold Holding); sliced cheese (52°F - Cold Holding); hollandaise sauce 68 (52°F - Cold Holding); half tomato (54°F - Cold Holding)
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed raw chicken stored on top of fries, pork belly -not all products commercially packaged.
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed vegetables inside nonfood graded bag inside reach in cooler.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed cleaning products stored next to oils containers located next to mop sink.
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. Provided to person in charge at time of inspection.
Fixed on the spot
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed cooked mushroom cooked since day before with no labels.
Basic11
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed floutortilla stored on the floor. Observed dulce de leche buckets stored on floor, near mixing ma.
Food not stored at least 6 inches off of the floor.
Observed food stored like lemons, onion not stored at least 6 inches of the floo4.
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line nonfood-contact shelves.
Observed at dry storage shelves.
Code 16, Dishwashing facilities and test kits: Observed Accumulation of debris on exterior of warewashing machine.
Observed inside dismachine.
Code 21, Wiping cloths and linens: Observed chlorine sanitizing solution bucket not at proper minimum strength at 0 ppm.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed microwave handle soiled.
Repeat violation
Reach-in cooler interior/shelves have accumulation of soil residues.
Observed reach in coolers and reach in freezer soiled with food residue. Also observed reach in cooler door soiled with food residue at front counter where quiche are stored.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed gaskets soiled throughout all reach in cooler and chest freezer inside kitchen area.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed ceiling tile vents soiled with mold-like substance.
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 personal phone stored on top of prep table across cooking line. Also observed personal food stored inside reach in cooler located next to oven.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.