Casa Xabi
3145 Commodore Plz, Miami, FL 33133 · Permanent Food Service · License 2321149
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 17 routine inspection2 high priority (fixed on the spot, 1 repeat), 5 intermediate (1 fixed on the spot, 1 repeat), 4 basic (3 repeats)-30
- Safety score70
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 visitSep 17, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed at cook line prep cooler shrimp (50°F - Cold Holding); caramelized onions (51°F - Cold Holding). As per operator less than 1 hour from reach in cooler. Operator removed and stored at alternate cooler to rapid cool.
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed at reach in cooler tray of shelled eggs stored over garlic. Operator removed.
Fixed on the spot
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Packaged food not labeled as specified by law.
Observed containers of sugar, salt and flour at kitchen area shelf not label. Operator placed label.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed none available for chlorine and quaternary sanitizers.
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Observed at cook line hand sink.
Repeat violation
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Observed at cook line hand sink.
Soap dispenser at handwash sink not working/unable to dispense soap.
Observed at bathroom hand sink.
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed at cook line bucket of raw potato fries stored on floor.
Repeat violation
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed at cook line griddle in water of 87°F.
Repeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee water bottle stored on prep line table.
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 vents throughout soiled with dust build up.
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.