Casola's Pizzeria and Sub Shop

2437 SW 17 Ave, Miami, FL 33145 · Permanent Food Service · License 2317313

Official report

out of 100

Grade F

Safety score 52 of 100

Latest visit: Sep 21, 2026 (7 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · 18 other violations

How the score was calculated

Starting score100
Violations at the Sep 15 complaint inspection
4 high priority (1 fixed on the spot), 4 intermediate (1 fixed on the spot, 1 repeat), 11 basic (5 repeats); basic violations cost 12 at most
-45
Extension granted on Sep 21
Counts in full until a follow-up finds the problems fixed
-3
Safety score52

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 3 visits

Latest inspection

Sep152026

Complaint inspection

19 violations found · Inspector came back once

Follow-up visitSep 21, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
9 violations still not corrected:
- 1 High priority
- 3 Intermediate
- 5 Basic
What was still cited
High priority1
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  More time given
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  No proof of required state approved employee training provided for any employees As per operator, Ismary O., hired 2 years ago, Lesly F Oscar v
  More time given
  Required employee training expired for all employees.
  More time given
Basic5
- Code 14, Food-contact surfaces designed and maintained: Wood food-contact surface not properly sealed.
  More time given
  Ice buildup in walk-in freezer.
  More time given
  Hot holding unit not maintained in good repair.
  Hot holding unit not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Front counter display As per operator awaiting repair. Establishment using TPHC.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  More time given
  Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
Official report, on the Florida DBPR website
First visitSep 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 violations found:
- 4 High priority
- 4 Intermediate
- 11 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Pizza area, wheeled cart, shredded mozzarella cheese (65°F - Cold Holding), as per operator m placed on the table 15 minutes before the inspection. Operator placed pan on ice; sliced cheese pizza (59-64°F - Cold Holding, as per operator, placed on the table 15 minutes before the inspection. Operator placed the slices of pizza inside the reach in cooler.Discussed with and provided the form for time as a public health control.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Front display, hot unit: cheese pizza (109-113°F - Hot Holding, as per operator placed on the line 20 minutes ago). Operator reheated 169°F.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Combo walk in cooler with walk in freezer: raw shell eggs stored above bread. Discussed with the operator and provided the handout for the proper storage of food.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Walk in cooler: whole pizzas stored inside can liner bags. Discussed with the operator the proper bags.
Intermediate4
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting board on the fliptop reach in Coolers.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Ware wash area: trays stored inside the hand washing sink.
  Fixed on the spot
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. As per operator, Ismary O., hired 2 years ago, Lesly F Oscar v
  Required employee training expired for all employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. NRFSP: Virgilien, expired 9/14/26 Jorge D., expired 9/14/26 Pablo A., expired 9/14/26 Keyli F., expired 9/14/26 Cosme B, expired 9/14/26 Mirna G., expired 9/14/26
Basic11
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Observed employee preparing pizza without a hat or hair restraint. Observed employee place a hairnet on during the inspection.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Wood food-contact surface not properly sealed.
  Dry storage area: bottled sodas and can goods with jalapeno peppers and pineapples stored bottom plywood shelf
  Ice buildup in walk-in freezer.
  By the entrance, around the frame
  Repeat violation
  Hot holding unit not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Front counter display, cheese pizza
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the large ice machine in the warewash area.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hoods above the cookline soiled. Combo walk in cooler/freezer fan covers soiled.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Ware wash area: several clean pans on the shelf wet nesting. Discussed with the operator and dishwasher the proper procedures.
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed thin the pizza take out area: new unwrapped pizza to-go boxes stored on the floor. Discussed with the operator, operator discarded.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Observed behind the main cookline, by the drain approximately 4 broken floor tiles.
  Repeat violation
  Wall soiled with accumulated grease, food debris, and/or dust.
  Main cookline, main kitchen and throughout the establishment.
  Repeat violation
- Code 38, Lighting: Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
  Main walk in cooler.
  Repeat violation
Official report, on the Florida DBPR website

Earlier inspections 1

Jul282026C79Routine inspection11 violations, 3 high priority No follow-up needed

First visitJul 28, 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:
- 3 High priority
- 1 Intermediate
- 7 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Delivery walk in cooler: chicken salad dated 7/18.
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Delivery walk in cooler: chicken salad dated 7/18. Operator discarded during the inspection.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed on a table by the cookline: raw seasoned chicken (66°F - Cold Holding). As per operator, placed on the table 45 minutes ago, for the rush hour) Inspector discussed the proper procedures with the operator. Also discussed time as a public health control to the operator provided the form. Operator placed the raw chicken inside the reaching cooler
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting boards on the flip top reach in cooler.
Basic7
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets soiled walk in coolers, walk in freezer, and reach in coolers by the cook line. Observed both sets of fan covers soiled inside the Hialeah walk in coolers.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Observed behind the main cookline, by the drain approximately 4 broken floor tiles.
  Hole in or other damage to wall In the bakery area entrance to the additional bakery area.
  Repeat violation
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed by the office, cookline, and the additional prep kitchen cookline: walls soiled with sauce splatters.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Thoughout the establishment
- Code 38, Lighting: Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
  Main walk in cooler.
- Code 51, Other sanitary and safe operation: Carbon dioxide tanks not adequately secured by the bag in the box rack in front of the ice machines.
  Repeat violation
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.