Casacuba Restaurant

5859 SW 73rd St, South Miami, FL 33143 · Permanent Food Service · License 2328981

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Aug 13, 2026

What drove the grade

Food with mold-like growth.High priority · fixed on the spot · 14 other violations

How the score was calculated

Starting score100
Violations at the Aug 13 routine inspection
3 high priority (fixed on the spot), 1 intermediate (1 repeat), 11 basic (1 repeat)
-25
Safety score75

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

Inspection history

1 inspection · 1 visit

Aug132026

Routine inspection

15 violations found

First visitAug 13, 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.
15 violations found:
- 3 High priority
- 1 Intermediate
- 11 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Food with mold-like growth.
  See stop sale. Observed 2 zucchini with mold in produce cooler. Operator discarded voluntarily.
  Fixed on the spot
  Stop Sale issued due to food not being in a wholesome, sound condition.
  Observed 4 mahi filets thawed in ROP. Chef threw out during inspection. Inspector provided ROP handout to operator.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed garlic in oil (99°F - Hot Holding) at steam table. As per chef, less than 4 hours. Chef placed onto cook line to be reheated.
  Fixed on the spot
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  Observed on food and dish racks.
  Repeat violation
Basic11
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed container of salt with no label.
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. Observed 4 mahi filets thawed in ROP.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed personal cup on dry dish rack. Employee removed cup from rack and placed on bottom shelf away from clean dishes.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
  Observed in multiple coolers.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Observed soiled exterior.
- Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  Observed bucket on floor of dessert area. Employee put onto shelf during inspection.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed soiled gaskets in multiple coolers. Observed exterior of coolers and equipment soiled.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  Observed water damage to multiple tiles in establishment.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed dust accumulation on tiles in establishment.
- 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 phone in dessert area on counter. Employee put away during inspection.
  Fixed on the spot
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Observed in dry storage room on floor. Chef hung it on wall.
  Fixed on the spot
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.
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.