Casimir French Bistro
416 Via de Palmas #81, Boca Raton, FL 33432 · Permanent Food Service · License 6019030
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 14 complaint inspection4 high priority (2 fixed by the Oct 15 follow-up, 2 fixed on the spot), 2 basic-14
- Administrative complaint on Oct 14, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score74
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitOct 15, 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 visitOct 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. flip top; cooked potatoes (54°F - Cold Holding) per operator in flip top over night, out of temperature for more than 4 hours. see stop sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
flip top; cooked potatoes (54°F - Cold Holding) per operator in flip top over night, out of temperature for more than 4 hours. see stop sale Flip top; cut tomatoes (54°F - Cold Holding); pooled eggs (54°F - Cold Holding); cooked mushrooms (54°F - Cold Holding) Cookline reach in; salmon (54°F - Cold Holding); butter (52°F - Cold Holding); milk (50°F) per operator items in cooler for approximately 2 hours, items moved from walk in cooler. Operator moved to walk-in to quick chill. Bar:milk (45°F - Cold Holding); butter (47°F - Cold Holding) per operator employee left on counter during rush out of temperature for approximately 1 hour. Operator moved to cold part of reach in to quick chill. All items not prepared or portioned today.
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employees loaded dirty dishes into dishwasher, then handled clean without washing hands. Informed operators of proper hand washing, employee then washed hands.
Fixed on the spot
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee came in from outside then walked into kitchen and grabbed clipboard then began food preparation without washing hands. Informed operator of proper hand washing. Employee then washed hands
Fixed on the spot
Basic2
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
10-15 dead at bar area, 15-20 dead under cook line flip top and prep sink 4-5 dead under grill, 5 dead under dish washer, 3 dead in dry storage, 4-5 dead under reach in freezer. Operator began to clean and sanitize.
Fixed on the spotAdministrative complaint
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.
- Stop sale
- An order that the food can’t be sold or served.