Casablanca Restaurant

413 East Main Street, Gouverneur, NY 13642 · Restaurant (Restaurant)

Inspection summary

Casablanca Restaurant has been inspected 48 times by New York State Department of Health (NYSDOH) since June 3, 1998. The most recent inspection, on February 19, 2026, recorded 3 infractions.

13 of 48 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

Cleaning and sanitizingHigher risk
Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.
Recorded 45 times across 23 separate inspections, most recently on November 13, 2025. For example: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Protecting food from contaminationHigher risk
This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.
Recorded 44 times across 32 separate inspections, most recently on November 13, 2025. For example: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Food temperature controlHigher risk
Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.
Recorded 37 times across 20 separate inspections, most recently on November 13, 2025. For example: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
Handwashing and staff hygieneHigher risk
Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.
Recorded 27 times across 21 separate inspections, most recently on December 28, 2023. For example: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
Food source, labelling and allergensHigher risk
Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.
Recorded 9 times across 9 separate inspections, most recently on April 20, 2016. For example: Water/ice: unsafe, unapproved sources, cross connections

About this data

These results come from New York State Department of Health (NYSDOH), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

48 inspections

InspectionFeb 19, 2026
3 infractions
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
- 8D: Single service items reused, improperly stored, dispensed, not used when required
  - Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  - Not Critical Violation
InspectionNov 13, 2025
7 infractions
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  - Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  - Not Critical Violation
- 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  - Not Critical Violation
- 5B: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
  - Critical Violation
- 8D: Single service items reused, improperly stored, dispensed, not used when required
  - Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  - Not Critical Violation
InspectionDec 4, 2024
6 infractions
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
  - Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  - Not Critical Violation
- 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  - Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
- 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  - Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  - Not Critical Violation
InspectionAug 1, 2024
4 infractions
- 14A: Insects, rodents present
  - Not Critical Violation
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
  - Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  - Not Critical Violation
- 5E: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
  - Critical Violation
InspectionDec 28, 2023
4 infractions
- 8F: Improper thawing procedures used
  - Not Critical Violation
- 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  - Not Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  - Not Critical Violation
- 5B: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
  - Critical Violation
InspectionApr 28, 2023
9 infractions
- 8B: In use food dispensing utensils improperly stored
  - Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
- 5B: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
  - Critical Violation
- 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
  - Not Critical Violation
- 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  - Not Critical Violation
- 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  - Not Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  - Not Critical Violation
- 1H: Food from unapproved source, spoiled, adulterated on premises.
  - Critical Violation
- 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
  - Critical Violation
InspectionNov 17, 2022
9 infractions
- 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  - Not Critical Violation
- 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  - Not Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  - Not Critical Violation
- 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  - Critical Violation
- 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  - Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  - Not Critical Violation
- 5B: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
  - Critical Violation
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  - Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
InspectionMay 26, 2022
13 infractions
- 3C: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
  - Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  - Not Critical Violation
- 5B: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
  - Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  - Not Critical Violation
- 8C: Improper use and storage of clean, sanitized equipment and utensils
  - Not Critical Violation
- 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  - Not Critical Violation
- 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  - Not Critical Violation
- 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  - Critical Violation
- 8D: Single service items reused, improperly stored, dispensed, not used when required
  - Not Critical Violation
- 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  - Not Critical Violation
- 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
  - Not Critical Violation
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  - Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
Re-InspectionDec 8, 2021
0 infractions
InspectionNov 17, 2021
11 infractions
- 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  - Not Critical Violation
- 8D: Single service items reused, improperly stored, dispensed, not used when required
  - Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  - Not Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
  - Not Critical Violation
- 5A: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
  - Critical Violation
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  - Not Critical Violation
- 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  - Critical Violation
- 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  - Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  - Not Critical Violation
- 5B: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
  - Critical Violation
InspectionNov 3, 2020
11 infractions
- 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  - Not Critical Violation
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  - Not Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
  - Not Critical Violation
- 8D: Single service items reused, improperly stored, dispensed, not used when required
  - Not Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  - Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
- 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  - Not Critical Violation
- 5B: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
  - Critical Violation
- 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  - Not Critical Violation
- 4D: Other Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)}
  - Critical Violation
- 1H: Food from unapproved source, spoiled, adulterated on premises.
  - Critical Violation
InspectionDec 4, 2019
10 infractions
- 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  - Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  - Not Critical Violation
- 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  - Not Critical Violation
- 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
  - Not Critical Violation
- 8C: Improper use and storage of clean, sanitized equipment and utensils
  - Not Critical Violation
- 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
  - Critical Violation
- 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  - Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
- 5B: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
  - Critical Violation
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  - Not Critical Violation
InspectionApr 11, 2018
9 infractions
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
- 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  - Critical Violation
- 9C: Hair is improperly restrained
  - Not Critical Violation
- 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  - Not Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  - Not Critical Violation
- 8D: Single service items reused, improperly stored, dispensed, not used when required
  - Not Critical Violation
- 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  - Not Critical Violation
- 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
  - Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  - Not Critical Violation
InspectionOct 12, 2017
8 infractions
- 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
  - Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
  - Not Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  - Not Critical Violation
- 8D: Single service items reused, improperly stored, dispensed, not used when required
  - Not Critical Violation
- 9C: Hair is improperly restrained
  - Not Critical Violation
- 5A: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
  - Critical Violation
- 8B: In use food dispensing utensils improperly stored
  - Not Critical Violation
InspectionFeb 24, 2017
10 infractions
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
  - Critical Violation
- 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  - Not Critical Violation
- 3C: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
  - Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  - Not Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
  - Not Critical Violation
- 8D: Single service items reused, improperly stored, dispensed, not used when required
  - Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  - Not Critical Violation
- 5A: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
  - Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
InspectionOct 5, 2016
13 infractions
- 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  - Not Critical Violation
- 9C: Hair is improperly restrained
  - Not Critical Violation
- 9D: Dressing rooms dirty, not provided, improperly located
  - Not Critical Violation
- 5B: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
  - Critical Violation
- 8D: Single service items reused, improperly stored, dispensed, not used when required
  - Not Critical Violation
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
  - Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  - Not Critical Violation
- 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  - Not Critical Violation
- 8F: Improper thawing procedures used
  - Not Critical Violation
- 5A: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
  - Critical Violation
- 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  - Not Critical Violation
- 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  - Not Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
  - Not Critical Violation
InspectionApr 20, 2016
16 infractions
- 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  - Critical Violation
- 5A: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
  - Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  - Not Critical Violation
- 8D: Single service items reused, improperly stored, dispensed, not used when required
  - Not Critical Violation
- 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  - Not Critical Violation
- 8F: Improper thawing procedures used
  - Not Critical Violation
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
  - Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  - Not Critical Violation
- 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
  - Critical Violation
- 1C: Home canned goods, or canned goods from unapproved processor found on premises
  - Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
- 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  - Not Critical Violation
- 1B: Water/ice: unsafe, unapproved sources, cross connections
  - Critical Violation
- 5B: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
  - Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
- 9D: Dressing rooms dirty, not provided, improperly located
  - Not Critical Violation
InspectionNov 5, 2015
5 infractions
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  - Not Critical Violation
- 8D: Single service items reused, improperly stored, dispensed, not used when required
  - Not Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  - Not Critical Violation
- 14C: Pesticide application not supervised by a certified applicator
  - Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
InspectionMay 14, 2015
8 infractions
- 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
  - Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  - Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  - Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
- 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  - Not Critical Violation
- 8D: Single service items reused, improperly stored, dispensed, not used when required
  - Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
- 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  - Not Critical Violation
InspectionOct 3, 2014
4 infractions
- 8D: Single service items reused, improperly stored, dispensed, not used when required
  - Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  - Not Critical Violation
- 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
  - Critical Violation
InspectionFeb 12, 2014
9 infractions
- 1B: Water/ice: unsafe, unapproved sources, cross connections
  - Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  - Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  - Not Critical Violation
- 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
  - Critical Violation
- 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  - Not Critical Violation
- 9C: Hair is improperly restrained
  - Not Critical Violation
- 8D: Single service items reused, improperly stored, dispensed, not used when required
  - Not Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  - Not Critical Violation
InspectionNov 14, 2013
7 infractions
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
- 9C: Hair is improperly restrained
  - Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  - Not Critical Violation
- 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
  - Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  - Not Critical Violation
- 8D: Single service items reused, improperly stored, dispensed, not used when required
  - Not Critical Violation
InspectionMar 8, 2013
7 infractions
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
- 9C: Hair is improperly restrained
  - Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  - Not Critical Violation
- 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  - Not Critical Violation
- 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  - Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  - Not Critical Violation
InspectionMar 20, 2012
5 infractions
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  - Not Critical Violation
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  - Not Critical Violation
- 8B: In use food dispensing utensils improperly stored
  - Not Critical Violation
- 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  - Not Critical Violation
- 9C: Hair is improperly restrained
  - Not Critical Violation
Re-InspectionDec 27, 2011
1 infraction
- 1B: Water/ice: unsafe, unapproved sources, cross connections
  - Critical Violation
InspectionDec 8, 2011
11 infractions
- 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
  - Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  - Not Critical Violation
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  - Not Critical Violation
- 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  - Not Critical Violation
- 8D: Single service items reused, improperly stored, dispensed, not used when required
  - Not Critical Violation
- 1B: Water/ice: unsafe, unapproved sources, cross connections
  - Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  - Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
- 8B: In use food dispensing utensils improperly stored
  - Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
- 5A: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
  - Critical Violation
InspectionMay 26, 2011
7 infractions
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  - Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  - Not Critical Violation
- 8B: In use food dispensing utensils improperly stored
  - Not Critical Violation
- 1B: Water/ice: unsafe, unapproved sources, cross connections
  - Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
- 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  - Critical Violation
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  - Not Critical Violation
InspectionMar 17, 2010
13 infractions
- 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  - Not Critical Violation
- 1B: Water/ice: unsafe, unapproved sources, cross connections
  - Critical Violation
- 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  - Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  - Not Critical Violation
- 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  - Not Critical Violation
- 8C: Improper use and storage of clean, sanitized equipment and utensils
  - Not Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  - Not Critical Violation
- 8B: In use food dispensing utensils improperly stored
  - Not Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
  - Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
- 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  - Not Critical Violation
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  - Not Critical Violation
InspectionJan 21, 2009
7 infractions
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  - Not Critical Violation
- 1D: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
  - Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  - Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  - Not Critical Violation
- 8B: In use food dispensing utensils improperly stored
  - Not Critical Violation
InspectionNov 4, 2008
7 infractions
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  - Not Critical Violation
- 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  - Not Critical Violation
- 8D: Single service items reused, improperly stored, dispensed, not used when required
  - Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  - Not Critical Violation
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  - Not Critical Violation
- 1D: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
  - Critical Violation
InspectionMar 18, 2008
7 infractions
- 8D: Single service items reused, improperly stored, dispensed, not used when required
  - Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  - Not Critical Violation
- 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  - Not Critical Violation
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  - Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  - Not Critical Violation
InspectionNov 28, 2007
9 infractions
- 8B: In use food dispensing utensils improperly stored
  - Not Critical Violation
- 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  - Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  - Not Critical Violation
- 8F: Improper thawing procedures used
  - Not Critical Violation
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  - Not Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  - Not Critical Violation
- 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  - Not Critical Violation
- 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  - Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
InspectionFeb 16, 2007
10 infractions
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  - Not Critical Violation
- 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  - Not Critical Violation
- 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  - Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
- 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  - Not Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
  - Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  - Not Critical Violation
- 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  - Not Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  - Not Critical Violation
- 8F: Improper thawing procedures used
  - Not Critical Violation
InspectionNov 14, 2006
8 infractions
- 1D: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
  - Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  - Not Critical Violation
- 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  - Not Critical Violation
- 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  - Not Critical Violation
- 9C: Hair is improperly restrained
  - Not Critical Violation
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  - Not Critical Violation
- 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
  - Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  - Not Critical Violation
InspectionFeb 7, 2006
6 infractions
- 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  - Not Critical Violation
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  - Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
- 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  - Not Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  - Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  - Not Critical Violation
InspectionOct 7, 2005
7 infractions
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  - Not Critical Violation
- 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  - Not Critical Violation
- 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  - Not Critical Violation
- 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  - Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  - Not Critical Violation
- 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  - Not Critical Violation
InspectionOct 13, 2004
0 infractions
InspectionJan 22, 2004
0 infractions
InspectionMar 18, 2003
0 infractions
InspectionOct 17, 2002
0 infractions
Re-InspectionDec 26, 2001
0 infractions
Re-InspectionMay 9, 2001
0 infractions
InspectionApr 17, 2001
0 infractions
InspectionMar 7, 2000
0 infractions
InspectionApr 28, 1999
0 infractions
Re-InspectionJun 30, 1998
0 infractions
Re-InspectionJun 16, 1998
0 infractions
InspectionJun 3, 1998
0 infractions

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Casablanca Restaurant

Inspection summary

What these findings mean

Cleaning and sanitizingHigher risk

Protecting food from contaminationHigher risk

Food temperature controlHigher risk

Handwashing and staff hygieneHigher risk

Food source, labelling and allergensHigher risk

About this data

48 inspections

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