CASA SENSEI

Name: CASA SENSEI
Address: 1200 E LAS OLAS BLVD STE 101, FORT LAUDERDALE, FL, 33301, US
Rating: 39.4

1200 E LAS OLAS BLVD STE 101, FORT LAUDERDALE, FL 33301

License #1621118

39.4 Grade F / 100

Failing Health Score

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Latest inspection

September 24, 2026 · 5 findings · 1 critical

Routine - Food

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Quick take

CASA SENSEI in FORT LAUDERDALE currently holds an InspectFL Health Score of 39.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 13 times from Florida DBPR, with the most recent inspection on September 24, 2026. Across those visits, inspectors documented 93 total violations — 22 critical, 17 major, 54 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 23, 2024

The latest inspection on September 24, 2026 shows 5 observation rows: 1 critical, 2 major, and 2 minor.

Official recordInspection data quality

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Inspection coverage

85%

Inspector notes

Coverage note

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Community reaction

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CASA SENSEI has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[31B-03-4] No soap provided at handwash sink. At the sushi station hand wash sink. Soap was provided
[41-10-4] Toxic substance/chemical improperly stored. At the wait station area of the kitchen, a spray bottle of sanitizer was stored with the glasses on the same shelf. The sanitizer was removed
[41-17-4] Spray bottle containing toxic substance not labeled. At the host stand, a spray bottle of sanitizer was only labeled, "host." The bottle was then labeled
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. On the cook line fryer station. The knife was removed
[51-11-4] Carbon dioxide/helium tanks not adequately secured. At the soda premix station. The tank was resecured.

Disposition: Warning Issued
[14-69-4] Ice buildup in walk-in freezer - around door and on rolling cart.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. 6th floor hand sink
[22-20-5] Accumulation of black/green mold-like substance in the interior of both ice machines/bins.
[36-36-4] Ceiling tiles missing by entrance to walk in cooler.
[36-22-4] Floor area(s) covered with standing water. Walk in cooler.
[36-73-4] Floor soiled/has accumulation of debris. Behind/next to ice machine.
[08B-38-4] Food stored on floor. Bin of onions stored on floor under shelving in dry storage area. Operator stored properly.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in Cookline flip top and employee drink in low boy prep area freezer. Operator removed.
[08B-12-5] Stored food not covered. Cookline freezer - 2 containers with raw beef. Operator properly covered.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[08A-05-6] Cookline - right low boy - Raw beef stored over ready-to-eat cooked beef. Operator stored all items properly.
[01B-01-4] Dented cans present. See stop sale. 1 #10 can Whole baby corn 1 #10 can Black beans 1 #10 can marinara
[12A-02-4] Dish employee handled soiled dishes and utensils and then picked up clean dishes without washing hands. Reviewed proper hand washing and employee washed hands.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. 1. Cookline employee put in gloves and began handling containers of food without first washing hands. 2. Prep area employee put on gloves and began handling food items without first washing hands. Reviewed proper hand washing and employees washed hands.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cookline - furthest left low boy - raw beef burgers stored over raw fish. Operator stored all items properly.
[01B-02-5] 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 degrees Fahrenheit. Walk in cooler - rice (68F); butter (48F); cooked chicken (47F); calamari (48F); cooked octopus (45F); cheese (45F). Per operator items held in walk in overnight. No items prepped or portioned today. Observed door to attached walk in freezer not closing tightly and could feel air movement around freezer door. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - rice (68F); butter (48F); cooked chicken (47F); calamari (48F); cooked octopus (45F); cheese (45F). Per operator items held in walk in overnight. No items prepped or portioned today. Observed door to attached walk in freezer not closing tightly and could feel air movement around freezer door. See stop sale.
[08A-04-5] Walk in cooler - Raw shell eggs stored over unwashed produce - broccoli. Operator stored all items properly
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw smoked salmon and huevos ranchers on brunch menu. Reviewed menu updating with operator. Operator began updating menu during inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. 6th floor hand sink
[31B-03-4] No soap provided at handwash sink. 6th floor hand sink
[31A-04-4] Water at Handwash sink by 6th floor ice machine turned off. Operator turned on during inspection.

Disposition: Warning Issued
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at cookline 84F.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter at left side of cookline soiled with grease
[16-46-4] Old labels stuck to food containers after cleaning. Observed at right flip top,cooler. Operator removed old label
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on top of two drawer cooler on cook line. Operatorremoved
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rust pitted
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket in kitchen stored on floor. Operator elevated
[02D-01-5] Working containers of food removed from original container not identified by common name. Squeeze bottles of oil not labeled
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat noodles in flip top cooler. Operator reorganized
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Right flip top cooler; portioned chicken (44-48F - Cold Holding). Per operator items in cooler less than four hours. Observed items double stacked containers. Items not prepared or portioned today oper placed food in freezer to quick chill 2. Kitchen- cut lettuce (56F - Cold Holding). Per operator item stored out of temperature control from wall in cooler less than four hours ago. Operator placed items in freezer to quick chill. Items not prepared or portioned today
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. TPHC Butter not time marked. Per operator butter of temperature for less than four hours. Operator time marked
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Prep area steam table; miso soup (66F - Hot Holding). Observed item under no temperature control. Per operator food left out less than four hours. Operator placed soup on oven to reheat to 165F

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[51-11-4] Carbon dioxide not adequately secured. By ice machine.
[29-09-4] Faucet/handle not functioning at plumbing fixture - hot water handle at hand sink next to triple sink.
[36-22-4] Floor area(s) covered with standing water. By drain at cookline.
[08B-47-4] Food not stored at least 6 inches off of the floor. Plastic bottles of ginger stored on floor by back door. Cases of chicken and various items stored on floor in walk in freezer.
[14-69-4] Ice buildup in reach-in freezer - top of unit at cookline.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop on top of visibly soiled ice machine. Operator removed.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Left Cookline flip top - Raw beef stored over cooked beef. Sushi station - raw fish stored over ready to eat cooked eel. Operator stored all items properly.
[01B-02-5] 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 degrees Fahrenheit. Prep area - low boy - tofu (50-54F); milk (62F); butter (55F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area - low boy - tofu (50-54F); milk (62F); butter (55F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi rice. Operator time marked.
[31A-10-4] Equipment drain line draining into handwash sink. A/C line draining into sushi station hand sink.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Ice machine added to 6th floor.

Disposition: Warning Issued
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with accumulated food debris on prep table at kitchen area. Operator removed to clean.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin at two ice machines at kitchen area.
[14-09-4] Cutting board has cut marks and is no longer cleanable at cook-line.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee coffee drink in personal cup at food prep area at sushi bar station. Operator removed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone above food prep area at sushi bar area. Employee removed.
[14-11-5] Equipment in poor repair. Observed flip top cooler lid with exposed insulation at sushi bar area.
[08B-38-4] Food stored on floor. Observed buckets of ginger stored on floor at back kitchen area. Operator moved.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in use scoop below container top of whipped cream at cook-line cooler. Operator removed.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils stored in standing water @77F. Operator removed water.
[29-27-4] No mop sink or curbed cleaning facility provided at establishment.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels on clean containers throughout.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket at kitchen storage area. Operator hung mop.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses throughout. Operator placed wiping cloths in sanitizer.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed working bins of flour and starch not in original packaging not labeled.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for 8 seconds then handled a clean plate for service. Operator removed plate from service and asked employee to wash hands again.
[31A-09-4] Hand-wash sink not accessible for employee use at all times. Observed handwashing sink blocked by cooling rack at kitchen prep area. Operator moved rack.
[16-37-1] No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.