DirtyFLRestaurant Inspection Data

MIYI LA CUBANITA CUBAN CAFE CHOLA WENGUE INC

Health inspection records show MIYI LA CUBANITA CUBAN CAFE CHOLA WENGUE INC in BOCA RATON has 9 inspections with a food safety rating of 3.0/5. Recent inspections show improving food safety practices.

1332 NW 2 AVE

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 11/13/2025

Inspection #: Visit ID: 13573930

  • N/A:No Violations Were Observed

Inspection Date: 11/12/2025

Inspection #: Visit ID: 13516800

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling tile with dust or mold-like substance above walk in cooler door.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable at flip top cooler.
  • 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed exposed insulation of walk in cooler door.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood filters at cook line.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall next to walk in cooler door.
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 4 rodent droppings on dry storage shelf in kitchen. Observed 2 rodent droppings on ground in kitchen across from triple sink. Observed 1 rodent dropping on ground at ware washing shelf, adjacent to triple sink. Observed 1 rodent dropping on top of microwave in kitchen. Observed 4 rodent droppings on top of electrical outlets in kitchen next to microwave. Observed 2 rodent droppings on top of electrical box in kitchen next to electrical outlets. Observed 10 rodent droppings on ground in front of walk in cooler door in kitchen. Observed 4 rodent droppings in trash can near walk in cooler door. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Mini flip top; cooked chicken (44-49F);. Per operator food not prepared or portioned today p. Food held in unit less than four hours. Observed stacked past the fill line. Operator added ice to product. **Corrective Action Taken** Repeat Violation Admin Complaint

Inspection Date: 9/11/2025

Inspection #: Visit ID: 13516390

  • N/A:No Violations Were Observed

Inspection Date: 9/10/2025

Inspection #: Visit ID: 10916574

  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked chicken (51F - Cooling). Operator stated chicken cooling overnight in stacked, tightly covered containers, did not reach 41F within 6 hours. See stop sale. Warning
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and then prepared ready to eat food without washing hands. Advised employee of proper hand washing. Warning
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed food storage containers and then placed to dry without sanitizing, Triple Sink (Chlorine - Not Set Up). Advised Operator to set up triple sink and properly sanitize dishes. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw bacon stored over ready to eat deli sandwiches. Operator moved raw bacon to lower shelf. Raw shell eggs stored over ready to eat sauces. Operator moved raw shell eggs to lower shelf. Corrected On-Site Warning
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 20 rodent droppings in kitchen on floor under prep table/storage shelves. Approximately 6 rodent droppings in kitchen on prep table. Approximately 10 rodent droppings in kitchen on shelves/inside storage containers. Advised Operator to remove rodent droppings, clean and sanitize areas. Warning
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled soiled dishes while removing from customers table and carrying to dish area, then picked up plated food for new customers without washing hands. Advised server of proper hand washing. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked chicken (51F - Cooling). Operator stated chicken cooling overnight in stacked, tightly covered containers, did not reach 41F within 6 hours. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At rice warmer; cooked rice (89F - Reheating 9:25/91F 10:00). Operator stated cooked rice reheating since 8:00am, did not reach 165F within 2 hours. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At right side flip top cooler; sliced cheese (46F - Cold Holding). Operator stated not prepared or portioned today, held in pan above make top for less than 4 hours, moved to reach in cooler. **Corrective Action Taken** Warning
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At rice warmer; cooked rice (89F - Reheating 9:25/91F 10:00). Operator stated cooked rice reheating since 8:00am, did not reach 165F within 2 hours. See stop sale. Warning
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Kevin Suarez 8/24/20, expired 8/24/25. Advised Operator to renew food manager certification. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at cook line hand wash sink. Operator provided paper towels. Corrected On-Site Repeat Violation Warning
  • 31B-03-4:Intermediate - No soap provided at cook line hand wash sink. Operator provided soap. Corrected On-Site Warning

Inspection Date: 12/11/2024

Inspection #: Visit ID: 8831847

  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. On cook line
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) at front counter. Instructed employee to add more chlorine.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In kitchen

Inspection Date: 7/17/2024

Inspection #: Visit ID: 8735307

  • 14-11-5:Basic - Equipment in poor repair. Hand sink on cook line
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. First flip top cooler on cook line
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes(84F - Hot Holding) on plate next to steam table. Out less than four hours. Reheated to 165F. Discussed time as public health control with operator. **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line Hand sink front counter Corrected On-Site
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.

Inspection Date: 1/17/2024

Inspection #: Visit ID: 8591710

  • 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Meat thermometer available only on site Warning - From follow-up inspection 2024-01-17: **Time Extended**

Inspection Date: 1/16/2024

Inspection #: Visit ID: 8532209

  • 01B-02-5:High Priority - 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. macaroni salad (64F - Cold Holding); ham cheese sandwiches (64F - Cold Holding); potato salad (64F - Cold Holding); pork (65F - Cold Holding) glass reach in cooler in kitchen. Not prepped or portioned today. In unit over four hours. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. macaroni salad (64F - Cold Holding); ham cheese sandwiches (64F - Cold Holding); potato salad (64F - Cold Holding); pork (65F - Cold Holding) glass reach in cooler in kitchen. Not prepped or portioned today. In unit over four hours. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef empanadas (112F - Hot Holding); ham and cheese empanadas (108F - Hot Holding) hot holding unit at front counter. Chef states food cooked and placed in unit for hot holding less than Four hours. Reheated to 165F. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine Warning
  • 27-06-4:Intermediate - No hot running water at three-compartment sink. 74F Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Meat thermometer available only on site Warning
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Waitress on site hired over two months ago. Warning
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 74F Warning

Inspection Date: 10/20/2023

Inspection #: Visit ID: 8520066

  • N/A:No Violations Were Observed