CUBA LIBRE RESTAURANT & RUM BAR
800 East Las Olas Boulevard
Fort Lauderdale, Florida, 33301
Broward County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
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All Inspection Reports
Inspection on 4/26/2024
High Priority
5
Intermediate
5
Basic
4
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 24-14-4:Basic - Clean utensils Knives stored between equipment ..chef removed. Corrected On-Site
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored...several ice scoop stored directly on the counter, soda line . Employee removed. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit...rice spoon 74F water at expo line by the rice pot . Employee removed spoon. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner...in house vacuum package salmon thawed without opened bags . Employee removed fish Corrected On-Site
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired...heat strip turned black fourth time , Dishmachine was running .operator call machine company. **Corrective Action Taken**
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container...in cut garnishes at reach in cooler . Chef removed paper towel . Corrected On-Site
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...cooked mushrooms date marked 4/11 in reach in cooler . Stop sale issue . Employee discarded food.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...rice 49FF, mushroom 47F, in sauté cooler #1 at top part , pulled beef 51F, pork 49F in sautéreach in drawer at kitchen. Food not prepped or portion today . Per chef food being held less than 4 hours . Chef discarded food . **Corrective Action Taken**
- 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.... chicken breast, chicken wings 89F, chicken gravy 176F , mashed potatoes 56F being held about 2 hours . Employee take food to reheated. **Corrective Action Taken**
- 22-59-4:Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine....not provided any kind of tools for hot water sanitizer.
- 31B-03-4:Intermediate - No soap provided at handwash sink at pizza station.employee provided. Corrected On-Site
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at pizza station, employee fixed it . Corrected On-Site
Food safety inspection conducted on 4/26/2024 revealed 14 total violations (5 high priority, 5 intermediate, 4 basic).