SORIANO BROTHERS CUBAN CUISINE
2393 W 78 ST
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 3/18/2025
High Priority
1
Intermediate
0
Basic
0
Total
1
Inspection Details:
- 08A-20-5:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in the reach in cooler located at front kitchen raw chicken stored over raw pork. - From follow-up inspection 2025-03-18: **Time Extended**
Food safety inspection conducted on 3/18/2025 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 3/10/2025
High Priority
3
Intermediate
2
Basic
3
Total
8
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed prep cooler at the cafeteria area at around 50+F, as per manager he already informed the technician. **Corrective Action Taken**
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at reach in freezer located at the cafeteria station.
- 14-55-4:Basic - Uncleanable knife block in use to store knives. Observed in between hand wash sink and three compartment sink at the cafeteria area. Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the reach in cooler located at front kitchen raw chicken stored over ham.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in the reach in cooler located at front kitchen raw chicken stored over raw pork.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep cooler located at the cafeteria station sausage (50 F - Cold Holding); cheese (50 F - Cold Holding); turkey (52F - Cold Holding); employees and manager stated that all the food observed in this unit was transferred it here less than 2 hours ago. Instructed employees to remove all food products and transfer it to another working unit. Observed at Glass cooler at the cafeteria station liquid eggs (49 F - Cold Holding); ham (49 F - Cold Holding); cheese (49 F - Cold Holding); cheesecake (47F - Cold Holding); cheesecake (48F - Cold Holding), as per manager they put all the food in this unit less than 4 hour ago. Instructed manager to remove food and transfer it to another working unit. **Corrective Action Taken** Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed a bucked stored in the hand wash sink located at ware washing area. Operator removed it. Corrected On-Site
Food safety inspection conducted on 3/10/2025 revealed 8 total violations (3 high priority, 2 intermediate, 3 basic).
Inspection on 12/2/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 12/2/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/21/2024
High Priority
2
Intermediate
2
Basic
5
Total
9
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean containers wet nesting at in storage rack at ware-washing area. Repeat Violation Warning
- 14-69-4:Basic - Ice buildup in reach-in freezer located at cook line. Warning
- 22-08-4:Basic - Interior of oven/microwave has accumulation f grease/food debris, located at cook line. Repeat Violation Warning
- 14-55-4:Basic - Uncleanable knife block in use to store knives. Warning
- 21-02-4:Basic - Wet wiping cloth used to wipe tableware or carry-out containers. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front line cold macaroni salad (50 F - Cold Holding); flan (55F - Cold Holding); cut tomatoes (50 F - Cold Holding); tuna salad (55F - Cold Holding), as per manager food was put at front line less than 1 hour ago. Manager added ice under containers to rapidly cool down the food. **Corrective Action Taken** Repeat Violation 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. Observed in the steam table pork tamales (145F - Hot Holding); cooked rice (146F - Hot Holding); roasted pork (145F - Hot Holding); cooked chicken (145F - Hot Holding); yuca (145F - Hot Holding); cooked rice (136F - Hot Holding); cooked beef (136F - Hot Holding); stuffed yuca (99F - Hot Holding); malanga fritters (100F - Hot Holding); corn fritters (99F - Hot Holding), as per manager less than 4 hours. Instructed manager to reheat all the food items. **Corrective Action Taken** Warning
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Sent operator handout. **Corrective Action Taken** Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed at the deli area hand wash sink used to stored clean utensils. Employee removed them on site. Corrected On-Site Warning
Food safety inspection conducted on 11/21/2024 revealed 9 total violations (2 high priority, 2 intermediate, 5 basic).
Inspection on 6/28/2024
High Priority
0
Intermediate
0
Basic
10
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. Observed by dishwasher area. Repeat Violation - From follow-up inspection 2024-06-28: **Time Extended**
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed by 3 compartment sink. - From follow-up inspection 2024-06-28: **Time Extended**
- 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Throughout kitchen. Repeat Violation - From follow-up inspection 2024-06-28: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed throughout the kitchen. - From follow-up inspection 2024-06-28: **Time Extended**
- 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line. - From follow-up inspection 2024-06-28: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven located at dry storage area with accumulation of grease. - From follow-up inspection 2024-06-28: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled at reach in cooler by cook line. Observed Fan cover soiled at walk in cooler. Observed fan cover at reach in cooler by cook line soiled. Observed handsink soiled by 3 compartment sink. Repeat Violation - From follow-up inspection 2024-06-28: **Time Extended**
- 36-02-5:Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout the kitchen and dishwasher area. - From follow-up inspection 2024-06-28: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout the kitchen. - From follow-up inspection 2024-06-28: **Time Extended**
- 42-01-4:Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection 2024-06-28: **Time Extended**
Food safety inspection conducted on 6/28/2024 revealed 10 total violations (0 high priority, 0 intermediate, 10 basic).
Inspection on 6/26/2024
High Priority
3
Intermediate
1
Basic
14
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl inside rice at dry storage with no handle. Manager removed it. Corrected On-Site
- 36-36-4:Basic - Ceiling tile missing. Observed by dishwasher area. Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed by 3 compartment sink.
- 36-22-4:Basic - Floor area(s) covered with standing water. Throughout kitchen. Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed throughout the kitchen.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed containers with sauce stored on the floor at kitchen and walk in coolers.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven located at dry storage area with accumulation of grease.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled at reach in cooler by cook line. Observed Fan cover soiled at walk in cooler. Observed fan cover at reach in cooler by cook line soiled. Observed handsink soiled by 3 compartment sink. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Observed cooked rice, spaghetti, chicken not cover at walk in cooler.
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout the kitchen and dishwasher area.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout the kitchen.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout the establishment.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee partake in multiple task without changing gloves. Instructed employee on proper method. Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed rice (48F - Cold Holding); pork (59F - Cold Holding); spaghetti (49F - Cold Holding); pork (79F - Cold Holding) at walk in cooler by kitchen. As per manager since previous day. Manager discarded products.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed rice (48F - Cold Holding); pork (59F - Cold Holding); spaghetti (49F - Cold Holding); pork (79F - Cold Holding) at walk in cooler by kitchen. As per manager since previous day. Manager discarded products.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice, cooked spaghetti, and pork. Repeat Violation
Food safety inspection conducted on 6/26/2024 revealed 18 total violations (3 high priority, 1 intermediate, 14 basic).
Inspection on 2/15/2024
High Priority
4
Intermediate
2
Basic
6
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed at reach in cooler and reach in freezer located behind the front counter.
- 36-36-4:Basic - Ceiling tile missing. Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed in the kitchen area.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build in reach in freezer located next to main kitchen.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled in reach coolers located at cafeteria area and preparation area behind front counter.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed croissants in thank you bags located at reach in cooler located in the cafeteria area. Operator removed croissants from thank you bags. Corrected On-Site
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef over ready to eat chorizo, operator placed chorizo over raw beef. Corrected On-Site Repeat Violation
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef at reach in cooler located behind the front counter. Operator separated items. Corrected On-Site
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee at preparation area behind front counter partake in different task without changing gloves. Instructed employee to change gloves before starting new task, employee removed gloves washed hands and placed new gloves on. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed cleaning sponges stored inside handsink at cafeteria area.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pork, chicken and beef not date marked, as per operator prepared on previous day. Operator placed date marked on items. Corrected On-Site
Food safety inspection conducted on 2/15/2024 revealed 12 total violations (4 high priority, 2 intermediate, 6 basic).