DirtyFLRestaurant Inspection Data

1928 CUBAN BISTRO 4

1500 BEACH BLVD UNIT 218

Overall Food Safety Rating

★★★½☆ (3.5/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 2/12/2025

Inspection #: Visit ID: 10775759

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed prep area ceilings not easily cleanable and does not match plans on file.

Inspection Date: 12/5/2024

Inspection #: Visit ID: 8821876

  • 08B-38-4:Basic - Food stored on floor. Observed case of cooking oil on floor of cook line. Employee stated used earlier to add to fryers. Employee removed and stored properly. Corrected On-Site Repeat Violation
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed in use utensil's stored in standing water at 72F. Employee removed water from container. **Corrective Action Taken**

Inspection Date: 11/25/2024

Inspection #: Visit ID: 10719717

  • N/A:No Violations Were Observed

Inspection Date: 7/3/2024

Inspection #: Visit ID: 8741011

  • 36-36-4:Basic - Ceiling tile missing. Observed missing ceiling tile in back room.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table. Employee removed and stored properly. Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing bracelets while engaging in food preparation. Observed employee wearing watch while engaging in food preparation.
  • 08B-38-4:Basic - Food stored on floor. Observed in back room of kitchen case of bottled water stored on floor. Employee removed and stored properly. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed door gasket soiled on stand alone coolers near back of kitchen.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect on front area near hot display cabinet.

Inspection Date: 1/31/2024

Inspection #: Visit ID: 8598798

  • N/A:No Violations Were Observed

Inspection Date: 1/25/2024

Inspection #: Visit ID: 8458206

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken soup at 48F in stand alone cooler located in back room. Observed cooked pork and cooked rice at 49F in stand alone cooler. Cooler has an ambient temperature of 42F. Employee stated that they go in and out of cooler all morning and items were cooked yesterday. Employee stated she pulled out this morning to fill on line this morning she gets in at 7am. Repeat Violation Admin Complaint

Inspection Date: 8/1/2023

Inspection #: Visit ID: 8457841

  • 12A-12-4:High Priority - - From initial inspection : High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handling raw steak then handling togo food container without washing her hands. After reviewing with employee and manager. Employee washed her hands and manager voluntarily discarded plastic container. **Corrective Action Taken** Warning - From follow-up inspection 2023-08-01: Observed cashier employee handling cash and card transactions and then go prepare coffee and foods without washing hands. Reviewed with person in charge who translated to manager. Employee washed hands Admin Complaint
  • 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off in front counter hand wash sink. - From follow-up inspection 2023-08-01: Still the same. Waiting on parts to fix **Time Extended**

Inspection Date: 7/28/2023

Inspection #: Visit ID: 8362608

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cooks wearing multiple bracelets while preparing food on cook line.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Coffee mixing spoons stored in standing room temperature water ( 79F) in front counter near coffee machine. Employee discarded water. Corrected On-Site
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Observed manager cutting unwashed tomatoes on cook line. After reviewing with manager, manager voluntarily discarded unwashed prepped tomatoes **Corrective Action Taken**
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handling raw steak then handling togo food container without washing her hands. After reviewing with employee and manager. Employee washed her hands and manager voluntarily discarded plastic container. **Corrective Action Taken** Warning
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed same employee multiple times fixing her eye glasses and pants and then began cooking and handling food. After reviewing with employee, employee washed her hands. **Corrective Action Taken** Warning
  • 12A-19-4:High Priority - Employee washed hands with cold water. Observed employees in front counter washed their hands with cold water before began preparing food. Hot water at handwash sink is turned off. Warning
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs ambient temperature (66F) stored at room temperature on cook line across from the flat grill. Manager stated eggs were taking out of the cooler and placed at room temperature approximately 3 hours ago. After reviewing with manager, manager moved eggs to sandwich cooler. **Corrective Action Taken** Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (48F) stored in middle top railing inside sandwich flip top cooler. Manager stated she moved cream cheese from the bottom of the cooler to the middle railing appropriately 30 minutes ago. Manager moved cream cheese inside cooler. house made salsa verde ( made with oil and garlic) (72F); house made salsa roja ( made with oil and garlic) (74F); basil pest sauce (73F) stored in container next to grills at room temperature. Manager placed very little ice to container and stated sauces were taking out of the cooler 3 hours ago. After reviewing with manager, manager moved sauces inside the sandwich cooler. milk (62F); cream cheese (48F); whipped cream (50F) stored in small white reach in cooler in front counter near coffee machine. Cooler has an ambient of 54F. Employee stated food was restocked from main cooler approximately 3 hours ago. Manager moved food to salad cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03F-02-5:High Priority - 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. At 12:44pm found Melted butter at room temperature held under time control in front counter not time marked. Employee stated butter was taking out of the cooler at 12:08pm. Employee time marked butter. Corrected On-Site Warning
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Certified manager lacks knowledge of the big 6 foodborne illnesses. Reviewed with manager and emailed her big 6 handout. **Corrective Action Taken** Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dumping soiled water inside hands sink in front counter. Review proper use of hand wash sinks with employee Multiple scrubs stored inside handwash sink in front counter. After reviewing with employee, employee removed scrubs. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink in warewashing area.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only 2 employee training certificate were provided by manager. Manger stated the other employee certificates are at the other location.
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off in front counter hand wash sink.