1928 CUBAN BISTRO
3928 BAYMEADOWS RD #9
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 9 health inspection reports
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All Inspection Reports
Inspection on 10/23/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/23/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/22/2024
High Priority
3
Intermediate
2
Basic
1
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
- 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. Items in 2 door cooler by kitchen entrance. Cooked rice : 50°. Cooked ground beef 48°. Cooked pork : 50°. Cooked brown rice 57°. Items made yesterday through Sunday. Repeat Violation Admin Complaint
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in rear kitchen area. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in 2 door cooler by kitchen entrance. Cooked rice : 50°. Cooked ground beef 48°. Cooked pork : 50°. Cooked brown rice 57°. Items made yesterday through Sunday. Repeat Violation Admin Complaint
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked foods in large, stacked pans . (Items in 2 door cooler by kitchen entrance. Cooked rice : 50°. Cooked ground beef 48°. Cooked pork : 50°. Cooked brown rice 57°. Items made yesterday through Sunday.)
- 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Establishment probe thermometer at 15° in ice water. Second thermometer at 20° in ice water. (Inspector assisted in recalibrating one thermometer. ) **Corrective Action Taken**
Food safety inspection conducted on 10/22/2024 revealed 6 total violations (3 high priority, 2 intermediate, 1 basic).
Inspection on 10/22/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/22/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/10/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-16-7:Intermediate - - From initial inspection : Intermediate - 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/. Establishment adding hood system where "portable cooking equipment" is in kitchen area. Warning - From follow-up inspection 2024-07-15: At today's callback : time needed to fix. **Time Extended** - From follow-up inspection 2024-09-10: At today's callback : no plans submitted. Admin Complaint
Food safety inspection conducted on 9/10/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 7/15/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-16-7:Intermediate - - From initial inspection : Intermediate - 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/. Establishment adding hood system where "portable cooking equipment" is in kitchen area. Warning - From follow-up inspection 2024-07-15: At today's callback : time needed to fix. **Time Extended**
Food safety inspection conducted on 7/15/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 7/10/2024
High Priority
4
Intermediate
1
Basic
1
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
- 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. Cooked pork at 47° (overnight temperatures) in reach in cooler. Warning
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Food service employee entered from rear door then engaged in food preparation activity without washing hands. Inspector intervened. **Corrective Action Taken** Warning
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Food service employee put on gloves without washing hands after handling soiled equipment. Inspector intervened. **Corrective Action Taken** Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked pork at 47° (overnight temperatures) in reach in cooler. Warning
- 51-16-7:Intermediate - 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/. Establishment adding hood system where "portable cooking equipment" is in kitchen area. Warning
Food safety inspection conducted on 7/10/2024 revealed 6 total violations (4 high priority, 1 intermediate, 1 basic).
Inspection on 1/16/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/16/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/10/2024
High Priority
5
Intermediate
5
Basic
3
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Souffle cup used as scoop in shredded cheese in make table/Reach in cooler. Moved by manager. **Corrective Action Taken**
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Minor Gap at base of rear door. (Daylight visible ) Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Bag of Frozen chicken thawing in kitchen Hand wash sink. Moved by manager. **Corrective Action Taken**
- 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. The following items in kitchen cooler: (Overnight temperatures ) : Cooked pork 49°. 49°. 50°. 50° Cooked rice 52°. 50°. Warning
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Non food grade bags , shopping bags, used for holding lettuce. Frontline cooler.
- 35A-09-4:High Priority - Presence of insects, rodents, or other pests. Dead insects in bottom of reach in freezer. Kitchen. Per Person In Charge , recent pest service. Warning
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food prep employee handled soiled equipment then engaged in food preparation activity without washing hands or changing gloves. Manager intervened. **Corrective Action Taken** Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. The following items in kitchen cooler: (Overnight temperatures ) : Cooked pork 49°. 49°. 50°. 50° Cooked rice 52°. 50°. Warning
- 53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Food service employee unaware of correct cold holding and hot holding temperatures as required. Inspector informed employee. (41° for cold holding. 135° for hot holding) **Corrective Action Taken**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Over stacked, over filled , covered , pans of cooked food during cooling Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Bag of frozen chicken in kitchen Hand wash sink. Moved by manager. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Gallon of milk stored in frontline Hand wash sink. Moved by manager. **Corrective Action Taken** Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no Quaternary ammonium test strips available.
Food safety inspection conducted on 1/10/2024 revealed 13 total violations (5 high priority, 5 intermediate, 3 basic).
Inspection on 7/12/2023
High Priority
3
Intermediate
1
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
- 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. Frontline make table cooler not holding foods to 41° or below. Boiled eggs 47°. Garbanzo beans. 48°.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at rear exit door. Daylight visible. Repeat Violation
- 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Food containers under soap dispenser at frontline. Moved by manager.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two tiny flies in rear kitchen area.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Vegetables in shopping bags in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Boiled eggs 47°. Garbanzo beans. 48°. Placed earlier this morning per Person In Charge. Moved to another cooler. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Food container in frontline Hand wash sink. Moved by manager. Corrected On-Site
Food safety inspection conducted on 7/12/2023 revealed 9 total violations (3 high priority, 1 intermediate, 5 basic).