PIZZA CUBANA
9350 SW 40 ST
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 2/7/2025
High Priority
0
Intermediate
0
Basic
2
Total
2
Inspection Details:
- 05-04-4:Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. Observed throughout reach in coolers at kitchen. Repeat Violation
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
Food safety inspection conducted on 2/7/2025 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 8/8/2024
High Priority
3
Intermediate
7
Basic
7
Total
17
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed on top of reach in cooler by cook line.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside reach in cooler by cook line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at reach in cooler by cook line soiled. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter by coffee machine.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over milk inside reach in cooler by dishwasher area.
- 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. Observed server handling dirty dishes to 3 compartment sink and returned to front counter to serve food no Han washing prior. Coached server and washed hands. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Inside container with ice at cook line fresh garlic in oil (58F - Cold Holding). As per operator for approximately 1 hour prior. Operator added more ice and placed inside reach in cooler for rapid cooling. **Corrective Action Taken**
- 11-01-5:Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Coached person in charge.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at handwashing sink by cook line.
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at handwashing sink by dishwasher, operator replaced with a roll of paper towels. Corrected On-Site
- 53A-14-4:Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed person in charge unaware of thermometer calibration temperature. Coached person in charge on correct procedures.
- 16-37-1:Intermediate - Quaternary chemical test kit expired on 2022 provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 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 noodles inside reach in cooler by dishwasher machine no date marked. As per operator for more than 24 hours prior.
Food safety inspection conducted on 8/8/2024 revealed 17 total violations (3 high priority, 7 intermediate, 7 basic).
Inspection on 6/3/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed slicer guard soiled with old food debris at preparation area. Warning - From follow-up inspection 2024-06-03: Observed slicer guard soiled with old food debris at preparation area **Time Extended**
- 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. Observed container of sugar not covered near ice cream reach in freezer. Warning - From follow-up inspection 2024-06-03: Observed container of sugar not covered near ice cream reach in freezer. **Time Extended**
- 38-04-4:Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Warning - From follow-up inspection 2024-06-03: Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. **Time Extended**
Food safety inspection conducted on 6/3/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 3/22/2024
High Priority
1
Intermediate
1
Basic
4
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed slicer guard soiled with old food debris at preparation area. Warning
- 25-32-4:Basic - Reuse of single-service or single-use articles. Observed single service 4oz portion cups in poor repair in dish racks at ware washing area. Warning
- 08B-12-5:Basic - Stored food not covered. Observed container of sugar not covered near ice cream reach in freezer. Warning
- 38-04-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Warning
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired on 10-1-23. Manager renewed license during inspection. Corrected On-Site Warning
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
Food safety inspection conducted on 3/22/2024 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 9/5/2023
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at preparation area at back kitchens and cooking line. - From follow-up inspection 2023-09-05: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at preparation area at back kitchens and cooking line. **Time Extended**
- 38-07-4:Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at cooking area and preparation area. Repeat Violation - From follow-up inspection 2023-09-05: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at cooking area and preparation area. **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled walk in cooler gaskets, fans guard and ceiling. - From follow-up inspection 2023-09-05: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled walk in cooler gaskets, fans guard and ceiling. **Time Extended**
- 11-27-4:Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-09-05: 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. **Time Extended**
Food safety inspection conducted on 9/5/2023 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 8/28/2023
High Priority
9
Intermediate
6
Basic
14
Total
29
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at preparation area near dessert area.
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at preparation area at back kitchens and cooking line.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed metal containers above slicing machine.
- 33-14-4:Basic - Dumpster overflowing garbage.
- 14-11-5:Basic - Equipment in poor repair. Observed reach cooler handle in disrepair at preparation area. Observed cold holding unit in front dining at 47F.
- 08B-38-4:Basic - Food stored on floor. Observed bags of onions on floor at walk in cooler.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching sugar inside plastic container.
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at cooking area and preparation area. Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at cooking line also at men's restroom and women restroom. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled walk in cooler gaskets, fans guard and ceiling.
- 33-16-4:Basic - Open dumpster lid.
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Observed spoons not inverted at cooking line
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed plastic container with cream cheese inside no labeled at reach in cooler near desserts preparation area
- 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. Observed cooked pasta (47F - Cooling) at walk in cooler. As per employee, product was prepared on the previous day.
- 01A-05-4:High Priority - Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Observed person in charge unable to provided invoice for flan dessert.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food.
- 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 chicken over strawberries at reach in freezer at preparation area.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shells eggs over pizza dough and rolls.
- 01B-04-5:High Priority - Stop Sale issued due to food originating from an unapproved source. Observed person in charge unable to provided invoice for flan dessert.
- 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 Observed cooked pasta 47F ( cooling) at walk in cooler. As per employee item was prepared on the previous day. Observed Dulce de Leche 48F (cold holding) As per employee, since the previous day.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (55F - Cold Holding); (55F); ham (55F - Cold Holding); chorizo (52F - Cold Holding); ground ham (53F - Cold Holding). At reach in cooler at cooking line. As per employee for approximately 2 hours. Employee placed a bag of ice over products. Observed Dulce de Leche 48F (cold holding) at reach in cooler at front dining area. As per person in charge, since the previous day. **Corrective Action Taken**
- 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 noodles (57F - Hot Holding); marinara (77F - Hot Holding) at steam table. As per employee for 1 hour. Advised person in charge to reheat products to 165F.
- 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.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked pasta cooling inside closed plastic container inside walk in cooler.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled slice machine and cutting board.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- 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 pasta 47F (cold holding) as per operator pasta was cooked the night before. Repeat Violation
Food safety inspection conducted on 8/28/2023 revealed 29 total violations (9 high priority, 6 intermediate, 14 basic).