SORIANO BROTHERS CUBAN CUISINE
3435 NW 7 ST
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 3/4/2025
High Priority
0
Intermediate
1
Basic
3
Total
4
Inspection Details:
- 16-13-5:Basic - - From initial inspection : Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee washing dishes with no sanitation step, instructed operator regarding the ware washing procedure. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-03-04: Observed employee washing dishes with no sanitation step, instructed operator regarding the ware washing procedure. **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Hot holding gaskets in disrepair. **Warning** - From follow-up inspection 2025-03-04: Equipment in poor repair. Hot holding gaskets in disrepair **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2025-03-04: Exterior door has a gap at the threshold that opens to the outside. **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2025-03-04: iate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233 **Time Extended**
Food safety inspection conducted on 3/4/2025 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 3/3/2025
High Priority
3
Intermediate
4
Basic
7
Total
14
Inspection Details:
- 24-14-4:Basic - Clean utensils stored between equipment and wall. **Warning**
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee washing dishes with no sanitation step, instructed operator regarding the ware washing procedure. **Corrective Action Taken** **Warning**
- 14-11-5:Basic - Equipment in poor repair. Hot holding gaskets in disrepair. **Warning**
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- 10-08-5:Basic - Ice scoop handle in contact with ice. **Warning**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. On hand sink located next to three compartment sink at the front kitchen. **Warning**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen pork, frozen beef in the kitchen area at room temperature. Operator placed in walk in cooler. **Warning**
- 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 raw beef in walk in cooler. Operator properly stored it. **Corrected On-Site** **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna salad (55F - Cold Holding); potatoes salad (50F - Cold Holding); flan (54F - Cold Holding) I located at the front line for less than 4 hours as per operator. Operator placed under ice. **Corrective Action Taken** **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 cooked chicken (88F - Hot Holding); ribs (107F - Hot Holding); fish (113F - Hot Holding); cooked boniato (88F - Hot Holding); cooked shrimp (103F - Hot Holding) in steam table for less than 4 hours as per operator. Also observed beans (122F - Hot Holding); soup (107F - Hot Holding); mashed potatoes (110F - Hot Holding); rice (122F - Hot Holding) in hot holding box, for less than 4 hours as per operator.Operator reheated at 165°F. **Corrected On-Site** **Repeat Violation** **Warning**
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Jorge Martinez date expired 1/18/23. **Warning**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit. **Warning**
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with Clorox, degreaser with no label. **Warning**
Food safety inspection conducted on 3/3/2025 revealed 14 total violations (3 high priority, 4 intermediate, 7 basic).
Inspection on 9/18/2024
High Priority
2
Intermediate
0
Basic
4
Total
6
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gasket near cook line torn.
- 14-73-4:Basic - No container installed for catching grease from hood drip tray. Observed no drip container in back cook line area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan covers soiled. Observe hood filters at cook line soiled.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walk in freezer wall soiled. Operator wiped down. **Corrected On-Site**
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Observed hot tamales at the steam table uncovered. Operator covered products. **Corrected On-Site**
- 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 sweet plantains (125F - Hot Holding) and mash potatoes (128F - Hot Holding) at the hot box. Operator began to reheat products. **Corrected On-Site**
Food safety inspection conducted on 9/18/2024 revealed 6 total violations (2 high priority, 0 intermediate, 4 basic).