FLORIDA CUBAN CAFE
9th Street North
Naples, Florida, 34102
Redevelopment Area
Collier County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 3/19/2025
High Priority
3
Intermediate
1
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 29-08-4:Basic - Plumbing system in disrepair. Hand washing sink at front counter is not operating, and needs to be turned off in between uses.
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee using cellular phone and begin preparing food without washing hands.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.At cooks line In Reach in cooler observed, ham (62F - Cold Holding). Per operator, product is less than two hours old and will be used immediately. Ham was heated and served,
- 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 ham croquettes (106F - Hot Holding); cooked plantains (108F - Hot Holding), at the counter. Per operator, products are used or discarded within two hours.. Educated operator about using time as a public health control. Provided handouts for operator to complete.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee using Hand washing sink at front counter for cleaning utensils
Food safety inspection conducted on 3/19/2025 revealed 5 total violations (3 high priority, 1 intermediate, 1 basic).
Inspection on 8/28/2024
High Priority
3
Intermediate
0
Basic
0
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm); Operator called technician and setup Triple Sink (Chlorine 50ppm) for sanitizing. Operator changed sanitizer bucket Secondary test ; Dishwasher (Chlorine 50ppm). **Corrected On-Site**
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee wrapping a ready to eat sandwich with bare hands. Employee discarded sandwich and put gloves on. **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. At front counter observed beef pastry (115F - Hot Holding); ham pastry (110F - Hot Holding); chicken pastry (115F - Hot Holding) Operator turned up temperature setting of warmer. **Corrective Action Taken**
Food safety inspection conducted on 8/28/2024 revealed 3 total violations (3 high priority, 0 intermediate, 0 basic).