DirtyFLRestaurant Inspection Data

FLORIDA CUBAN CAFE

Health inspection records show FLORIDA CUBAN CAFE in NAPLES has 6 inspections with a food safety rating of 2.3/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 6 reports on file

9th Street North
Naples, Florida, 34102
Redevelopment Area
Collier County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 6 health inspection reports

All Inspection Reports

3/17/2026· 1mo ago

Visit ID: 13652298

Met Inspection Standards
  • N/A:No Violations Were Observed

3/16/2026· 1mo ago

Visit ID: 13502974

Follow-up Inspection Required

2 high, 3 int, 1 basic

  • 13-07-4:Basic - Employee wearing watch other than a plain ring on their hands/arms while preparing food. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at cook line; raw steak and raw bacon stored over ham and cheese. Operator removed raw steak and bacon to bottom shelf. Corrected On-Site 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. At front counter in hot holding unit; cooked beef empanadas (105F - hot Holding); cooked chicken empanadas (107F - Hot Holding); cooked sausage empanadas (109F - Hot Holding); cooked cheese empanadas (112F - Hot Holding). Per operator all items stored just one hour before the inspection. Provided operator time as public health control form. **Corrective Action Taken** Warning
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In reach in cooler near cook line; milk opened 2 days before the inspection not properly date marked. Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink has no cold water near cook line. Operator fixed cold water at time of inspection. Corrected On-Site Warning

8/25/2025· 7mo ago

Visit ID: 10900472

Met Inspection Standards

4 high, 1 int, 1 basic

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Whole chicken, whole muscle beef, ground beef being thawed in standing water. Pork thawed on speed rack. Discussed proper thawing procedures with operator.**Corrective Action Taken**
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. After handling raw chicken, operator switched gloves without hand wash. Discussed proper handwashing with operator.
  • 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. Operator sliced ready to eat bread with bare hands.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other based upon minimum required cooking temperature. Raw beef and Whole chicken were placed in same container. In another bucket ground beef and whole muscle beef placed in the same container.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In front counter chicken empanada (112F - Hot Holding); meat patty (96F - Hot Holding); cheese empanada (111F - Hot Holding). Per operator food had been out for 2 hours, discussed time as a public health control form for operator to use and fill out.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Two buckets of thawing meat were placed in front of the handwashing sink. Operator moved buckets another area making the hand washing sink accessible. Corrected On-Site

3/19/2025· 1y ago

Visit ID: 8874684

Met Inspection Standards

3 high, 1 int, 1 basic

  • 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

8/28/2024· 1y 7mo ago

Visit ID: 8723510

Met Inspection Standards

3 high

  • 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**

1/23/2024· 2y 2mo ago

Visit ID: 8586272

Met Inspection Standards
  • N/A:No Violations Were Observed