DirtyFLRestaurant Inspection Data

CUBA LIBRE

9101 International Drive
Florida, 32819
Orange County County

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 4/22/2025

Inspection #: Visit ID: 10728623

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food./sugar and panko containers in bakery room/ Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in ice cream freezer.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./sugar and panko containers in bakery room/ Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over crab meat (from Can) Raw shrimp over crab meat (from Can) Raw chorizo over butter/walk in cooler/ Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times./dish room hand sink blocked by hose and food racks/ Corrected On-Site
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information./some training certificates missing employee's date of birth. Repeat Violation

Inspection Date: 11/22/2024

Inspection #: Visit ID: 8734445

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable./white cutting board at expo area has cut marks.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish rack. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./115F, cook line prep area. Repeat Violation
  • 36-62-4:Basic - Light not functioning./one light bulb at cook line.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw beef stored over cooked chicken, walk in cooler/ Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition./10 cracked shell eggs, walk in cooler.
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking/fresh garlic with oil, butter, salsa/all out for about one hour per chef/label with 4 hour time mark immediately.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./mashed potatoes hot holding at 115F, kitchen hot box, less than 4 hours/reheated to 168F/ Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./white cutting board at expo area soiled.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times./downstairs bar hand sink blocked by garbage can/ Corrected On-Site
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels./battery out, downstairs bar hand sink/ Corrected On-Site
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information./some employee's training certificates missing date of birth. Repeat Violation

Inspection Date: 5/17/2024

Inspection #: Visit ID: 8514131

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
  • 10-08-5:Basic - Ice scoop handle in contact with ice./Upstair bar ice bin/ Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./75F, cook line/ Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor./cook line/ Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked mushrooms 50F, cooked onions 50F, cooked shrimp 47F, fresh garlic with oil 75F, all less than 4 hour per chef/iced and moved to blast chiller/rechecked cooked mushrooms 40F, cooked onions 41F, cooked shrimp 37F, fresh garlic with oil will use time as public health control. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./slicer soiled.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing./drain basket inside hand sink, Upstair bar/ Corrected On-Site
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information./some certificates missing employees date of birth.

Inspection Date: 9/30/2023

Inspection #: Visit ID: 8356137

  • 21-05-5:Basic - Cloth used as a food-contact surface./cloth used to line poached eggs, cook line cooler. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelves. Repeat Violation
  • 08B-12-5:Basic - Stored food not covered./cut fruits not covered/bar/ Repeat Violation
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm/bar/rechecked 200ppm/ Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor./bar/ Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times./dish room hand sink blocked by garbage can.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing./bar hand sink used as dump sink.
  • 01C-03-4:Intermediate - Some mussel tags not marked with last date served.