DirtyFLRestaurant Inspection Data

CUBA LIBRE

Food safety records indicate CUBA LIBRE in ORLANDO has 5 inspections with a 1.5/5 overall rating. Recent inspections indicate some food safety concerns.

9101 International Drive
Florida, 32819
Orange County County

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 12/2/2025

Inspection #: Visit ID: 10906541

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food./flour container/back kitchen/removed immediately/ Corrected On-Site Repeat Violation
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured./downstairs behind the bar.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./ceiling vent above back kitchen hot holding unit.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./observed several employees wearing a watch while preparing food.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelves.
  • 10-08-5:Basic - Ice scoop handle in contact with ice./downstair main bar. Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit./reach in cooler #1.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Produce walk in cooler fans soiled with dust.
  • 08B-12-5:Basic - Stored food not covered./all cut fruit at main bar not covered/ Corrected On-Site
  • 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./cooked black beans cooling overnight at 52F, walk in cooler.
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale./cooked black beans cooling overnight at 52F, walk in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cooked chicken wings cold holding at 44F, raw red snapper cold holding at 45F/cook line reach in cooler for less than 4 hours per chef/moved to blast chiller/temperature rechecked wings 39F, red snapper 38F/ Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./all soda nozzles/downstair main bar.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing./employee's backpack stored inside bar hand sink/removed immediately/ Corrected On-Site
  • 14-14-4:Intermediate - Nonfood-grade basting brush used in food./used for bbq sauce/cook line reach in cooler.
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information./most employee's training certificates missing date of birth. Repeat Violation

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.