DirtyFLRestaurant Inspection Data

EL CUBANITO SUBS

EL CUBANITO SUBS maintains a 2.5/5 food safety rating based on 7 health department inspections in ORLANDO. Food safety practices have remained consistent.

2400 N FORSYTH RD, VIN 4899, ORLANDO 32807

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 10/21/2025

Inspection #: Visit ID: 13544564

  • 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Kitchen reach in cooler pork (46F - Cooling ); more than 4 hours . Operator Instucted to discard. **Corrective Action Taken** Warning - From follow-up inspection 2025-10-21: No cooling food, **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen make table milk (46F - Cold Holding)/less than 4 hours spring mx (47F - Cold Holding) , ; slice ham (47F - Cold Holding); less than 4 hours ; operator placed ice. **Corrective Action Taken** Warning - From follow-up inspection 2025-10-21: No TCS food . **Time Extended**

Inspection Date: 10/9/2025

Inspection #: Visit ID: 10929682

  • 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. Kitchen reach in cooler pork (46F - Cooling ); more than 4 hours . Operator Instucted to discard. **Corrective Action Taken** Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen make table milk (46F - Cold Holding)/less than 4 hours spring mx (47F - Cold Holding) , ; slice ham (47F - Cold Holding); less than 4 hours ; operator placed ice. **Corrective Action Taken** Warning

Inspection Date: 3/28/2025

Inspection #: Visit ID: 10793981

  • 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. -operator obtained quaternary ammonia sanitizer Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked pork 44F
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. -CHLORINE
  • 27-06-4:Intermediate - No hot running water at three-compartment sink. -operator restored hot running water Corrected On-Site

Inspection Date: 9/16/2024

Inspection #: Visit ID: 8712027

  • N/A:No Violations Were Observed

Inspection Date: 4/26/2024

Inspection #: Visit ID: 8483620

  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. -tongs hanging from hood filter handles
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. -food trays not inverted Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw meat stored above cooked pork inside stand up cooler. Manager corrected Corrected On-Site

Inspection Date: 8/26/2023

Inspection #: Visit ID: 8483396

  • 08A-02-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw beef over cooked pork in reach in cooler Warning - From follow-up inspection 2023-08-26: **Time Extended**

Inspection Date: 8/25/2023

Inspection #: Visit ID: 8333892

  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. approx 25 ppm corrected to 50 ppm Corrected On-Site 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. -raw beef over cooked pork in reach in cooler Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - in reach in cooler across from oven overnight per operator: sliced cheese/45F, raw beef 46F, cooked pork 44F, 47, 48F. See stop sale -in double reach in cooler overnight per operator: ham 44F, pork 45F Both coolers overfilled. Advised to fill less, use ice. -raw beef in ice chest cooler for about 2 hrs 51F. Operator put bags of ice in chest. **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. -roast pork held in oven at 122F. Oven off less than 1 hour per operator. Advised to reheat to 165F and hold at 135F. Operator turned oven on. **Corrective Action Taken** 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
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning