DirtyFLRestaurant Inspection Data

NUMERO UNO CUBAN RESTAURANT

2499 S ORANGE AVE

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 5/19/2025

Inspection #: Visit ID: 10841310

  • 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Reach in freezer and cooler in kitchen back of the house. - From follow-up inspection 2025-05-19: **Time Extended**
  • 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Double door reach in cooler next to reach in freezer. - From follow-up inspection 2025-05-19: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer. - From follow-up inspection 2025-05-19: **Time Extended**
  • 08A-04-5:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over green peppers in walk in cooler. Cook placed chicken below green peppers. Corrected On-Site - From follow-up inspection 2025-05-19: **Time Extended**

Inspection Date: 5/16/2025

Inspection #: Visit ID: 8866289

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in freezer and cooler in kitchen back of the house.
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Double door reach in cooler next to reach in freezer.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Underneath hws at entrance to kitchen.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Underneath reach in cooler, and reach in freezer.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of cooking equipment on cooks line.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cooks line and prep area by reach in freezer.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over green peppers in walk in cooler. Cook placed chicken below green peppers. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken ( in reach in cooler less than 4 hours) (49F - Cold Holding); beef ( in reach in cooler less than 4 hours) (53F); sliced tomatoes (53F - Cold Holding); Rice ( in reach in cooler less than 4 hours) (53F - Cold Holding) operator placed all items on ice for temperature recovery. Warning

Inspection Date: 8/20/2024

Inspection #: Visit ID: 8781199

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen Corrected On-Site
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. 2 door cooler in kitchen
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Wiping cloth wrapped for cilantro Corrected On-Site
  • 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 flatted bread chicken on tray over fries in stand up reach in freezer Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Manager rinsed wiping cloth in hand sink at ware wash area
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink at ware wash area
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink at ware wash Corrected On-Site

Inspection Date: 4/19/2024

Inspection #: Visit ID: 8547241

  • 21-05-5:Basic - Cloth used as a food-contact surface. Linen napkin on cut lemons Corrected On-Site
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Some floor tiles missing in kitchen and ware wash area Repeat Violation
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site
  • 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door to kitchen open, with no screen Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of 2 door stand up cooler has debris build up in kitchen
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Plastic To Go bags used to store beef in freezer
  • 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 fries and plantains in stand up freezer at cook line
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hose in basin if hand sink for cook line and wrapped around faucet and handles Strainer in basin of hand sink for ware wash Corrected On-Site

Inspection Date: 11/7/2023

Inspection #: Visit ID: 8380223

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. In back by mop sink
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Some floor tiles missing in kitchen area
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 80f degrees at cook line Repeat Violation
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light over clean plates at cookline by microwave
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up underneath/side of prep table next to steam table at cook line
  • 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. Cook cutting green peppers with bare hands, corrective action taken
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth bucket over 200ppm Chlorine Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at ware wash area Corrected On-Site Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink at ware wash area Corrected On-Site