DirtyFLRestaurant Inspection Data

OLD CUBAN CAFÉ

12014 E COLONIAL DR STE 180

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 4/25/2025

Inspection #: Visit ID: 10821869

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in cook line
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine dish machine not in service . Repeat Violation
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open cup with orange soda kept on prep area . Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing a sandwich while wearing a watch. Servers preparing coffee while wearing a watch and bracelets. Employee preparing Dulce de leche while wearing a bracelet and diamond ring. Corrected On-Site
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Cases of chocolate cake kept on walk in freezer floor in cake prep area . Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons on coffee station in water with temperature of 70F Spoon in water with temperature of 78F in cook line, Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves in cook line
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Steak been thawed in hot water standing water. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towels kept on top of cutting boards on 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. Milk kept overnight on coffee area reach in cooler with temperatures of 46- 51F. Discarded Yellow whipped topping kept on cake prepped area overnight with temperature of 55F. Discarded Garlic sauce and Sazon complete with garlic kept on cook line for less than 4 hrs with temperature of 78F . Placed in cooler . **Corrective Action Taken** Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Whole pork kept on hot box located by walk in freezer , kept for less than 4 hrs with temperature of 120F. Reheated to 165F. **Corrective Action Taken** Repeat Violation
  • 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/ Corrected On-Site Repeat Violation
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Whipped topping prepared on Tuesday and kept on cake prep area with no date marking .
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Unable to dispense soap on men's bathroom located by cake prep area due to dispenser been broken. Employee placed a bottle with soap. Corrected On-Site

Inspection Date: 2/21/2025

Inspection #: Visit ID: 10701414

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine dish machine not in service.
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open cups kept on top of reach in cooler in cook line.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Door in cook line
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Cases of meat kept on walk in freezer floor in prep area. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Blue wiping towel kept in cook line.
  • 46-04-4:Exit door locked. For reporting purposes only. Exit door in prep kitchen locked. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham steak kept in sandwich station , kept for less than 4 hrs with temperature of 48F. Diced ham and tomatoes kept in reach in cooler make table for less than 4 hrs with temperature of 47F. Garlic cilantro sauce kept in buffet cold holding area, kept for 2 hours with temperature of 52F. Inspector asked employees to add ice for rapid cooling. **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. Garlic oil kept in buffet area ton add to cassava , kept for less than 4 hrs with temperature of 100 F inspectors ask manager to reheat. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Green sponge inside hand sink at bar. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Expired test strips for chlorine.
  • 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/ Corrected On-Site

Inspection Date: 10/23/2024

Inspection #: Visit ID: 10701317

  • N/A:No Violations Were Observed

Inspection Date: 10/22/2024

Inspection #: Visit ID: 8725643

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on stack of trays Corrected On-Site
  • 10-08-5:Basic - Ice scoop handle in contact with ice. At bar
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Top of ice machine is soiled. Operator moved to be cleaned **Corrective Action Taken**
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop used for sugar
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar container Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Can tomato paste 111 oz
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested multiple times 000ppm Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flying insects at bar . By 3 bay sink
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken (60fF - Cold Holding); bread pudding (55F - Cold Holding). Over 4hrs per operator
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (56F - Cold Holding) in prep cooler less than 4hrs per operator. Operator immediately moved to different cooler for temperature recovery. - walk in cooler prep area chicken (60fF - Cold Holding); bread pudding (55F - Cold Holding); flan (60F - Cold Holding); all over 4hrs per operator. Operator discarded. walk in cooler kitchen: cheese, ham, soup, ground beef, yuca, croquets, salami, raw chicken and raw steak eggs. all items (46-48F - Cold Holding). Less than 4hrs per operator. Operator immediately moved to freezer. **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. Chicken 115F-125F hot box in kitchen. Less than 4hrs per operator. Advised operator to reheat to 165F for temp recovery **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Operator removed to be cleaned **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bar pitcher in hand sink Corrected On-Site
  • 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/

Inspection Date: 5/9/2024

Inspection #: Visit ID: 8670053

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease buildup in hood filters
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel in hand wash sink next to dish area. No paper towels in handwash sink in bakery Corrected On-Site

Inspection Date: 3/1/2024

Inspection #: Visit ID: 8455480

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 24-28-4:Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Juice strainer under soap dispenser in hand wash sink in coffee station Corrected On-Site Repeat Violation
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Cove base missing at hand sink across from walk in cooler
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on panini station needs cleaning. Repeat Violation
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees wearing bracelets. Serving drinks.
  • 13-02-4:Basic - Employee with ineffective hair restraint while engaging in food preparation. Servers with ponytail over shoulder. Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Line cooks with no hair restraint. Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door with gap. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk-in freezer.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on fryer sides and griddle. Hood with debris and build up oil.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall with debris over panini/sandwich station.
  • 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 chicken cooling in walk in cooler over night 44-46f. Per manager, product was cooked in pot and placed in walk in cooler in same pot covered with tin foiled wrapped on top at 9pm on 2/29/24 and hasn't been removed from walk in cooler since.
  • 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. Employee touching cake with bare hands while decorating cake. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over strawberry jam in fridge in bakery area. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken cooling in walk in cooler over night 44-46f. Per manager, product was cooked in pot and placed in walk in cooler in same pot covered with tin foiled wrapped on top at 9pm on 2/29/24 and hasn't been removed from walk in cooler since.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken in hot box hot holding at 125f. Per the manager, item was in hot box for an hour. Corrective action taken to reheat product to 165f. **Corrective Action Taken**
  • 51-10-4:Intermediate - Interference/obstruction with the inspector's right of entry and access at any reasonable time. Entered facility and person in charge called the manager. The manager stated that they would arrive in 15 minutes and inspectors to wait in dining area until the manager arrived. Spoke with person in charge and she allowed the inspection to start. After 5 minutes in the kitchen an employee, explained to us that we had to wait in the dining for the manager. Inspectors were not able to begin/conduct inspection Admin Complaint
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser next to panini station, unable to dispense paper towels.

Inspection Date: 8/16/2023

Inspection #: Visit ID: 8473180

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. White flap had black build up at ice machine located by dish wash areaCorrected On-Site Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Reach in drawers at cooks line observed two drawers that do seal when closed
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice build up on plastic curtains,ceiling and on the fans
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at the front line had 10ppm of chlorine,operator discarded and corrected At triple sink the rinse part had 200ppm of chlorine.operator fixed to reflect 50ppm Corrected On-Site

Inspection Date: 7/26/2023

Inspection #: Visit ID: 8347200

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Container of sugar at production kitchen has bowl instead of scoop
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile in storage area at production kitchen Ceiling and fan at walk in cooler at regular kitchen has dust buildup
  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Orange juice strainer stored under soap dispenser at front counter Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Two white cutting boards on make table at cooks line Bottom reach in drawer on cooks line does not close all the way
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets stored on storage racks in production kitchen
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door leading to outside at production kitchen
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Oranges in milk crate stored on floor of walk in cooler at production kitchen Bag of potatoes stored on floor of walk in cooler located in kitchen side of facilityCorrected On-Site Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in direct contact with all purpose seasoning and rice on cooks line at kitchen side Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cooks line
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor fan at cooks line has dust build up
  • 41-07-4:High Priority - Container of medicine improperly stored. Travel size container of tums stored in middle reach in cooler at cooks line in regular kitchen Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at cooks line blocked by fan Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ground beef cooked day before no date marking at production kitchen reach in cooler