OLD CUBAN CAFÉ
12014 E COLONIAL DR STE 180
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 2/21/2025
High Priority
2
Intermediate
3
Basic
5
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 2/21/2025 revealed 11 total violations (2 high priority, 3 intermediate, 5 basic).
Inspection on 10/23/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/23/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/22/2024
High Priority
6
Intermediate
3
Basic
5
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 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/
Food safety inspection conducted on 10/22/2024 revealed 14 total violations (6 high priority, 3 intermediate, 5 basic).