OLD CUBAN CAFE EXPRESS
165 SOUTH GOLDENROD RD
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 1/22/2025
High Priority
0
Intermediate
1
Basic
6
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom doors not tight fitting
- 10-08-5:Basic - Ice scoop handle in contact with ice. Ice scoop handles in contact with ice. Operator moved scoop Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior ovens soiled
- 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Interior reach in freezer kitchen soiled Operator cleaned interior of freezer Corrected On-Site
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Ripped and soiled foil used as shelf cover. Operator changed foil Corrected On-Site
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink serving are slow drain
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit expired 2023
Food safety inspection conducted on 1/22/2025 revealed 7 total violations (0 high priority, 1 intermediate, 6 basic).
Inspection on 9/4/2024
High Priority
0
Intermediate
0
Basic
5
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Ceiling tile missing at dish room. Operator replaced tile Ceiling tile missing at dry storage
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in kitchen soiled Repeat Violation
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Door leading to outside had gap at bottom
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Lid to black beans broken
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at dish area soiled Wall behind cooking equipment soiled
Food safety inspection conducted on 9/4/2024 revealed 5 total violations (0 high priority, 0 intermediate, 5 basic).
Inspection on 3/20/2024
High Priority
0
Intermediate
0
Basic
5
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's room closer broken - From follow-up inspection 2024-03-20: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2024-03-20: **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Both door leading outside has gap under it - From follow-up inspection 2024-03-20: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled - From follow-up inspection 2024-03-20: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving soiled with rust - From follow-up inspection 2024-03-20: **Time Extended**
Food safety inspection conducted on 3/20/2024 revealed 5 total violations (0 high priority, 0 intermediate, 5 basic).
Inspection on 3/19/2024
High Priority
4
Intermediate
1
Basic
8
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's room closer broken
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and walls of kitchen and walk-in-cooler soiled
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Both door leading outside has gap under it
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving soiled with rust
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in freezer with frozen goods
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Buckets of peas and seasoning no label Operator labeled items Corrected On-Site
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee crack eggs then goto to do another task. Advised to remove gloves wash hands and don new gloves after cracking eggs **Corrective Action Taken**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Front display case per operator items held in cooler from precocious day: tres leches (54F - Cold Holding); chocolate tres leches (54F - Cold Holding); flan (53F - Cold Holding); bread pudding (52F - Cold Holding) Empanadas cooler empanadas per operator over 1 day (47F - Cold Holding); potato balls per operator held over 1 day (46F - Cold Holding); chicken sticks per operator held over 1 day (46F) Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front display case per operator items held in cooler from precocious day: tres leches (54F - Cold Holding); chocolate tres leches (54F - Cold Holding); flan (53F - Cold Holding); bread pudding (52F - Cold Holding) Empanadas cooler empanadas per operator over 1 day (47F - Cold Holding); potato balls per operator held over 1 day (46F - Cold Holding); chicken sticks per operator held over 1 day (46F) 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. Tamales 115° per operator held less than 1 hour put into oven for immediate temperature recovery Fried fish 80° per operator held less than 1 hour put into oven for immediate temperature recovery sold before second temperature was taken **Corrective Action Taken**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided palm to manger Corrected On-Site
Food safety inspection conducted on 3/19/2024 revealed 13 total violations (4 high priority, 1 intermediate, 8 basic).
Inspection on 9/26/2023
High Priority
2
Intermediate
2
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Missing ceiling tile above ware wash. Operator had someone to fix tile. Corrected On-Site Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cook line soiled
- 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer in kitchen missing panels covering insulation.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Sinks in kitchen missing hand wash signs Provided signs for operator Corrected On-Site
- 33-16-4:Basic - Open dumpster lid.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mop by mop sink not stored to dry. Operator moved mop and inverted to dry Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over deli ham. In large drink cooler. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator Pernil in hot box held at 112 less than 2 hours. Operator put in oven for immediate temperature recovery. Per operator Tamales in hot box held at 125 less than 2 hours. Operator put in oven for immediate temperature recovery.
- 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/ No food manager at start of inspection. Food manager arrive during inspection Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Soap missing at hand sink next to ware wash. Corrected On-Site
Food safety inspection conducted on 9/26/2023 revealed 10 total violations (2 high priority, 2 intermediate, 6 basic).