DirtyFLRestaurant Inspection Data

LAS VEGAS CUBAN CUISINE

15941 PINES BLVD

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 10 health inspection reports

All Inspection Reports

Inspection Date: 5/29/2025

Inspection #: Visit ID: 10848217

  • N/A:No Violations Were Observed

Inspection Date: 5/28/2025

Inspection #: Visit ID: 10847152

  • 14-11-5:Basic - Equipment in poor repair. ATOSA- two glass doors cooler-expo station Walk in cooler Other units not keeping time temperature control foods to 41F and below. Warning
  • 36-22-4:Basic - Floor area(s) covered with standing water. -Bar area, under hand wash sink -Preparation area in rear kitchen Warning
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. -broken tiles entrance of storage area in rear kitchen . -end of walk in cooler - broken tile. Warning
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer- ice on curtains and floor. Warning
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Plastic cup inside container of feta cheese, employee removed. Corrected On-Site Warning
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -Under hand was sink in expo station leaking pipe -under hand wash sink in bar area. 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 on top of dirty dishes in dishwasher area. -2 flying insects around hand wash sink in bar area. Located outside of kitchen area. Employee killed, clean and Sanitized both areas. Corrected On-Site Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Walk in Cooler-cooked black beans (44-56F - Cold Holding); raw pork chops (44F - Cold Holding); raw red snapper (46F - Cold Holding). Food stored more than 24 hours. Employee discarded. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Walk in Cooler-cooked black beans (44-56F - Cold Holding); raw pork chops (44F - Cold Holding); raw red snapper (46F - Cold Holding). Food stored more than 24 hours. See stop sale Warning
  • 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. ATOSA-Two doors glass cooler-; feta cheese (57F - Cooling from ambient); sliced tomatoes (47F - Cooling from ambient); chimichurri (49F - Cooling from ambient ) per employee food mix @10:30 am. Current time 3:00 pm. Employee discarded. Warning
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. ATOSA-Two doors glass cooler-; feta cheese (57F - Cooling from ambient); sliced tomatoes (47F - Cooling from ambient); chimichurri (49F - Cooling from ambient ) per employee food mix @10:30 am. Current time 3:00 pm. See stop sale. Warning
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200ppm), employee made new solution, chlorine sanitizer 100 ppm. Corrected On-Site Warning

Inspection Date: 11/14/2024

  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Dishwasher room- plates and bowls stored on rusted shelf. Employee removed utensils to be wash and sanitize. **Corrective Action Taken**
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaning equipment storage rack- Plastic food containers stacked wet, employee moved from piles Corrected On-Site
  • 36-24-5:Basic - Hole in or other damage to wall. Two broken tiles by mop sink and inner back entrance door.
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Bowl inside cooked yellow rice, steam table in cook line, employee removed Corrected On-Site 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. Steam tableSpanish soup (111F - Hot Holding), mojo yuca (108 F - Hot Holding) per employee food hot held less than two hours, food items reheated on stove to 171F Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.employee bag inside sink, employee removed. Corrected On-Site Repeat Violation

Inspection Date: 8/19/2024

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC filters and tiles above cook line and prepping area. Warning - From follow-up inspection 2024-08-19: Observed clean AC filters and tiles in cook line, still pending preparation area, rear of cook line **Time Extended**
  • 14-10-4:Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. Observed AC in kitchen area, not cooling properly. Flip top on cook line unable to keep time control temperature food to required parameters of 41F or below Warning - From follow-up inspection 2024-08-19: Observed AC in kitchen area, still not working **Time Extended**

Inspection Date: 8/14/2024

  • 16-07-4:Basic - Accumulation of debris in three-compartment sink. Warning
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic cups inside feta cheese and chicken cutlets, employee removed Corrected On-Site Warning
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC filters and tiles above cook line and prepping area. Warning
  • 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. Observed AC in kitchen area, not cooling properly. Flip top on cook line unable to keep time control temperature food to required parameters of 41F or below Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inner door of ice machine, black like substance Warning
  • 22-52-4:High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Dishwasher , after 3rd. Attempt Chlorine 00ppm) Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flying insects around prep sink in rear kitchen in front of triple sink. Employee cleaned and sanitized area. Outside of kitchen Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. Flat station-; raw palomilla (50F - Cold Holding); raw swai (52F - Cold Holding); raw chicken breast (51F - Cold Holding); per employee food held less than 4 hours, ice added for a quick chill. Warning

Inspection Date: 2/2/2024

Inspection #: Visit ID: 8452945

  • 16-15-4:Basic - Accumulation of debris on drainboards or equivalent. Soiled drainboard inside dishwasher machine, Employee removed to be wash. **Corrective Action Taken**
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Under hand wash sink in bar area.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed in English and Spanish. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bar area- cutting board and gallon cover inside, employee removed. Corrected On-Site

Inspection Date: 12/13/2023

Inspection #: Visit ID: 8540445

  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Several piles of metallic containers stacked wet, rear kitchen -clean equipment storage rack in rear kitchen Warning - From follow-up inspection 2023-10-31: Observed same **Time Extended** - From follow-up inspection 2023-12-13: Observed same **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -7 broken tiles along cook line in kitchen Warning - From follow-up inspection 2023-10-31: Observed same **Time Extended** - From follow-up inspection 2023-12-13: Observed same **Time Extended**

Inspection Date: 10/31/2023

Inspection #: Visit ID: 8539231

  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Several piles of metallic containers stacked wet, rear kitchen -clean equipment storage rack in rear kitchen Warning - From follow-up inspection 2023-10-31: Observed same **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -7 broken tiles along cook line in kitchen Warning - From follow-up inspection 2023-10-31: Observed same **Time Extended**
  • 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Bar area- under hand wash sink, when use it leaks water. Warning - From follow-up inspection 2023-10-31: Observed same **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : 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 - From follow-up inspection 2023-10-31: Observed same **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bar area-cooler, pudding made yesterday morning , not dated. Warning - From follow-up inspection 2023-10-31: Observed same **Time Extended**

Inspection Date: 10/30/2023

Inspection #: Visit ID: 8536948

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic cup inside container of feta cheese, Employee removed Corrected On-Site Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Several piles of metallic containers stacked wet, rear kitchen -clean equipment storage rack in rear kitchen Warning
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. -7 broken tiles along cook line in kitchen Warning
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Bar area- under hand wash sink, when use it leaks water. Warning
  • 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 black beans (48-51F - Cooling); cooked pork (52F - Cooking), per employee food cooling overnight, Observed metallics containers covered. see stop sale Warning
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw chicken breast filet to placed on grill tap, then grabbed a clean plate and served a cup of rice for a different customer order, using same gloves. After instructed, employee discarded gloves, washed hands, put in new pair of gloves and served new cup of rice. Corrected On-Site Warning
  • 03B-04-5:High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. -beans (118F - Hot Holding); white beans soup (120F - Hot Holding), per employee food hot held less than two hours, employee reheated on the stove to 172F Corrected On-Site Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bar area- plastic bags and fabric bag inside sink, employee removed Corrected On-Site Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area- employee provided. Corrected On-Site 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
  • 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. Bar area-cooler, pudding made yesterday morning , not dated. Warning

Inspection Date: 7/24/2023

Inspection #: Visit ID: 8339671

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. 3/tiles with water damage above dishwasher and cooking equipment storage.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Food containers stacked wet. Employee removed to be dry. Corrected On-Site
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. -Cook line 3 broken tiles. -entrance of WIC- two broken tiles
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Employee removed to be clean and sanitized . Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chimichurri (69F - Cold Holding), per operator sauce can not be served cold, sauce doesn't last two hours. Advised operator to place the steak sauce in time. Form provided and explained **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. fried plantains (112F - Hot Holding), per employee food hot holding less than one hour, employee reheated on fryer to 175F Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm), manager made new solution, chlorine sanitizer at 100 ppm 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. Caramel flan, made yesterday morning not dated.
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.