DirtyFLRestaurant Inspection Data

LAS VEGAS CUBAN CUISINE

With 11 documented inspections, LAS VEGAS CUBAN CUISINE in PEMBROKE PINES has achieved a 2.6/5 food safety rating. Recent inspections indicate some food safety concerns.

15941 PINES BLVD

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 11 health inspection reports

All Inspection Reports

Inspection Date: 12/4/2025

Inspection #: Visit ID: 10875151

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up inside walk in cooler.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Bar area, employee removed. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Cooking equipment in water temperatures (80F).
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in Freezer- all storage shelves with build up,of rust
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Under hand wash sink in bar area.
  • 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. Walk in cooler- black beans (45-47F - Cooling) overnight. See stop sale.
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler- black beans (45-47F - Cooling) overnight. See stop sale.
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Gloves employee grabbed raw chicken breast to place on grill, then grabbed a clean plate to serve ready to eat food , using same gloves. After manager instructed, employ discarded gloves, washed hands and put in new pair of gloves. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Expo station- cart with drinking glasses, employee removed. 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. Lower coolerPudding and 3 leches dessert, made on Tuesday. Employee labeled. Corrected On-Site

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.