DirtyFLRestaurant Inspection Data

LAS VEGAS CUBAN CUSINE

LAS VEGAS CUBAN CUSINE maintains a 2.1/5 food safety rating based on 8 health department inspections in PEMBROKE PINES. Recent inspections show improving food safety practices.

2150 N UNIVERSITY DR

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 11/5/2025

Inspection #: Visit ID: 13568189

  • 33-16-4:Basic - - From initial inspection : Basic - Open dumpster lid. Warning - From follow-up inspection 2025-11-05: Observed at callback inspection same. **Time Extended**

Inspection Date: 11/4/2025

Inspection #: Visit ID: 13566623

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open espresso cup on shelf next to clean plates above right end of make line. Manager removed cup. Corrected On-Site Warning
  • 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 espresso cup on shelf next to clean plates above right end of make line. Manager removed cup. Corrected On-Site Warning
  • 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Open bag of cooked plantains at 42F on prep table by cookline. Manger moved bag to fliptop cooler to cold hold. Corrected On-Site Warning
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Scoop handle in contact with ice at front counter ice bin. Employee removed scoop handle out of ice. Corrected On-Site Warning
  • 33-16-4:Basic - Open dumpster lid. Warning
  • 08B-12-5:Basic - Stored food not covered. Ice bucket at front bar not adequately covered. Employee covered fully. Corrected On-Site Warning
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On prep table by triple sink, black beans 108F at 1:10pm (heated cooling approximately 30 minutes) to 93-95F at 2:05pm. Based on times and temperatures beans will not reach 70 degrees in 2 hours. Employee moved beans to walk in cooler to chill. **Corrective Action Taken** Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. After several attempts dish machine reading 0ppm chlorine. Employee reprised machine with new chemical and now reading 100ppm chlorine. Corrected On-Site Warning
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee at cookline washed hands for less than 10 seconds when requested to wash hands. Explained to employee proper hand washing times and employee rewashed hands properly. Corrected On-Site Warning
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw fish and steak and continued to prepare food items and handle equipment without washing hands first and changing gloves. Reviewed with manager and employees proper handwashing and employee washed hands. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen fliptop upper cooler, portioned raw chicken (43-50F - Cold Holding). Observed overstacked above chill line. Per employee not prepared or portioned today and in unit approximately 3 hours. Employee removed overstacked portions to lower cooler to rechill. **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. 1) At kitchen cookline, fried plantains (92-98F - Hot Holding) and roasted chicken (120F - Hot Holding). Chickens being held above top of steam well and plantains held away from heat source. Employee placed chicken in steam well to reheat and refried plantains. 2) In kitchen OVEN - rice (120F - Hot Holding). Per employee prepared one and half hours and oven turned off. Employee refried oven to reheat. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dishwasher rinsed hands at triple sink. Reviewed with employee and manager proper procedures and employee washed hands at hand sink. Corrected On-Site Warning

Inspection Date: 6/23/2025

Inspection #: Visit ID: 10865191

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In cookline 2 door reach in cooler, individual salmon and mahi filets partially thawed still in vacuum packages. Manager had employee removed filets from packaging. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil and water at cookline not labeled. Repeat Violation
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, tray of trimmed raw beef above raw pork bellies. Employee rearranged meats for proper separation. 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. In cook line steam table, both being held above steam line, fried plantains (118F - Hot Holding); boiled yuca (117F - Hot Holding). Per manager both prepared at approximately 12:30pm. Employee removed both to stove top to reheat and moved directly into steam well. **Corrective Action Taken**

Inspection Date: 2/19/2025

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing watch. Employee removed. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Gasket on left door loose on exposed 2 door salad reach in cooler.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee unopened beverages on shelf next to breads and raw meats in walk in cooler. Manager moved beverages away from food items.
  • 08B-12-5:Basic - Stored food not covered. In walk in freezer, containers of black beans not covered.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. At cook line, bottles of water, oil , and wine not labeled. Repeat Violation
  • 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. In walk in cooler, cooked ground beef mix (52F - Cooling). Per employee not prepared or portioned today and in unit overnight. See stop sale.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen fliptop lower cooler, containers of raw breaded steak and chicken above containers of commercial cooked croquettes and open bag of fries. Manager rearranged steak and chicken to bottom of cooler for proper separation. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, cooked ground beef mix (52F - Cooling). Per employee not prepared or portioned today and in unit overnight.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in back prep area blocked with clean pots and utensils. Employee removed. Corrected On-Site
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Repeat Violation Admin Complaint
  • 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/ Certified food manager - Irina Ilena Batista Lopez 12-22-2022 ServSafe Person in charge - Dana Castillo Rodriquez Repeat Violation Admin Complaint
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.

Inspection Date: 12/6/2024

  • 53A-05-6:Intermediate - - From initial inspection : 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/ Certified food manager - Irina Ilena Batista Lopez 12-22-2022 Servsafe Person in charge - Wendy Barba Admin Complaint - From follow-up inspection 2024-12-06: Observed at callback inspection same. Day manager scheduled for food manager class. **Time Extended**

Inspection Date: 12/5/2024

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic cup in bulk container of seasoned bread crumbs in dry storage. Manager removed cup. Corrected On-Site Repeat Violation Warning
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee canned beverage in cook line 2 door reach in cooler. Manager removed beverage. Corrected On-Site Repeat Violation Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of sugar at front counter by espresso machine not labeled. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In cook line 2 door reach in, containers of raw fish and raw shrimp and flat of raw shell eggs above container of cooked vegetables. Employee rearranged items to properly separate. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In cookline 2 door reach in cooler, flat of raw shell eggs above containers of raw fish and shrimp. Employee rearranged items to properly separate. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At cookline FLIPTOP UPPER - sliced ham (67F - Cold Holding); shredded mozzarella (66F - Cold Holding); cut tomatoes (66F - Cold Holding); house tomato sauce (66F - Cold Holding) LOWER - commercial cooked plantains (65F - Cold Holding); raw breaded steak (64F - Cold Holding); raw breaded chicken (64F - Cold Holding); raw calamari (65F - Cold Holding). Per employee no items prepared or portioned today and all items in unit since 8:00am. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline FLIPTOP UPPER - sliced ham (67F - Cold Holding); shredded mozzarella (66F - Cold Holding); cut tomatoes (66F - Cold Holding); house tomato sauce (66F - Cold Holding) LOWER - commercial cooked plantains (65F - Cold Holding); raw breaded steak (64F - Cold Holding); raw breaded chicken (64F - Cold Holding); raw calamari (65F - Cold Holding). Per employee no items prepared or portioned today and all items in unit since 8:00am. See stop sale. Do not use unit until temperature can be maintained at 41F or colder. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Milk steaming wand on espresso machine has buildup of dried milk. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit. Warning
  • 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/ Certified food manager - Irina Ilena Batista Lopez 12-22-2022 Servsafe Person in charge - Wendy Barba Admin Complaint
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Automatic dispenser at end of cookline not working properly. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on top of dish machine. Employee labeled as soap solution. Corrected On-Site Warning

Inspection Date: 4/23/2024

Inspection #: Visit ID: 8554659

  • 14-17-4:Basic - 1.Walk-in cooler freezer shelves with rust that has pitted the surface. 2. Under Prep table in expo line.
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women restroom , south end of restaurant. Repeat Violation
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense cooked rice in steam table in kitchen. Operator removed Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Operator put on hair net Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Gaskets torn or in disrepair in True refrigerator cooler in cook line. * Repeat Violation * 2. Ice machine lid falling off when opened.
  • 22-08-4:Basic - Interior of microwave has accumulation of food debris in kitchen.
  • 12B-13-4:Basic - Opened employee beverage container ( bottle water )in a cold holding unit with food to be served to customers in cook line. Operator moved Corrected On-Site
  • 25-05-4:Basic - Single-service articles improperly stored. Cases of Single-service articles ( to go containers) improperly stored on floor in dry storage room. Operator elevated Corrected On-Site Repeat Violation
  • 03A-05-5:Basic - Some Time/temperature control for safety food not maintained frozen solid in walk in freezer ( French fries 39F)Per operator, door was left open for delivery.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked broccoli inside true cooler in kitchen. Operator moved raw shrimp to lower shelf and stored correctly. Corrected On-Site
  • 01C-03-4:Intermediate - Clams not marked with last date served.
  • 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. Emailed procedures to manager.

Inspection Date: 11/16/2023

Inspection #: Visit ID: 8373359

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Ladies restroom west side of dining room.
  • 25-05-4:Basic - Cases of Single-service articles ( forks )improperly stored on floor in dry storage room. Operator elevated Corrected On-Site
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with dust above flip top cooler in cook line.
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish ( Mahi Mahi) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package inside walk in cooler. Operator removed fish from packaging. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Gaskets torn or in disrepair in us refrigeration cooler in wait station.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Cases of plantains stored on floor inside walk in freezer. Operator elevated Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Raw beef stored over French fries inside reach in cooler in cook line. 2. Raw shrimp stored over broccoli inside true cooler in kitchen. Operator moved raw beef and raw shrimp to lower shelves and stored correctly.
  • 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. Emailed vomit clean up procedures to manager.