DirtyFLRestaurant Inspection Data

PADRINO'S CUBAN RESTAURANT

PADRINO'S CUBAN RESTAURANT has 5 health inspections on file for its PLANTATION location, with an overall rating of 2.5/5. Recent inspections indicate some food safety concerns.

Last inspection: 8 months ago · 5 reports on file

1039 South University Drive
Florida, 33324
Broward County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 5 health inspection reports

All Inspection Reports

6/24/2025· 8mo ago

Visit ID: 10866563

Met Inspection Standards

4 high, 1 int, 1 basic

  • 02D-01-5:Basic - Working containers of food (baking powder,flour)removed from original container not identified by common name. Operator labeled Corrected On-Site
  • 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. Observed cooked rice (47-50F - Cooling) in deep covered pans. Per Operator held walk-in cooler overnight. See stop sale
  • 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. Observed 0 Ppm at dishwasher at bar. Sanitizer was empty. Operator replaced rechecked 0 Ppm. Operator called for service **Corrective Action Taken**
  • 08A-11-5:High Priority - Raw animal food stored over canned/bottled drinks. Observed raw shell eggs stored over beer kegs. Operator stored eggs on different shelf. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked rice (47-50F - Cooling) in deep covered pans.

1/21/2025· 1y 1mo ago

Visit ID: 10697086

Met Inspection Standards

1 high, 2 basic

  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher touched dirty dishes then removed clean dishes without washing hands and changing gloves Employee washed hands and changed gloves.

10/15/2024· 1y 4mo ago

Visit ID: 8775138

Met Inspection Standards

2 high, 1 int, 5 basic

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed in-use knife stored between steam table and refrigerator. Operator removed. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. -Observed uncovered containers with cooked pork stored in walk in cooler. Operator covered containers. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor at front line.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -Observed flour removed from the original container not identified by common name. Operator labeled containers. Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. -Observed raw shell eggs stored over cases with vegetables in walk in cooler. Operator relocate raw shell eggs. Corrected On-Site
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. -Observed 2 cracks eggs stored in carton at walk in cooler. Operator discarded cracks eggs.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with degreaser at dishwashing stations.

3/8/2024· 2y ago

Visit ID: 8562724

Met Inspection Standards

2 int

  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed ceviche not marked as raw on menu.
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.

11/30/2023· 2y 3mo ago

Visit ID: 8374328

Met Inspection Standards

1 high

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomatoes 45°F Shrimp 45°F