LAS PALMAS CUBAN RESTAURANT SEBASTIAN
1451 SEBASTIAN BLVD STE 130
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 4/3/2025
High Priority
1
Intermediate
0
Basic
9
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Gasket 2 door reach in glass cooler
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Make table Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Bread, Fritos and sausage. Walk in freezer Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Plantains thawing at room temperature still frozen. Educated chef Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection Corrected On-Site
Food safety inspection conducted on 4/3/2025 revealed 10 total violations (1 high priority, 0 intermediate, 9 basic).
Inspection on 10/2/2024
High Priority
0
Intermediate
1
Basic
8
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Prep area
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Current
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Cookline Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Cookline make table
- 08B-12-5:Basic - Stored food not covered. Onions and tamales walk in cooler
- 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. Corrected On-Site Repeat Violation
Food safety inspection conducted on 10/2/2024 revealed 9 total violations (0 high priority, 1 intermediate, 8 basic).
Inspection on 2/8/2024
High Priority
1
Intermediate
4
Basic
1
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Repeat Violation
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm at bar. Corrected to 200 ppm Corrected On-Site Repeat Violation
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk glass reach in cooler Corrected On-Site
- 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. Sent info to operator **Corrective Action Taken** Repeat Violation
- 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/ Manager showed up during inspection Corrected On-Site
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.sent copy to operator **Corrective Action Taken** Repeat Violation
Food safety inspection conducted on 2/8/2024 revealed 6 total violations (1 high priority, 4 intermediate, 1 basic).
Inspection on 2/2/2024
High Priority
1
Intermediate
3
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. In office
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Prep cook Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
- 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. 0 ppm. Will call eco lab. Will sanitize in triple sink until dishwasher is repaired
- 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.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- 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. Cooked beef walk in cooler Corrected On-Site
Food safety inspection conducted on 2/2/2024 revealed 10 total violations (1 high priority, 3 intermediate, 6 basic).
Inspection on 10/16/2023
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Gaskets torn on cooler. - From follow-up inspection 2023-10-13: **Time Extended** - From follow-up inspection 2023-10-16: **Time Extended**
- 12A-09-4:High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Prep lady handled raw chicken, then went to clean dishes without removing gloves - From follow-up inspection 2023-10-13: **Time Extended** - From follow-up inspection 2023-10-16: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Can opener blade soiled. Repeat Violation - From follow-up inspection 2023-10-13: **Time Extended** - From follow-up inspection 2023-10-16: **Time Extended**
Food safety inspection conducted on 10/16/2023 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 10/13/2023
High Priority
3
Intermediate
2
Basic
3
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cook line cooler coils heavily soiled with dust and grease. Ambient temperature 60 F - From follow-up inspection 2023-10-13: 3 door cooler on cook line reading ambient 46-50° **Time Extended**
- 12B-02-4:Basic - - From initial inspection : Basic - Employee eating in a food preparation or other restricted area. - From follow-up inspection 2023-10-13: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Gaskets torn on cooler. - From follow-up inspection 2023-10-13: **Time Extended**
- 12A-09-4:High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Prep lady handled raw chicken, then went to clean dishes without removing gloves - From follow-up inspection 2023-10-13: **Time Extended**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - From follow-up inspection 2023-10-13: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line cooler ; masitas cooked pork (65F - Cold Holding); cuban sandwiches (50F - Cold Holding); cheese sauce (50F - Cold Holding); sliced cheese (50F - Cold Holding); shredded cheese (50F); sliced tomatoes (50F - Cold Holding) Cooler at front counter ; flan (45F - Cold Holding); - Cold Holding); tres leche (45F - Cold Holding); cheese cake (45F - Cold Holding) Warning - From follow-up inspection 2023-10-13: Cuban sandwiches 44° Shredded cheese -51° Sliced Tomato -51° Admin Complaint
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Can opener blade soiled. Repeat Violation - From follow-up inspection 2023-10-13: **Time Extended**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing.bar hand sink used as dump station evidence of ice in hand sink. In kitchen rinsed off spoon in hand sink. - From follow-up inspection 2023-10-13: **Time Extended**
Food safety inspection conducted on 10/13/2023 revealed 8 total violations (3 high priority, 2 intermediate, 3 basic).
Inspection on 10/11/2023
High Priority
6
Intermediate
2
Basic
7
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cook line cooler coils heavily soiled with dust and grease. Ambient temperature 60 F
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On microwave and on dry storage rack
- 08B-48-4:Basic - Employee preparing food in customer section of dining area. Corrected On-Site
- 14-11-5:Basic - Gaskets torn on cooler.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line
- 41-07-4:High Priority - Container of medicine improperly stored on shelf next to food. Tylenol and pepto Corrected On-Site
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Prep lady handled raw chicken, then went to clean dishes without removing gloves
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line cooler ; masitas cooked pork (65F - Cold Holding); cuban sandwiches (50F - Cold Holding); cheese sauce (50F - Cold Holding); sliced cheese (50F - Cold Holding); shredded cheese (50F); sliced tomatoes (50F - Cold Holding) Cooler at front counter ; flan (45F - Cold Holding); - Cold Holding); tres leche (45F - Cold Holding); cheese cake (45F - Cold Holding) Warning
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine over 200 ppm Repeat Violation
- 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. Chlorine over 200 ppm Corrected On-Site
- 22-02-4:Intermediate - Can opener blade soiled. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.bar hand sink used as dump station evidence of ice in hand sink. In kitchen rinsed off spoon in hand sink.
Food safety inspection conducted on 10/11/2023 revealed 15 total violations (6 high priority, 2 intermediate, 7 basic).