DirtyFLRestaurant Inspection Data

THE CUBAN EMPANADA & FRY BAR CAFÉ

With 4 documented inspections, THE CUBAN EMPANADA & FRY BAR CAFÉ in TAMPA has achieved a 2.8/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 4 reports on file

5411 BEAUMONT CENTER BLVD STE #705

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 4 health inspection reports

All Inspection Reports

12/17/2025· 2mo ago

Visit ID: 10885936

Met Inspection Standards

4 high, 2 int, 7 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board on reach in cooler next to cash register, discussed with operator the importance of smooth surface.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Laptop computer and cell phone on prep table in kitchen across from flattop grill, operator moved items to appropriate location. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed fryer oil stored on floor in kitchen next to oven, operator raised items off the floor. Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Above three compartment sink.
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Observed vegan beef stored in single use plastic container, operator moved item to appropriate container. Corrected On-Site
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Observed soiled dry towels on cutting board attached to reach in cooler next to cash register Temped, operator removed towels from cutting board. Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce in reach in cooler next to cash register. Observed unwashed produce above ready to eat items in refrigerator, Operator moved items. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Swiss cheese in reach in cooler next to cash register Temped at 46f item was in cooler overnight, operator removed item, stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Swiss cheese in reach in cooler next to cash register Temped at 46f item was in cooler overnight, operator removed item, stop sale.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front hot holding station next to ordering kiosk awesome sauce made with pork jus (100F - Hot Holding) operator reheated sauce to 180f Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed spay bottle of degreaser hanging on food storage rack next to oven. Operator moved item . Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards. Accumulation of lime like substance in the interior of the ice machine/bin. Spoke with operator they said they will clean it.
  • 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. Observed cooked yellow rice in cooler next to ice machine not date marked held more than 24 hours. Operator date marked item, empanadas prepped on site and frozen not date marked, whole milk not date marked after opening . **Corrective Action Taken**

3/25/2025· 11mo ago

Visit ID: 10724466

Met Inspection Standards

5 basic

  • 21-17-4:Basic - Clean linens stored on floor. Blue microfiber towels stored on floor next to mop sink. Employee placed on shelf. Corrected On-Site
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table. Employee removed. Corrected On-Site
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Flan for self-service missing name and address.
  • 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. Observed near 3-compartment sink.

11/19/2024· 1y 3mo ago

Visit ID: 8776558

Met Inspection Standards

2 high, 2 int, 6 basic

  • 35A-03-4:Basic - Dead roaches on premises. 1 dead roach on floor by large reach-in freezer. 1 dead lizard on floor by large reach-in freezer. Operator cleaned and sanitized the area. Corrected On-Site
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In reach in cooler
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employees put on hair nets at time of inspection. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Oven
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Flans missing information on label at "Grub n Go" cooler in dining room address and date
  • 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Unwrapped straws stored at customer self service counter. Operator moved behind counter. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Packaged deli turkey meat stored on top of the raw bacon in reach-in cooler under grill at cook line. Operator rearranged items to prevent cross contamination at time of inspection. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of sliced Swiss cheese 45 F and sliced ham 45 F stored in cold well at front service counter. Operator moved items to reach-in freezer for rapid cooling. Re temp: sliced Swiss cheese 44 F, sliced ham 44 F. **Corrective Action Taken**
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed education packet with Big 6 poster
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Ran hot water approximately 2 minutes in handwash sink in women bathroom and men bathroom, temped 75F in men's and 82F in women's. Shared restrooms with the business building.

3/27/2024· 1y 11mo ago

Visit ID: 8635704

Met Inspection Standards
  • N/A:No Violations Were Observed