DirtyFLRestaurant Inspection Data

DON RAMON CUBAN CUISINE

10220 FOREST HILL BLVD STE 110

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 7/10/2025

Inspection #: 3624957

Inspection Date: 7/9/2025

Inspection #: 3624957

Inspection Date: 2/20/2025

Inspection #: Visit ID: 10709614

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine heavily soiled.
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touch clothes then handled clean pans of food; no hand wash. Chef washed hands. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At single door stainless steel reach in cooler across from cook line: raw steak and raw shrimp stored above red sauce and white sauce. Operator stored properly. Corrected On-Site
  • 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. At flip top beside steam table: cooked yuca (49F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. Stored over stacked. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top beside steam table: cooked yuca (49F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. Stored over stacked. See stop sale. At cook line; sitting on prep table beside lay top grill: cooked plantains (57F - Cold Holding); French fries (51F - Cold Holding) As per operator, stored since 12 mins. Not prepped or portioned today. Operator moved to quick chill. Repeat Violation Admin Complaint
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table: cooked rice (103F at 9:50am; 108F at 10:17am- Reheating) As per chef, item was taken from cooler and placed in the steam table since 15 mins awaiting to go into the oven. Chef placed rice in oven and retrieved; as per operator, reheating was complete. Rice did not reheat to 165F within 2 hours. Operator returned rice to oven to reheat to 165F. **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. At steam table: cooked ground beef (120F - Hot Holding); pot roast (112F - Hot Holding) As per chef, items were reheated approximately 30 mins prior then stored in steam table. Operator placed items on flat top grill to reheat to 165F. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Chef washed hands at triple sink, rinse compartment. Chef washed hands at hand wash sink. Corrected On-Site
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Shredded beef cooked frozen 2 days prior not date marked. Cooked oxtails cooked frozen 3 days prior not date marked. Operator date marked items. Corrected On-Site

Inspection Date: 11/1/2024

Inspection #: Visit ID: 10709395

  • 08A-02-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: Raw mussels and beef over cooked beans in open pot Raw steak in pan stored over bucket of beef broth. Operator stored properly. Corrected On-Site - From follow-up inspection 2024-11-01: At walk in freezer: Raw salmon and raw shrimp stored above cheese and ham in ziplock bags. Operator stored properly. Admin Complaint Corrected On-Site
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: mozzarella cheese (48F - Cold Holding); fresh garlic and butter (47F - Cold Holding); flan (46F - Cold Holding); sliced ham and cooked pork (47F - Cold Holding) As per operator, items have been out of temperature for approximately 3 hours as delivery was received and door was left open for about 30 mins. Not prepped or portioned today. Operator moved items to walk in freezer to quick chill. Flip top cooler near cook line : cooked pork (47F - Cold Holding); raw chicken (45F - Cold Holding); cooked potato balls (47F - Cold Holding); sliced ham (45F - Cold Holding) As per operator, all items were taken from walk in cooler 1.75 hours prior. Not prepped or portioned today. Operator moved items to walk in freezer to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2024-11-01: At walk in cooler: butter (47F - Cold Holding); flan (46F - Cold Holding); tomato sauce (47F - Cold Holding); house made hot sauce with cooked vegetables(47F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale. Admin Complaint

Inspection Date: 10/31/2024

Inspection #: Visit ID: 8768637

  • 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. Commercially processed reduced oxygen packaged raw snapper fillet bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator removed snapper fillets from packaging. **Corrective Action Taken**
  • 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. Observed employee touch garbage can with soiled bag then touched portion of wrapped ham; no glove change; no hand wash. Employee washed hands and put clean gloves on. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: Raw mussels and beef over cooked beans in open pot Raw steak in pan stored over bucket of beef broth. Operator stored properly. Corrected On-Site
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk in freezer: raw chicken portioned in pan stored over raw beef. Operator stored properly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: mozzarella cheese (48F - Cold Holding); fresh garlic and butter (47F - Cold Holding); flan (46F - Cold Holding); sliced ham and cooked pork (47F - Cold Holding) As per operator, items have been out of temperature for approximately 3 hours as delivery was received and door was left open for about 30 mins. Not prepped or portioned today. Operator moved items to walk in freezer to quick chill. Flip top cooler near cook line : cooked pork (47F - Cold Holding); raw chicken (45F - Cold Holding); cooked potato balls (47F - Cold Holding); sliced ham (45F - Cold Holding) As per operator, all items were taken from walk in cooler 1.75 hours prior. Not prepped or portioned today. Operator moved items to walk in freezer to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At stove top: chicken soup (120F at 3:40pm - Hot holding) As per chef, cooked and stored 1 hour. Chef reheated to 176F. Corrected On-Site
  • 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 200+ppm). Operator corrected to Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 3/18/2024

Inspection #: Visit ID: 8486475

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in rice at steam table Corrected On-Site
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine chlorine 0 ppm. Not in use. To be serviced today.
  • 08B-38-4:Basic - Food stored on floor. Bucket of plantains on floor under triple sink Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At steam table 99F
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Fish and beef at room temperature. Moved to cooler. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dust on wall over to go containers
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Under triple sink
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site
  • 41-07-4:High Priority - Container of medicine improperly stored. Burn medication stored with cans of fruit cocktail in dry storage hall. Removed Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish in one door cooler at end of cook line. Removed. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic and oil (72F - Cold Holding) on counter at room temperature. Not Prepped or portioned. Out less then Four hours. Discussed TPHC. Food item placed on time control. Sent operator document. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave

Inspection Date: 8/29/2023

Inspection #: Visit ID: 8370499

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler have black mold like substance accumulation
  • 22-16-4:Basic - Reach-in cooler and reach in freezer interior/shelves have accumulation of soil residues- at cook line
  • 08B-17-4:Basic - Unwashed broccoli cases stored above rice pudding in walk-in cooler Operator stored properly Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over garlic butter sauce in reach in cooler next to steam table Operator stored properly Raw animal food stored in same container as ready-to-eat food. Container with Raw fish stored on top of cut peppers and onions - all in the same container ; operator removed and discarded; Corrected On-Site Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at prep station by walk-in cooler