CUBAN CAFE

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer by back door, raw beef stored on top on cold cuts meats. Operator moved beef to different freezer. Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. FRLA all expired 5/01/2025

Basic - Time/temperature control for safety food thawed in an improper manner. In kitchen in three compartment sink, chicken being thawed in standing water. Operator turned on running.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 compartment sink chlorine sanitizer 10ppm. Operator corrected to 100ppm. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. At reach in freezer, food stored in direct contact with thank you bags. Operator removed from bags. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At kitchen reach in cooler, Raw shell eggs stored over cooked potatoes. Advised operator of proper storage. Operator stored correctly. Provided storage form to operator. Corrected On-Site

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 kitchen reach in chest freezer, Chicken stored over oxtails in, not all commercially packaged. Advised operator of proper storage, operator stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen reach in cooler, raw chicken ; (50F - Cold Holding), not prepared or portioned today. Operator stated items held for approximately 2 hours. Advised operator of proper cold holding parameters. Operator placed item into freezer to quick chill. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At kitchen, diced tomatoes (59F - ambient Cooling)@10:17, since 7:00, 52F @10:54. At the current rate, the product will not reach 41F within 4 hours. Advised operator of proper cooling parameters. Operator placed item onto ice to fascilitate cooling. Corrective Action Taken

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth chlorine sanitizer 10ppm. Operator corrected to 100ppm. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer by back door, raw ground beef stored over ready to eat French fries.

Basic - Single-service articles not stored inverted or protected from contamination. By back door, to go containers not stored inverted to protect from contamination.

Basic - Time/temperature control for safety food thawed in an improper manner. In three compartment sink, chicken thawing with no running water. Discussed with operator that water needs to be running when thawing in sink.

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee washed hands then dried hands on soiled wiping cloth. Discussed with operator about proper handwashing procedures

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling vent by back door dripping onto floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At front counter by coffee machine, spoons stored in standing water 80°F. Operator removed Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line multiple wiping cloths stored on prep table.

High Priority - Container of medicine improperly stored. In kitchen, on shelf by food expo window medicine stored. Operator removed. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler in kitchen, raw chicken stored over raw beef. Operator reversed. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At flat top grill, sautéed onions 125°F. Operator stated held less than two hours. Put on flat top to reheat. Corrective Action Taken

High Priority - Presence of insects, rodents, or other pests. At kitchen rice storage container; approximately 6 live weevils inside storage container crawling in rice. See Stop Sale. Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Presence of insects, rodents, or other pests. At kitchen rice storage container; approximately 6 live weevils inside storage container crawling in rice. See Stop Sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; cooked potatoes (120°F - Hot Holding). Operator stated potatoes are hot holding until served, moved to flat top to reheat. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At triple door low boy reach in; cooked pork prepared onsite and held for 2 days not date marked. Operator applied appropriate date mark. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. At front line flip top cooler; standing water in bottom.

High Priority - Nonfood-grade bags used in direct contact with food. Observed raw chicken stored in Thank you bags in chest freezer next to steam table in kitchen. Operator removed food from bags ; Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored over blocks of cheese in white refrigerator in kitchen. Employee removed and properly stored bacon. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed raw shell eggs time marked for 6:30am. Food kept past the 4 hours plan-10:45 am; operator didn't discard food at 10:30am. See Stop Sale.

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed raw shell eggs time marked for 6:30am. Food kept past the 4 hours plan-10:45 am; operator didn't discard food at 10:30am. See Stop Sale.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. black beans (148F - Hot Holding); red beans (144F - Hot Holding) in the steam table ; as per operator food reheated in the steam table since 7:30; food temped at 9:45; asked operator to reheat to 165F. Rechecked foods to 184F / 178 F. Reviewed reheating process; Corrected On-Site

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 poster to operator. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed sauce stored low boy cooler in kitchen without date mark. Per employee, sauce prepared on Saturday. Employee date marked sauce. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee personal food stored on prep table in front of cookline in kitchen. Employee removed food and properly stored. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone and purse stored on canned foods at cookline. Employee removed phone and purse and properly stored items. Corrected On-Site

Basic - Food stored on floor. Observed boxes of citrus fruits stored on floor at front counter area. Operator stored properly Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons and spatulas stored in container with 74°F standing water on prep table at cookline. Employee dumped water from container. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee water bottle stored in low boy cooler in kitchen. Employee removed and properly stored water bottle. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm)

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At front counter, Sanitizer Bucket (Chlorine 200+ppm). Solution corrected to 100ppm Chlorine Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs no raw bacon over cooked potatoes in white reach in cooler. Moved to properly store. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink at front counter. Cleaned and sanitized. Corrected On-Site Repeat Violation

Intermediate - No paper towels provided at handwash sink. Paper towels provided for hand sink at front counter. Corrected On-Site

Basic - Exterior door has a small hole/gap at threshold that opens to the outside. Repeat Violation

Basic - Nonfood-contact surface soiled with residue. Container for bagged onions. Cleaned and sanitized. Corrected On-Site

Basic - Soiled wet wiping cloth placed in use with fresh solution. Placed in sanitizer. Corrected On-Site