CUBANS BE LIKE RESTAURANT & CAFE

High Priority - Toxic substance/chemical spray bottle stored with salt container at dry storage. Operator removed the spray bottle to proper storage. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not stored inverted or in a protected manner. Operator stored inverted. Corrected On-Site

Basic - Employee wearing watch other than a plain ring on their hands/arms while preparing food at cook line. Employee removed the watch. Corrected On-Site

Basic - Food stored on floor. Oil container stored on floor near cook line.

Intermediate - No running water at mop sink.

Basic - Carbon dioxide/helium tanks not adequately secured at back storage area.

Basic - Cutting board has cut marks and is no longer cleanable at cook line.

Basic - Food stored on floor. Box of raw fish stored on floor in walk in freezer.

Basic - Waste line missing at soda gun holster at bar.

Basic - Working containers of food removed from original container not identified by common name. Sugar container not labeled at bar area. Operator labeled sugar container. Corrected On-Site

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable at prep area. Warning - From follow-up inspection 2025-08-27: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. In walk in freezer; box of yuca and raw chicken container stored on floor. Warning - From follow-up inspection 2025-08-27: In walk-in freezer; Ice cream container stored on floor. Time Extended

• From initial inspection : Portable fire extinguisher gauge in red zone at outside storage. For reporting purposes only. - From follow-up inspection 2025-08-27: Time Extended

Intermediate - No running water at mop sink.

Basic - Carbon dioxide/helium tanks not adequately secured at kitchen exit door and outside storage.

Basic - Cutting board has cut marks and is no longer cleanable at prep area.

Basic - Food stored on floor. Ice cream container stored on floor in walk in freezer.

Basic - Single-service forks and napkins box stored on floor at bar. Operator removed the box to proper storage. Corrected On-Site

Basic - Walk in cooler floor is rusted.

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license on 12/1/24. Warning - From follow-up inspection 2024-12-11: Time Extended

• From initial inspection : Portable fire extinguisher gauge in red zone at extra storage. For reporting purposes only - From follow-up inspection 2024-12-11: Time Extended

Basic - - From initial inspection : Basic - Missing drain plug at dumpster. Warning - From follow-up inspection 2024-07-18: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Observed 5 pounds of breads stored in nonfood- grade bags. Operator removed and discarded.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 5 pounds of breads stored in nonfood grade bags. Operator removed and discarded.

Basic - Ceiling tiles/ vents shows damage or is in disrepair. Ceiling vents shows damage.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed two employee wearing watch working at food prep. Employee removed watch at time of inspection. Corrected On-Site

Basic - Open dumpster lid. Operator closed lid Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service article top of bread oven not stored inverted. Operator removed stored inverted. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with bread..

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over box of unwashed lemons. Observed moved raw shell shells to proper location. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Swiss cheese 46F cold hold, ham 46F cold hold less than 4 hours. Operator turned walk in cooler down and opened walk in freezer doo ajar. 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. Observed precooked meats and foods not date marked.

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.

Basic - Food not stored at least 6 inches off of the floor. Observed packages of raw shrimp stored on floor in walk in freezer.

Basic - Ice buildup in reach-in freezer. Kitchen.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers in walk in cooler. Open removed employee beverage. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork (109 F - Hot Holding), Per operator pork had been on the steam table for an hour. Operator reheated pork to 167 F

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Quaternary 400+ppm); Operator emptied sink and refilled with proper amount of sanitizer Triple Sink (Quaternary 200ppm) Corrected On-Site

Basic - Employee using tongs to handle raw animal food and then ready-to-eat food without first washing, rinsing and sanitizing tong. Employee touched raw beef with tongs and proceeded to use same tongs with cooked ready to eat chicken. Explained the importance of using different tongs or wash, rinsing and sanitizing. Operator made note chicken and used different tongs' Corrective Action Taken

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Operator was washing dishes in a three compartment sink without the sanitizer sink set up. Educated operator and sink was set up so all dishes can be washed, rinsed and sanitized properly. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On a counter in the kitchen pooled shelled eggs (70 F - Cold Holding). Per operator eggs were out for 10-15 minutes. Operator covered and placed in a reach in cooler. . Repeat from 12-17-2021 Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed a mold like substance on the shelves of the walk in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink next to the three compartment sink blocked with sanitizer bucket and soiled dishes. Operator cleared sink of all items. Corrected On-Site

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/. No certified food manager present during inspection while there were 5 cooks, 5 servers and a bartender in the act of preparing and/or handling food.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at the hand sink next to three compartment sink.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed rust inside the ice machine located in the preparation room.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator was only able to provide proof of training for one employee, while there were more than ten present and handling food during inspection.

Basic - Bowl or other container with no handle used to dispense food. Styrofoam containers used as scoops at steam table.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purses stored with plates on a shelf in the kitchen.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees wearing jewelry while preparing food.

Basic - Food stored on floor. Observed a case of limes on the floor in the kitchen. Repeat from 12-17-2021 Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on the oven door handle.

Basic - In-use wet wiping cloth/towel used under cutting board. Under cutting boards on the main cooks line.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No thermometer on walk in cooler.

Basic - Soiled dry wiping cloth in use. On prep table in the kitchen.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed skirt steak thawing in three compartment sink with no running water, per operator it was placed there less than an hour prior. Operator moved steak to walk in cooler. . Repeat from 12-17-2021 Corrective Action Taken Repeat Violation