LAS PALMAS CUBAN RESTAURANT

Intermediate - - From initial inspection : 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. 2 new employees. Emailed forms to operator. Warning - From follow-up inspection 2026-06-11: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Warning - From follow-up inspection 2026-06-11: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's restroom doors. Warning - From follow-up inspection 2026-06-11: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler gaskets in the kitchen torn. Warning - From follow-up inspection 2026-06-11: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk in cooler. Warning - From follow-up inspection 2026-06-11: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than four hours. Moved to freezer for quick cooling. Butter (51F - Cold Holding); Garlic in oil (49F - Cold Holding) Repeat Violation - From follow-up inspection 2026-03-19: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets Repeat Violation - From follow-up inspection 2026-03-19: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor between cooler and freezer at the end of cook line. Repeat Violation - From follow-up inspection 2026-03-19: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at the end of cook line. White reach in freezer gaskets at cook line. Fan guards in walk in cooler. Repeat Violation - From follow-up inspection 2026-03-19: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at the end of cook line. White reach in freezer at cook line. Upright black cooler shelves and interior at the end of cook line. Repeat Violation - From follow-up inspection 2026-03-19: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler. Repeat Violation - From follow-up inspection 2026-03-19: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in prep area. - From follow-up inspection 2026-03-19: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. At hand washing sink in the kitchen. Repeat Violation - From follow-up inspection 2026-03-19: Time Extended

High Priority - Live, small flying insects found Two flying insects at the bar.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours moved to freezer for quit cooling. Milk (46F - Cold Holding) Corrective Action Taken Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket stored next to onions. Operator removed. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table. Fryer baskets soiled Soda nozzles at the bar Repeat Violation

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.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled white spray bottle with unknown liquid above sliced bread on counter. Operator removed. Corrected On-Site Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - Dead roaches on premises. One dead next to cooler at the bar.

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dish rack. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor at cook line Floor in dry storage Floor next to CO2 Tanks Floor by ice machine. Floor in the corner of the bar Repeat Violation

Basic - Food stored on floor. Bucket of pickles in dry storage.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In upright white reach in freezer. White chest freezer behind bar area. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tong on oven handle. Operator removed. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above hot holding unit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at the end of cook line. Fan guards in walk in cooler. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in at the end of cook line. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Reach in at the end of cook line.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. At hand washing sink.

Basic - Wiping cloth sanitizing solution stored on the floor. Operator removed. Corrected On-Site

High Priority - Container of medicine improperly stored. - burn gel stored next to clean utensils in kitchen. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - Roasted pork 50°- Per operator cooked night before. Operator discarded. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - snapper fish - roasted pork

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - snapper 57° Per operator placed in walk-in after thawing under water day prior. Operator discarded - roasted pork 50°cooked cool day prior. Operator discarded Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. - Sanitizer bucket stored next onions Corrected On-Site Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Roasted pork 50° cooked cool from the night before.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - electric slicer(COS) - can opener (COS) -White cutting boards at sandwich station. Repeat Violation

Intermediate - Non-pitting surface rust on food-contact equipment. - shelving in walk-in cooler. - shelving in glass door cooler in kitchen.

Intermediate - Spray bottle containing toxic substance not labeled. - white bottle of unknown liquid. Corrected On-Site Repeat Violation

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. - expired on 1-2-23 Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation

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

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. - green cutting board across expo. Repeat Violation

Basic - Floor soiled/has accumulation of debris. - under shelving in dry storage area. -walk- in freezer

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwaves in prep area. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of ice machine

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Plumbing system in disrepair. - hot water handle broken at hand sink across ice machine

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - on cooks line

Basic - Silverware/utensils stored upright with the food-contact surface up. - utensils stored with handle end down on storage rack. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. - spray bottle hanging on dish machine. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener - white cutting board on sandwich station. Repeat Violation

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. - water filter expired 1/2/23

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Cutting board has cut marks and is no longer cleanable. - green cutting in prep area. Repeat Violation

Basic - Dead roaches on premises. - dead roach in men's bathroom. Operator sweep up. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. - walk-in freezer

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - kitchen area

Basic - No conspicuously located ambient air temperature thermometer in holding unit. - chef station Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of ice machine -dish trays

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site

Basic - Stored food not covered. - pork belly in walk-in cooler Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Working containers of food removed from original container not identified by common name. - bread crumbs Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. - spray bottle hanging on hand sink at front bar . Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener - fryer baskets.

Intermediate - Handwash sink not accessible for employee use at all times. - - sanitizer bucket stored in hand sink at front bar. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. - spray bottle hanging on hand sink at front bar no label. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cell phone stored on shelf above prep table. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. - gasket on cold holding unit on cooks line.

Basic - Food stored on floor. -Case of breading in dry storage area. Corrected On-Site

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwaves on cooks line Repeat Violation

High Priority - Toxic substance/chemical improperly stored. - Lysol stored over clean slicer. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Electric slicer -White cutting board on cooks line.

Intermediate - Identity of food or food product misrepresented. Menu states Red Snapper, Operator is making out the word Red. Admin Complaint

Intermediate - Nonservice animals in the food establishment or on premises.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. - cup in bulk sugar Corrected On-Site

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. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. -green cutting board in prep area. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. - missing grout and broken tiles throughout the kitchen Repeat Violation

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - Ice scoop handle in contact with ice. - front bar Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave on cookline.

Basic - No copy of latest inspection report available. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters Repeat Violation

Basic - Old labels stuck to food containers after cleaning.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Electric slicer Can opener White cutting board at salad and chef stations.

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket stored in hand sink next to mop sink.

Intermediate - Identity of food or food product misrepresented. Menu states Red snapper operator serving Caribbean Snapper. Operator marked out the word red on menus. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards stored on shelf in back area.

Basic - Floor tiles missing and/or in disrepair. Throughout the entire kitchen area.

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. At chef station Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine. Hood filters

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Double door kitchen reach in cooler rice (50-52F - Cooling)/ overnight. Operator discarded. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen Maketable raw beef (45F - Cold Holding). Operator placed in another unit, Corrective Action Taken

Intermediate - Paper towel dispenser at front line handwash sink not working/unable to dispense paper towels.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee kitchen handwash sink. Repaired on site, Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. License is not on site.

Basic - Faucet/handle missing at plumbing fixture at bar hand sink.

Basic - Ice buildup in walk-in freezer.

Basic - Kitchen floor tiles missing and/or in disrepair.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish machine racks soiled dirt.

Basic - Standing water in bottom of kitchen reach-in-cooler.

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. white rice (47F - Cooling) Operator states cooling overnight in two door silver cooler near walk-in - From follow-up inspection 2022-05-20: Time Extended

High Priority - - From initial inspection : 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. At bar, tested at 0 ppm - From follow-up inspection 2022-05-20: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning - From follow-up inspection 2022-05-20: Time Extended

High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. Over clean silverware across from cookline, operator moved Corrected On-Site - From follow-up inspection 2022-05-20: Time Extended

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. white rice (47F - Cooling) in deep plastic container covered - From follow-up inspection 2022-05-20: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Above silverware across from cookline. Operator labeled Corrected On-Site - From follow-up inspection 2022-05-20: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. In rear area Repeat Violation - From follow-up inspection 2022-05-20: Time Extended

Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. Left door of sliding glass door cooler in kitchen - From follow-up inspection 2022-05-20: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Broken tile in front of three compartment sink, behind bar, mens bathroom - From follow-up inspection 2022-05-20: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Sliding glass door cooler in kitchen - From follow-up inspection 2022-05-20: Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. Handsink by employee bathroom. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Food stored in undrained ice. Cups of sour cream stored in bowl full of water. Corrected On-Site

Basic - Food stored on floor. Cooking oil. Corrected On-Site

Basic - Food-contact surface not smooth and easily cleanable. Sponge used as salt applicator at bar.

Basic - Hole in or other damage to wall. Employee bathroom.

Basic - Ice bucket/shovel stored on floor between uses.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Old labels stuck to food containers after cleaning.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Standing water in cooler behind bar.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on prep table. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp in standing water. Corrected On-Site

Basic - Utensils in poor condition. Large wooden mixing bowl held together with tape.