Alma Cubana
Last inspected: Feb 25, 2026
37
Score
Alma Cubana, located at 650 Ocean Dr, Miami Beach, FL, had a high-risk inspection on February 25, 2026, with a score of 37. This inspection identified four critical and eight minor violations, including a repeat violation for a wet wiping cloth not stored in sanitizing solution and an employee failing to wash hands before donning gloves. Historical data indicates a pattern of mostly high-risk scores across six previous inspections for this establishment.
9
Inspections
4
Critical latest
0
Major latest
8
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
4 critical violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic in oil (62F - Cold Holding) at cook line, as per chef for approximately 1 hour prior. **Repeat Violation**
03A-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs at ambient temperature at cook line, as per chef for approximately 30 minutes prior. **Repeat Violation**
03A-03-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cheese at RIC at cook line.
08A-05-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line.
14-09-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Repeat Violation**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed WIC gaskets soiled.
23-03-4
37
Oct 9, 2025
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic in oil (62F - Cold Holding) at cook line, as per chef for approximately 1 hour prior. **Repeat Violation**
03A-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs at ambient temperature at cook line, as per chef for approximately 30 minutes prior.
03A-03-5
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
12A-02-4
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. Provided to operator via email.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed metal container stored inside HWS, chef removed. **Corrected On-Site**
31A-11-4
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/ Manager arrived during inspection. **Corrective Action Taken**
53A-05-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Food stored on floor. Observed bread bags on floor inside WIF.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives and spatulas stored between 3 compartment sink and wall.
10-17-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in coolers throughout kitchen. **Repeat Violation**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
30
Feb 20, 2025
Routine - Food
4 minor violations.
View 4 violations
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
Required Records Available; Shellstock Tags/Labels
FL-14
82
Feb 19, 2025
Routine - Food
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed fettuccine (57F - Cold Holding); pork (59F - Cold Holding) at walk in cooler not cooled properly within the 6 hours.
03D-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed burgers (60F - Cold Holding); chicken (65F - Cold Holding); steak (68F - Cold Holding) ham (60F - Cold Holding) at reach in cooler at kitchen by cook line held for more than 4 hours.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed burgers (60F - Cold Holding); chicken (65F - Cold Holding); steak (68F - Cold Holding) ham (60F - Cold Holding) at reach in cooler at kitchen by cook line held for more than 4 hours. Observed fettuccine (57F - Cold Holding); pork (59F - Cold Holding) at walk in cooler not cooled properly within the 6 hours.
01B-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired on October 1,2024. **Admin Complaint**
50-17-3
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment serves eggs and steak not linked to consumer advisory.
02B-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handsink next to cook line.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in coolers throughout kitchen.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.
21-12-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and ceiling vents soiled throughout kitchen. **Repeat Violation**
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation table.
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
35
Dec 9, 2024
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-12-09: **Time Extended**
11-27-4
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. - From follow-up inspection 2024-12-09: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed spaghetti at walk in cooler held more than 24 hours not properly date marked. Chef placed label. **Corrected On-Site** - From follow-up inspection 2024-12-09: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout the kitchen. Observed ceiling tiles soiled throughout the kitchen. - From follow-up inspection 2024-12-09: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates stored above preparation table across cook line not inverted. - From follow-up inspection 2024-12-09: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2024-12-09: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Observed container with lime juice not stored at least 6 inches off of the floor at dry storage room. - From follow-up inspection 2024-12-09: Observed packages of sugar not stored at least 6 inches off of the floor at dry storage room. **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled near the cook line. - From follow-up inspection 2024-12-09: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout preparation table by cook line. - From follow-up inspection 2024-12-09: **Time Extended**
21-12-4
55
Sep 18, 2024
Routine - Food
1 critical violation. 7 major violations. 8 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw calamari over Ropa vieja at walk in cooler. Chef relocated items. **Corrected On-Site**
08A-05-6
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.
11-27-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed breakfast menu with the following food not identified as raw; steak and eggs, eggs Benedict bale, and Cuban breakfast.
02B-01-5
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/
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at handsink next to exit door.
31B-02-4
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.
11-26-1
Intermediate - Packaged food not labeled as specified by law. Observed containers with black beans and white rice not labeled by dry storage area.
02D-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed spaghetti at walk in cooler held more than 24 hours not properly date marked. Chef placed label. **Corrected On-Site**
02C-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout preparation table by cook line.
21-12-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates stored above preparation table across cook line not inverted.
24-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout the kitchen. Observed ceiling tiles soiled throughout the kitchen.
36-34-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed throughout all reach in coolers at kitchen.
05-09-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled near the cook line.
22-08-4
Basic - Food not stored at least 6 inches off of the floor. Observed container with lime juice not stored at least 6 inches off of the floor at dry storage room.
08B-47-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Ceiling tile missing. Observed ceiling tile missing near the walk in cooler.
36-36-4
29
Feb 21, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand washing sink soiled at bar soiled inside and hose nozzle soiled at preparation sink at three compartment sink area. - From follow-up inspection 2024-02-21: Observed hose nozzle soiled at preparation sink at three compartment sink area. **Time Extended**
23-03-4
95
Dec 21, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Garlic oil (70F - Cold Holding) As per chef, 1 hour. Product was placed in ice for rapid cooling.
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 6 bags of mahi-mahi improperly thawed at reach-in cooler at cook line. Stop sale issued.
01B-13-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoked salmon on toast not link to advisory on menu.
02B-01-5
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. Observed 6 bags of mahi-mahi improperly thawed at reach-in cooler at cook line.
06-09-1
Basic - Employee eating in a food preparation or other restricted area. Observed cup of drink on top of preparation table at cook line. Staff removed cup. **Corrected On-Site**
12B-02-4
Basic - Food stored on floor. Observed frying oil boxes on floor near fryers. Staff removed boxes. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand washing sink soiled at bar soiled inside and hose nozzle soiled at preparation sink at three compartment sink area.
23-03-4
Basic - Observed ice scoop handle in contact with ice at bar area.
10-08-5
47
Sep 8, 2023
Food-Licensing Inspection
2 major violations. 2 minor violations.
View 4 violations
Food Obtained from Approved Sources
FL-11
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
Toxic Substances Properly Identified, Stored, Used
FL-32
67
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