Cuban Cafe
Last inspected: Aug 13, 2025
74
Score
Cuban Cafe has been inspected eight times since 2022. Cuban Cafe was last inspected on Aug 13, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
“Raw animal food stored over or with ready-to-eat food” comes up most often, recorded two times in the inspection record.
The city-wide average sits at 78, which Cuban Cafe's 74 doesn't quite reach. Nothing in the record is alarming, but there's room to improve.
8
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Aug 13, 2025
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
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**
08A-02-6
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
53B-05-5
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.
06-01-5
74
Jul 23, 2025
Routine - Food
5 critical violations. 1 major violation. 2 minor violations.
View 8 violations
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**
08A-05-6
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 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**
08A-17-6
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**
03A-02-5
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**
22-42-4
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**
14-31-5
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**
03D-15-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth chlorine sanitizer 10ppm. Operator corrected to 100ppm. **Corrected On-Site**
21-07-4
39
Dec 4, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Hot and Cold Water Available; Adequate Pressure
FL-25
78
Sep 3, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
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
12A-18-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling vent by back door dripping onto floor.
36-32-5
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**
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line multiple wiping cloths stored on prep table.
21-12-4
74
Dec 12, 2023
Routine - Food
3 critical violations.
View 3 violations
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**
08A-20-5
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**
03B-01-6
High Priority - Container of medicine improperly stored. In kitchen, on shelf by food expo window medicine stored. Operator removed. **Corrected On-Site**
41-07-4
64
Sep 7, 2023
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
55
Jan 30, 2023
Routine - Food
6 critical violations. 2 major violations. 6 minor violations.
View 14 violations
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**
14-31-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection. **Corrected On-Site**
50-17-3
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**
08A-05-6
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.
01B-13-4
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.
03F-04-5
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**
03E-02-5
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**
11-27-4
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**
02C-02-5
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**
08B-49-4
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**
40-06-5
Basic - Food stored on floor. Observed boxes of citrus fruits stored on floor at front counter area. Operator stored properly **Corrected On-Site**
08B-38-4
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**
10-07-4
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**
12B-13-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm)
21-07-4
25
Aug 24, 2022
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken not commercially packaged over cooked beef not commercially packaged in top freezer. Operator stored properly. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Remade Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site** **Warning**
41-27-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
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. **Warning**
53B-01-5
Basic - Working containers of food removed from original container not identified by common name.sugar containers not labeled at front coffee station. Labeled. **Corrected On-Site** **Warning**
02D-01-5
58
Frequently Asked Questions
When was Cuban Cafe last inspected?
The most recent health inspection at Cuban Cafe on file is from Aug 13, 2025. The public record contains eight inspections in total.
What is the most common violation at Cuban Cafe?
Across the inspection record, “raw animal food stored over or with ready-to-eat food” has been cited two times, more than any other issue at Cuban Cafe.
How does Cuban Cafe compare to other restaurants in Pompano Beach?
Cuban Cafe most recently scored 74 out of 100, which is lower than the Pompano Beach average of 78.
Has Cuban Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Cuban Cafe have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Cuban Cafe means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Cuban Cafe inspected?
Based on the inspection history on file, Cuban Cafe is inspected around three times per year on average.
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