El Prado Cuban Cafe
Last inspected: Mar 9, 2026
100
Score
Public records show 10 inspections at El Prado Cuban Cafe stretching back to 2022. The latest inspection on file is from Mar 9, 2026. A low risk tier reflects an inspection that turned up minimal issues.
The picture has improved over the last few visits: recent inspections have averaged around four violations, down from roughly eight violations earlier in the record.
“Stop sale issued on time/temperature control” comes up most often, recorded three times in the inspection record.
Restaurants in Belle Glade average 79, so El Prado Cuban Cafe is doing better than most peers. The full picture is one of consistent compliance.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 9, 2026
Routine - Food
No violations found.
100
Jan 6, 2026
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
45
Aug 11, 2025
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
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
47
Feb 13, 2025
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Wiping Cloths Properly Used and Stored
FL-41
64
Oct 1, 2024
Routine - Food
5 critical violations. 2 major violations.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cook line, stored in pan on top of jugs: cooked pork shoulder (90F at 9:58am - Cooling) As per operator, cooling since 7:00am. Item did not cool from 135F to 70F in 2 hours. See stop sale.
03D-01-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee wash dishes then open glass door reach in cooler to retrieve food. No glove change; no hand wash. Employee wash hands. **Corrected On-Site**
12A-16-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At flip top cooler unit: portioned raw chicken stored over portioned raw steak. Operator stored properly. **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cook line, stored in pan on top of jugs: cooked pork shoulder (90F at 9:58am - Cooling) As per operator, cooling since 7:00am. Item did not cool from 135F to 70F in 2 hours. See stop sale.
01B-02-5
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200ppm). Operator changed Triple Sink (Chlorine 100ppm). **Corrected On-Site**
41-18-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler: sliced cheese (57F at 9:20am; 58F at 9:50am- Cooling); sliced tomatoes (53F at 9:20am; 54F at 9:50am- Cooling) As per operator, both items cooling since 30 mins. At current rate of cooling items will not cool to 41F within a total of 4 hours. Item stored over stacked. Operator moved items to quick chill. **Corrective Action Taken**
03D-15-4
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. Employee employed about 1 week. Operator stated that they will have employee complete.
11-26-1
39
Apr 29, 2024
Routine - Food
9 critical violations. 2 major violations. 2 minor violations.
View 13 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual ware washing. Do not use equipment/utensils not properly sanitized. Triple Sink chlorine solution was 50ppm. Operator asked employee to provide the proper solution. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
22-42-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee wash dishes; changed gloves; used phone, touch glasses, wipe hands on towel, put gloves on then chopped bell peppers; no hand wash. Employee washed hands. **Corrected On-Site**
12A-07-5
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed in use utensils stored in 129F unclean water on flat top grill. Operator corrected. **Corrected On-Site**
10-05-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At deep freezer near bathrooms: raw chicken in open bag stored over sealed package of fully cooked wings. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At triple door reach in cooler: open box of raw pork stored on top of commercially packaged pastries. Operator corrected. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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 deep freezer near bathrooms: raw chicken in open bag stored on top of bag with raw beef and open bag of raw fish (Swaii). Operator stored properly. **Corrected On-Site**
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At double glass door reach in cooler: yellow rice (46F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At double glass door reach in cooler: yellow rice (46F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stovetop: cooked potatoes (82F - Hot Holding) As per operator, cooked 26 minutes prior. At steam table: Yellow rice (83F - Hot Holding) As per operator, reheated 1 hour prior in microwave. Operator reheated to 165F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
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. **Repeat Violation** **Admin Complaint**
53B-14-5
Intermediate - No paper towels provided at handwash sink in bathroom and in kitchen. Operator provided. **Repeat Violation**
31B-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents throughout establishment and hood over cook line soiled.
36-34-5
Basic - Equipment and utensils not rinsed between washing and sanitizing. Observed employees wash pots and pans with detergent then sanitize in chlorine solution; no rinse step. Employee properly washed, rinsed and sanitized pots and pans. **Corrected On-Site**
16-16-4
19
Feb 27, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-02-27: Same. **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - No handwashing sign provided at any hand sink used by food employees. - From follow-up inspection 2024-02-27: Same. **Time Extended**
31B-04-4
86
Feb 26, 2024
Routine - Food
14 critical violations. 5 major violations. 6 minor violations.
View 25 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink Chlorine solution was 200+ppm. Operator changed solution to one of 100ppm. **Corrected On-Site**
22-42-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At double glass door standing cooler:; cooked white rice (51F - Cooling); cooked rice with black beans (47F - Cooling); sliced cooked pork (50F - Cooling) As per operator, cooked yesterday and stored overnight. Item did not cool to 41F within a total of 6 hours. See stop sale.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cook line, in metal pan sitting on bucket: cooked pork (115F at 12:09pm - Cooling) As per operator, cooling since 9am. Item did not cool to 70F within 2 hours. See stop sale.
03D-01-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed touched raw steak, then touched cooked steak, lettuce and bread to prepare Cuban sandwich; no glove change, no hand wash. Employee cross contaminated sandwiches. See stop sale for Cuban sandwiches. Employee changed glove and washed hands. **Corrected On-Site**
12A-12-4
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee switched from working with raw food to ready-to-eat food without washing hands. Observed touched raw steak, then touched cooked steak, lettuce and bread to prepare Cuban sandwich; no glove change, no hand wash. Employee cross contaminated sandwiches. See stop sale for Cuban sandwiches. Employee changed glove and washed hands.
01B-12-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At triple sink, observed employee wash dishes with soap and bleach then rinsed. No sanitization step. Operator removed all dishes to be properly cleaned and sanitized. **Corrective Action Taken**
22-45-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In deep freezer, frozen fruits stored beneath raw shrimp and with raw beef, neither items still commercially packaged. Operator stored properly. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over or with unwashed produce. Raw eggs stored above unwashed bell peppers in double glass door reach in cooler. Advised operator to store properly.
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At double glass door reach in cooler: Raw eggs stored above packages of margarine. Advised operator to store properly. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed, employee touched raw steak to place on flat top, then prepped Cuban sandwich; no glove change. Employee changed gloves and washed hands. **Corrected On-Site**
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top reach in cooler unit: sliced Swiss cheese (50F - Cold Holding) As per operator, sliced yesterday held overnight Not prepped or portioned today. Item store over-stacked. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cook line, in metal pan sitting on bucket: cooked pork (115F at 12:09pm - Cooling) As per operator, cooling since 9am. Item did not cool to 70F within 2 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At double glass door standing cooler:; cooked white rice (51F - Cooling); cooked rice with black beans (47F - Cooling); sliced cooked pork (50F - Cooling) As per operator, cooked yesterday and stored overnight. Item did not cool to 41F within a total of 6 hours. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top reach in cooler unit: sliced Swiss cheese (50F - Cold Holding) As per operator, sliced yesterday held overnight Not prepped or portioned today. Item store over-stacked. See stop sale.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline, on cook top: cooked chicken (97F - Hot Holding) As per operator, cooked since 11am. Cooked yuca (130F - Hot Holding) As per operator cooked, since 20 mins. Operator proceeded to reheat items to 165F. **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Lubricant (chemical) stored above seasonings on shelf with microwave in kitchen. Operator stored properly. **Corrected On-Site**
41-10-4
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. Emailed poster to operator.
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near triple sink or front counter. **Repeat Violation**
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. Emailed copy of form to operator.
11-26-1
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.
53B-14-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
11-03-5
Basic - No handwashing sign provided at any hand sink used by food employees.
31B-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Food stored on floor. 2 bags of rice stored on the floor near double glass door reach in cooler.
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
16-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawed in a container of stagnant water.
06-01-5
6
Jan 24, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
47
Sep 6, 2022
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside Flip top cooler #1 on cook line ,raw pork chops, raw chicken 51°F cold Holding Per operator products removed from another reach in cooler and stored inside flip top cooler for approximately 1 hour. Per operator products not prepared or portioned today. Operator moved products back to bigger reach in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. By 3 compartment sink. Operator provided **Corrected On-Site**
31B-03-4
Basic - Equipment in poor repair. Flip top cooler on cook line gasket is broken
14-11-5
67
Frequently Asked Questions
When was El Prado Cuban Cafe last inspected?
The most recent health inspection at El Prado Cuban Cafe on file is from Mar 9, 2026. The public record contains 10 inspections in total.
What is the most common violation at El Prado Cuban Cafe?
Across the inspection record, “stop sale issued on time/temperature control” has been cited three times, more than any other issue at El Prado Cuban Cafe.
How does El Prado Cuban Cafe compare to other restaurants in Belle Glade?
El Prado Cuban Cafe most recently scored 100 out of 100, which is higher than the Belle Glade average of 79.
Has El Prado Cuban Cafe's inspection record improved over time?
Yes. Recent inspections at El Prado Cuban Cafe have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at El Prado Cuban Cafe means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is El Prado Cuban Cafe inspected?
Based on the inspection history on file, El Prado Cuban Cafe is inspected around three times per year on average.
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