Mima's Cuban Cafe
Last inspected: Nov 5, 2025
74
Score
Inspectors have visited Mima's Cuban Cafe 13 times, with records going back to 2022. The most recent visit was on Nov 5, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Performance has remained roughly level over recent inspections, averaging near three violations each time.
“Dishmachine chlorine sanitizer not” comes up most often, recorded two times in the inspection record.
Mima's Cuban Cafe scores about where you'd expect for a Coral Springs restaurant. The record is unremarkable in either direction.
13
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Nov 5, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
74
Sep 17, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. Ismary Perez expired on 6/18/2024. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ **Repeat Violation** **Warning** - From follow-up inspection 2025-09-17: Ismary Perez is still expired **Admin Complaint**
53A-03-7
90
Jul 17, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
58
Mar 21, 2025
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - Equipment drain line draining into handwash sink. Drain line from the clothes washing machine drains into the hand wash sink next to the dish washer.
31A-10-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-03-7
Intermediate - Handwash sink not accessible for employee use at all times. The washing machine blocks the ware washing hand wash sink. The washing machine was moved to create space to wash hands. **Corrected On-Site**
31A-09-4
Basic - Nonfood-contact surface soiled dust. On the fan at the end of the cook line.
23-03-4
70
Jan 21, 2025
Routine - Food
No violations found.
100
Oct 24, 2024
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
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. Chlorine at zero ppm Chef changed bucket and primed to 100 ppm **Corrected On-Site** **Warning**
22-41-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-03-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink by dishwasher. Chef filled paper towels **Corrected On-Site** **Warning**
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. Form was emailed **Warning**
11-26-1
Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink by dishwasher **Warning**
31B-04-4
61
May 22, 2024
Complaint Full
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.three door flip top cooler on the cook line at beef (48F - Cold Holding); chicken (48F - Cold Holding); ham (46F - Cold Holding). Chef removed all items and put in working cooler and called for maintenance
03A-02-5
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. Chlorine ppm 100. Manager changed bucket and primed dishwasher to 100 ppm **Corrected On-Site**
22-41-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.no paper towels at hand washing sink in kitchen, chef replace towels **Corrected On-Site**
31B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees.no hand washing sign at handwashing sink by the dishwasher.
31B-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at 119. Chef removed utensils and discarded water. **Corrected On-Site**
10-07-4
61
Dec 15, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-12-15: **Time Extended**
53B-01-5
90
Dec 14, 2023
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored over the raw pork shoulder in the reach in cooler 3 doors, next to the washing machine area. Operator removed and stored correctly. **Corrected On-Site**
08A-20-5
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. Flip top cooler lower: raw chicken (52F - Cold Holding); pulled pork (52F - Cold Holding); cooked chicken (52F - Cold Holding); raw pork (52F - Cold Holding); raw beef (52F - Cold Holding). Each product was stored in the flip top cooler since last night, no prepared or portioned today. Stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler lower: raw chicken (52F - Cold Holding); pulled pork (52F - Cold Holding); cooked chicken (52F - Cold Holding); raw pork (52F - Cold Holding); raw beef (52F - Cold Holding). Each product was stored in the flip top cooler since last night, no prepared or portioned today. Stop sale.
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pooled eggs at 9:10 am (49F - Cooling ) since 1 hour ago , rechecked (49F at 10:00am). Food out of temperature for 2 hours. Operator put ice around to quick chill. **Corrective Action Taken**
03D-15-4
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
52
Sep 8, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
67
Jun 13, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
78
Dec 9, 2022
Routine - Food
6 critical violations. 1 major violation. 1 minor violation.
View 8 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed three compartment sink at 200 ppm of chlorine. Operator drained and remade to 100 ppm of chlorine. **Corrected On-Site** **Warning**
41-18-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed glass door cooler - beef soup (cilantro, carrots, maranga, yuca, potatoes, beef, celery) (48F - Cooling);, per operator beef soup was stored in glass door cooler overnight and not moved. See Stop Sale. **Warning**
03D-02-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handle Croqueta and ham for sandwich on cook line with bare hands before toasting. Observed temperature of food items after toasting at 135°F and 138°F respectively. Advised operator of proper use of gloves. Employee washed hands and changed gloves. **Corrected On-Site** **Warning**
09-01-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired as of 12/01/2022. Advised operator to renew license. **Warning**
50-17-2
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 41 degrees Fahrenheit within 6 hours. Observed glass door cooler - beef soup (cilantro, carrots, maranga, yuca, potatoes, beef, celery) (48F - Cooling);, per operator beef soup was stored in glass door cooler overnight and not moved. See Stop Sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed potatoes on counter per operator and plan on time. No time marking in place. Operator time marked for 8:30 am. **Corrected On-Site** **Warning**
03F-02-5
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee per operator working for 1 year, no food handler training provided. Advised operator to train employee. Operator renewed Application 1454886, Trace Number 22659823. **Warning**
53B-02-5
Basic - Working containers of food removed from original container not identified by common name. Observed container of breading/seasoning missing label with common name. Operator labeled. **Corrected On-Site** **Warning**
02D-01-5
35
Sep 13, 2022
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2022-09-13: Observed same. **Time Extended**
16-37-1
90
Frequently Asked Questions
When was Mima's Cuban Cafe last inspected?
The most recent health inspection at Mima's Cuban Cafe on file is from Nov 5, 2025. The public record contains 13 inspections in total.
What is the most common violation at Mima's Cuban Cafe?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited two times, more than any other issue at Mima's Cuban Cafe.
How does Mima's Cuban Cafe compare to other restaurants in Coral Springs?
Mima's Cuban Cafe most recently scored 74 out of 100, which is about the same as the Coral Springs average of 77.
Has Mima's Cuban Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Mima's Cuban Cafe have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Mima's 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 Mima's Cuban Cafe inspected?
Based on the inspection history on file, Mima's Cuban Cafe is inspected around four times per year on average.
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