Old Cuban Café
Last inspected: Jan 22, 2026
100
Score
Inspectors have visited Old Cuban Café 14 times, with records going back to 2022. Old Cuban Café was last inspected on Jan 22, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent visits have produced comparable findings, with counts hovering near eight violations per visit.
“Wall soiled with accumulated grease, food debris, and/or dust” accounts for the largest share of issues, appearing four times across the record.
Old Cuban Café's latest score of 100 sits above the Orlando average of 79. There isn't much in the file that would give a customer pause.
14
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 22, 2026
Routine - Food
No violations found.
100
Jan 21, 2026
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Dented/rusted cans present. See stop sale. 1can of tomato paste
01B-01-4
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on wall behind ice machine located on dish area. **Warning**
35A-05-4
Basic - Buildup of food debris/soil residue on equipment door handles. Handle on small oven located on sandwich station Handles in reach in cooler on flat top satiation
23-24-4
Basic - Cove molding at floor/wall juncture broken/missing. Cove molding broken behind ice machine.
36-03-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open coffee in top of cutting board on sandwich station . Removed **Corrected On-Site**
12B-12-5
Basic - Light shield damaged/in disrepair. Two light bulbs out on coon line
38-01-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Odor on women employees bathroom Odor in male customers bathroom
36-64-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls on prep area. **Repeat Violation**
36-27-5
55
Sep 15, 2025
Routine - Food
3 critical violations. 4 major violations. 11 minor violations.
View 18 violations
High Priority - Employee washed hands with no soap. Employee washed hands with out soap on dump sink. Inspector coached employee on proper hand wash . **Corrective Action Taken**
12A-20-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Flan kept in reach in cooler overnight with temperature of 45F.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flans kept overnight on speed rack on prep area with temperature of 46F **Repeat Violation**
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee wash hands on dump sink.
12A-03-4
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. No food reporting agreement for employees , inspector provided printed copy and employees sign**Corrected On-Site** **Corrected On-Site**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Operator removed empanadas from freezer no label changed. **Corrected On-Site**
02C-08-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bread pudding and flans made on Saturday with no date.
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable. Make table s on cook line **Repeat Violation**
14-09-4
Basic - Dead roaches on premises. 1dead roach on floor by kitchen entrance from bar 1 dead roach in floor behind hose on mop sink are **Corrected On-Site**
35A-03-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dm not working per operator it has a issue with their bleach. Must be complied by next unannounced inspection or removed consult with Tallahassee. Repeat Violation** **Repeat Violation**
16-55-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on suppressions lines **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. No employee sign at bathrooms by bar .
31B-04-4
Basic - Plumbing system in disrepair. Cold water will not dispense when faucet turn on at hand wash sink across from walk in cooler.
29-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves on prep area have mold like substance
22-16-4
Basic - Stored food not covered. Steak uncovered on freezer **Corrected On-Site**
08B-12-5
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler and walk in freezer . Had to use flash light to be able to identify food items and be able to see in freezer.
38-04-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed garlic and lettuce stored over peeled and cut vegetables in walk in cooler. **Corrected On-Site**
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls on prep area and on dish area
36-27-5
25
Apr 25, 2025
Complaint Full
2 critical violations. 3 major violations. 10 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Whole pork kept on hot box located by walk in freezer , kept for less than 4 hrs with temperature of 120F. Reheated to 165F. **Corrective Action Taken** **Repeat Violation**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk kept overnight on coffee area reach in cooler with temperatures of 46- 51F. Discarded Yellow whipped topping kept on cake prepped area overnight with temperature of 55F. Discarded Garlic sauce and Sazon complete with garlic kept on cook line for less than 4 hrs with temperature of 78F . Placed in cooler . **Corrective Action Taken** **Repeat Violation**
03A-02-5
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/ **Corrected On-Site** **Repeat Violation**
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Whipped topping prepared on Tuesday and kept on cake prep area with no date marking .
02C-02-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Unable to dispense soap on men's bathroom located by cake prep area due to dispenser been broken. Employee placed a bottle with soap. **Corrected On-Site**
31B-06-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in cook line
14-09-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine dish machine not in service . **Repeat Violation**
16-55-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open cup with orange soda kept on prep area . **Corrected On-Site**
12B-12-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing a sandwich while wearing a watch. Servers preparing coffee while wearing a watch and bracelets. Employee preparing Dulce de leche while wearing a bracelet and diamond ring. **Corrected On-Site**
13-07-4
Basic - Food not stored at least 6 inches off of the floor. Cases of chocolate cake kept on walk in freezer floor in cake prep area . **Repeat Violation**
08B-47-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons on coffee station in water with temperature of 70F Spoon in water with temperature of 78F in cook line, **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves in cook line
22-08-4
Basic - Time/temperature control for safety food thawed in an improper manner. Steak been thawed in hot water standing water. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towels kept on top of cutting boards on cook line. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
33
Feb 21, 2025
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food Temperature Measuring Devices Provided and Accurate
FL-46
Toilet Rooms Maintained
FL-53
43
Oct 23, 2024
Routine - Food
No violations found.
100
Oct 22, 2024
Routine - Food
6 critical violations. 3 major violations. 5 minor violations.
View 14 violations
High Priority - Dented/rusted cans present. See stop sale. Can tomato paste 111 oz
01B-01-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested multiple times 000ppm **Warning**
22-49-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flying insects at bar . By 3 bay sink
35A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken (60fF - Cold Holding); bread pudding (55F - Cold Holding). Over 4hrs per operator
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (56F - Cold Holding) in prep cooler less than 4hrs per operator. Operator immediately moved to different cooler for temperature recovery. - walk in cooler prep area chicken (60fF - Cold Holding); bread pudding (55F - Cold Holding); flan (60F - Cold Holding); all over 4hrs per operator. Operator discarded. walk in cooler kitchen: cheese, ham, soup, ground beef, yuca, croquets, salami, raw chicken and raw steak eggs. all items (46-48F - Cold Holding). Less than 4hrs per operator. Operator immediately moved to freezer. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 115F-125F hot box in kitchen. Less than 4hrs per operator. Advised operator to reheat to 165F for temp recovery **Corrective Action Taken** **Warning**
03B-01-6
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 - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Operator removed to be cleaned **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Bar pitcher in hand sink **Corrected On-Site**
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on stack of trays **Corrected On-Site**
12B-07-4
Basic - Ice scoop handle in contact with ice. At bar
10-08-5
Basic - In-use ice scoop stored on soiled surface between uses. Top of ice machine is soiled. Operator moved to be cleaned **Corrective Action Taken**
10-12-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop used for sugar
10-01-5
Basic - Working containers of food removed from original container not identified by common name. Sugar container **Corrected On-Site**
02D-01-5
23
May 9, 2024
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel in hand wash sink next to dish area. No paper towels in handwash sink in bakery **Corrected On-Site**
31B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease buildup in hood filters
23-03-4
86
Mar 1, 2024
Routine - Food
5 critical violations. 3 major violations. 13 minor violations.
View 21 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken cooling in walk in cooler over night 44-46f. Per manager, product was cooked in pot and placed in walk in cooler in same pot covered with tin foiled wrapped on top at 9pm on 2/29/24 and hasn't been removed from walk in cooler since.
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. Employee touching cake with bare hands while decorating cake. **Corrected On-Site**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over strawberry jam in fridge in bakery area. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken cooling in walk in cooler over night 44-46f. Per manager, product was cooked in pot and placed in walk in cooler in same pot covered with tin foiled wrapped on top at 9pm on 2/29/24 and hasn't been removed from walk in cooler since.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken in hot box hot holding at 125f. Per the manager, item was in hot box for an hour. Corrective action taken to reheat product to 165f. **Corrective Action Taken**
03B-01-6
Intermediate - Interference/obstruction with the inspector's right of entry and access at any reasonable time. Entered facility and person in charge called the manager. The manager stated that they would arrive in 15 minutes and inspectors to wait in dining area until the manager arrived. Spoke with person in charge and she allowed the inspection to start. After 5 minutes in the kitchen an employee, explained to us that we had to wait in the dining for the manager. Inspectors were not able to begin/conduct inspection **Admin Complaint**
51-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser next to panini station, unable to dispense paper towels.
31B-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Juice strainer under soap dispenser in hand wash sink in coffee station **Corrected On-Site** **Repeat Violation**
24-28-4
Basic - Cove molding at floor/wall juncture broken/missing. Cove base missing at hand sink across from walk in cooler
36-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on panini station needs cleaning. **Repeat Violation**
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees wearing bracelets. Serving drinks.
13-07-4
Basic - Employee with ineffective hair restraint while engaging in food preparation. Servers with ponytail over shoulder. **Corrected On-Site**
13-02-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Line cooks with no hair restraint. **Corrected On-Site**
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door with gap. **Repeat Violation**
35B-01-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk-in freezer.
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Corrected On-Site** **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on fryer sides and griddle. Hood with debris and build up oil.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall with debris over panini/sandwich station.
36-27-5
18
Aug 16, 2023
Complaint Partial
3 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
82
Jul 26, 2023
Routine - Food
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
High Priority - Container of medicine improperly stored. Travel size container of tums stored in middle reach in cooler at cooks line in regular kitchen **Corrected On-Site**
41-07-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at cooks line blocked by fan **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ground beef cooked day before no date marking at production kitchen reach in cooler
02C-02-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cooks line
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor fan at cooks line has dust build up
23-03-4
Basic - Bowl or other container with no handle used to dispense food. Container of sugar at production kitchen has bowl instead of scoop
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile in storage area at production kitchen Ceiling and fan at walk in cooler at regular kitchen has dust buildup
36-34-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Orange juice strainer stored under soap dispenser at front counter **Corrected On-Site**
24-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Two white cutting boards on make table at cooks line Bottom reach in drawer on cooks line does not close all the way
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets stored on storage racks in production kitchen
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door leading to outside at production kitchen
35B-01-4
Basic - Food not stored at least 6 inches off of the floor. Oranges in milk crate stored on floor of walk in cooler at production kitchen Bag of potatoes stored on floor of walk in cooler located in kitchen side of facility**Corrected On-Site** **Corrected On-Site**
08B-47-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in direct contact with all purpose seasoning and rice on cooks line at kitchen side **Corrected On-Site**
10-01-5
43
Jan 12, 2023
Routine - Food
4 critical violations. 5 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Non-Food Contact Surfaces Clean
FL-23
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Insects, Rodents, and Animals Not Present
FL-38
41
Jul 15, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flying insects by back exit door in cook line. 4 live flying insects at wall in bulk prep area 2 live flying insects coming out of drain under three bay sink in bulk prep area 1 flying insect on scoop inside sugar in front counter 2 flying insects by back exit door Total= 11 flying insects **Warning** - From follow-up inspection 2022-07-15: 1 live flying insect at wall in front counter 1 live flying insect at ceiling tile over rack next to coffee machine inside kitchen 1 live flying insect under dish machine 1 live flying insect at hose in mop sink. 1 live flying insect flying around steam tables in front counter. Total= 5 live flying insects **Admin Complaint**
35A-02-6
Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at sandwich station. **Warning** - From follow-up inspection 2022-07-15: **Time Extended**
31B-05-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside.Gap beneath back exit door in cook line, gap on the side of door at bulk prep area. **Warning** - From follow-up inspection 2022-07-15: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Light not functioning.Missing light shield over dry storage area. **Warning** - From follow-up inspection 2022-07-15: **Time Extended**
36-62-4
70
Jul 14, 2022
Routine - Food
6 critical violations. 2 major violations. 8 minor violations.
View 16 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Pork chunks kept at overnight at walk in cooler with temperature of 47F, pork loins kept in walk in cooler overnight with temperature of 47F **Warning**
03D-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flying insects by back exit door in cook line. 4 live flying insects at wall in bulk prep area 2 live flying insects coming out of drain under three bay sink in bulk prep area 1 flying insect on scoop inside sugar in front counter 2 flying insects by back exit door Total= 11 flying insects **Warning**
35A-02-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.Sugar kept at front counter had a flying insect in scoop. **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Sweet milk dessert kept overnight at walk in cooler in bulk prep area with temperature 45F. Pork loins kept at walk in cooler overnight with temperature of 47F and pork chunks kept at walk in cooler overnight with temperature of 47F. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Sweet milk dessert made with fresh milk kept overnight at bulk area walk in cooler with temperature of 45F..Milk kept at front counter for less than 4 hrs with temperature 58F. **Warning**
03A-02-5
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed.Three bay sink chlorine with 200 ppm . are done with 50 ppm **Corrective Action Taken** **Warning**
41-18-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in front of walk in cooler. No paper towels in front counter hand sink. **Warning**
31B-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at sandwich station. **Warning**
31B-05-4
Basic - Light not functioning.Missing light shield over dry storage area. **Warning**
36-62-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.Walk in freezer shelves. **Warning**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust.Dust in wall behind coffee machine. **Warning**
36-27-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.Sanitizer bucket chlorine 00 pm. **Warning**
21-07-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair.Hole on ceiling tile over coffee machine. **Warning**
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Ceiling tiles over cook line have dust. **Warning**
36-34-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee preparing food while wearing a watch and bracelets. **Warning**
13-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside.Gap beneath back exit door in cook line, gap on the side of door at bulk prep area. **Warning**
35B-01-4
22
Frequently Asked Questions
When was Old Cuban Café last inspected?
The most recent health inspection at Old Cuban Café on file is from Jan 22, 2026. The public record contains 14 inspections in total.
What is the most common violation at Old Cuban Café?
Across the inspection record, “wall soiled with accumulated grease, food debris, and/or dust” has been cited four times, more than any other issue at Old Cuban Café.
How does Old Cuban Café compare to other restaurants in Orlando?
Old Cuban Café most recently scored 100 out of 100, which is higher than the Orlando average of 79.
Has Old Cuban Café's inspection record improved over time?
Results have been roughly steady. Inspections at Old Cuban Café have averaged around eight violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Old Cuban Café 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 Old Cuban Café inspected?
Based on the inspection history on file, Old Cuban Café is inspected around four times per year on average.
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