Old Cuban Cafe
Last inspected: Mar 24, 2026
37
Score
Public records show eight inspections at Old Cuban Cafe stretching back to 2022. On Mar 24, 2026, the health department conducted the most recent visit. High risk indicates the latest inspection turned up problems worth knowing about.
Performance has remained roughly level over recent inspections, averaging near seven violations each time.
When inspectors have written things up, “ice buildup in reach-in freezer and/or walk-in freezer” has been the most frequent reason, cited four times.
Old Cuban Cafe's latest score of 37 falls below the Orlando average of 79. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
4
Critical latest
2
Major latest
4
Minor latest
Inspection History
Mar 24, 2026
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs and grabbed gloves to put the on.Inspector ask employee to wash hands and change gloves. Employee did.
12A-27-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee pick up piece of yuca from floor and continue working. Inspector requested gloves change and hand wash.
12A-29-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs and raw meat in same shelves as julienne peppers.
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked sliced ham kept for 20 minutes in oven with temperature of 111 F. Ask manager to reheat to 165F. Reheated up to 172F. **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Sponges inside hand sink in cook line.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on prep area.
31B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cups stored over prep table
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a bracelet while whipping eggs .
13-07-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on walk in cooler fans. **Repeat Violation**
14-69-4
Basic - Working containers of food removed from original container not identified by common name. Bread crumbs and flour no label. Labeled **Corrected On-Site**
02D-01-5
37
Oct 7, 2025
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table unit sliced cheese (51-57F - Cold Holding)/3 hours ; sausages (47F - Cold Holding);3 hours. Operator lowered temperature. Reduced amount of food and also placed cheese in reach in freezer. **Corrective Action Taken**
03A-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 . Operator placed time for pastries and empanada at front counter **Corrected On-Site**
03F-02-5
High Priority - Container of medicine improperly stored. OnShelf over food preparation table in kitchen. Operator relocated . **Corrected On-Site**
41-07-4
Basic - Food Employee wearing bracket and watch other than a plain ring on their hands/arms while preparing food. Operator had them remove jewelry.. **Corrected On-Site**
13-07-4
Basic - Food Epemployee with no hair restraint while engaging in food preparation. Operator placed hat . **Corrected On-Site**
13-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Ice buildup in True reach-in freezer .
14-69-4
52
Apr 15, 2025
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
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. Employees signed form during inspection **Corrected On-Site**
11-26-1
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceiling where utilities run into ceiling
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent soiled at front counter
36-34-5
Basic - Equipment in poor repair. Dish machine not working
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at back garage door
35B-01-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up walk in freezer
14-69-4
Basic - Working containers of food removed from original container not identified by common name. Bins of flour in back area not labeled
02D-01-5
67
Oct 4, 2024
Food-Licensing Inspection
4 minor violations.
View 4 violations
Basic - Ceiling tile missing. Ceiling tile in back storage area not in place Ceiling tile issuing kitchen by hvac
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling has openings where utility lines come into kitchen Advised to fill openings
36-32-5
Basic - Equipment in poor repair. Dish machine is not working. Per operator they do not use dish machine and use 3 compartment sink to hand wash dishes. Per operator trying to get someone to repair dishmachine
14-11-5
Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign in kitchen by cook line Provided sign to post **Corrective Action Taken**
31B-04-4
82
Feb 20, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine is broken and not working. **Warning**
22-49-4
Intermediate - No probe thermometer provided to measure temperature of food products. Operator unable to find thermometer
05-08-4
Basic - Hole in or other damage to wall. Wall behind cook line stating to come undone.
36-24-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk-in-freezer
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles of walk-in-freezer soiled
23-03-4
Basic - Unnecessary items/unused equipment on the premises. Unused cooler and make table in back storage. Operator states they are to be thrown out.
33-31-5
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall in back store room not finished painting. **Repeat Violation**
36-30-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by ice machine soiled with dust
36-27-5
58
Oct 5, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
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 and the time removed from temperature control cannot be determined. Per operator items were placed out less than one hour. Operator put time marks on all items on make table in kitchen. Verified time plan has those items on form. **Corrected On-Site**
03F-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. Provided operator with form. **Corrected On-Site** **Repeat Violation**
11-27-4
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. Provided operator with form. Operator had employees working read sign, print and date form during inspection. **Corrected On-Site**
11-26-1
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap around door leading to outside
35B-01-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Small counter top oven on cook line soiled.
22-08-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall in back store room not completely painted **Repeat Violation**
36-30-4
Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in-freezer handle heavy build up.
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable. Long cutting board on make table in kitchen has many grooves. **Repeat Violation**
14-09-4
55
Mar 14, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw burgers in bin stored above provolone cheese, raw commercially packaged shrimp and salmon stored above portioned tripleta cold cuts. Operator put food in correct order. **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. - Paperwork provided. **Corrected On-Site**
11-27-4
Basic - Cutting board has cut marks and is no longer cleanable. -At cook line make table.
14-09-4
Basic - Standing water in bottom of reach-in-cooler. - Cook line reach in cooler.
29-49-6
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. - Concrete walls at back storage area. Operator started painting one side of wall.
36-30-4
67
Nov 7, 2022
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Milk at front display 51F less than 4 hrs. Employee constantly took out to prepare coffee/espresso drinks. Advised ro put on ice and put in smaller containers if kept out longer than necessary. Placed in tall reach in for temperature recovery. - Milk in cooler in kitchen 50F less than 4 hrs. Operator placed in reach in freezer for temperature recovery. - Desserts at front display 46-48F overnight per operator. Items include flan, bread pudding and tres leche. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2022-10-18: **Time Extended** - From follow-up inspection 2022-11-07: - Dessert cooler only used for display. Only one of each dessert is put on display and not served to the public. - Milk at front coffee station 47F less than 2 hrs. Advised to put milk on ice. Facility has adequate coolers. Operator placed milk that was not in use in another cooler. Only in use milk will remain in unit. **Time Extended** **Corrective Action Taken**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. - Hand sink at cook line was removed, steam well table added in place of hand sink, grill added at cook line, additional equipment and areas added. Server/expo area added with hand sink, additional back prep/ storage area with WIC and WIF , additional employees restroom, dry storage, hand sink with a roll up door as exit to back of building was added since plans were approved. **Warning** **Warning** - From follow-up inspection 2022-10-18: - No plans submitted. **Time Extended** - From follow-up inspection 2022-11-07: **Time Extended**
51-16-7
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. - Styrofoam to go cup used as scoop for ice and salt. **Corrected On-Site** **Warning** - From follow-up inspection 2022-10-18: **Time Extended** - From follow-up inspection 2022-11-07: - Observed red cup with no handle used for ice at front. **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease or food debris. - Bin lids for sugar next to reach in freezer in kitchen. **Warning** - From follow-up inspection 2022-10-18: **Time Extended** - From follow-up inspection 2022-11-07: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. - Sandwich prep reach in cooler on cook line has water at bottom. **Repeat Violation** **Warning** - From follow-up inspection 2022-10-18: **Time Extended** - From follow-up inspection 2022-11-07: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. - Several large equipment on premises not being used. Advised to remove to prevé vermin attraction. **Warning** - From follow-up inspection 2022-10-18: **Time Extended** - From follow-up inspection 2022-11-07: - Operator stated they are in the process of repairing/getting rid of equipment. **Time Extended**
33-31-5
64
Frequently Asked Questions
When was Old Cuban Cafe last inspected?
The most recent health inspection at Old Cuban Cafe on file is from Mar 24, 2026. The public record contains eight inspections in total.
What is the most common violation at Old Cuban Cafe?
Across the inspection record, “ice buildup in reach-in freezer and/or walk-in freezer” has been cited four times, more than any other issue at Old Cuban Cafe.
How does Old Cuban Cafe compare to other restaurants in Orlando?
Old Cuban Cafe most recently scored 37 out of 100, which is lower than the Orlando average of 79.
Has Old Cuban Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Old Cuban Cafe have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Old Cuban Cafe means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Old Cuban Cafe inspected?
Based on the inspection history on file, Old Cuban Cafe is inspected around two times per year on average.
Nearby Restaurants