Padrino's Cuban Cuisine
Last inspected: Mar 5, 2026
58
Score
Public records show nine inspections at Padrino's Cuban Cuisine stretching back to 2022. The most recent visit was on Mar 5, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
“Buildup of food debris/soil residue on equipment door handles” accounts for the largest share of issues, appearing three times across the record.
Padrino's Cuban Cuisine's latest score of 58 falls below the Fort Lauderdale average of 80. The inspection history reads as standard for a restaurant of this size.
9
Inspections
2
Critical latest
2
Major latest
1
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
2 critical violations. 2 major violations. 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
Food Obtained from Approved Sources
FL-11
58
Oct 29, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
58
Mar 19, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Garlic oil at expo line and waiter station held on TPHC. Four hour time limit due at 3pm. 3:40 pm garlic oil still being used.
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. Garlic oil at expo line and waiter station held on TPHC. Four hour time limit due at 3pm. 3:40 pm garlic oil still being used. Operator discarded garlic oil.
03F-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On expo line, chimichurri sauce 48°F. Not prepared or portioned today. Held on ice for less than two hours. Operator moved to cooler to quick chill **Corrective Action Taken**
03A-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in freezer doors soiled with food debris
23-24-4
61
Jul 30, 2024
Routine - Food
4 minor violations.
View 4 violations
Lighting Adequate; Required Shields in Place
FL-36
Non-Food Contact Surfaces Clean
FL-23
Proper Hot and Cold Holding Temperatures
FL-21
Adequate Handwashing Facilities Supplied and Accessible
FL-10
82
May 29, 2024
Routine - Food
No violations found.
100
May 28, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook handled raw chorizo then handled clean ice scoop to scoop ice without removing gloves and washing hands. Reviewed proper procedures and cook washed hands/changed gloves. **Corrected On-Site** **Warning**
12A-13-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw Flounder in ceviche. Non-exempt fish may not be served raw or undercooked. **Warning**
01D-01-5
Intermediate - Handwash sink not accessible for employee use at all times. Cookline hand sink blocked by large black containers. Operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
Basic - Buildup of food debris/soil residue on equipment door handles. Triple door freezer - prep area. **Warning**
23-24-4
Basic - In-use tongs stored on equipment door handle between uses. Cookline. **Repeat Violation** **Warning**
10-20-4
61
May 10, 2024
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink blocked by a cart at line cook area. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a strainer in handwashing sink at bar area. Operator removed. **Corrected On-Site**
31A-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed throughout. Operator inverted all. **Corrected On-Site**
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet stacked containers at storage area. Operator separated to dry. **Corrected On-Site**
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Operator removed and stored in container. **Corrected On-Site**
10-20-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed tong handle in shredded beef in hot holding unit at cook-line. Operator removed and replaced with clean/sanitized tongs. **Corrected On-Site**
10-06-5
Basic - Single-service articles not stored inverted or protected from contamination. Observed single serve boxes not inverted at bar area. Operator inverted. **Corrected On-Site**
25-06-4
Basic - Soiled dry wiping cloth in use at cook line. Operator removed. **Corrected On-Site** **Repeat Violation**
21-10-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses throughout. Operator moved wipe cloths to sanitizer solution. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Sugar at server station and salt at cook-line. Operator wrote common name. **Corrected On-Site** **Repeat Violation**
02D-01-5
47
Jun 28, 2023
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 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. Garlic oil at cook line. Garlic oil out next to grill less tha 1 hour per Chef and time label added. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham and pork Cuban sandwiches (41-51F); in flip top cooler at cook line. Sandwiches over stacked above cold holding line. Sandwiches in cooler less than 1 hour and over stacked portions moved to inside walk in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handled raw fish without changing gloves or washing hands. Cook instructed to change gloves and wash hands. **Corrected On-Site**
12A-09-4
Intermediate - Spray bottle containing toxic substance not labeled, by dish area. Spray bottle with degreaser labeled. **Corrected On-Site**
41-17-4
Basic - Soiled dry wiping cloth in use. Wiping cloths at cookline moved to sanitizer bucket. **Corrected On-Site**
21-10-4
Basic - Working containers of food removed from original container not identified by common name. Container of flour in dry storage room not labeled.
02D-01-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
50
Dec 16, 2022
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed bar tender using designated hand wash sink as bump sink and bar utensil rinse sink at bar area. Discussed with operator
31A-11-4
Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored at wait station. Operator turned up lights. Discussed with operator **Corrected On-Site**
38-08-4
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
82
Frequently Asked Questions
When was Padrino's Cuban Cuisine last inspected?
The most recent health inspection at Padrino's Cuban Cuisine on file is from Mar 5, 2026. The public record contains nine inspections in total.
What is the most common violation at Padrino's Cuban Cuisine?
Across the inspection record, “buildup of food debris/soil residue on equipment door handles” has been cited three times, more than any other issue at Padrino's Cuban Cuisine.
How does Padrino's Cuban Cuisine compare to other restaurants in Fort Lauderdale?
Padrino's Cuban Cuisine most recently scored 58 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Padrino's Cuban Cuisine's inspection record improved over time?
Results have been roughly steady. Inspections at Padrino's Cuban Cuisine have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Padrino's Cuban Cuisine 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 Padrino's Cuban Cuisine inspected?
Based on the inspection history on file, Padrino's Cuban Cuisine is inspected around three times per year on average.
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