Cubanitas

Year by year

Inspections

1. May 26, 2026 Routine · 1 priority, 3 core
   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands after changing gloves. Observed changing gloves multiple times.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Not serious Core

     PERSONAL CLEANLINESS - HAIR RESTRAINTS

     Employees noted working in food preparation/cooking area without a hair restraint.

     Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).

     Code 2-402.11

   • Not serious Core Corrected on site

     PROPER COOLING METHODS - IN EQUIPMENT

     Pan of cooked pork in a pan is tightly covered in the walk in cooler.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape. Pork was at 97F after about an hour in the walk in cooler. Plastic wrap was removed.

     Code 3-501.15 (B)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The cold air vent on the ceiling of the walk in cooler is dusty.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

2. Sep 10, 2025 Follow Up · 1 core, 1 repeat
   • Not serious Core Repeat

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     The Hoshizaki 4 drawer cooler is not equipped with an integral or permanently affixed temperature measuring device.

     Correction: Provide a integral or permanently affixed temperature measuring device.

     Code 4-204.112 (B)

3. Sep 8, 2025 Routine · 1 priority, 1 priority foundation, 5 core
   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     In the walk in cooler, there was 2 layers of raw shelled eggs stored above a pan of cooked pork that was uncovered and a box of plantains.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Not serious Priority Foundation

     TOXIC SUBSTANCES - WORKING CONTAINERS

     Spray bottles of quat sanitizer are not labeled with common name of product.

     Correction: Label working containers with the common name of the material used.

     Code 7-102.11

   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     The Hoshizaki 4 drawer cooler is not equipped with an integral or permanently affixed temperature measuring device.

     Correction: Provide a integral or permanently affixed temperature measuring device.

     Code 4-204.112 (B)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Rice cookers/hot holding (2) latches have a build up of caked on food debris. One of the latches is broken with pieces missing.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     WALL AND CEILING COVERINGS AND COATINGS

     Various ceiling tiles in the kitchen were moved out of place leaving an opened ceiling.

     Correction: Provide wall and ceiling coverings that are smooth, easily cleanable and nonabsorbent. Put tiles back into place.

     Code 6-201.16

   • Not serious Core

     LICENSE HOLDER RESPONSIBILITIES - FOLLOW APPROVED VARIANCES

     Food establishment is not following the conditions of a variance for ROP packaging. No datemarking was observed on most of the ROP RTE foods in the walk in cooler. No production records including cooling temps and storage cooler temps were available during this inspection. PIC stated that the records are recorded electronically daily by the G.M. and/or owner.

     Correction: Follow the conditions of variance. Failure to follow the conditions of the variance will result in the variance approval being revoked.

     Code ATCP 75.067 (1)

4. Jan 20, 2025 Follow Up · No items found

   No violations cited.

5. Jan 14, 2025 Routine · 2 priority, 2 core
   • Serious Priority

     DATE MARKING - DISPOSITION

     Cooked chicken in a ROP package in the walk in has a date of 1/4 and has exceeded its date mark. Cooked pork in a ROP package in the walk in cooler has a date of 1/4. Other packages of meat in sauce have a date of 1/1 and 1/4.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark. This product is to be made under a HACCP plan for ROP with an approved variance. Once the product is cooked, it is cooled, and ROP and placed into the freezer to hold. It is pulled from the freezer when needed and held in walk in cooler f

     Code 3-501.18 (A)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The Low Temp Dishmachine Sanitizer for the dishwasher is not being used according to EPA registered label use instructions and is at 25 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Bucket was 98% empty and the solution was almost clear like water. Recommend drilling a hole in the cap for the next container and placing the wand into this hole to dispense the solution. The will keep the container mostly closed and minim

     Code 4-501.114 (A) - (E)

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping the cutting knife and cutting board is stored on the cutting board.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     LICENSE HOLDER RESPONSIBILITIES - FOLLOW HACCP PLAN

     Food establishment is not following required HACCP plan for ROP cooked foods.

     Correction: Discontinue product production involving HACCP plan until changes have been approved by the department or an action plan is provided to the regulatory authority providing measures to ensure the HACCP plan is being correctly implemented. HACCP plan states product temperature and cooler temperatures are taken 2X day. Cooler temp logs showed one temp was taken thorugh the end of December 2024 and no

     Code ATCP 75.067 (2)

6. Apr 12, 2024 Follow Up · 2 priority, 2 priority foundation, 1 core, 5 repeat
   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Sliced tomato and diced onion in the prep cooler is cold held at 45 and 43°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Repeat

     APPROVED PROCEDURES - REDUCED OXYGEN PACKAGING - HACCP PLAN - C. BOT AND LM

     No records were available for documenting CCP's of product and cooler temperatures. Only records reviewed were for the months of 8/2023 and 2/2023.

     Correction: Prohibit using reduced oxygen packaging until a variance for the procedure is approved by the department.

     Code 3-502.12 (A)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     ROP cooked chicken wings in the walk in cooler has a date mark of 3/20. ROP cooked pork in the walk in cooler have a date mark of 3/26 and 3/30. Cooked ribs in the walk in cooler have a date mark of 3/21. Cooked RTE food items can only have a 7 day date mark if not frozen.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Repeat

     APPROVED PROCEDURES - VARIANCE REQUIREMENT

     There is no documentation of an approved variance for ROP of cooked food items held for longer than 2 days unopened in the cooler.

     Correction: Submit a variance application to the regulatory authority for submission to the Department for review. If conditionally approved, a copy of the variance shall be kept at the establishment and be subject to review by the inspector upon request. Discontinue current process until a variance can be obtained from the Department.

     Code 3-502.11

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - CUTTING SURFACES

     Cutting board on the prep cooler along the cook line is stained and has excessive scoring.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code 4-501.12

7. Apr 10, 2024 Routine · 3 priority, 4 priority foundation, 3 core, 1 repeat
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Sliced tomato and diced onion in the prep cooler is cold held at 45 and 43°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     APPROVED PROCEDURES - REDUCED OXYGEN PACKAGING - HACCP PLAN - C. BOT AND LM

     No records were available for documenting CCP's of product and cooler temperatures. Only records reviewed were for the months of 8/2023 and 2/2023.

     Correction: Prohibit using reduced oxygen packaging until a variance for the procedure is approved by the department.

     Code 3-502.12 (A)

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - ORIGINAL CONTAINER

     Spray bottles of quat sanitizer are not marked.

     Correction: Provide labels for poisonous or toxic materials used in the food establishment.

     Code 7-101.11

   • Not serious Priority Foundation Corrected on site

     THAWING - REDUCED OXYGEN PACKAGED FISH

     ROP salmon in the walk in cooler is improperly thawed. ROP fish is required to be kept frozen or have the package opened with thawing to use.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (E)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     ROP cooked chicken wings in the walk in cooler has a date mark of 3/20. ROP cooked pork in the walk in cooler have a date mark of 3/26 and 3/30. Cooked ribs in the walk in cooler have a date mark of 3/21. Cooked RTE food items can only have a 7 day date mark if not frozen.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     APPROVED PROCEDURES - VARIANCE REQUIREMENT

     There is no documentation of an approved variance for ROP of cooked food items held for longer than 2 days unopened in the cooler.

     Correction: Submit a variance application to the regulatory authority for submission to the Department for review. If conditionally approved, a copy of the variance shall be kept at the establishment and be subject to review by the inspector upon request. Discontinue current process until a variance can be obtained from the Department.

     Code 3-502.11

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     The blade for the table top can opener is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - CUTTING SURFACES

     Cutting board on the prep cooler along the cook line is stained and has excessive scoring.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code 4-501.12

   • Not serious Core

     CONTROLLING PESTS - INSPECTING PREMISE

     Fruit flies were noted at the bar area.

     Correction: Routinely inspect facilities for insects. Clean and maintain food establishment.

     Code 6-501.111 (B)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The ceiling area around the vents (2) bringing in conditioned air is dusty.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

8. Sep 12, 2023 Routine · 5 core
   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on the cutting board and table top.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The door seal for the top drawer of the CVAP hot hold is worn on the top of the door. The latch for the rice cooker is broken.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     EQUIPMENT AND UTENSILS - CUTTING SURFACES

     The cutting board on the prep cooler at the kitchen line is stained and hasa excessive scoring.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code 4-501.12

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The water faucet at the dump sink on the kitchen line leaks water when the water is shut off at the valves.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)

   • Not serious Core

     LICENSE HOLDER RESPONSIBILITIES - FOLLOW HACCP PLAN

     Food establishment is not following required HACCP plan for ROP in that records since 8/31/23 were not available. HACCP plan was not available for review on site other than the latest copy that inspector has, which states that product temperatures were required to be taken daily. Restaurant was taking cooler temperatures only, which can be acceptable if the HACCP plan states that.

     Correction: Discontinue product production involving HACCP plan until changes have been approved by the department or an action plan is provided to the regulatory authority providing measures to ensure the HACCP plan is being correctly implemented. Update HACCP plan and record temperatures daily.

     Code ATCP 75.067 (2)