1928 CUBAN BISTRO
3928 BAYMEADOWS RD #9, Jacksonville FL 32217 · 904-683-8104
Last inspected Jul 28, 2026 · 13 visits since July 2023
JUL 24
OCT 24
AUG 25
DEC 25
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two tiny flies in rear kitchen area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
13 visits, newest first
Jul 28, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Live, small flying insects found. Observed approximately 10 flying insects around plantain storage in back kitchen area. Observed three flying insects in main kitchen/ front counter area.
Jul 27, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Live, small flying insects found. Observed approximately 10 flying insects around plantain storage in back kitchen area. Observed three flying insects in main kitchen/ front counter area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk in lowboy reach in cooler be,ow sandwich press at 53F. Ambient temperature of unit 48F during inspection. Person in charge states moved to reach in cooler less than 1 hour ago. Moved all time/temperature control for safety items to other unit holding temperature.
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. Raw shell eggs and sauces held on time with no time marking. Person in charge marked appropriately.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment utilizes quatanery ammonium
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/ Four food handling employees on site with no CFM present.
Exterior door has a gap at the threshold that opens to the outside. Light visible under back door.
Floor tiles missing and/or in disrepair. Tile missing at cookline.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in direct contact with sugar in container. Person in charge removed.
Reuse of single-service or single-use articles. Observed cardboard can liner boxes being reused to hold wrapped empanadas in reach in freezer.
Dec 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Establishment probe thermometer at 20° in ice water. Inspector intervened and assisted in recalibrating stem probe thermometers.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
Aug 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Toxic substance/chemical improperly stored. Chemical spray bottle, disinfectant, next to cleaned cups on rear rack. Moved by manager.
Bowl or other container with no handle used to dispense food.bowl as scoop in dry rice. Rear storage.
Food stored in a location that is exposed to splash/dust. Uncovered sugar container at frontline close to soap dispenser. Moved by manager.
Ice scoop handle in contact with ice. Ice scoop handle touching ice. Frontline ice bin. Moved by manager.
Utensils in poor condition. Cracked cracked container lid. Cooler.
Oct 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items in 2 door cooler by kitchen entrance. Cooked rice : 50°. Cooked ground beef 48°. Cooked pork : 50°. Cooked brown rice 57°. Items made yesterday through Sunday.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in rear kitchen area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in 2 door cooler by kitchen entrance. Cooked rice : 50°. Cooked ground beef 48°. Cooked pork : 50°. Cooked brown rice 57°. Items made yesterday through Sunday.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked foods in large, stacked pans. (Items in 2 door cooler by kitchen entrance. Cooked rice : 50°. Cooked ground beef 48°. Cooked pork : 50°. Cooked brown rice 57°. Items made yesterday through Sunday.)
Food thermometer(s) not calibrated according to manufacturer's specifications. Establishment probe thermometer at 15° in ice water. Second thermometer at 20° in ice water. (Inspector assisted in recalibrating one thermometer. )
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Sep 10, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment adding hood system where "portable cooking equipment" is in kitchen area.
Jul 15, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment adding hood system where "portable cooking equipment" is in kitchen area.
Jul 10, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked pork at 47° (overnight temperatures) in reach in cooler.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Food service employee entered from rear door then engaged in food preparation activity without washing hands. Inspector intervened.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Food service employee put on gloves without washing hands after handling soiled equipment. Inspector intervened.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked pork at 47° (overnight temperatures) in reach in cooler.
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. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment adding hood system where "portable cooking equipment" is in kitchen area.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Jan 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 10, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority5 Intermediate3 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. The following items in kitchen cooler: (Overnight temperatures ) : Cooked pork 49°. 49°. 50°. 50° Cooked rice 52°. 50°.
Nonfood-grade bags used in direct contact with food. Non food grade bags, shopping bags, used for holding lettuce. Frontline cooler.
Presence of insects, rodents, or other pests. Dead insects in bottom of reach in freezer. Kitchen. Per Person In Charge, recent pest service.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food prep employee handled soiled equipment then engaged in food preparation activity without washing hands or changing gloves. Manager intervened.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. The following items in kitchen cooler: (Overnight temperatures ) : Cooked pork 49°. 49°. 50°. 50° Cooked rice 52°. 50°.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Food service employee unaware of correct cold holding and hot holding temperatures as required. Inspector informed employee. (41° for cold holding. 135° for hot holding)
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Over stacked, over filled, covered, pans of cooked food during cooling
Handwash sink not accessible for employee use at all times. Bag of frozen chicken in kitchen Hand wash sink. Moved by manager.
Handwash sink used for purposes other than handwashing. Gallon of milk stored in frontline Hand wash sink. Moved by manager.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no Quaternary ammonium test strips available.
Bowl or other container with no handle used to dispense food. Souffle cup used as scoop in shredded cheese in make table/Reach in cooler. Moved by manager.
Exterior door has a gap at the threshold that opens to the outside. Minor Gap at base of rear door. (Daylight visible )
Time/temperature control for safety food thawed in an improper manner. Bag of Frozen chicken thawing in kitchen Hand wash sink. Moved by manager.
Jul 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two tiny flies in rear kitchen area.
Nonfood-grade bags used in direct contact with food. Vegetables in shopping bags in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Boiled eggs 47°. Garbanzo beans. 48°. Placed earlier this morning per Person In Charge. Moved to another cooler.
Handwash sink used for purposes other than handwashing. Food container in frontline Hand wash sink. Moved by manager.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Frontline make table cooler not holding foods to 41° or below. Boiled eggs 47°. Garbanzo beans. 48°.
Exterior door has a gap at the threshold that opens to the outside. Gap at rear exit door. Daylight visible.
Food stored in a location that is exposed to splash/dust. Food containers under soap dispenser at frontline. Moved by manager.
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.