1928 CUBAN BISTRO 4
1500 BEACH BLVD UNIT 218, Jacksonville Beach FL 32250 · 904.372.0130
Last inspected Aug 17, 2026 · 13 visits since July 2023
DEC 24
FEB 25
AUG 25
JAN 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found Observed 1 flying insect on cook line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
13 visits, newest first
Aug 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 14, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed in reach in cooler 1 cracked raw shell egg stored with raw shell eggs. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in front display cooler Flan (49F-50F - Cold Holding); vanilla tres leches (49F-50F - Cold Holding); Nutella tres leches (49F-50F - Cold Holding); Watermelon fruit salad (49F-50F - Cold Holding). See stop sale Manager stated all products were in from previous day. Cooler has an ambient temperature of 45F-48F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in front display cooler Flan (49F-50F - Cold Holding); vanilla tres leches (49F-50F - Cold Holding); Nutella tres leches (49F-50F - Cold Holding); Watermelon fruit salad (49F-50F - Cold Holding). See stop sale Manager stated all products were in from previous day. Cooler has an ambient temperature of 45F-48F.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some employee food training expired.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on prep table. Manager removed and stored properly.
Equipment in poor repair. Observed front display cooler with visual ice buildup.
Feb 2, 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
Show 1 finding ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in oven on cook line Ham and cheese croquettes (109F - Hot Holding). Employee voluntarily discarded. Observed in steam well on cook line Cooked chicken and potatoes (110F123F - Hot Holding); Cooked Beef (113F - Hot Holding). Employee stated the items were placed in steam well at 8am. Employee removed and reheated to 165F.
Jan 30, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken in stand alone cooler over raw pork located in back room. Employee removed and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in front display cooler Flan (56F - Cold Holding); Tres leches (52F - Cold Holding). At start of inspection door of cooler was open. Cooler has an ambient temperature of 41F. Employee stated she was filling cakes earlier.
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. See stop sale. Observed whipped butter held on TIME As A Public Health Control without time mark. Employee stated butter was brought out at 8:15. Employee placed time mark on butter.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in oven on cook line Ham and cheese croquettes (109F - Hot Holding). Employee voluntarily discarded. Observed in steam well on cook line Cooked chicken and potatoes (110F123F - Hot Holding); Cooked Beef (113F - Hot Holding). Employee stated the items were placed in steam well at 8am. Employee removed and reheated to 165F.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed front counter prep area ceilings not easily cleana
Ceiling tile missing. Observed in storage room ceiling tile missing. Observed some ceiling tiles with water damage.
No copy of latest inspection report available. Observed establishment without last inspection report.
Aug 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Live, small flying insects found Observed 1 flying insect on cook line.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed 1 expired food manager.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed front counter prep area ceilings not easily cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on prep table. Employee removed and stored properly.
In-use wet wiping cloth/towel used under equipment. Observed wiping cloth used under empanada press. Employee removed and stored properly.
Light shield damaged/in disrepair. Observed light shield on cook line cracked.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gasket soiled on cook line
Feb 12, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed prep area ceilings not easily cleanable and does not match plans on file.
Dec 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed in use utensil's stored in standing water at 72F. Employee removed water from container.
Food stored on floor. Observed case of cooking oil on floor of cook line. Employee stated used earlier to add to fryers. Employee removed and stored properly.
Nov 25, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jul 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect on front area near hot display cabinet.
Ceiling tile missing. Observed missing ceiling tile in back room.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table. Employee removed and stored properly.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing bracelets while engaging in food preparation. Observed employee wearing watch while engaging in food preparation.
Food stored on floor. Observed in back room of kitchen case of bottled water stored on floor. Employee removed and stored properly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed door gasket soiled on stand alone coolers near back of kitchen.
Jan 31, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 25, 2024Administrative 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
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken soup at 48F in stand alone cooler located in back room. Observed cooked pork and cooked rice at 49F in stand alone cooler. Cooler has an ambient temperature of 42F. Employee stated that they go in and out of cooler all morning and items were cooked yesterday. Employee stated she pulled out this morning to fill on line this morning she gets in at 7am.
Aug 1, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handling raw steak then handling togo food container without washing her hands. After reviewing with employee and manager. Employee washed her hands and manager voluntarily discarded plastic container.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off in front counter hand wash sink.
Jul 28, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 6 high priority.
6 High priority5 Intermediate3 Basic
Show 14 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handling raw steak then handling togo food container without washing her hands. After reviewing with employee and manager. Employee washed her hands and manager voluntarily discarded plastic container.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed same employee multiple times fixing her eye glasses and pants and then began cooking and handling food. After reviewing with employee, employee washed her hands.
Employee washed hands with cold water. Observed employees in front counter washed their hands with cold water before began preparing food. Hot water at handwash sink is turned off.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs ambient temperature (66F) stored at room temperature on cook line across from the flat grill. Manager stated eggs were taking out of the cooler and placed at room temperature approximately 3 hours ago. After reviewing with manager, manager moved eggs to sandwich cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (48F) stored in middle top railing inside sandwich flip top cooler. Manager stated she moved cream cheese from the bottom of the cooler to the middle railing appropriately 30 minutes ago. Manager moved cream cheese inside cooler. house made salsa verde ( made with oil and garlic) (72F); house made salsa roja ( made with oil and garlic) (74F); basil pest sauce (73F) stored in container next to grills at room temperature. Manager placed very little ice to container and stated sauces were taking out of the cooler 3 hours ago. After reviewing with manager, manager moved sauces inside the sandwich cooler. milk (62F); cream cheese (48F); whipped cream (50F) stored in small white reach in cooler in front counter near coffee machine. Cooler has an ambient of 54F. Employee stated food was restocked from main cooler approximately 3 hours ago. Manager moved food to salad cooler.
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. At 12:44pm found Melted butter at room temperature held under time control in front counter not time marked. Employee stated butter was taking out of the cooler at 12:08pm. Employee time marked butter.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Certified manager lacks knowledge of the big 6 foodborne illnesses. Reviewed with manager and emailed her big 6 handout.
Handwash sink used for purposes other than handwashing. Observed employee dumping soiled water inside hands sink in front counter. Review proper use of hand wash sinks with employee Multiple scrubs stored inside handwash sink in front counter. After reviewing with employee, employee removed scrubs.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink in warewashing area.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only 2 employee training certificate were provided by manager. Manger stated the other employee certificates are at the other location.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off in front counter hand wash sink.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cooks wearing multiple bracelets while preparing food on cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Coffee mixing spoons stored in standing room temperature water ( 79F) in front counter near coffee machine. Employee discarded water.
Raw fruits/vegetables not washed prior to preparation. Observed manager cutting unwashed tomatoes on cook line. After reviewing with manager, manager voluntarily discarded unwashed prepped tomatoes
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.