1928 CUBAN BISTRO 7
3563 PHILIPS HWY STE 104, Jacksonville FL 32207 · 904-443-9414
Last inspected May 12, 2026 · 5 visits since July 2023
JUL 23
MAY 25
NOV 25
MAY 26
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Leftovers soup reheated on stove at 7:30 reached 140f on stove by employee, them she placed it on warmer but no water on warmer and temp is 118f chicken soup at 10:30am, discarded by employee
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2015047824 | Nov 1, 2015 | Dec 1, 2015 | $200 |
Inspection history
5 visits, newest first
May 12, 2026Administrative complaint recommendedComplaint Investigation (Partial)
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
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 122f rice in warmer, made this morning, explained to employee, she reheated it to 170f
May 5, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
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 then ouches cooked croquet, explained to her and she washed hands and flipped Crocker to get it to 155f
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Reheating 122-155f pork on warmer, pork was placed at 7:05 on stove, she took temperature and was 157f in some spots, it's is 9:15 now, employee rapidly reheated it to 178f
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 113f ham croquettes and empanadas on display warmer that is at 125f one side and 145f on the other side, set up at 150f, employee repeated them to 165f
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Display thermometer dial is at 150f and the maximum temp in display per my probe thermometer is 143f, explained to employee
Handwash sink used for purposes other than handwashing. Got water into container from hand sink at front counter, explained to her
No soap provided at handwash sink. Hand sink by triple sink, employee placed one
Ceiling tile missing. One mission above walk in cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above foil and to go lids, employee rearranged shelf by door in kitchen, prep area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and cellphone on shelf above foil and to go lids, shelf by door in prep room, employee rearranged
Single-service articles not stored inverted or protected from contamination. Lids on storage shelf by door in prep room, employee inverted them
Nov 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 5 high priority.
5 High priority8 Intermediate10 Basic
Show 23 findings ▾
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. Employee washing dishes then took dishes from sanitizer without washing hands, explained to him and he washed hand
Operating with an expired Division of Hotels and Restaurants license. Expired on 6/1/25. Establishment observed preparing, serving, or selling food to customers with an expired license.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Sauce with cooked garlic made on 10/22, employee discarded it
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken soup
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Leftovers soup reheated on stove at 7:30 reached 140f on stove by employee, them she placed it on warmer but no water on warmer and temp is 118f chicken soup at 10:30am, discarded by employee
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Feta cheese opened on Monday, dated by employee
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee thought reheating for leftover is 140f, explained to her
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/. Rebecca expired on 1-13-25, she is the owner and helps with food if needed
Handwash sink used for purposes other than handwashing. Spoon in hand sink and rinsing core scooper in hand sink at front counter
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. Employee that started yesterday, server Jason
Probe thermometer not used to ensure proper food temperatures. For reheating soup
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tuna salad made on Monday, dated by employee
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. One expired in 3/2025
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceiling by hood at cook line, also in back prep area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf above prep table in back prep area, employee moved them to bottom shelf
Food storage container/container lid cracked or broken. Cracked container for cut raw onions on Oreo table, back prep area
Food stored on floor. Boxes in freezer that arrived yesterday and food in containers in walk in cooler,
Old labels stuck to food containers after cleaning. Old date left on lid for tuna salad, employee removed it
Single-service articles not stored inverted or protected from contamination. Kids and trays in storage area, employee inverted them
Uncleanable knife block in use to store knives. In back prep area
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed veggies on shelf above cooked meats in upright cooler in back prep, employee rearranged
Wall soiled with accumulated grease, food debris, and/or dust. Dusty wall by sandwich prep, cook line
Working containers of food removed from original container not identified by common name. White powder on storage shelf, back prep, employee stated it's salt
May 2, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs on shelf above culantro, operator rearranged
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By cook line
Food stored on floor. Box with bread in freezer, operator took it to another restaurant, box with coffee in storage area
No handwashing sign provided at a hand sink used by food employees. Front counter hand sink, operator placed one
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler, operator cleaned them
Single-service articles improperly stored. Big aluminum trays on storage shelf and pastry boxes, in catering storage inverted by operator
Wall soiled with accumulated grease, food debris, and/or dust. By cook line
Jul 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority6 Intermediate6 Basic
Show 13 findings ▾
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. 115f nacho cheese taken out to reheat at 7:00, it's 9:15, mgr reheated it rapidly to 155f
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Didn't know reheating parameters, explained to him
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No soap provided at handwash sink. Both handsink have sanitizer in soap container, labeled sanitizer, mgr placed some soap by hand sinks
Probe thermometer not used to ensure proper food temperatures. For reheating cheese
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Several cooked foods
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cream cheese opened a coup of days ago, labeled by employee
Bowl or other container with no handle used to dispense food. On sugar, mgr discarded it
Carbon dioxide/helium tanks not adequately secured. By mop sink, mgr secured them
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls and food containers, mgr inverted them
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler
Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in prep unit
Single-service items for customer self-service not properly protected to prevent contamination. Lids, mgr inverted them
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.