A LO CUBANO KITCHEN AT GSBC
2105 N ORANGE BLOSSOM TRL UNIT H, Orlando FL 32804 · 786-231-9668
Last inspected Jul 9, 2026 · 6 visits since May 2024
5 inspections, one direction. The current grade is the worst on record.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Ribs in reach in cooler dated 8/1/24. Per operator ribs were removed from freezer.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ground beef (49-58F - Cold Holding) in walk in cooler. Ground beef cooking overnight in walk in per employee.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ground beef (49-58F - Cold Holding) in walk in cooler. Ground beef cooking overnight in walk in per employee.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Cook chill pork belly and raw beef storage in ROP bags.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Handwash sink not accessible for employee use at all times. With towels, operator removed towel bin.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork belly in walk in cooler made Saturday per operator. Operator marked with date.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Ribs in reach in cooler dated 8/1/24. Per operator ribs were removed from freezer.
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. Operator had employees acknowledge and sign form.
Bowl or other container with no handle used to dispense food. Cup in salt. Operator removed replaced with spoon for scooping.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on dry storage shelves next to prep table. Employee discarded.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on dry storage shelf. Employee removed purse.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on buffet line 74f. Operator placed on griddle flat top 136f
Nothing was found. The inspector recorded no violations at all.
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.