ALMA CUBANA
650 OCEAN DR, Miami Beach FL 33139
Last inspected Feb 25, 2026 · 9 visits since September 2023
DEC 23
SEP 24
FEB 25
OCT 25
FEB 26
— STEADY
5 inspections within 15 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. Observed license expired on October 1,2024.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Feb 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate8 Basic
What the inspector wrote — 12 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cheese at RIC at cook line.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs at ambient temperature at cook line, as per chef for approximately 30 minutes prior.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic in oil (62F - Cold Holding) at cook line, as per chef for approximately 1 hour prior.
Show the remaining 8 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cutting board has cut marks and is no longer cleanable. Observed at cook line.
In-use knife/knives stored in cracks between pieces of equipment.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed WIC gaskets soiled.
Wet wiping cloth not stored in sanitizing solution between uses.
Oct 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate7 Basic
Show 14 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs at ambient temperature at cook line, as per chef for approximately 30 minutes prior.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic in oil (62F - Cold Holding) at cook line, as per chef for approximately 1 hour prior.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided to operator via email.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
Handwash sink used for purposes other than handwashing. Observed metal container stored inside HWS, chef removed.
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/ Manager arrived during inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Food stored on floor. Observed bread bags on floor inside WIF.
In-use knife/knives stored in cracks between pieces of equipment. Observed knives and spatulas stored between 3 compartment sink and wall.
In-use tongs stored on equipment door handle between uses.
No Heimlich maneuver/choking sign posted. Provided to operator via email.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in coolers throughout kitchen.
Wet wiping cloth not stored in sanitizing solution between uses.
Feb 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and ceiling vents soiled throughout kitchen.
Cutting board has cut marks and is no longer cleanable. Observed at preparation table.
Exterior door has a gap at the threshold that opens to the outside.
No handwashing sign provided at a hand sink used by food employees. Observed at handsink next to cook line.
Feb 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority1 Intermediate7 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed fettuccine (57F - Cold Holding); pork (59F - Cold Holding) at walk in cooler not cooled properly within the 6 hours.
Operating with an expired Division of Hotels and Restaurants license. Observed license expired on October 1,2024.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed burgers (60F - Cold Holding); chicken (65F - Cold Holding); steak (68F - Cold Holding) ham (60F - Cold Holding) at reach in cooler at kitchen by cook line held for more than 4 hours. Observed fettuccine (57F - Cold Holding); pork (59F - Cold Holding) at walk in cooler not cooled properly within the 6 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed burgers (60F - Cold Holding); chicken (65F - Cold Holding); steak (68F - Cold Holding) ham (60F - Cold Holding) at reach in cooler at kitchen by cook line held for more than 4 hours.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment serves eggs and steak not linked to consumer advisory.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and ceiling vents soiled throughout kitchen.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Observed at preparation table.
Exterior door has a gap at the threshold that opens to the outside.
No handwashing sign provided at a hand sink used by food employees. Observed at handsink next to cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in coolers throughout kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.
Dec 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed spaghetti at walk in cooler held more than 24 hours not properly date marked. Chef placed label.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout the kitchen. Observed ceiling tiles soiled throughout the kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates stored above preparation table across cook line not inverted.
Exterior door has a gap at the threshold that opens to the outside.
Food not stored at least 6 inches off of the floor. Observed container with lime juice not stored at least 6 inches off of the floor at dry storage room.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled near the cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout preparation table by cook line.
Sep 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 1 high priority.
1 High priority7 Intermediate8 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw calamari over Ropa vieja at walk in cooler. Chef relocated items.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed breakfast menu with the following food not identified as raw; steak and eggs, eggs Benedict bale, and Cuban breakfast.
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/
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at handsink next to exit door.
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.
Packaged food not labeled as specified by law. Observed containers with black beans and white rice not labeled by dry storage area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed spaghetti at walk in cooler held more than 24 hours not properly date marked. Chef placed label.
Ceiling tile missing. Observed ceiling tile missing near the walk in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout the kitchen. Observed ceiling tiles soiled throughout the kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates stored above preparation table across cook line not inverted.
Exterior door has a gap at the threshold that opens to the outside.
Food not stored at least 6 inches off of the floor. Observed container with lime juice not stored at least 6 inches off of the floor at dry storage room.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled near the cook line.
No conspicuously located ambient air temperature thermometer in holding unit. Observed throughout all reach in coolers at kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout preparation table by cook line.
Feb 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand washing sink soiled at bar soiled inside and hose nozzle soiled at preparation sink at three compartment sink area.
Dec 21, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 6 bags of mahi-mahi improperly thawed at reach-in cooler at cook line. Stop sale issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Garlic oil (70F - Cold Holding) As per chef, 1 hour. Product was placed in ice for rapid cooling.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoked salmon on toast not link to advisory on menu.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 6 bags of mahi-mahi improperly thawed at reach-in cooler at cook line.
Employee eating in a food preparation or other restricted area. Observed cup of drink on top of preparation table at cook line. Staff removed cup.
Food stored on floor. Observed frying oil boxes on floor near fryers. Staff removed boxes.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand washing sink soiled at bar soiled inside and hose nozzle soiled at preparation sink at three compartment sink area.
Observed ice scoop handle in contact with ice at bar area.
Sep 8, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided chef with cleanup procedures.
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. Provided chef with reporting agreement. Chef signed it during licensing inspection.
No soap provided at handwash sink at kitchen area. Chef added soap.
Covered waste receptacle not provided in women's bathroom.
No Heimlich maneuver/choking sign posted. Provided chef with choking poster.
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.