CABANA 28
6351 N ANDREWS AVE, Fort Lauderdale FL 33309
Last inspected Jul 20, 2026 · 10 visits since October 2023
AUG 24
NOV 24
JUL 25
OCT 25
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee dicing raw onions without gloves. Employee placed on gloves.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jul 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority6 Intermediate5 Basic
What the inspector wrote — 14 findingsThe state's own report →
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In use Dish machine tested at 0ppm chlorine. Instructed employee on priming sanitizer. Retested at 50ppm chlorine
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee enter building with gloved hands, proceed to do various tasks then proceed to cook line and handle utensil without removing gloves and washing hands. Instructed employee to remove gloves, wash hands and replace utensils
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rotisserie chicken (108F-127F - Hot Holding). Per operator chicken was cooked less than 1 hour ago. Steam table not functioning. Operator removed reheated to 165F and moved to working side of steam table
Handwash sink not accessible for employee use at all times. Bag of ice stored in wait station hand wash sink. Operator removed. Operator stored blender in wait station hand wash sink. Instructed operator to remove
Show the remaining 10 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide at time of inspection
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 at front counter hand wash sink. Operator refilled
No soap provided at handwash sink. Observed at front counter hand wash sink. Operator refilled
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Dial probe thermometer calibrated at 50F
Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping.
Hole in or other damage to wall. Observed at front counter
Interior of microwave has accumulation of grease/food debris.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at 2 door low top reach in cooler on cook line
Unnecessary items/unused equipment on the premises. Multiple unused fryers, reach in coolers in establishment
Oct 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 27 violations recorded, none serious enough to require a return visit.
7 High priority6 Intermediate14 Basic
Show 27 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked potatoes (56-58F - Cooling) in walk-in cooler per operator prepared last night and held in cooler overnight. See stop sale.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee dicing raw onions without gloves. Employee placed on gloves.
Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed tomatoes in walk-in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored next to raw chicken in same pan lower portion of flip top cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked potatoes (56-58F - Cooling) in walk-in cooler per operator prepared last night and held in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yuca (50F - Cold Holding) per operator held out of temperature less than 3 hours. Operator placed in lower cooler to quickly chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (91-107F - Hot Holding); black beans (105F - Hot Holding) per operator held out of temperature approximately 1 hour. Operator reheated items on stove.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked potatoes (56-58F - Cooling) stored in covered over stacked containers.
Handwash sink used for purposes other than handwashing. Plastic spoon stored in handwashing sink on cook line.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips for three component sink.
No paper towels or mechanical hand drying device provided at handwash sink. Front counter and kitchen operator provided.
No soap provided at handwash sink. Front counter
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken marinade per operator prepared 10/23/2025 not date marked. Operator date marked
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Observed container of packaged peas and carrots stored on walk-in freezer floor. Observed plastic water bottles stored on the floor in back kitchen
In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored in contact on top of ice machine
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in flour container the handle in contact with the flour. Operator removed
In-use wet wiping cloth/towel used under cutting board. Front counter. Operator removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave has accumulation of black substance/grease/food debris on cook line.
No conspicuously located ambient air temperature thermometer in holding unit. All units
No handwashing sign provided at a hand sink used by food employees. On cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed can opener sleeve/holder surface soiled with grease, food debris, dirt, slime or dust.
Old labels stuck to food containers after cleaning.
Wall soiled with accumulated grease, food debris, and/or dust. Observed black mold like substance on wall by three compartment sink.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 Ppm chlorine sanitizer solution.
Wiping cloth sanitizing solution stored on the floor. Front counter. Operator elevated
Working containers of food(flour) removed from original container not identified by common name. Operator labeled.
Jul 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Container of medicine improperly stored. Observed on shelf Vicks sinex stored next to clean plates wait station. Employee removed
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken skewers stored next to raw beef skewers in same pan. Employee separated.
No paper towels or mechanical hand drying device provided at handwash sink. Front counter area
No probe thermometer provided to measure temperature of food products. Could not locate
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 2 open water bottles on prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on cook line shelf.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in sugar container handle in contact with sugar. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 90 F on cook line. Employee dumped water.
In-use wet wiping cloth/towel used under cutting board on cook line.
Working containers of food removed from original container not identified by common name. Observed squeeze bottles of oil not labeled on cook line. Observed container of flour removed from original container not identified by common name prep table shelf.
Jan 21, 2025□ 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 ▾
Cutting board has cut marks and is no longer cleanable. Make table cook line.
Nov 20, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority4 Intermediate8 Basic
Show 15 findings ▾
Employee washed hands with cold water. Employee rewashed hands with hot and cold water.
Employee washed hands with no soap. Observed employee wash hands with no soap. Employee washed hands with soap.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw beef over plantains in walk-in freezer not all commercially packaged. Operator correctly stored
Handwash sink used for purposes other than handwashing. Observed plastic bucket and scrubbing brush in hand washing sink located next to three compartment sink. Employee removed.
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.
Spray bottle containing sanitizer toxic substance not labeled.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink in men's and women's restroom water temperature 77F
Cutting board has cut marks and is no longer cleanable. Make table cook line.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with watch while preparing food. Employee removed.
Food stored on floor. Plastic bucket of red onions on the floor at preparation area. Two containers of cooking oil on floor in storage closet.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in sugar and salt containers the scoop handle in contact with sugar and salt at preparation station. Operator removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave has accumulation of black substance/grease/food debris on cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Front station stored on counter. Operator elevated
Wiping cloth sanitizing solution stored on the floor. Front station located next to flip top cooler. Observed elevated.
Working containers of food removed from original container not identified by common name. Observed working containers of salt removed from original container not identified on cook line.
Sep 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed flip top cutting board surface soiled with food debris, mold-like substance or slime.
No conspicuously located ambient air temperature thermometer in holding unit. All holding units
Aug 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 5 high priority.
5 High priority2 Intermediate9 Basic
Show 16 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer 0 Ppm. Sanitizer was empty.
Raw animal food stored over or with unwashed produce. Observed raw shell eggs over tomatoes in walk-in cooler operator inverted.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked spaghetti in walk in cooler. Operator inverted
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs placed on top of make table shelf at room temperature temperature. Per employee held out of temperature less than 1 hour. Employee placed in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (109-120F - Hot Holding) in steam table. Per employee held out of temperature for 30 minutes. Employee reheated chicken.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed flip top cutting board surface soiled with food debris, mold-like substance or slime.
Handwash sink used for purposes other than handwashing. Observed Ajax liquid and wiping cloth stored in hand washing sink next to three compartment sink.
Bowl or other container with no handle used to dispense food. Observed Bowl or other container with no handle used to dispense flour and cooked rice. Employee removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on shelf above prep rat
Employee with no hair restraint while engaging in food preparation.
Floor not cleaned when the least amount of food is exposed. On cook line employee cleaned.
Food stored on floor. Observed plastic container of frying oil stored on floor in prep area
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in contact with salt and sugar. Operator removed
No conspicuously located ambient air temperature thermometer in holding unit. All holding units
Stored food not covered. Dried black beans in storage closet not covered. Employee covered.
Working containers of food removed from original container not identified by common name. Observed squeeze bottles of sesame oil and oil on wall shelf on cook line
Jan 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Observed license expired December 1, 2023.
Handwash sink used for purposes other than handwashing. Observed pots and pans in handwashing sink at dishwashing area. Operator removed.
Spray bottle containing toxic substance not labeled. Observed several spray bottles with sanitizer not labeled at dishwashing area. Operator wrote common name.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone above prep table at cook-line area. Operator removed.
Stored food not covered. Observed raw chicken at 40F not covered in reach-in cooler at cook-line area. Operator covered.
Nov 8, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw beef stored over cases with tomatoes in walk-in cooler. Observed raw shell eggs stored over cases of produce in walk-in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken at 111F in steam table. Per operator chicken cooked 30 minutes prior to inspection. Operator reheated chicken to 171F.
Manager or person in charge lacking proof of food manager certification.
Equipment and utensils not properly air-dried - wet nesting. Observed several containers stockpiled without being properly air dried prior to storing.
Exterior door has a gap at the threshold that opens to the outside.
Stored food not covered. Observed container uncovered in dry food storage area.
Oct 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 27 recorded, 6 high priority.
6 High priority7 Intermediate14 Basic
Show 27 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. During the inspection a copy was emailed to the operator from the provider.
Raw animal food stored over or with unwashed produce. Observed raw beef stored over cases with tomatoes in walk-in cooler. Observed raw shell eggs stored over cases of produce in walk-in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed beef stored over cut tomato in cooler at salad station. Observed raw shell eggs stored over cheese in flip top cooler at cook line.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed all food in flip top unit between 48F and 68F. Observed tres leche cold held at 47-51F in reach in cooler at front line. Per operator item placed in unit three days ago. During that time operate did not remove item from unit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed all food in flip top unit between 48F and 68F. All items placed in the unit from yesterday, no items were removed from unit today. See stop sale. Observed tres leche cold held at 47-51F in reach in cooler at front line. Per operator item placed in unit three days ago. During that time operate did not remove item from unit. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken at 111F in steam table. Per operator chicken cooked 30 minutes prior to inspection. Operator reheated chicken to 171F.
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
Handwash sink used for purposes other than handwashing. Observed food container in hand washing sink in front area. Operator removed.
Manager or person in charge lacking proof of food manager certification.
No probe thermometer provided to measure temperature of food products.
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.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. A copy has been given to the operator.
Spray bottle containing toxic substance not labeled. Observed an spray bottle containing degreaser at dishwashing area.
Bowl or other container with no handle used to dispense food. Observed bowl used to dispense flour. Operator removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored at service area prep table next to various food items and clean food containers. Operator removed and stored properly.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone stored in food preparation table at cook line.
Employee with no hair restraint while engaging in food preparation. Observed chef engaged in food preparation with no hair restraint.
Equipment and utensils not properly air-dried - wet nesting. Observed several containers stockpiled without being properly air dried prior to storing.
Equipment in poor repair. Observed flip top cooler on cook-line ambient temperature 48F.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Observed container with cooking oil stored on storage area floor. Observed cases with drinks and drinking water stored on the front line area on the floor. Observed cases with meat stored on walk-in cooler floor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop with handle in sugar container. Operator removed scoop from container.
No conspicuously located ambient air temperature thermometer in holding unit. In reach in coolers throughout.
Single-service articles improperly stored. Observed cases with single serve containers stored on floor at wait station.
Stored food not covered. Observed container uncovered in dry food storage area.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary sanitizer less than 200ppm. Operator corrected to 200 ppm.
Working containers of food removed from original container not identified by common name. Observed sugar removed from original container not identified with common name. Employee labeled the container.
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.