CAFETERIA SABOR CUBANO 2
1810 NW 21 TERR, Miami FL 33142 · 305 910 6778
Last inspected Jul 21, 2026 · 7 visits since November 2023
5 inspections within 14 points of each other. Whatever this kitchen does, it does consistently.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. As per owner from 30 minutes prior.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. As per owner from 30 minutes prior.
In-use wet wiping cloth/towel used under cutting board.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Employee washed hands with no soap. Observed employee washing hands not using soap. Coached operator on proper hand washing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Shredded cheese bag next to stove, Shredded cheese (55F - Cold Holding) According to operator placed out 20 minutes prior. Operator placed shredded cheese inside reach in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on top of preparation table., manager discarded.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sweet plantain (62F - Cold Holding) inside reach in cooler at end of cook line.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed milk (113F - Hot Holding) by coffee station.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed milk inside reach in cooler by end of cook line no date marked, as per chef from previous day.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. Observed food warmer on top of hand wash sink blocking sink. Manager removed warmer.
Employee with no hair restraint while engaging in food preparation. Observed employee cooking no hair restraint.
Wet wiping cloth not stored in sanitizing solution between uses.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef inside reach in cooler, operator rearrange products.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout preparation table.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled.
Single-service articles not stored inverted or protected from contamination. Observed small single serve containers not inverted above preparation table. Manager inverted single serve containers
Wet wiping cloth not stored in sanitizing solution between uses. Observed cleaning towels on top of prep table.
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.