CALL ME CUBAN/ESTEFAN KITCHEN EXPRESS
1300 OCEAN DR, Miami Beach FL 33139 · 3055329822
Last inspected Apr 30, 2026 · 7 visits since January 2024
MAY 24
DEC 24
APR 25
JUL 25
APR 26
— STEADY
5 inspections within 4 points of each other. Whatever this kitchen does, it does consistently.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
What the inspector wrote — 7 findingsThe state's own report →
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. Observed operator doing a special process, conducting reduced oxygen packaging with no plan approved.
Equipment in poor repair. Observed soiled racks for use inside dishwasher machine. Observed torn gaskets at reach in cooler across cook line and reach in cooler at prep station.
Equipment or utensils not designed or constructed in a durable manner. Observed a prep table next to the three-compartment sink with rust underneath; the unit is not covered.
Floor tiles missing and/or in disrepair. Observed floor tile in disrepair at kitchen back entrance.
Show the remaining 3 findings ▾
Standing water in bottom of reach-in-cooler. Observed standing water at reach in cooler across stove.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at cooking line.
Worn, torn and/or soiled floors/carpeting. Observed floor with torn tiles next to three compartment sink.
Jul 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Expired chemical test kit on 2023 provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Handwash sink used for purposes other than handwashing. Observed plastic container stored inside HWS by walk in cooler.
Bowl or other container with no handle used to dispense food. Observed cup stored inside cheese container at cook line.
Floor area(s) covered with standing water. Observed by cook line oven.
In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle at cook line.
Old labels stuck to food containers after cleaning. Observed at dishwasher area.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. At the time of the inspection observe badge of chicken at walk in cooler missing time of production. As per chef, items are only held for 48 hours.
Apr 21, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Current Hotel and Restaurant license not displayed.
In-use knife/knives stored in cracks between pieces of equipment. Observed knives between dishwasher machine and hand sink at bar.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.
Apr 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate10 Basic
Show 11 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed ground beef and lobster sauce and held more than 24 hours not properly date marked at reach in cooler across cook line.
Cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees food stored in reach in cooler across cook line.
Equipment and utensils not properly air-dried - wet nesting. Observed at dishwasher area.
Equipment in poor repair. Observed reach in cooler door in disrepair by dessert items.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout reach in coolers at kitchen.
Old labels stuck to food containers after cleaning. Observed at dishwasher area.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at reach in cooler across cook line.
Stored food not covered. Observed ground beef and lobster sauce not covers at reach in cooler across cook line.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. At the time of the inspection observe badge of chicken at walk in cooler missing time of production. As per chef, items are only held for 48 hours.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.
Dec 2, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
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. Observed Shirley Pulido certificate expired on 7/8/24, Alveny Baltodano certificate expired on 7/8/24, and Juan Miguel Arias certificate expired on 7/8/24.
Current Hotel and Restaurant license not displayed.
In-use knife/knives stored in cracks between pieces of equipment. Observed knives between dishwasher machine and hand sink at bar.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.
May 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. At the time of the inspection no Chemical test kit for dishwasher available.
Bowl or other container with no handle used to dispense food. Observed Bowl with no handle inside yellow rice at reach in cooler. Chef removed it.
Current Hotel and Restaurant license not displayed.
Floor area(s) covered with standing water. Observed standing water on the floor located by the cook line.
Food not stored at least 6 inches off of the floor. Observed Oil stored on the floor at dry storage area. Chef removed it.
In-use tongs stored on equipment door handle between uses. Observed Thongs on equipment door at cook line. Chef removed them.
Wet wiping cloth not stored in sanitizing solution between uses. Observed Wiping cloth at preparation table located across from cook line.
Working containers of food removed from original container not identified by common name. Observed container with salt with no label at cook line.
Jan 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink near preparation table. Chef provided paper.
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 person in charge with employee reporting agreements, staff started signing form during inspection.
Covered waste receptacle not provided in women's bathroom.
Current Hotel and Restaurant license not displayed.
Food stored on floor. Observed club soda on floor at walk-in freezer area.
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.