CUBA LIBRE
9101 INTERNATIONAL DR UNIT1004, Orlando FL 32819 · 407-226-1600
Last inspected May 26, 2026 · 6 visits since September 2023
MAY 24
NOV 24
APR 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license./expired 4/1/2026./renewed immediately/license now current active, expired 4/1/2027.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
May 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate5 Basic
What the inspector wrote — 12 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license./expired 4/1/2026./renewed immediately/license now current active, expired 4/1/2027.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Roasted garlic cold holding overnight at 46F. Seafood soup cold holding overnight at 46F. Pork juice cold holding overnight at 51F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Roasted garlic cold holding overnight at 46F. Seafood soup cold holding overnight at 46F. Pork juice cold holding overnight at 51F/cook line reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime./downstairs main bar soda nozzles soiled.
Show the remaining 8 findings ▾
Handwash sink used for purposes other than handwashing./cleaning pad inside hand sink/next to 3 compartment sink/removed/
No paper towels or mechanical hand drying device provided at handwash sink./down stair wait station hand sink/
Records/documents for required employee training do not contain all of the required information./all employee's training certificates missing employee's date of birth.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's backpacks hanging next to cleaned plates/dish room/removed/
Old labels stuck to food containers after cleaning./old blue labels on cleaned plastic containers/back kitchen top shelf.
Single-service articles not stored inverted or protected from contamination./to go containers and lid not inverted/outside bar/
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name./sugar container not labeled/outside bar/
Dec 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate11 Basic
Show 18 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours./cooked black beans cooling overnight at 52F, walk in cooler.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale./cooked black beans cooling overnight at 52F, walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cooked chicken wings cold holding at 44F, raw red snapper cold holding at 45F/cook line reach in cooler for less than 4 hours per chef/moved to blast chiller/temperature rechecked wings 39F, red snapper 38F/
Food-contact surface soiled with food debris, mold-like substance or slime./all soda nozzles/downstair main bar.
Handwash sink used for purposes other than handwashing./employee's backpack stored inside bar hand sink/removed immediately/
Nonfood-grade basting brush used in food./used for bbq sauce/cook line reach in cooler.
Records/documents for required employee training do not contain all of the required information./most employee's training certificates missing date of birth.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Bowl or other container with no handle used to dispense food./flour container/back kitchen/removed immediately/
Carbon dioxide/helium tanks not adequately secured./downstairs behind the bar.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./ceiling vent above back kitchen hot holding unit.
Current Hotel and Restaurant license not displayed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./observed several employees wearing a watch while preparing food.
Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelves.
Ice scoop handle in contact with ice./downstair main bar.
No conspicuously located ambient air temperature thermometer in holding unit./reach in cooler #1.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Produce walk in cooler fans soiled with dust.
Stored food not covered./all cut fruit at main bar not covered/
Apr 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over crab meat (from Can) Raw shrimp over crab meat (from Can) Raw chorizo over butter/walk in cooler/
Handwash sink not accessible for employee use at all times./dish room hand sink blocked by hose and food racks/
Records/documents for required employee training do not contain all of the required information./some training certificates missing employee's date of birth.
Bowl or other container with no handle used to dispense food./sugar and panko containers in bakery room/
Ice buildup in reach-in ice cream freezer.
Working containers of food removed from original container not identified by common name./sugar and panko containers in bakery room/
Nov 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate5 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food./raw beef stored over cooked chicken, walk in cooler/
Stop Sale issued due to food not being in a wholesome, sound condition./10 cracked shell eggs, walk in cooler.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking/fresh garlic with oil, butter, salsa/all out for about one hour per chef/label with 4 hour time mark immediately.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./mashed potatoes hot holding at 115F, kitchen hot box, less than 4 hours/reheated to 168F/
Food-contact surface soiled with food debris, mold-like substance or slime./white cutting board at expo area soiled.
Handwash sink not accessible for employee use at all times./downstairs bar hand sink blocked by garbage can/
Paper towel dispenser at handwash sink not working/unable to dispense paper towels./battery out, downstairs bar hand sink/
Records/documents for required employee training do not contain all of the required information./some employee's training certificates missing date of birth.
Cutting board has cut marks and is no longer cleanable./white cutting board at expo area has cut marks.
Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish rack.
In-use utensil stored in standing water less than 135 degrees Fahrenheit./115F, cook line prep area.
Light not functioning./one light bulb at cook line.
Wet mop not stored in a manner to allow the mop to dry.
May 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked mushrooms 50F, cooked onions 50F, cooked shrimp 47F, fresh garlic with oil 75F, all less than 4 hour per chef/iced and moved to blast chiller/rechecked cooked mushrooms 40F, cooked onions 41F, cooked shrimp 37F, fresh garlic with oil will use time as public health control.
Food-contact surface soiled with food debris, mold-like substance or slime./slicer soiled.
Handwash sink used for purposes other than handwashing./drain basket inside hand sink, Upstair bar/
Records/documents for required employee training do not contain all of the required information./some certificates missing employees date of birth.
Equipment and utensils not properly air-dried - wet nesting.
Ice scoop handle in contact with ice./Upstair bar ice bin/
In-use utensil stored in standing water less than 135 degrees Fahrenheit./75F, cook line/
Wiping cloth sanitizing solution stored on the floor./cook line/
Sep 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
Handwash sink not accessible for employee use at all times./dish room hand sink blocked by garbage can.
Handwash sink used for purposes other than handwashing./bar hand sink used as dump sink.
Some mussel tags not marked with last date served.
Cloth used as a food-contact surface./cloth used to line poached eggs, cook line cooler.
Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelves.
Stored food not covered./cut fruits not covered/bar/
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm/bar/rechecked 200ppm/
Wiping cloth sanitizing solution stored on the floor./bar/
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.