CUBAN SANDWICH SHOP (THE)
10434 N FLORIDA AVE, Tampa FL 33612 · 813.932.0998
Last inspected Mar 3, 2026 · 6 visits since October 2023
APR 24
NOV 24
MAR 25
JUL 25
MAR 26
— STEADY
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects found 1 fly in back kitchen area. Management removed fly from building.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Mar 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
What the inspector wrote — 8 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. Dishwasher tested 0ppm of chlorine. Owner primed dishwasher re-tested at 100ppm of chlorine.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage gravy (117F - Hot Holding) gravy reheated to 165F
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks has stains.
Show the remaining 4 findings ▾
Employee with no beard guard/restraint while engaging in food preparation. Employee working with no beard restraint.
Floor soiled/has accumulation of debris. Floor soiled between and grill.
Soiled dry wiping cloth in use. Soiled dry cloth stored on cutting board on cooks line. Chef removed cloth and properly stored cloth.
Wall soiled with accumulated grease, food debris, and/or dust. Wall nest to steam table is soiled with old food debris.
Jul 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate4 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale. Dented can of green beans.
Live, small flying insects found 1 fly in back kitchen area. Management removed fly from building.
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 and the time removed from temperature control cannot be determined. Sausage held on time as a public health control has no time markings. Chef added proper time markings to sausage.
Toxic substance/chemical improperly stored. Pack of cigarettes and cell phone stored overtop cooked sausage on cooks line. Chef removed and properly stored items.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine is soiled.
Floor soiled/has accumulation of debris. Floor soiled between fryer and grill.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Manager removed tongs and placed at dishwasher.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer solution tested 200ppm. Staff emptied and refilled bucket retested at 100ppm.
Mar 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server drop of dirty dishes in dish room then handle plates with cooked bacon for customers during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Some cutting boards in kitchen are stained at time of inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee opened water bottle stored on shelf with food for customers in prep room. Operator moved drinks to appropriate holding area during inspection.
Floor soiled/has accumulation of debris. Floors around kitchen equipment are soiled at time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets are soiled at time of inspection.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 0ppm. Operator remade sanitizer. Tested at 100ppm chlorine.
Nov 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate13 Basic
Show 16 findings ▾
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 and the time removed from temperature control can be determined. Discussed with operator. Cafe con leche. Operator wrote label at time of inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Soup (125F - Hot Holding) CORRECTED TO; Soup (193F - Hot Holding) Placed to hot hold 8:00, first temperature 9:50 second temperature at 10:20
Spray bottle containing toxic substance not labeled. Spray bottle above dish area, operator labeled at time of inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in kitchen area soiled. Vent above cook table.
Cutting board has cut marks and is no longer cleanable. Cookline Equipment in poor repair. Bottom of oven missing cover, exposing interior wiring.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employe drink on dry storage rack in back kitchen area. Operator moved at time of inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal items stored on food storage shelves in back kitchen area.
Employee with no hair restraint while engaging in food preparation. Multiple employees no hair restraint.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting observed in dish drying area. Discussed with operator.
Floor tiles missing and/or in disrepair. Floor tile in disrepair near walk in cooler. Thorough out kitchen.
Food stored on floor. Prepped onions stored on floor, discussed with operator. Operator removed at time of inspection and placed in approved location.
Ice bucket/shovel stored on floor between uses. Ice bucket stored on floor, operator placed in dish area to be washed at time of inspection.
In-use tongs stored on equipment door handle between uses. Tongs on oven door handle, operator removed at time of inspection.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer in front of customer reach in cooler. Discussed with operator.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above oven. Exterior of oven.
Working containers of food removed from original container not identified by common name. Ham, sauces in bread station reach in cooler missing labels.
Apr 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Eggs and ham held on time is time marked 6:30am.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Eggs and ham held on time is time marked 6:30am.
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. Sent to operator at time of inspection.
Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled near 3 Compartment Sink.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted next to soda machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table.
Employee with no beard guard/restraint while engaging in food preparation. Employee prepping food with no beard guard.
Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting next to soda machine.
Floor soiled/has accumulation of debris. Floor throughout kitchen.
In-use tongs stored on equipment door handle between uses. Tongs on oven door handle, operator removed at time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of oven.
Working containers of food removed from original container not identified by common name. Container of salt not labeled, operator labeled at time of inspection.
Oct 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef cracked shelled eggs without washing hand before starting next task.
Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Rice reheated to 128F. Had a discussion with chef about proper reheating. Rice heated to 165F.
No copy of latest inspection report available.
Soiled dry wiping cloth in use. Soiled dry cloth sitting on cutting. Manager removed and properly stored cloth.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer solution tested 0ppm of chlorine. Owner refilled sanitizer solution retested at 100ppm.
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.