DON RAMON CUBAN CUISINE
11071 SOUTHERN BLVD STE #140, Royal Palm Beach FL 33411 · 561.383.8433
Last inspected Aug 11, 2026 · 8 visits since September 2023
SEP 24
JAN 25
OCT 25
FEB 26
AUG 26
▼ IMPROVING
5 inspections trending up, 28 points better than where it started.
Operating with an expired Division of Hotels and Restaurants license. December 1, 2025
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2021004440 | Dec 15, 2020 | Feb 26, 2021 | $400 |
Inspection history
8 visits, newest first
Aug 11, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
What the inspector wrote — 7 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee did not wash hands properly prior to putting on clean gloves and began preparing food. Advised operator of proper hand washing. Employee washed hands correctly.
Employee washed hands with no soap. Employee washed hands without soap then put on clean gloves and began preparing food. Advised operator of proper hand washing. Employee washed hands properly.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, Raw beef stored above vegetables, not all commercially packaged. Advised operator of proper storage. Operator stored correctly.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink. Operator provided paper towels.
Show the remaining 3 findings ▾
Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Establishment is vacuum sealing raw meat without an approved HAACP plan. Advised operator to submit a HAACP plan to the division for approval. Operator removed raw meat from vacuum sealed packaging.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At kitchen, opened employee beverages stored over prep table. Operator removed.
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. Establishment has vacuum sealed raw meat without an approved HAACP plan not properly labeled with date and time. Operator removed raw meat from vacuum sealed packaging.
Feb 2, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license. December 1, 2025
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, raw beef stored over cooked beef, not all commercially stored. Advised operator of proper storage. Operator stored correctly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, cooked onions (100F - Hot Holding). Operator stated item held out of temperature approximately 1 hour. Advised operator to reheat item to 165F. Operator placed item onto stove to reheat.
No paper towels or mechanical hand drying device provided at handwash sink. At kitchen near door, no paper towels at designated hand sink.
Buildup of food debris/soil residue on equipment door handles. At kitchen, all reach in refrigerator door handles soiled with food debris.
Food stored on floor. At kitchen dry storage area, oil and pork fat stored on floor. Operator moved to shelf.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils stored in standing water 74F. Operator removed utensils.
Oct 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over or with unwashed produce. At walk in cooler raw chicken stored over unwashed plantains - operator removed.
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. At tall reach in freezer- raw chicken not commercially packaged stored over raw pork- operator removed and stored properly.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At cookline- employee touched their face and then proceeded to engage on food preparation without changing gloves or washing their hands- educated operator- employee washed their hands and changed gloves properly.
Toxic substance/chemical improperly stored. Chemical spray bottle of fabulosity not labeled - operator labeled.
Handwash sink used for purposes other than handwashing. At cookline hand wash sink - metal spoon and ice inside sink- over removed.
Employee with no hair restraint while engaging in food preparation. Employee chopping herbs without a hair restraint- operator provided.
Jan 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority3 Intermediate0 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At tall reach in freezer raw beef and raw chicken not commercially packaged stored over stuffed potato balls - operator removed and stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall reach in cooler by cookline area - mojo sauce 50-51F- cold holding, chimichurri 50-51F - cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall reach in cooler by cookline area - mojo sauce 50-51F- cold holding, chimichurri 50-51F - cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed Big 6 food borne illness poster to operator- operator printed and posted.
Handwash sink not accessible for employee use at all times. At back storage area - handwash sink blocked by mop buckets - operator removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler red sauce prepared Saturday 01/25/25 not date marked - operator date marked. At bar reach in cooler Flan prepared 01/24/25 nor sate marked - operator date marked.
Nov 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink used for purposes other than handwashing. At cookline- handwash sink with large spoon inside - operator removed.
Sep 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority4 Intermediate1 Basic
Show 10 findings ▾
Nonfood-grade bags used in direct contact with food. At tall reach in cooler- raw chicken stored in non food grade shopping bag- operator removed.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 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. At tall reach in freezer- raw chicken not commercially packaged stored over cooked beef - operator removed.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall reach in cooler- Oil in garlic 53F- cold holding, chimichurri 55F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall reach in cooler- Oil in garlic 53F- cold holding, chimichurri 55F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale.
Toxic substance/chemical improperly stored. At bar area on service kart- spray bottle of windex stored over seasonings - operator removed.
Handwash sink not accessible for employee use at all times. At back area storage room - sink blocked by storage shelf.
Handwash sink used for purposes other than handwashing. At cookline- handwash sink with large spoon inside - operator removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu Ceviche mixto with no indication of being served raw or undercooked.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee Miguel Saramiento 10/31/20-2023
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's bathroom door not self closing on right side of restaurant.
Apr 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe Flip top refrigerator; pork (49F - Cold Holding), due to being overfilled Operator removed the over filled food.
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. I emailed operator form.
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.
Sep 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw beef and raw chicken stored over plantains operatator moved raw meets to lower shelf.
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. At reach in freezer near cookline- raw chicken not commercially packaged over raw pork- operator moved to lower shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler near cookline- as per operator food not prepared or portioned today- food out of temperature for 4.5 hours- operator moved to reach in freezer to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline under the prep counter- Cooked chicken-115-124F- hot holding- food out of temperature for 20 minutes- operator moved into oven to reheat to 165F.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed Big 6 poster to operator.
Spray bottle containing toxic substance not labeled. Spray bottle of degreaser not labeled- operator labeled.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk in cooler bags of salmon bearing label - not removed from packaging- operator removed.
Food stored on floor. Container of oil on floor by cookline- operator moved off floor.
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.