EL CUBANITO SUBS
2400 N FORSYTH RD, Orlando FL 32807 · 305.305.7438
Last inspected Apr 8, 2026 · 8 visits since August 2023
5 inspections, swinging between A and B. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Single-service articles improperly stored. Togo boxes not inverted Operator inverted Togo boxes
A return visit. The problems from the previous inspection had been dealt with.
Show 2 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Kitchen reach in cooler pork (46F - Cooling ); more than 4 hours. Operator Instucted to discard.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen make table milk (46F - Cold Holding)/less than 4 hours spring mx (47F - Cold Holding),; slice ham (47F - Cold Holding); less than 4 hours; operator placed ice.
Violations found and a warning issued, with a return visit required. 2 recorded, 2 high priority.
Show 2 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Kitchen reach in cooler pork (46F - Cooling ); more than 4 hours. Operator Instucted to discard.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen make table milk (46F - Cold Holding)/less than 4 hours spring mx (47F - Cold Holding),; slice ham (47F - Cold Holding); less than 4 hours; operator placed ice.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. -operator obtained quaternary ammonia sanitizer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked pork 44F
No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. -CHLORINE
No hot running water at three-compartment sink. -operator restored hot running water
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw meat stored above cooked pork inside stand up cooler. Manager corrected
Cleaned and sanitized equipment or utensils not properly stored. -tongs hanging from hood filter handles
Food not stored at least 6 inches off of the floor.
Single-service articles not stored inverted or protected from contamination. -food trays not inverted
A return visit. The problems from the previous inspection had been dealt with.
Show 1 finding ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw beef over cooked pork in reach in cooler
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw beef over cooked pork in reach in cooler
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. - in reach in cooler across from oven overnight per operator: sliced cheese/45F, raw beef 46F, cooked pork 44F, 47, 48F. See stop sale -in double reach in cooler overnight per operator: ham 44F, pork 45F Both coolers overfilled. Advised to fill less, use ice. -raw beef in ice chest cooler for about 2 hrs 51F. Operator put bags of ice in chest.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -roast pork held in oven at 122F. Oven off less than 1 hour per operator. Advised to reheat to 165F and hold at 135F. Operator turned oven on.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. approx 25 ppm corrected to 50 ppm
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.