EL CUBANO SANDWICH SHOP
3439 NW 99 WAY, Coral Springs FL 33065 · 7869422965
Last inspected Jan 12, 2026 · 8 visits since September 2023
FEB 24
JUL 24
NOV 24
SEP 25
JAN 26
▼ IMPROVING
5 inspections trending up, 39 points better than where it started.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In fliptop lower cooler, milk (47F - Cold Holding). Per employee, out of temperature more than 4 hrs.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024014707 | Feb 21, 2024 | Apr 2, 2024 | $200 |
Inspection history
8 visits, newest first
Jan 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Metal stem-type thermometer soiled. Observed operators probe thermometer stem contains food debris. Operator sanitized
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. Observed 1 employee hired less than 60 days either no employee health agreement signed. Printed form out for employee. Employee signed during inspection
Interior of oven/microwave has accumulation of black substance/grease/food debris. Back microwave contains food debris. Operator cleaned
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator added solution. Solution tested 100ppm
Sep 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for TCS foods. Operator filled out form on during inspection
shelves with rust that has pitted the surface. Dish wrack shelves rust pitted
Bowl or other container with no handle used to dispense food. Bowl used as scoop in rice container. Operator removed
Nov 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Metal stem-type thermometer soiled. Operator cleaned.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Operator changed solution. Chlorine tested 100ppm
No probe thermometer provided to measure temperature of food products. Probe thermometer battery dead. Unable to calibrate thermometer. Operator provided new thermometer during inspection. Calibrated thermometer.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided hand out for operator. Operator began filling out
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents soiled with grease at cookline
Wet wiping cloth not stored in sanitizing solution between uses. Observed at kitchen. Operator placed wiping cloth in solution
Jul 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 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 cannot be determined. Empanadas in front counter hot display missing time marks. Per manager all placed in unit at 8:00am. Manager added time mark to 12:00pm.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A/C vent closest to cook line has grease/dust buildup.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at cook line wearing bracelet. Employee removed.
Floor not cleaned when the least amount of food is exposed. Floor area behind cook line has food/grease buildup.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in contact with dry cereal in container on back prep table
Time/temperature control for safety food thawed in an improper manner. Frozen pork shoulder in sink in standing cold water. Manager turned on cold water to properly thaw.
Working containers of food removed from original container not identified by common name. Spray bottle of oil at front cook line and bottled oil in prep area not labeled. Employee labeled both.
Feb 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 21, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 5 high priority.
5 High priority0 Intermediate0 Basic
Show 5 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee used cell phone before putting on gloves to go to make line without first washing hands.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In 2 door reach in cooler opposite cook line, raw shell eggs (54F - Ambient). Per employee moved to unit at 8:00am from back reach in cooler (40F - Ambient). Employee moved eggs to fliptop cooler to rechill.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In 2 door reach in cooler opposite cookline, cooked beef (56F - Cold Holding); cooked pork (63F - Cold Holding); raw steak (55F - Cold Holding); raw chicken (53F - Cold Holding). Per date marks on items, and confirmed by employee, all prepped/prepared and in unit more than 24 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In 2 door reach in cooler opposite cookline, cooked beef (56F - Cold Holding); cooked pork (63F - Cold Holding); raw steak (55F - Cold Holding); raw chicken (53F - Cold Holding). Per date marks on items, and confirmed by employee, all prepped/prepared and in unit more than 24 hours. See stop sale. Do not use unit until temperature can be maintained at 41F or colder.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. One sanitizer bucket at cook line reading greater than 200ppm chlorine. Manager remade to proper 100ppm chlorine.
Sep 29, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In fliptop lower cooler, milk (47F - Cold Holding). Per employee, out of temperature more than 4 hrs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptop lower cooler, milk (47F - Cold Holding). Per employee, out of temperature more than 4 hrs. See stop sale.
Sep 28, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 7 high priority.
7 High priority4 Intermediate5 Basic
Show 17 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on cook line entered kitchen when arriving at work, immediately put on gloves, and began preparing food orders without washing hands first.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1) 5 small flying insects on top of closed container of cereal in back prep area. 2) 3 small flying insects on top of blender lid in back prep area. 3) 2 small flying insects flying above dry spice rack in back prep area. 4) 8 small flying insects landed on clean plates and containers on shelf by triple sink.
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. In reach in freezer #6, bag of raw chicken tenders above container of individual wrapped raw burgers. Burgers not commercially wrapped.
Stop Sale issued due to food not being in a wholesome, sound condition. In reach in cooler #4, portioned sliced swiss cheese dated 9-18.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In fliptop lower cooler, milk (47F - Cold Holding). Per employee, out of temperature more than 4 hrs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptop lower cooler, milk (47F - Cold Holding). Per employee, out of temperature more than 4 hrs. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In reach in cooler #5 - fresh garlic oil 48F @ 11:00am (ambient cooling since 7:00am). Manager split into smaller containers and placed in freezer to rapid chill. Second temperature 42F @ 11:30am in freezer.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in small glass front cooler at back of prep area reading 20F. Food items at 33F and 39F.
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. New employee never received Health Reporting Agreement.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 40F in ice water.
Bowl or other container with no handle used to dispense food. Plastic cups In bulk containers of sugar and rice under back prep table. Manager removed cups.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two employees in cook line wearing watches. Employees removed watches.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer on wire shelf directly above open case of canned drinks. Manager moved bucket to shelf under prep table.
Wet mop not stored in a manner to allow the mop to dry. Mop stored head down in mop bucket. Employee hung mop to properly dry.
Working containers of food removed from original container not identified by common name. Containers of salt and sugar on prep table by chest freezer missing labels.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher in front corner of dining room in undercharged red zone.
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.