EL FRAMBOYAN CUBAN CUISINE
82751 OVERSEAS HWY, Islamorada FL 33036
Last inspected Dec 6, 2024 · 8 visits since November 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
NOV 23
APR 24
DEC 24
▼ IMPROVING
3 inspections, climbing. The current grade is the best on record.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.observed waitress cutting limes for customers without wearing gloves
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Dec 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Food stored on floor. Onions on the floor
The kitchen Floor is not maintained smooth and durable.
Wet wiping cloth not stored in sanitizing solution between uses.
Jun 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floors not maintained smooth and durable.
Jun 4, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Floors not maintained smooth and durable.
May 14, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Floors not maintained smooth and durable.
May 2, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
No paper towels or mechanical hand drying device provided at handwash sink.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Floors not maintained smooth and durable.
Kitchen Wall soiled with accumulated grease, food debris, and/or dust.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline reach in gaskets are soiled.
Apr 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.observed waitress cutting limes for customers without wearing gloves
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
No paper towels or mechanical hand drying device provided at handwash sink.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Floors not maintained smooth and durable.
Ice scoop handle in contact with ice.
Kitchen Wall soiled with accumulated grease, food debris, and/or dust.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline reach in gaskets are soiled.
Dec 15, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
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.
Carbon dioxide/helium tanks not adequately secured.
Kitchen Floors not maintained smooth and durable.
Wet wiping cloth not stored in sanitizing solution between uses.
Nov 3, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 4 high priority.
4 High priority7 Intermediate9 Basic
Show 20 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.raw beef over raw fish in stand up cooler.
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. Raw pork,and raw poultry stored in the same container together not commercially packed in stand up freezer.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk-in cooler : Beef (57*F - Cold Holding); Pork (57*F - Cold Holding); rice and Beans (57*F - Cold Holding); cheess (57*F - Cold Holding); ricotta cheese (55*F - Cold Holding); ham (57*F - Cold Holding); shell eggs (62*F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (57*F - Cold Holding); Pork (57*F - Cold Holding); rice and Beans (57*F - Cold Holding); cheess (57*F - Cold Holding); ricotta cheese (55*F - Cold Holding); ham (57*F - Cold Holding); shell eggs (62*F - Cold Holding)
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.
Handwash sink not accessible for employee use at all times. Pot stored in front of handwash sink in kitchen
No paper towels or mechanical hand drying device provided at handwash sink. At all handwash sinks
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.
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. Sherly,
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork rice beans not date marked
Carbon dioxide/helium tanks not adequately secured.
Cleaned and sanitized equipment or utensils not properly stored. Pot stored on the floor in front of handwash sink in kitchen
Cold holding equipment, walk in cooler is not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.temperature in walk-in cooler is approximately 55-60 F. All food in the walk-in cooler is out of temperature. During inspection the walk-in cooler was emptied and all out of temperature food discarded by the cook
In-use knife/knives stored in cracks between pieces of equipment.
In-use tongs stored on equipment door handle between uses.
Kitchen Floors not maintained smooth and durable.
Kitchen Walls soiled with accumulated grease, food debris, and/or dust.
Light not functioning. In walk-in cooler
Wet wiping cloth not stored in sanitizing solution between uses.
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.