EL PRADO CUBAN CAFE
25 DR MARTIN LUTHER KING JR BLVD, Belle Glade FL 33430 · 561-996-8285
Last inspected Aug 26, 2026 · 9 visits since February 2024
OCT 24
FEB 25
AUG 25
JAN 26
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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. Emailed poster to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,120
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024029651 | Apr 29, 2024 | Jun 18, 2024 | $760 |
| 2--2024016824 | Feb 26, 2024 | May 9, 2024 | $200 |
| 2--2018053104 | Oct 9, 2018 | Oct 31, 2018 | $160 |
Inspection history
9 visits, newest first
Aug 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At stove top: cooked oxtails (131F - Hot Holding) As per operator, stored since 1 hour. Advised operator to reheat to 165+F..
Mar 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 6, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee crack raw shelled eggs then handled clean pan; no hand wash. Operator washed hands and cleaned and sanitized pan.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At flip top cooler, lower compartment: raw chicken stored over raw steak. Operator stored properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked plantains (127F - Hot Holding) As per operator, stored 20mins. Advised operator to reheat to 165+F.
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. Emailed poster to operator.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Christina Frias expired 12/28/25
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At glass door reach in cooler: Cooked yellow rice prepared over 24 hours not date marked. Advised operator to date mark.
No Heimlich maneuver/choking sign posted. Emailed poster to operator.
Aug 11, 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 ▾
1 Shell eggs in use or stored with cracks or broken shell, on cook line. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. White rice 47F-49F in glass cooler in kitchen, cooked yesterday in a covered deep container. See stop sale
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. White rice 47F-49F in glass cooler in kitchen, cooked yesterday.
Raw chicken not properly separated from beef other in holding unit based upon minimum required cooking temperature. Chicken over beef in reach in cooler at cook line. Operator reversed.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Serving undercooked eggs. Printed consumer advisory, operator placed on wall.
Ice scoop handle in contact with ice in white chest freezer. Operator removed.
Feb 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee cleaned and sanitized dishes at triple sink then began handling clean pan of food and touched reach in cooler to place food in cooler; no hand wash. Employee washed hands.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On prep table near fryer: cooked rice (117F at 9:30am; 112F at 10:00am- Cooked Cooling) As per operator, cooling since 9:00am. At current rate of cooling, item will not cool from 135F to 70F in a total of 2 hours. Hot rice was placed on this rice that was already cooling. Advised operator to separate and quick chill.
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. Employee employed 1 week. Emailed form to operator.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of fabuloso. Operator labeled.
Oct 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate0 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cook line, stored in pan on top of jugs: cooked pork shoulder (90F at 9:58am - Cooling) As per operator, cooling since 7:00am. Item did not cool from 135F to 70F in 2 hours. See stop sale.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee wash dishes then open glass door reach in cooler to retrieve food. No glove change; no hand wash. Employee wash hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At flip top cooler unit: portioned raw chicken stored over portioned raw steak. Operator stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cook line, stored in pan on top of jugs: cooked pork shoulder (90F at 9:58am - Cooling) As per operator, cooling since 7:00am. Item did not cool from 135F to 70F in 2 hours. See stop sale.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200ppm). Operator changed Triple Sink (Chlorine 100ppm).
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler: sliced cheese (57F at 9:20am; 58F at 9:50am- Cooling); sliced tomatoes (53F at 9:20am; 54F at 9:50am- Cooling) As per operator, both items cooling since 30 mins. At current rate of cooling items will not cool to 41F within a total of 4 hours. Item stored over stacked. Operator moved items to quick chill.
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. Employee employed about 1 week. Operator stated that they will have employee complete.
Apr 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 9 high priority.
9 High priority2 Intermediate2 Basic
Show 13 findings ▾
Chlorine sanitizer not at proper minimum strength for manual ware washing. Do not use equipment/utensils not properly sanitized. Triple Sink chlorine solution was 50ppm. Operator asked employee to provide the proper solution.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee wash dishes; changed gloves; used phone, touch glasses, wipe hands on towel, put gloves on then chopped bell peppers; no hand wash. Employee washed hands.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed in use utensils stored in 129F unclean water on flat top grill. Operator corrected.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At deep freezer near bathrooms: raw chicken in open bag stored over sealed package of fully cooked wings. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At triple door reach in cooler: open box of raw pork stored on top of commercially packaged pastries. Operator corrected.
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 deep freezer near bathrooms: raw chicken in open bag stored on top of bag with raw beef and open bag of raw fish (Swaii). Operator 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 double glass door reach in cooler: yellow rice (46F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At double glass door reach in cooler: yellow rice (46F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stovetop: cooked potatoes (82F - Hot Holding) As per operator, cooked 26 minutes prior. At steam table: Yellow rice (83F - Hot Holding) As per operator, reheated 1 hour prior in microwave. Operator reheated to 165F.
No paper towels provided at handwash sink in bathroom and in kitchen. Operator provided.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents throughout establishment and hood over cook line soiled.
Equipment and utensils not rinsed between washing and sanitizing. Observed employees wash pots and pans with detergent then sanitize in chlorine solution; no rinse step. Employee properly washed, rinsed and sanitized pots and pans.
Feb 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No handwashing sign provided at any hand sink used by food employees.
Feb 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 25 violations recorded, 14 high priority.
14 High priority5 Intermediate6 Basic
Show 25 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink Chlorine solution was 200+ppm. Operator changed solution to one of 100ppm.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At double glass door standing cooler:; cooked white rice (51F - Cooling); cooked rice with black beans (47F - Cooling); sliced cooked pork (50F - Cooling) As per operator, cooked yesterday and stored overnight. Item did not cool to 41F within a total of 6 hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cook line, in metal pan sitting on bucket: cooked pork (115F at 12:09pm - Cooling) As per operator, cooling since 9am. Item did not cool to 70F within 2 hours. See stop sale.
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed touched raw steak, then touched cooked steak, lettuce and bread to prepare Cuban sandwich; no glove change, no hand wash. Employee cross contaminated sandwiches. See stop sale for Cuban sandwiches. Employee changed glove and washed hands.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee switched from working with raw food to ready-to-eat food without washing hands. Observed touched raw steak, then touched cooked steak, lettuce and bread to prepare Cuban sandwich; no glove change, no hand wash. Employee cross contaminated sandwiches. See stop sale for Cuban sandwiches. Employee changed glove and washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At triple sink, observed employee wash dishes with soap and bleach then rinsed. No sanitization step. Operator removed all dishes to be properly cleaned and sanitized.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In deep freezer, frozen fruits stored beneath raw shrimp and with raw beef, neither items still commercially packaged. Operator stored properly.
Raw animal food stored over or with unwashed produce. Raw eggs stored above unwashed bell peppers in double glass door reach in cooler. Advised operator to store properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At double glass door reach in cooler: Raw eggs stored above packages of margarine. Advised operator to store properly.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed, employee touched raw steak to place on flat top, then prepped Cuban sandwich; no glove change. Employee changed gloves and washed hands.
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 flip top reach in cooler unit: sliced Swiss cheese (50F - Cold Holding) As per operator, sliced yesterday held overnight Not prepped or portioned today. Item store over-stacked. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cook line, in metal pan sitting on bucket: cooked pork (115F at 12:09pm - Cooling) As per operator, cooling since 9am. Item did not cool to 70F within 2 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At double glass door standing cooler:; cooked white rice (51F - Cooling); cooked rice with black beans (47F - Cooling); sliced cooked pork (50F - Cooling) As per operator, cooked yesterday and stored overnight. Item did not cool to 41F within a total of 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top reach in cooler unit: sliced Swiss cheese (50F - Cold Holding) As per operator, sliced yesterday held overnight Not prepped or portioned today. Item store over-stacked. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline, on cook top: cooked chicken (97F - Hot Holding) As per operator, cooked since 11am. Cooked yuca (130F - Hot Holding) As per operator cooked, since 20 mins. Operator proceeded to reheat items to 165F.
Toxic substance/chemical improperly stored. Lubricant (chemical) stored above seasonings on shelf with microwave in kitchen. Operator stored properly.
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
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. Emailed poster to operator.
No paper towels or mechanical hand drying device provided at handwash sink near triple sink or front counter.
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. Emailed copy of form to operator.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food stored on floor. 2 bags of rice stored on the floor near double glass door reach in cooler.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
No handwashing sign provided at any hand sink used by food employees.
Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawed in a container of stagnant water.
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.