FLORIDA CUBAN CAFE
2075 PINE RIDGE RD, Naples FL 34109 · 239-591-5294
Last inspected Jul 28, 2026 · 7 visits since January 2024
AUG 24
MAR 25
AUG 25
MAR 26
JUL 26
— STEADY
5 inspections within 12 points of each other. Whatever this kitchen does, it does consistently.
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. Operator sliced ready to eat bread with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2023035219 | May 11, 2023 | Jul 24, 2023 | $160 |
Inspection history
7 visits, newest first
Jul 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
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. On the front counter foods on time control plan do not have a time marking. Operator stated foods were removed from heat at 9:30 am, discussed with operator foods must be discarded or sold by at 1:30pm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the steam table in front counter, cooked shredded beef (108F - Hot Holding); cooked bone in beef (118F - Hot Holding). Operator stirred food to distribute heat.
Handwash sink used for purposes other than handwashing. Observed employees using hand sinks to fill containers with water. Discussed with employees hand sinks is only for hand washing to prevent and reduce contamination.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed 4 employees preparing food and no CFM present.
Show the remaining 2 findings ▾
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In the stand alone freezer next to dish machine, observed a container of shredded beef empanadas, operator stated foods were prepared on Saturday. There is no date mark on food.
Time/temperature control for safety food thawed in an improper manner. Observed operator thawing semi frozen pork and raw fish at room temperature. Discussed with operator best methods to thaw are cold running water and under refrigeration. Operator turned on cold running water for frozen pork.
Mar 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 16, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at cook line; raw steak and raw bacon stored over ham and cheese. Operator removed raw steak and bacon to bottom shelf.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter in hot holding unit; cooked beef empanadas (105F - hot Holding); cooked chicken empanadas (107F - Hot Holding); cooked sausage empanadas (109F - Hot Holding); cooked cheese empanadas (112F - Hot Holding). Per operator all items stored just one hour before the inspection. Provided operator time as public health control form.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In reach in cooler near cook line; milk opened 2 days before the inspection not properly date marked.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink has no cold water near cook line. Operator fixed cold water at time of inspection.
Employee wearing watch other than a plain ring on their hands/arms while preparing food.
Aug 25, 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 ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. After handling raw chicken, operator switched gloves without hand wash. Discussed proper handwashing with operator.
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. Operator sliced ready to eat bread with bare hands.
Raw animal foods not properly separated from each other based upon minimum required cooking temperature. Raw beef and Whole chicken were placed in same container. In another bucket ground beef and whole muscle beef placed in the same container.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In front counter chicken empanada (112F - Hot Holding); meat patty (96F - Hot Holding); cheese empanada (111F - Hot Holding). Per operator food had been out for 2 hours, discussed time as a public health control form for operator to use and fill out.
Handwash sink not accessible for employee use at all times. Two buckets of thawing meat were placed in front of the handwashing sink. Operator moved buckets another area making the hand washing sink accessible.
Time/temperature control for safety food thawed in an improper manner. Whole chicken, whole muscle beef, ground beef being thawed in standing water. Pork thawed on speed rack. Discussed proper thawing procedures with operator.
Mar 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee using cellular phone and begin preparing food without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.At cooks line In Reach in cooler observed, ham (62F - Cold Holding). Per operator, product is less than two hours old and will be used immediately. Ham was heated and served,
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ham croquettes (106F - Hot Holding); cooked plantains (108F - Hot Holding), at the counter. Per operator, products are used or discarded within two hours.. Educated operator about using time as a public health control. Provided handouts for operator to complete.
Handwash sink used for purposes other than handwashing. Observed employee using Hand washing sink at front counter for cleaning utensils
Plumbing system in disrepair. Hand washing sink at front counter is not operating, and needs to be turned off in between uses.
Aug 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm); Operator called technician and setup Triple Sink (Chlorine 50ppm) for sanitizing. Operator changed sanitizer bucket Secondary test; Dishwasher (Chlorine 50ppm).
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 employee wrapping a ready to eat sandwich with bare hands. Employee discarded sandwich and put gloves on.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter observed beef pastry (115F - Hot Holding); ham pastry (110F - Hot Holding); chicken pastry (115F - Hot Holding) Operator turned up temperature setting of warmer.
Jan 23, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.