LAS VEGAS CUBAN CUISINE
1212 N SR 7, Hollywood FL 33021 · 954-981-6777
Last inspected Nov 5, 2025 · 7 visits since March 2024
MAY 24
DEC 24
JAN 25
JUL 25
NOV 25
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw chicken stored above container of raw pork in True double doors reach in cooler. Cook inverted.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,100
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024032264 | May 20, 2024 | Jun 24, 2024 | $200 |
| 2--2016026912 | Jun 1, 2016 | Jul 27, 2016 | $700 |
| 2--2016009912 | Feb 17, 2016 | May 3, 2016 | $200 |
Inspection history
7 visits, newest first
Nov 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 6 high priority.
6 High priority1 Intermediate0 Basic
Show 7 findings ▾
Metal stem-type thermometer soiled. Probe thermometer provided soiled, operator cleaned and sanitized
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw steak with gloved hands then proceed to handle utensils to ready to eat foods without removing gloves and washing hands. Instructed employee and operator to remove gloves and wash hands, move utensils to ware washing area. Observed employee handle raw fish with gloved hands then proceed to handle spice shakers without removing gloves and washing hands. Instructed employee to remove gloves and wash 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. 2 door stainless on cook line: cooked beef empanada (52F); prepared sandwiches (47F-50F); raw breaded beef (50F); raw chicken (47F-54F); raw chicken fingers (45F); cheese (52F); cooked potatoes (50F). Monitored unit for 30 minutes with no changes in temperature. Operator states items have been in unit overnight. Items not prepared or portioned today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door stainless on cook line: cooked beef empanada (52F); prepared sandwiches (47F-50F); raw breaded beef (50F); raw chicken (47F-54F); raw chicken fingers (45F); cheese (52F); cooked potatoes (50F). Monitored unit for 30 minutes with no changes in temperature. Operator states items have been in unit overnight. Items not prepared 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. cooked onions (115F - Hot Holding). Employee states onions were cooked 2 hours ago. Onions being held on top of stove without heat. Employee turned on stove and reheated to 165F+
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer tested at 200ppm chlorine. Operator remade and retested at 100ppm chlorine
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork prepared yesterday morning stored in walk in cooler not date marked. Operator date marked
Jul 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed server handle soiled dishes at ware washing area then proceed to handle packaged food without changing gloves and washing hands. Discussed with operator and operator discussed with employees to remove gloves and wash hands after handling soiled dishes
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (54F - Cold Holding) being held on cook line in melted ice. Operator states tomatoes have been out less than 1 hour, operator remade ice bath and burried pan of tomatoes in ice
Cardboard used to line food-contact shelves. Observed in walk in cooler. Operator removed
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on ice machine in between uses, operator cleaned and sanitized and placed scoop in pan
Single-service articles stored next to handwash/food preparation sink exposed to splash.Pan of frill picks stored under paper towel dispenser and wait station hand wash exposed to splash. Discussed with operator and operator relocated
Jan 15, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over or with unwashed produce. Raw chicken stored above unwashed onions in 2 door stainless reach in cooler, operator reorganized
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw mahi in commercially processed reduced oxygen packaging not removed from packaging and fully thawed. Raw mahi is labeled to be removed before thawing.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at outside mop sink with hose attached. Operator moved to other hose Bibb with vacuum breaker installed
Spray bottle containing toxic substance not labeled. Spray bottle containing blue substance at dining room wait station not labeled. Operator labeled windex
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw mahi in commercially processed reduced oxygen packaging not removed from packaging and fully thawed. Raw mahi is labeled to be removed before thawing. See Stop Sale
Reach-in cooler interior/shelves have accumulation of soil residues. Observes at 2 door stainless reach in cooler
Dec 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 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. Dish machine tested at 0ppm chlorine. Sanitizer hose not connected. Operator connected at retested at 100ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above cooked ribs in walk in cooler. Operator reorganized
Spray bottle containing toxic substance not labeled. Spray bottle containing blue substance at wait station not labeled. Operator labeled winded
Buildup of food debris/soil residue on equipment door handles. Observes at 3 door stainless on cook line. Operator cleaned and sanitized
In-use tongs stored on equipment door handle between uses. Operator removed
May 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority1 Intermediate2 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler- Chicken Soup (46F - Cooling) Per Manager food item in unit overnight. Item not prepared or portioned today. Observed soup stored in deep bucket. See stop sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Case of raw pork stored above opened case of cooked pork tomales and bag of raw beef stored above container of cooked white beans in True triple doors freezer. Employee inverted.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw chicken stored above container of raw pork in True double doors reach in cooler. Cook inverted.
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 41 degrees Fahrenheit within 6 hours. Walk in cooler- Chicken Soup (46F - Cooling) Per Manager food item in unit overnight. Item not prepared or portioned today. Observed soup stored in deep bucket. See stop sale.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In mop sink by exit door.
Handwash sink not accessible for employee use at all times. Small speaker and employee personnel phone stored in kitchen handwashing sink. Manager removed.
Employee with no hair restraint while engaging in food preparation. Employee put on hairnet during inspection.
In-use tongs stored on oven door handle between uses. Employee removed.
Mar 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate2 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed creamy sauce held at 48F in walk-in cooler. Per operator,sauce cooked and cooling from yesterday. Sauce did not removed from unit since. Item didn't cooled from 135F to 41F in total of 6 hours. See stop sale. Observed cooked chicken held at 48F in True Refrigerator. Per operator, chicken cooked and cooling from yesterday. Cooked Chicken did not removed from unit since. Item didn't cooled from 135F to 41F in 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 two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed creamy sauce held at 48F in walk-in cooler. Per operator,sauce cooked and cooling from yesterday. Sauce did not removed from unit since. Item didn't cooled from 135F to 41F in total of 6 hours. Observed cooked chicken held at 48F in True Refrigerator. Per operator, chicken cooked and cooling from yesterday. Cooked Chicken did not removed from unit since. Item didn't cooled from 135F to 41F in total of 6 hours.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine sanitizer solution exceeds 200 ppm. Operator correct solution to 100 ppm.
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Discuss employees health policies and requirements with Melvin who is the certified food manager on duty.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed green sauce covered while cooling in a deep container.
Handwash sink used for purposes other than handwashing. Observed food containers stored in hand wash sink at dishwashing area. Operator removed.
No probe thermometer provided to measure temperature of food products.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked oxtail and ground beef stored in walk in cooler not date marked. Per operator, both items cooked from yesterday morning before 11:00 a.m.
No handwashing sign provided at a hand sink used by food employees in kitchen area.
Open dumpster lid.
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.