LAS VEGAS CUBAN CUSINE
2150 N UNIVERSITY DR, Pembroke Pines FL 33024 · 954-431-6883
Last inspected Jun 16, 2026 · 12 visits since November 2023
FEB 25
JUN 25
NOV 25
MAR 26
JUN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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 procedures to manager.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $2,700
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025009307 | Dec 5, 2024 | Mar 18, 2025 | $200 |
| 2--2015023905 | May 6, 2015 | Jul 7, 2015 | $2,500 |
Inspection history
12 visits, newest first
Jun 16, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Observed: Cutting board has cut marks and is no longer cleanable. Deep grooves on cutting board on flip top cooler in kitchen. Priority: Basic
Jun 15, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 13 violations recorded, 7 high priority.
7 High priority1 Intermediate5 Basic
Show 13 findings ▾
Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, Cooked Pork (49F - Heated Cooling); Flan (51F - Heated Cooling). Per operator, foods were not prepared or portioned today, foods prepared yesterday and held in cooler overnight. Foods were discarded. See Stop Sale. Priority: High Priority
Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked carrots in reach in cooler on cook line. Manager moved raw fish to bottom shelf. Priority: High Priority
Observed: Stop Sale issued due to food not being in a wholesome, sound condition. House made salsa prepared on 6/6/26, 9 days ago, stored in walk in cooler. Manager discarded salsa. See Stop Sale. Priority: High Priority
Observed: 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. In walk in cooler, Cooked Pork (49F - Heated Cooling); Flan (51F - Heated Cooling). Per operator, foods were not prepared or portioned today, foods prepared yesterday and held in cooler overnight. Foods were discarded. See Stop Sale. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. FLIP TOP # 1// Sliced Tomatoes (57F - Cold Holding); Sliced Ham (57F - Cold Holding); Raw Shrimp (54F - Cold Holding); Cooked Pork (51F - Cold Holding). Per operator, foods not prepped or portioned today. Foods were taken out of walk in cooler and moved to flip top cooler on cook line approximately 40 minutes ago. Advised operator to put ice in foods to quick chill. Priority: High Priority
Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table on counter in kitchen, Black Beans (127F - Hot Holding); per operator, beans was held for approximately 45 minutes on steam table. Black Beans were removed from steam table and put on stove to reheat. Priority: High Priority
Observed: 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. Sanitizer Bucket (Chlorine 200 ppm, corrected to 100ppm). Priority: High Priority
Observed: Clam tags not marked with last date served. 2 tags for clams not marked with last date served. Priority: Intermediate
Observed: Cutting board has cut marks and is no longer cleanable. Deep grooves on cutting board on flip top cooler in kitchen. Priority: Basic
Observed: Food stored on floor. Boxes of beef stored on floor in walk in freezer. Boxes were moved to shelf. Priority: Basic
Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils stored in pan of water at 85F on cook line. Water was discarded. Priority: Basic
Observed: No Heimlich maneuver/choking sign posted. Emailed poster to operator. Priority: Basic
Observed: Stored food not covered. Black beans stored in several pans not covered in walk in freezer. Operator covered black beans. Priority: Basic
Mar 17, 2026□ 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 ▾
Clam/mussel/oyster tags not marked with last date served. Observed clam tags without last date served marked. Review proper shell stock tag maintenance with operator
Standing water in bottom of reach-in-cooler. Standing water in kitchen flip top cooler
Mar 16, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish and raw shrimp over ready to eat vegetables in two door cooler. Operator inverted foods
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw steak over raw calamari in kitchen flip top cooler. Operator inverted foods
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen two door stainless; raw fish (48F - Cold Holding); raw steak (46F- Cold Holding ); raw chicken (48F - Cold Holding). Per,operator food transferred from walk in cooler less than four hours ago. Food not prepared or portioned today. Operator transferred food to walk in freezer to quick chill. 2. Walk in cooler cooked beef (46F - Cold Holding); raw pork (47-49F); butter (46F - Cold Holding); raw fish (46F - Cold Holding). At 4:35pm; premade ham sandwiches (53F - Cold Holding). Per operator walk in cooler stopped working less than four hours ago. Food not prepared or portioned today. Operator placed food in walk in cooler to quick chill
Clam/mussel/oyster tags not marked with last date served. Observed clam tags without last date served marked. Review proper shell stock tag maintenance with operator
Bowl or other container with no handle used to dispense food. Bowl used as scoop in rice container. Operator removed bowl
Equipment in poor repair. Gaskets torn on two door reach in cooler in kitchen
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed kitchen microwave contains food debris. Operator began cleaning microwave
Standing water in bottom of reach-in-cooler. Standing water in kitchen flip top cooler
Nov 5, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Open dumpster lid.
Nov 4, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 13 recorded, 6 high priority.
6 High priority1 Intermediate6 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On prep table by triple sink, black beans 108F at 1:10pm (heated cooling approximately 30 minutes) to 93-95F at 2:05pm. Based on times and temperatures beans will not reach 70 degrees in 2 hours. Employee moved beans to walk in cooler to chill.
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. After several attempts dish machine reading 0ppm chlorine. Employee reprised machine with new chemical and now reading 100ppm chlorine.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee at cookline washed hands for less than 10 seconds when requested to wash hands. Explained to employee proper hand washing times and employee rewashed hands properly.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw fish and steak and continued to prepare food items and handle equipment without washing hands first and changing gloves. Reviewed with manager and employees proper handwashing and employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen fliptop upper cooler, portioned raw chicken (43-50F - Cold Holding). Observed overstacked above chill line. Per employee not prepared or portioned today and in unit approximately 3 hours. Employee removed overstacked portions to lower cooler to rechill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) At kitchen cookline, fried plantains (92-98F - Hot Holding) and roasted chicken (120F - Hot Holding). Chickens being held above top of steam well and plantains held away from heat source. Employee placed chicken in steam well to reheat and refried plantains. 2) In kitchen OVEN - rice (120F - Hot Holding). Per employee prepared one and half hours and oven turned off. Employee refried oven to reheat.
Employee washed hands in a sink other than an approved handwash sink. Dishwasher rinsed hands at triple sink. Reviewed with employee and manager proper procedures and employee washed hands at hand sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open espresso cup on shelf next to clean plates above right end of make line. Manager removed cup.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open espresso cup on shelf next to clean plates above right end of make line. Manager removed cup.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Open bag of cooked plantains at 42F on prep table by cookline. Manger moved bag to fliptop cooler to cold hold.
Ice scoop handle in contact with ice. Scoop handle in contact with ice at front counter ice bin. Employee removed scoop handle out of ice.
Open dumpster lid.
Stored food not covered. Ice bucket at front bar not adequately covered. Employee covered fully.
Jun 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, tray of trimmed raw beef above raw pork bellies. Employee rearranged meats for proper separation.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In cook line steam table, both being held above steam line, fried plantains (118F - Hot Holding); boiled yuca (117F - Hot Holding). Per manager both prepared at approximately 12:30pm. Employee removed both to stove top to reheat and moved directly into steam well.
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. In cookline 2 door reach in cooler, individual salmon and mahi filets partially thawed still in vacuum packages. Manager had employee removed filets from packaging.
Working containers of food removed from original container not identified by common name. Squeeze bottles of oil and water at cookline not labeled.
Feb 19, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority4 Intermediate5 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked ground beef mix (52F - Cooling). Per employee not prepared or portioned today and in unit overnight. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen fliptop lower cooler, containers of raw breaded steak and chicken above containers of commercial cooked croquettes and open bag of fries. Manager rearranged steak and chicken to bottom of cooler for proper separation.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, cooked ground beef mix (52F - Cooling). Per employee not prepared or portioned today and in unit overnight.
Handwash sink not accessible for employee use at all times. Hand sink in back prep area blocked with clean pots and utensils. Employee removed.
Manager or person in charge lacking proof of food manager certification.
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/ Certified food manager - Irina Ilena Batista Lopez 12-22-2022 ServSafe Person in charge - Dana Castillo Rodriquez
No probe thermometer provided to measure temperature of food products.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing watch. Employee removed.
Equipment in poor repair. Gasket on left door loose on exposed 2 door salad reach in cooler.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee unopened beverages on shelf next to breads and raw meats in walk in cooler. Manager moved beverages away from food items.
Stored food not covered. In walk in freezer, containers of black beans not covered.
Working containers of food removed from original container not identified by common name. At cook line, bottles of water, oil, and wine not labeled.
Dec 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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/ Certified food manager - Irina Ilena Batista Lopez 12-22-2022 Servsafe Person in charge - Wendy Barba
Dec 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority5 Intermediate3 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In cook line 2 door reach in, containers of raw fish and raw shrimp and flat of raw shell eggs above container of cooked vegetables. Employee rearranged items to properly separate.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In cookline 2 door reach in cooler, flat of raw shell eggs above containers of raw fish and shrimp. Employee rearranged items to properly separate.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At cookline FLIPTOP UPPER - sliced ham (67F - Cold Holding); shredded mozzarella (66F - Cold Holding); cut tomatoes (66F - Cold Holding); house tomato sauce (66F - Cold Holding) LOWER - commercial cooked plantains (65F - Cold Holding); raw breaded steak (64F - Cold Holding); raw breaded chicken (64F - Cold Holding); raw calamari (65F - Cold Holding). Per employee no items prepared or portioned today and all items in unit since 8:00am.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline FLIPTOP UPPER - sliced ham (67F - Cold Holding); shredded mozzarella (66F - Cold Holding); cut tomatoes (66F - Cold Holding); house tomato sauce (66F - Cold Holding) LOWER - commercial cooked plantains (65F - Cold Holding); raw breaded steak (64F - Cold Holding); raw breaded chicken (64F - Cold Holding); raw calamari (65F - Cold Holding). Per employee no items prepared or portioned today and all items in unit since 8:00am. See stop sale. Do not use unit until temperature can be maintained at 41F or colder.
Food-contact surface soiled with food debris, mold-like substance or slime. Milk steaming wand on espresso machine has buildup of dried milk.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
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/ Certified food manager - Irina Ilena Batista Lopez 12-22-2022 Servsafe Person in charge - Wendy Barba
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Automatic dispenser at end of cookline not working properly.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on top of dish machine. Employee labeled as soap solution.
Bowl or other container with no handle used to dispense food. Plastic cup in bulk container of seasoned bread crumbs in dry storage. Manager removed cup.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee canned beverage in cook line 2 door reach in cooler. Manager removed beverage.
Working containers of food removed from original container not identified by common name. Container of sugar at front counter by espresso machine not labeled.
Apr 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate9 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked broccoli inside true cooler in kitchen. Operator moved raw shrimp to lower shelf and stored correctly.
Clams not marked with last date served.
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 procedures to manager.
1.Walk-in cooler freezer shelves with rust that has pitted the surface. 2. Under Prep table in expo line.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women restroom, south end of restaurant.
Bowl or other container with no handle used to dispense cooked rice in steam table in kitchen. Operator removed
Employee with no hair restraint while engaging in food preparation. Operator put on hair net
Equipment in poor repair. Gaskets torn or in disrepair in True refrigerator cooler in cook line. * Repeat Violation * 2. Ice machine lid falling off when opened.
Interior of microwave has accumulation of food debris in kitchen.
Opened employee beverage container ( bottle water )in a cold holding unit with food to be served to customers in cook line. Operator moved
Single-service articles improperly stored. Cases of Single-service articles ( to go containers) improperly stored on floor in dry storage room. Operator elevated
Some Time/temperature control for safety food not maintained frozen solid in walk in freezer ( French fries 39F)Per operator, door was left open for delivery.
Nov 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. 1. Raw beef stored over French fries inside reach in cooler in cook line. 2. Raw shrimp stored over broccoli inside true cooler in kitchen. Operator moved raw beef and raw shrimp to lower shelves and stored correctly.
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 vomit clean up procedures to manager.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Ladies restroom west side of dining room.
Cases of Single-service articles ( forks )improperly stored on floor in dry storage room. Operator elevated
Ceiling/ceiling tiles/vents soiled with dust above flip top cooler in cook line.
Commercially processed reduced oxygen packaged fish ( Mahi Mahi) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package inside walk in cooler. Operator removed fish from packaging.
Equipment in poor repair. Gaskets torn or in disrepair in us refrigeration cooler in wait station.
Food not stored at least 6 inches off of the floor. Cases of plantains stored on floor inside walk in freezer. Operator elevated
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.