MARIO'S CUBAN RESTAURANT
6250 N FEDERAL HWY, Ft Lauderdale FL 33308 · 954-629-0686
Last inspected Aug 12, 2026 · 6 visits since December 2024
DEC 24
FEB 25
JUL 25
OCT 25
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -2 door reach in cooler; raw steak over raw shrimp. Operator. Began storing properly.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Aug 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 6 high priority.
6 High priority5 Intermediate3 Basic
What the inspector wrote — 14 findingsThe state's own report →
1. Cookline - Glass door unit - Raw fish stored over/not properly separated from ready-to-eat cut tomato. 2. Cookline - left door unit - Raw beef and raw chicken stored over/not properly separated from ready-to-eat cooked pork. Operator stored all items properly.
Food stored in ice used for drinks. 2 bottles of wine stored in ice used for customer drinks. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Food stored in ice used for drinks. 2 bottles of wine stored in ice used for customer drinks. See stop sale.
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. Front counter - Low boy - key lime pie (53F); milk (48F); sweet potato pie (48F); cheesecake (48F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
Show the remaining 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter - Low boy - key lime pie (53F); milk (48F); sweet potato pie (48F); cheesecake (48F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Prep area - Sanitizer Bucket (Chlorine over 200ppm). Operator diluted. Chlorine 100ppm.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in back prep room. Per operator opened more than 24 hours ago. Operator voluntarily discarded.
Manager or person in charge lacking proof of food manager certification. Person in charge - Mario Flores.
No probe thermometer provided to measure temperature of food products.
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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A
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.
Bathroom located inside establishment not completely enclosed with self-closing doors.
Food stored in a prohibited area. Containers of mustard stored in employee restroom.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - water 84F
Nov 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 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)
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over ready to eat pulled pork, operator stored properly.
Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm), operator remade solution Sanitizer Bucket (Chlorine 100 ppm)
No handwashing sign provided at cookline hand sink used by food employees.
Jul 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -2 door reach in cooler; raw steak over raw shrimp. Operator. Began storing properly.
No probe thermometer provided to measure temperature of food products.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided operator with handout.
Cutting board has cut marks and is no longer cleanable, at back prep room.
Working containers of food removed from original container not identified by common name. -container of salt and sugar not identified at cookline. Operator labeled.
Feb 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Covered waste receptacle not provided in women's bathroom.
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. -Cookline -Warewashing area
Wet wiping cloth not stored in sanitizing solution between uses. Operator set up sanitizer bucket with solution and stored wet wiping cloths inside.
Dec 20, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No probe thermometer provided to measure temperature of food products.
Cove molding at floor/wall juncture missing, left of cookline.
Hole in wall next to Cookline.
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.