MIYI LA CUBANITA CUBAN CAFE CHOLA WENGUE INC
1332 NW 2 AVE, Boca Raton FL 33432 · 561.576.3043
Last inspected Aug 26, 2026 · 11 visits since October 2023
■ Ordered shut AUG 26, 2026
The state ordered this kitchen closed. No return visit has cleared it to reopen, so it may not be trading.
DEC 24
SEP 25
NOV 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. Approximately 20 rodent droppings in kitchen on floor under prep table/storage shelves. Approximately 6 rodent droppings in kitchen on prep table. Approximately 10 rodent droppings in kitchen on shelves/inside storage containers. Advised Operator to remove rodent droppings, clean and sanitize areas.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026016692 | Jan 12, 2026 | Jun 10, 2026 | $600 |
| 2--2025082950 | Nov 12, 2025 | Jan 15, 2026 | $800 |
| 2--2025067406 | Sep 10, 2025 | Oct 13, 2025 | $400 |
| 2--2019041413 | Aug 8, 2019 | Sep 11, 2019 | $400 |
Inspection history
11 visits, newest first
Aug 26, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 11 violations recorded, 8 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
8 High priority3 Intermediate0 Basic
What the inspector wrote — 11 findingsThe state's own report →
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee cashiering handling order entry, point of sale system customer payment/change then prepared drinks, picked up/served plated food for/to customers without washing hands. Employee entered kitchen from outside/dining room and began preparing food for customers without washing hands. Advised Operator of proper hand washing/requirements.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs then continued preparing/plating ready to eat/cooked food without washing hands. Advised Operator of proper hand washing/requirements.
Non-food grade "Thank You" bags used in direct contact with food (raw pork and raw steak). Non-food grade garbage/trash bag used in direct contact with bread. Advised Operator to use only food-grade bags/containers for food storage.
Raw animal food (raw salmon) stored over or with unwashed produce (unwashed oranges). Operator moved unwashed oranges out from under raw salmon.
Show the remaining 7 findings ▾
Rodent activity present as evidenced by rodent droppings found. Approximately 8 rodent droppings behind front counter on floor in/in front of/under/behind reach in coolers/cabinets Approximately 3 rodent droppings in kitchen on shelf under prep table with countertop steam table. Approximately 2 rodent dropping in kitchen on top of packaged beer. Approximately 4 rodent droppings in kitchen on floor under/behind equipment/prep tables/shelving. Approximately 20 rodent droppings in kitchen on floor and on top of single service article boxes at dry storage area. Advised Operator to remove rodent droppings, clean/sanitize areas and discard contaminated single service articles.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At single flip top cooler by rear exit door; sliced cheese (50F - Cold Holding); cooked potatoes (45F - Cold Holding). Operator stated items not prepared or portioned today, held overfilled in pan on make top/removed from refrigeration less than 2 hours, moved to walk-in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At counter top steam table; cooked beans (120F - Hot Holding). Operator stated cooked beans reheated on cooktop prior to being held for less than 2 hours, moved to be reheated to 165F and held at 135F or above.
No paper towels or mechanical hand drying device provided at kitchen or front line hand washing sinks. Operator provided paper towels.
No soap provided at kitchen or front line hand washing sinks. Operator provided soap.
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.
Jan 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Employee washed hands with no soap. Observed employee washed hands with no soap in bar area at front of restaurant. Employee washed hands with soap.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed low top cooler milk 54F at bar area in front of restaurant. Per operator food not prepared or portioned today. Per operator milk held out of unit less than four hours. Operator placed milk back into cooler to quick chill.
Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands in dump sink at bar area in front of restaurant. Advised employee to wash hands in handwashing sink.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink in kitchen at cook line. Employee provided paper towels.
No soap provided at handwash sink. Observed no soap provided at handwashing sink in kitchen at cook line. Employee provided soap.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at handwashing sink in kitchen water not reaching 85F at cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on cutting board at cook line. Employee removed.
Interior of refrigerator or freezer in disrepair/has exposed insulation. observed exposed insulation at walk in cooler door.
Nov 13, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 12, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 7 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Rodent activity present as evidenced by rodent droppings found. Observed 4 rodent droppings on dry storage shelf in kitchen. Observed 2 rodent droppings on ground in kitchen across from triple sink. Observed 1 rodent dropping on ground at ware washing shelf, adjacent to triple sink. Observed 1 rodent dropping on top of microwave in kitchen. Observed 4 rodent droppings on top of electrical outlets in kitchen next to microwave. Observed 2 rodent droppings on top of electrical box in kitchen next to electrical outlets. Observed 10 rodent droppings on ground in front of walk in cooler door in kitchen. Observed 4 rodent droppings in trash can near walk in cooler door.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Mini flip top; cooked chicken (44-49F);. Per operator food not prepared or portioned today p. Food held in unit less than four hours. Observed stacked past the fill line. Operator added ice to product.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling tile with dust or mold-like substance above walk in cooler door.
Cutting board has cut marks and is no longer cleanable at flip top cooler.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed exposed insulation of walk in cooler door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood filters at cook line.
Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall next to walk in cooler door.
Sep 11, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 10, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 12 violations recorded, 9 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
9 High priority3 Intermediate0 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. At walk-in cooler; cooked chicken (51F - Cooling). Operator stated chicken cooling overnight in stacked, tightly covered containers, did not reach 41F within 6 hours. See stop sale.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and then prepared ready to eat food without washing hands. Advised employee of proper hand washing.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed food storage containers and then placed to dry without sanitizing, Triple Sink (Chlorine - Not Set Up). Advised Operator to set up triple sink and properly sanitize dishes.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw bacon stored over ready to eat deli sandwiches. Operator moved raw bacon to lower shelf. Raw shell eggs stored over ready to eat sauces. Operator moved raw shell eggs to lower shelf.
Rodent activity present as evidenced by rodent droppings found. Approximately 20 rodent droppings in kitchen on floor under prep table/storage shelves. Approximately 6 rodent droppings in kitchen on prep table. Approximately 10 rodent droppings in kitchen on shelves/inside storage containers. Advised Operator to remove rodent droppings, clean and sanitize areas.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled soiled dishes while removing from customers table and carrying to dish area, then picked up plated food for new customers without washing hands. Advised server of proper hand washing.
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. At walk-in cooler; cooked chicken (51F - Cooling). Operator stated chicken cooling overnight in stacked, tightly covered containers, did not reach 41F within 6 hours. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At rice warmer; cooked rice (89F - Reheating 9:25/91F 10:00). Operator stated cooked rice reheating since 8:00am, did not reach 165F within 2 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At right side flip top cooler; sliced cheese (46F - Cold Holding). Operator stated not prepared or portioned today, held in pan above make top for less than 4 hours, moved to reach in cooler.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At rice warmer; cooked rice (89F - Reheating 9:25/91F 10:00). Operator stated cooked rice reheating since 8:00am, did not reach 165F within 2 hours. See stop sale.
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/ Kevin Suarez 8/24/20, expired 8/24/25. Advised Operator to renew food manager certification.
No paper towels or mechanical hand drying device provided at cook line hand wash sink. Operator provided paper towels.
No soap provided at cook line hand wash sink. Operator provided soap.
Dec 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate2 Basic
Show 6 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line
No probe thermometer provided to measure temperature of food products.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In kitchen
Standing water in bottom of reach-in-cooler. On cook line
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) at front counter. Instructed employee to add more chlorine.
Jul 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes(84F - Hot Holding) on plate next to steam table. Out less than four hours. Reheated to 165F. Discussed time as public health control with operator.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line Hand sink front counter
No probe thermometer provided to measure temperature of food products.
Equipment in poor repair. Hand sink on cook line
Standing water in bottom of reach-in-cooler. First flip top cooler on cook line
Jan 17, 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 probe thermometer provided to measure temperature of food products. Meat thermometer available only on site
Jan 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority5 Intermediate0 Basic
Show 8 findings ▾
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. macaroni salad (64F - Cold Holding); ham cheese sandwiches (64F - Cold Holding); potato salad (64F - Cold Holding); pork (65F - Cold Holding) glass reach in cooler in kitchen. Not prepped or portioned today. In unit over four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. macaroni salad (64F - Cold Holding); ham cheese sandwiches (64F - Cold Holding); potato salad (64F - Cold Holding); pork (65F - Cold Holding) glass reach in cooler in kitchen. Not prepped or portioned today. In unit over four hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef empanadas (112F - Hot Holding); ham and cheese empanadas (108F - Hot Holding) hot holding unit at front counter. Chef states food cooked and placed in unit for hot holding less than Four hours. Reheated to 165F.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No hot running water at three-compartment sink. 74F
No probe thermometer provided to measure temperature of food products. Meat thermometer available only on site
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Waitress on site hired over two months ago.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 74F
Oct 20, 2023Inspection 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.