MIYIS CUBAN CAFE INC
1380 S POWERLINE RD, Deerfield Beach FL 33442 · 7542277347
Last inspected Feb 4, 2026 · 12 visits since August 2023
JUL 24
NOV 24
JUN 25
SEP 25
FEB 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at handwashing sink in back room prep area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2015054330 | Nov 30, 2015 | Jan 15, 2016 | $760 |
Inspection history
12 visits, newest first
Feb 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at front counter handwashing sink
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.
No soap provided at handwash sink. No handwashing soap at handwashing sink in kitchen
No conspicuously located ambient air temperature thermometer in holding unit. Didn't see ambient thermometer
Show the remaining 3 findings ▾
Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of soda in reach in cooler. Cook removed bottle of water
Water leaking from pipe and/or faucet/handle. Drain on handwashing sink leaky on to floor
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.
Sep 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate4 Basic
Show 9 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
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.
No soap provided at handwash sink. No handwashing soap at handwashing sink in back prep area handwashing sink.
Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at handwashing sink in back prep room
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board. Employee removed cell phone
No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer in reach in cook line ok line and back prep area reach in cooler
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink at front counter
Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of water next to food in reach in cooler on cook line. Cook discarded bottle
Jun 12, 2025□ 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 ▾
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.
Equipment in poor repair. Gaskets on Pepsi cooler in back room missing and toned gaskets
Jun 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority7 Intermediate3 Basic
Show 12 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken and raw shelled eggs over raw beef. Cook moved raw chicken, eggs and beef.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. One door standing cooler on cook line at ham (48F - Cold Holding); cheese (48F - Cold Holding), cook says items there only two hours cook removed all items from cooler and put into working cooler. Steak in flip top, one door reach in cooler at Steak; (50F - Cold Holding), see stop sale Cook-emptied cooler.
Handwash sink used for purposes other than handwashing. Handwashing sink in back prep room with tray on it is being used as a table
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at front counter and back prep room
No probe thermometer provided to measure temperature of food products. No probe thermometer at time of inspection
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.
No soap provided at handwash sink. No handwashing soap at handwashing sink in back prep room
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at handwashing sink in back room prep area.
Equipment in poor repair. Gaskets on Pepsi cooler in back room missing and toned gaskets
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in reach in cooler at cook line
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in back prep room
Nov 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority6 Intermediate1 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked bananas at reach in cooler at cook line and raw shelled eggs over raw onions in reach in cooler in back room.
Handwash sink does not have enough water pressure to properly wash hands. Handwashing sink in back prep area has a very slow stream of hot water
Handwash sink used for purposes other than handwashing. Used to store used cups. Employee removed cups and washed sink
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sinks at front counter and back prep area
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. Form was emailed
No soap provided at handwash sink. No hand washing soap at handwashing sink in back prep area
No handwashing sign provided at a hand sink used by food employees. No hand washing sign-at handwashing sink in back prep area
Jul 10, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate4 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked beef tails. Chef moved items
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tall one door cooler on cook line at cooked chicken (47F - Cold Holding); cooked banana (47F - Cold Holding). Chef moved items to working unit and called for maintenance
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef empanadas at front counter at 105° Chef discarded empanadas
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
No paper towels or mechanical hand drying device provided at handwash sink.. No paper towels at hand wash sink in back prep room and front counter
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.
No soap provided at handwash sink.. No hand wash soap at hand wash sink in back prep room. No hand wash soap at hand wash sink in back prep room
Bowl or other container with no handle used to dispense food. Bowl used as scoop in rice. Chef discarded bowl
No conspicuously located ambient air temperature thermometer in holding unit.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash sink in back prep room
Opened employee beverage container in a cold holding unit with food to be served to customers. Open drink containers in reach. In cooler by cookline. Chef discarded
May 23, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Tall standing reach in cooler in back - eggs (51F - Cold Holding) Fliptop next to grill; sliced tomatoes (51F - Cold Holding); sliced cheese (54F - Cold Holding); shredded cheese (57F - Cold Holding); cooked pork (56F - Cold Holding); steak (53F - Cold Holding) Flip top to the left of grill; potatoes salad (55F - Cold Holding); coked noodle (57F - Cold Holding); sliced ham (55F - Cold Holding); raw eggs (63F - Cold Holding) tall reach in cooler besides grill; chicken empanadas (46F - Cold Holding); salmon (46F - Cold Holding) as per operator not prepared or portioned today. As per operator all items held in cooler overnight. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at Hot case by register; beef empanadas (127F - Hot Holding); ham croquetas (126F - Hot Holding); chicken empanada (128F - Hot Holding) as per operator all products out of temperature for 4.5 hours. See stop sale.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee training expired.
May 21, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at Hot case by register; beef empanadas (127F - Hot Holding); ham croquetas (126F - Hot Holding); chicken empanada (128F - Hot Holding) as per operator all products out of temperature for 4.5 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Tall standing reach in cooler in back - eggs (51F - Cold Holding) Fliptop next to grill; sliced tomatoes (51F - Cold Holding); sliced cheese (54F - Cold Holding); shredded cheese (57F - Cold Holding); cooked pork (56F - Cold Holding); steak (53F - Cold Holding) Flip top to the left of grill; potatoes salad (55F - Cold Holding); noodle (57F - Cold Holding); sliced ham (55F - Cold Holding); raw eggs (63F - Cold Holding) as per operator not prepared or portioned today. As per operator all items held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Tall standing reach in cooler in back - eggs (51F - Cold Holding) Fliptop next to grill; sliced tomatoes (51F - Cold Holding); sliced cheese (54F - Cold Holding); shredded cheese (57F - Cold Holding); cooked pork (56F - Cold Holding); steak (53F - Cold Holding) Flip top to the left of grill; potatoes salad (55F - Cold Holding); coked noodle (57F - Cold Holding); sliced ham (55F - Cold Holding); raw eggs (63F - Cold Holding) tall reach in cooler besides grill; chicken empanadas (46F - Cold Holding); salmon (46F - Cold Holding) as per operator not prepared or portioned today. As per operator all items held in cooler overnight. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at Hot case by register; beef empanadas (127F - Hot Holding); ham croquetas (126F - Hot Holding); chicken empanada (128F - Hot Holding) as per operator all products out of temperature for 4.5 hours. See stop sale.
Handwash sink used for purposes other than handwashing. Observed bucket and cup in handwashing station by the customer attending area. Employee removed items
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing station in customer area. Advised operator to provide paper towels.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee training expired.
Unwashed fruits/vegetables stored over ready-to-eat food. Unwashed oranges stored over cooked noodles.
Oct 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. One door flip top cooler on cook line at Steak; (46F - Cold Holding); tomato (46F - Cold Holding), chef moved all items to working cooler and called for maintenance
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beans; (123F - Hot Holding); soup (119F - Hot Holding) at cook-line, chef reheated to 165°
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
No soap provided at handwash sink. No soap at hand wash sink in prep room
No handwashing sign provided at a hand sink used by food employees. No employee hand wash signs in business
Aug 23, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Show 1 finding ▾
- From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed fire extinguisher on cook line in red zone
Aug 16, 2023Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
4 High priority2 Intermediate0 Basic
Show 7 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee exit building touch outside tables and chairs then proceed to handle single service cup and ice scoop without first washing hands
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee sweeping floor with broom then proceed to handle plated food without washing hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee conducting ware washing at triple sink by washing and rinsing. No sanitize step and triple sink not set up. Employee set up triple at 100ppm
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee with gloved hands working with wares and triple sink then proceed to handle cook line utensils without changing gloves.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink removed from prep area/warewashing area. This is the only hand wash sink in back of house area. Per operator employees are using triple sink to wash hands
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit provided for ware washing/sanitizer buckets
- From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed fire extinguisher on cook line in red zone
Aug 16, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 8 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority3 Intermediate1 Basic
Show 9 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee exit building touch outside tables and chairs then proceed to handle single service cup and ice scoop without first washing hands
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee sweeping floor with broom then proceed to handle plated food without washing hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee conducting ware washing at triple sink by washing and rinsing. No sanitize step and triple sink not set up. Employee set up triple at 100ppm
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee with gloved hands working with wares and triple sink then proceed to handle cook line utensils without changing gloves.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink removed from prep area/warewashing area. This is the only hand wash sink in back of house area. Per operator employees are using triple sink to wash hands
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit provided for ware washing/sanitizer buckets
No handwash sink for employees. Hand wash sink at front counter was not functioning. Operator removed. Hand wash sink in ware washing/ cook line removed prior to inspection. Only hand wash sink for establishment is in restroom. Operator went to gather needed equipment to reinstall hand wash sinks.
Dead roaches on premises. 1 dead roach observed under triple sink
Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed fire extinguisher on cook line in red zone
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.