OLD CUBAN CAFÉ
12014 E COLONIAL DR STE 180, Orlando FL 32826
Last inspected Jan 22, 2026 · 11 visits since July 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
OCT 24
FEB 25
APR 25
SEP 25
JAN 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach on wall behind ice machine located on dish area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $950
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024018679 | Mar 1, 2024 | May 9, 2024 | $300 |
| 4--2022049376 | Jul 15, 2022 | Nov 8, 2022 | $200 |
| 4--2019024777 | Apr 4, 2019 | Aug 7, 2019 | $250 |
| 4--2017055206 | Aug 24, 2017 | Apr 6, 2018 | $200 |
Inspection history
11 visits, newest first
Jan 22, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale. 1can of tomato paste
Roach activity present as evidenced by live roaches found. 1 live roach on wall behind ice machine located on dish area.
Buildup of food debris/soil residue on equipment door handles. Handle on small oven located on sandwich station Handles in reach in cooler on flat top satiation
Cove molding at floor/wall juncture broken/missing. Cove molding broken behind ice machine.
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. Open coffee in top of cutting board on sandwich station. Removed
Light shield damaged/in disrepair. Two light bulbs out on coon line
Objectionable odors in bathroom or other areas of the establishment. Odor on women employees bathroom Odor in male customers bathroom
Wall soiled with accumulated grease, food debris, and/or dust. Walls on prep area.
Sep 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate11 Basic
Show 19 findings ▾
Employee washed hands with no soap. Employee washed hands with out soap on dump sink. Inspector coached employee on proper hand wash.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Flan kept in reach in cooler overnight with temperature of 45F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flans kept overnight on speed rack on prep area with temperature of 46F
Employee washed hands in a sink other than an approved handwash sink. Employee wash hands on dump 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 food reporting agreement for employees, inspector provided printed copy and employees sign
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Operator removed empanadas from freezer no label changed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bread pudding and flans made on Saturday with no date.
Cutting board has cut marks and is no longer cleanable. Make table s on cook line
Dead roaches on premises. 1dead roach on floor by kitchen entrance from bar 1 dead roach in floor behind hose on mop sink are
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dm not working per operator it has a issue with their bleach. Must be complied by next unannounced inspection or removed consult with Tallahassee. Repeat ViolationRepeat Violation**
In-use tongs stored on equipment door handle between uses. Tongs on suppressions lines
No handwashing sign provided at a hand sink used by food employees. No employee sign at bathrooms by bar.
Plumbing system in disrepair. Cold water will not dispense when faucet turn on at hand wash sink across from walk in cooler.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves on prep area have mold like substance
Stored food not covered. Steak uncovered on freezer
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler and walk in freezer. Had to use flash light to be able to identify food items and be able to see in freezer.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed garlic and lettuce stored over peeled and cut vegetables in walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Walls on prep area and on dish area
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 2 25 lbs tanks
Apr 25, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate10 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk kept overnight on coffee area reach in cooler with temperatures of 46- 51F. Discarded Yellow whipped topping kept on cake prepped area overnight with temperature of 55F. Discarded Garlic sauce and Sazon complete with garlic kept on cook line for less than 4 hrs with temperature of 78F. Placed in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Whole pork kept on hot box located by walk in freezer, kept for less than 4 hrs with temperature of 120F. Reheated to 165F.
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/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Whipped topping prepared on Tuesday and kept on cake prep area with no date marking.
Soap dispenser at handwash sink not working/unable to dispense soap. Unable to dispense soap on men's bathroom located by cake prep area due to dispenser been broken. Employee placed a bottle with soap.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Cutting boards in cook line
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine dish machine not in service.
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 cup with orange soda kept on prep area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing a sandwich while wearing a watch. Servers preparing coffee while wearing a watch and bracelets. Employee preparing Dulce de leche while wearing a bracelet and diamond ring.
Food not stored at least 6 inches off of the floor. Cases of chocolate cake kept on walk in freezer floor in cake prep area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons on coffee station in water with temperature of 70F Spoon in water with temperature of 78F in cook line,
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves in cook line
Time/temperature control for safety food thawed in an improper manner. Steak been thawed in hot water standing water.
Wet wiping cloth not stored in sanitizing solution between uses. Wet towels kept on top of cutting boards on cook line.
Feb 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham steak kept in sandwich station, kept for less than 4 hrs with temperature of 48F. Diced ham and tomatoes kept in reach in cooler make table for less than 4 hrs with temperature of 47F. Garlic cilantro sauce kept in buffet cold holding area, kept for 2 hours with temperature of 52F. Inspector asked employees to add ice for rapid cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Garlic oil kept in buffet area ton add to cassava, kept for less than 4 hrs with temperature of 100 F inspectors ask manager to reheat.
Handwash sink used for purposes other than handwashing. Green sponge inside hand sink at bar.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Expired test strips for chlorine.
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/
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine dish machine not in service.
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 cups kept on top of reach in cooler in cook line.
Exterior door has a gap at the threshold that opens to the outside. Door in cook line
Food not stored at least 6 inches off of the floor. Cases of meat kept on walk in freezer floor in prep area.
Wet wiping cloth not stored in sanitizing solution between uses. Blue wiping towel kept in cook line.
Exit door locked. For reporting purposes only. Exit door in prep kitchen locked.
Oct 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 6 high priority.
6 High priority3 Intermediate5 Basic
Show 14 findings ▾
Dented/rusted cans present. See stop sale. Can tomato paste 111 oz
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested multiple times 000ppm
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flying insects at bar. By 3 bay sink
Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken (60fF - Cold Holding); bread pudding (55F - Cold Holding). Over 4hrs per operator
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (56F - Cold Holding) in prep cooler less than 4hrs per operator. Operator immediately moved to different cooler for temperature recovery. - walk in cooler prep area chicken (60fF - Cold Holding); bread pudding (55F - Cold Holding); flan (60F - Cold Holding); all over 4hrs per operator. Operator discarded. walk in cooler kitchen: cheese, ham, soup, ground beef, yuca, croquets, salami, raw chicken and raw steak eggs. all items (46-48F - Cold Holding). Less than 4hrs per operator. Operator immediately moved to freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 115F-125F hot box in kitchen. Less than 4hrs per operator. Advised operator to reheat to 165F for temp recovery
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Operator removed to be cleaned
Handwash sink used for purposes other than handwashing. Bar pitcher in hand sink
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/
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on stack of trays
Ice scoop handle in contact with ice. At bar
In-use ice scoop stored on soiled surface between uses. Top of ice machine is soiled. Operator moved to be cleaned
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop used for sugar
Working containers of food removed from original container not identified by common name. Sugar container
May 9, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. No paper towel in hand wash sink next to dish area. No paper towels in handwash sink in bakery
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease buildup in hood filters
Mar 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 5 high priority.
5 High priority3 Intermediate13 Basic
Show 21 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken cooling in walk in cooler over night 44-46f. Per manager, product was cooked in pot and placed in walk in cooler in same pot covered with tin foiled wrapped on top at 9pm on 2/29/24 and hasn't been removed from walk in cooler since.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touching cake with bare hands while decorating cake.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over strawberry jam in fridge in bakery area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken cooling in walk in cooler over night 44-46f. Per manager, product was cooked in pot and placed in walk in cooler in same pot covered with tin foiled wrapped on top at 9pm on 2/29/24 and hasn't been removed from walk in cooler since.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken in hot box hot holding at 125f. Per the manager, item was in hot box for an hour. Corrective action taken to reheat product to 165f.
Interference/obstruction with the inspector's right of entry and access at any reasonable time. Entered facility and person in charge called the manager. The manager stated that they would arrive in 15 minutes and inspectors to wait in dining area until the manager arrived. Spoke with person in charge and she allowed the inspection to start. After 5 minutes in the kitchen an employee, explained to us that we had to wait in the dining for the manager. Inspectors were not able to begin/conduct inspection
No paper towels or mechanical hand drying device provided at handwash sink.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser next to panini station, unable to dispense paper towels.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Juice strainer under soap dispenser in hand wash sink in coffee station
Cove molding at floor/wall juncture broken/missing. Cove base missing at hand sink across from walk in cooler
Cutting board has cut marks and is no longer cleanable. Cutting board on panini station needs cleaning.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees wearing bracelets. Serving drinks.
Employee with ineffective hair restraint while engaging in food preparation. Servers with ponytail over shoulder.
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation. Line cooks with no hair restraint.
Exterior door has a gap at the threshold that opens to the outside. Back door with gap.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk-in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on fryer sides and griddle. Hood with debris and build up oil.
Wall soiled with accumulated grease, food debris, and/or dust. Wall with debris over panini/sandwich station.
Aug 16, 2023Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. White flap had black build up at ice machine located by dish wash area
Equipment in poor repair. Reach in drawers at cooks line observed two drawers that do seal when closed
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice build up on plastic curtains,ceiling and on the fans
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at the front line had 10ppm of chlorine,operator discarded and corrected At triple sink the rinse part had 200ppm of chlorine.operator fixed to reflect 50ppm
Jul 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate10 Basic
Show 13 findings ▾
Container of medicine improperly stored. Travel size container of tums stored in middle reach in cooler at cooks line in regular kitchen
Handwash sink not accessible for employee use at all times. Hand wash sink at cooks line blocked by fan
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ground beef cooked day before no date marking at production kitchen reach in cooler
Bowl or other container with no handle used to dispense food. Container of sugar at production kitchen has bowl instead of scoop
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile in storage area at production kitchen Ceiling and fan at walk in cooler at regular kitchen has dust buildup
Cleaned and sanitized equipment or utensils not properly stored. Orange juice strainer stored under soap dispenser at front counter
Cutting board has cut marks and is no longer cleanable. Two white cutting boards on make table at cooks line Bottom reach in drawer on cooks line does not close all the way
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets stored on storage racks in production kitchen
Exterior door has a gap at the threshold that opens to the outside. Exit door leading to outside at production kitchen
Food not stored at least 6 inches off of the floor. Oranges in milk crate stored on floor of walk in cooler at production kitchen Bag of potatoes stored on floor of walk in cooler located in kitchen side of facility
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in direct contact with all purpose seasoning and rice on cooks line at kitchen side
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cooks line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor fan at cooks line has dust build up
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.