OLD CUBAN CAFE
1672 N GOLDENROD RD, Orlando FL 32807 · 4072817707
Last inspected Mar 24, 2026 · 7 visits since October 2023
FEB 24
OCT 24
APR 25
OCT 25
MAR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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. Provided operator with form.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2016041337 | Jun 8, 2016 | Nov 4, 2016 | $200 |
| 4--2016011078 | Jan 20, 2016 | Mar 31, 2016 | $400 |
| 4--2015033059 | Jun 19, 2015 | Aug 12, 2015 | $200 |
Inspection history
7 visits, newest first
Mar 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate4 Basic
What the inspector wrote — 10 findingsThe state's own report →
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs and grabbed gloves to put the on.Inspector ask employee to wash hands and change gloves. Employee did.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee pick up piece of yuca from floor and continue working. Inspector requested gloves change and hand wash.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs and raw meat in same shelves as julienne peppers.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked sliced ham kept for 20 minutes in oven with temperature of 111 F. Ask manager to reheat to 165F. Reheated up to 172F.
Show the remaining 6 findings ▾
Handwash sink used for purposes other than handwashing. Sponges inside hand sink in cook line.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on prep area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cups stored over prep table
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a bracelet while whipping eggs.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on walk in cooler fans.
Working containers of food removed from original container not identified by common name. Bread crumbs and flour no label. Labeled
Oct 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Container of medicine improperly stored. OnShelf over food preparation table in kitchen. Operator relocated.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table unit sliced cheese (51-57F - Cold Holding)/3 hours; sausages (47F - Cold Holding);3 hours. Operator lowered temperature. Reduced amount of food and also placed cheese in reach in freezer.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Operator placed time for pastries and empanada at front counter
Food Employee wearing bracket and watch other than a plain ring on their hands/arms while preparing food. Operator had them remove jewelry..
Food Epemployee with no hair restraint while engaging in food preparation. Operator placed hat.
Ice buildup in True reach-in freezer.
Wet wiping cloth not stored in sanitizing solution between uses.
Apr 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 8 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. Employees signed form during inspection
Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceiling where utilities run into ceiling
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent soiled at front counter
Equipment in poor repair. Dish machine not working
Exterior door has a gap at the threshold that opens to the outside. Gap at back garage door
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up walk in freezer
Working containers of food removed from original container not identified by common name. Bins of flour in back area not labeled
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 2 propane gas tanks in back storage
Oct 4, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Ceiling tile missing. Ceiling tile in back storage area not in place Ceiling tile issuing kitchen by hvac
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling has openings where utility lines come into kitchen Advised to fill openings
Equipment in poor repair. Dish machine is not working. Per operator they do not use dish machine and use 3 compartment sink to hand wash dishes. Per operator trying to get someone to repair dishmachine
No handwashing sign provided at a hand sink used by food employees. No handwashing sign in kitchen by cook line Provided sign to post
Feb 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine is broken and not working.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk-in-freezer
Unnecessary items/unused equipment on the premises. Unused cooler and make table in back storage. Operator states they are to be thrown out.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall in back store room not finished painting.
Feb 20, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine is broken and not working.
No probe thermometer provided to measure temperature of food products. Operator unable to find thermometer
Hole in or other damage to wall. Wall behind cook line stating to come undone.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk-in-freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles of walk-in-freezer soiled
Unnecessary items/unused equipment on the premises. Unused cooler and make table in back storage. Operator states they are to be thrown out.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall in back store room not finished painting.
Wall soiled with accumulated grease, food debris, and/or dust. Wall by ice machine soiled with dust
Oct 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Per operator items were placed out less than one hour. Operator put time marks on all items on make table in kitchen. Verified time plan has those items on form.
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. Provided operator with form.
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. Provided operator with form. Operator had employees working read sign, print and date form during inspection.
Buildup of food debris/soil residue on equipment door handles. Walk-in-freezer handle heavy build up.
Cutting board has cut marks and is no longer cleanable. Long cutting board on make table in kitchen has many grooves.
Exterior door has a gap at the threshold that opens to the outside. Gap around door leading to outside
Interior of oven/microwave has accumulation of black substance/grease/food debris. Small counter top oven on cook line soiled.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall in back store room not completely painted
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.