PADRINO'S CUBAN CUISINE
1135 N FEDERAL HWY, Fort Lauderdale FL 33304 · 954.210.8989
Last inspected Mar 5, 2026 · 7 visits since May 2024
MAY 24
JUL 24
MAR 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork (46F - Cold Holding); Spanish sauce (45F - Cold Holding); Cuban sandwich (45F - Cold Holding)
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2020005498 | Jan 15, 2020 | Feb 21, 2020 | $200 |
Inspection history
7 visits, newest first
Mar 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork (46F - Cold Holding); Spanish sauce (45F - Cold Holding); Cuban sandwich (45F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Albacore food items in reach in cooler held at greater than 41F Pork (46F - Cold Holding); Spanish sauce (45F - Cold Holding); Cuban sandwich (45F - Cold Holding) Foods not prepped or portioned today
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork in Walk in cooler cooked at 9am yesterday not date marked. Operator labeled food items
Show the remaining 1 finding ▾
Stored food not covered. Observed cooked pork in walk in cooler not covered Operator covered food item
Oct 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing. Employee on cook line wiped hands on soiled cloth after plating food item. Reviewed procedures with employee and employee washed hands and changed gloves.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line with gloves hands on hips while waiting for good to cook. Reviewed procedures with employee and manager and employee removed gloves and washed hands.
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. Tray with commercial plantains and french fries at cook line missing time mark. Per manager placed on time control at 11:00am open. Employee added time mark to 3:00pm.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing watch. Employee removed.
Soiled dry wiping cloth in use. Soiled wiping cloth on cutting board at kitchen make line. Employee removed.
Mar 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Garlic oil at expo line and waiter station held on TPHC. Four hour time limit due at 3pm. 3:40 pm garlic oil still being used.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On expo line, chimichurri sauce 48°F. Not prepared or portioned today. Held on ice for less than two hours. Operator moved to cooler to quick chill
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Garlic oil at expo line and waiter station held on TPHC. Four hour time limit due at 3pm. 3:40 pm garlic oil still being used. Operator discarded garlic oil.
Buildup of food debris/soil residue on equipment door handles. Reach in freezer doors soiled with food debris
Jul 30, 2024Inspection 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/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ac vent in back of kitchen by reach in freezer soiled with dust
In-use knife/knives stored in cracks between pieces of equipment. Observed 1 knife stored between counter and steam table. Operator relocated knife.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vent above cookline soiled with grease
Soiled dry wiping cloth in use. Observed 1 dry soiled wiping cloth at cookline. Operator discarded.
May 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 28, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 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. Cook handled raw chorizo then handled clean ice scoop to scoop ice without removing gloves and washing hands. Reviewed proper procedures and cook washed hands/changed gloves.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw Flounder in ceviche. Non-exempt fish may not be served raw or undercooked.
Handwash sink not accessible for employee use at all times. Cookline hand sink blocked by large black containers. Operator removed.
Buildup of food debris/soil residue on equipment door handles. Triple door freezer - prep area.
In-use tongs stored on equipment door handle between uses. Cookline.
May 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Handwash sink not accessible for employee use at all times. Observed handwashing sink blocked by a cart at line cook area. Operator removed.
Handwash sink used for purposes other than handwashing. Observed a strainer in handwashing sink at bar area. Operator removed.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed throughout. Operator inverted all.
Equipment and utensils not properly air-dried - wet nesting. Observed wet stacked containers at storage area. Operator separated to dry.
In-use tongs stored on equipment door handle between uses. Operator removed and stored in container.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed tong handle in shredded beef in hot holding unit at cook-line. Operator removed and replaced with clean/sanitized tongs.
Single-service articles not stored inverted or protected from contamination. Observed single serve boxes not inverted at bar area. Operator inverted.
Soiled dry wiping cloth in use at cook line. Operator removed.
Wet wiping cloth not stored in sanitizing solution between uses throughout. Operator moved wipe cloths to sanitizer solution.
Working containers of food removed from original container not identified by common name. Sugar at server station and salt at cook-line. Operator wrote common name.
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.