PADRINO'S CUBAN CUISINE
149 SOUTH COMPASS WAY, Dania Beach FL 33004 · 954.794.7544
Last inspected Aug 13, 2026 · 8 visits since September 2023
JAN 25
JUN 25
SEP 25
JAN 26
AUG 26
— STEADY
5 inspections within 30 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, black beans (48F - Cooling) in water bath. Per employee prepared night before and placed in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In storage area, employee belongings stored with to go containers. Manager moved items.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On expo line, scoop for sugar laying in product. Operator put scoop on separate plate.
Jan 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. On cook line, can opener blade soiled with food debris. Operator removed can opener.
Handwash sink used for purposes other than handwashing. Handwashing sink at server/ expo line used to dump ice. Operator washed out handwashing sink.
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.
Equipment in poor repair. On cook line and server station, flip top cooler lids broken.
Stored food not covered. At server/ expo line, limes stored with no lid or protection. Operator put lid on limes.
Sep 26, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 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. Food not prepared or portioned today. COOK LINE-LOWER COOLER # 2-; ceviche (54F - Cold Holding), per employee food held overnight. Employee discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. COOK LINE-LOWER COOLER #2 -; ceviche (54F - Cold Holding), per employee food held overnight. Employee discarded. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Ham and cheese sub (54F- ambient cooling @ 2:00 pm since 12:00). Second temperature @ 2 :30 pm 54F.- Ambient Cooling ).. Advised operator to add ice and placed inside walk in cooler for a rapid cooling.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a gold bracelet. After manager instructed, employee removed.
Jun 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate7 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Per employee food held less than 4 hours. Flip Top #2; Salsa (45F - Cold Holding); Raw. chicken (46F); Shredded Cheese (46F). Observed flip top in front of grill stove. Operator added ice for quick chill.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils not inverted in back of storage area. Knives and spoons. Operator inverted utensils.
Floor area(s) covered with standing water. Dishwasher area, employee dried floor
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Expo station-flip top- tongs handles, touching lettuces. Employee removed
Old labels stuck to food containers after cleaning. Reach in cooler,container of black beans salad with old label, employee removed and placed today label.
Time/temperature control for safety food thawed in an improper manner. Cook line, under steam table..Observed bags of plantains being defrost to ambient temperature, employee placed back inside walk in cooler
Wet mop not stored in a manner to allow the mop to dry. Mop inside yellow bucket, employee removed
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm, employee made new solution, quaternary sanitizer at 200 ppm.
Jan 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Container of medicine improperly stored. Burn spray stored over clean plates in kitchen. Operator moved to office
No proof provided that one food employee is informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One new hire started working today without reading and signing reporting agreement form. Advised operator, employee reporting agreement is part of the hiring package unless employee already has an approved food handlers certificate. Operator read and signed agreement form during inspection.
No Heimlich maneuver/choking sign posted. Emailed poster
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee guava passion fruit drink over broccoli in reach in cooler in cook line. Manager removed drink
Jul 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw aw chicken over container of cut lettuce in kitchen flip top lower cooler. Operator reorganized
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. Fresh garlic and oil in service station, expo station, and cookline without time mark. Operator marked time
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 1) Flip top cooler, at 3:15pm sliced tomatoes 44F (ambient cooling for 1 hour) to 44F at 3:50pm. At 3:15pm Mango tomato salsa 46F (ambient cooling for 1 hour ) to 46 F at 3:50pm. At this rate proper cooling to 41F will not take place. Items exposed to heat due to open top of unit. Operator moved items to different cooler to rapid chill. 2.) At 3:00pm cooked ribs 103F (cooked cooking for 15 minutes) to 96F at 3:45pm. At this rate temperature will not reach 70F in two hours. Ribs moved to reach in cooler to rapid chill.
Handwash sink used for purposes other than handwashing. Observed loose food in bottom of sink. Employee cleaned up sink
No soap provided at handwash sink. Observed at kitchen hand wash sink. Operator provided soap
Cutting board has cut marks and is no longer cleanable. Observed at both prep flip tops both grooved and discolored.
Apr 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Nonfood-grade bags used in direct contact with food. 3 door freezer- raw chicken parts on black grocery bag, Employee removed and placed on food grade ziplock bag.
Handwash sink not accessible for employee use at all times. Bar area- bucket and spray bottles inside sink, employee removed.
Cutting board has cut marks and is no longer cleanable. Cook line- two cutting boards- sandwich and prep station
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook line employee wearing a bracelet, after manager instructed, employee removed it.
Floor area(s) covered with standing water. -Dishwasher area. Employee cleaned and dried floor.
Floor tiles missing and/or in disrepair. Dishwasher area, several broken tiles, holding water.
In-use ice scoop stored on soiled surface between uses. On top of ice machine in rear kitchen, employee removed.
Standing water in floor drain/floor drain draining very slowly. Under dishwasher machine, Employee fixed drain.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
Wet wiping cloth not stored in sanitizing solution between uses. Cook line prep table, employee removed.
Sep 15, 2023Inspection 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 ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, black beans (48F - Cooling) in water bath. Per employee prepared night before and placed in cooler. See stop sale.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler container of prepared steaks above packages of raw pork. Employee rearranged all items for proper separation.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, black beans (48F - Cooling) in water bath. Per employee prepared night before and placed in cooler.
Carbon dioxide/helium tanks not adequately secured. 3 tanks along back wall near storage racks not secured.
Soiled dry wiping cloth in use. Employee on cook line using soiled dry wiping cloth to wipe down cutting board. Employee discarded cloth and replaced with clean.
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.