SANTA BARBARA CUBAN COFFEE
1048 US HIGHWAY 27 S UNIT 1178, Avon Park FL 33825
Last inspected Jan 11, 2024 · 3 visits since September 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.
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. Inspector provided handout via email.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
3 visits, newest first
Jan 11, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded.
0 High priority4 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 3 employees hired more than 60 days and no food safety training had been provided.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Inspector provided form at inspection via email.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Person in charge unaware of basic food safety. Unaware of storage requirements of raw and ready to eat, unaware of food cooking requirements, unaware of basic hand washing requirements.
Show the remaining 1 finding ▾
Wood food-contact surface not properly sealed. Observed handsink in wood and partial board cabinet at front counter not sealed to prevent absorption of water.
Dec 5, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 6 high priority.
6 High priority6 Intermediate4 Basic
Show 16 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw chicken over unwashed limes in cooler. Operator rearranged cooler.
Raw animal food stored over/not properly separated from ready-to-eat food.Observed raw pork and chicken and fish over portioned deli meats in reach in cooler. Operator rearranged cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw pork in reach-in cooler. Operator rearranged cooler.
Stop Sale issued due to adulteration of food product. Observed ready to eat Ham 1lb and sausage 2links in contact with raw bacon in reach in cooler. See stop sale. Observed ham 3 lbs (83F - Cold Holding); sliced cheese 3 lbs (87F - Cold Holding); diced cooked pork (80F - Cold Holding) 1/4cup held on counter from 7 am this morning found at 79F. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham 3 lbs (83F - Cold Holding); sliced cheese 3 lbs (87F - Cold Holding); diced cooked pork (80F - Cold Holding) 1/4cup held on counter from 7 am this morning found at 79F. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken roll (129F - Hot Holding); ham roll (126F - Hot Holding); beef roll (128F - Hot Holding) at front counter warmer. Operator stated out of temperature foods were in warmer for no more than one hour and will sell or discard foods by 630pm. Operator added ambient thermometer to better monitor temperatures. Observed soup (80F - Hot Holding)in kitchen in instapot. Manager stated pot turned off less than 2 hours ago soup must be reheated to 165F and hot held at 135F or hotter.
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. Inspector provided handout via email.
No paper towels or mechanical hand drying device provided at handwash sink. No provisions provided at front counter handsink. Manager added paper towels.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 3 employees hired more than 60 days and no food safety training had been provided.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Inspector provided form at inspection via email.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Person in charge unaware of basic food safety. Unaware of storage requirements of raw and ready to eat, unaware of food cooking requirements, unaware of basic hand washing requirements.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom door does not self close.
Employee with no hair restraint while engaging in food preparation.
No Heimlich maneuver/choking sign posted. Inspector provided handout via email
Wood food-contact surface not properly sealed. Observed handsink in wood and partial board cabinet at front counter not sealed to prevent absorption of water.
Sep 18, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 28 recorded, 8 high priority.
8 High priority10 Intermediate10 Basic
Show 28 findings ▾
Raw animal food stored in same container as ready-to-eat food. Observed raw bacon in same pan and on top of and touching ready to eat ham and sausage in reach in cooler. Operator discarded ready to eat ham and sausage. See stop sale.
Raw animal food stored over or with unwashed produce. Observed raw chicken over unwashed limes in cooler. Operator rearranged cooler.
Raw animal food stored over/not properly separated from ready-to-eat food.Observed raw pork and chicken and fish over portioned deli meats in reach in cooler. Operator rearranged cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw pork in reach-in cooler. Operator rearranged cooler.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touching face with gloves wiping around mouth area and then touching clean equipment and single service foil without washing hands and adding new gloves.
Stop Sale issued due to adulteration of food product. Observed ready to eat Ham 1lb and sausage 2links in contact with raw bacon in reach in cooler. See stop sale. Observed ham 3 lbs (83F - Cold Holding); sliced cheese 3 lbs (87F - Cold Holding); diced cooked pork (80F - Cold Holding) 1/4cup held on counter from 7 am this morning found at 79F. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham 3 lbs (83F - Cold Holding); sliced cheese 3 lbs (87F - Cold Holding); diced cooked pork (80F - Cold Holding) 1/4cup held on counter from 7 am this morning found at 79F. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken roll (129F - Hot Holding); ham roll (126F - Hot Holding); beef roll (128F - Hot Holding) at front counter warmer. Operator stated out of temperature foods were in warmer for no more than one hour and will sell or discard foods by 630pm. Operator added ambient thermometer to better monitor temperatures. Observed soup (80F - Hot Holding)in kitchen in instapot. Manager stated pot turned off less than 2 hours ago soup must be reheated to 165F and hot held at 135F or hotter.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed ham and other deli meats sliced more than 24 hours with no date marks. Operator added dates.
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. Inspector provided handout via email.
Handwash sink not accessible for employee use at all times. Observed two buckets and mop bucket and coiled hose and mops and broom and dust pan stored in front of handsink and stoppers and dish scrubbing pads stored in basin of handsink at 3 bay handsink.
No paper towels or mechanical hand drying device provided at handwash sink. No provisions provided at front counter handsink. Manager added paper towels.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 3 employees hired more than 60 days and no food safety training had been provided.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Inspector provided form at inspection via email.
No soap provided at handwash sink provided at front counter. No soap provided at handsink at 3 Bay Area.Manager added soap.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Person in charge unaware of basic food safety. Unaware of storage requirements of raw and ready to eat, unaware of food cooking requirements, unaware of basic hand washing requirements.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed soup prepared more than 24 hours with no date marks. Guava juice processed onsite with no date marks. Operator added dates
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom door does not self close.
Dumpster rusted out on bottom. Manager states he has requested new dumpster twice and has not received a replacement.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with watch and bracelets preparing open foods.
Employee with no hair restraint while engaging in food preparation.
Equipment or utensils not designed or constructed in a durable manner. Observed prep table at kitchen with plastic taped to top and surface rumpled and not cleanable. Surface blackened with food debris. Operator removed cover. Stainless steamtable underneath.
No Heimlich maneuver/choking sign posted. Inspector provided handout via email
Time/temperature control for safety food thawed in an improper manner. Observed beef on tray thawing at room temperature. Foods still at 35F. Manager moved back to cooler.
Uncovered food stored near sink exposed to splash. Observed raw beef on tray with slight set an wrap cover stored on top of 3 bay sink with dirty dishes stored in sink. Cross contamination not observed and food was moved to another location and operator was advised on cleaning sink and sanitation process before prepping foods.
Wet wiping cloth not stored in sanitizing solution between uses.
Wood food-contact surface not properly sealed. Observed handsink in wood and partial board cabinet at front counter not sealed to prevent absorption of water.
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.