SMUGGLERS COCINA CUBANA
170 NW 24 ST, Miami FL 33127
Last inspected May 19, 2025 · 6 visits since November 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.
NOV 23
APR 24
SEP 24
FEB 25
MAY 25
▲ 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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
May 19, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 28 recorded, 1 high priority.
1 High priority14 Intermediate13 Basic
What the inspector wrote — 28 findingsThe state's own report →
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher not sanitizing properly temperature Dishwasher (Temperature 145f)
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.
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.
Handwash sink not accessible for employee use at all times. Observed cutting board at handwashing sink located at bar area not accessible for employee use. Operator removed during inspection.
Show the remaining 24 findings ▾
Handwash sink used for purposes other than handwashing. Observed medal thongs and utensils store at handwashing sink inside kitchen area
Manager or person in charge lacking proof of food manager certification. Observed Manager lacking proof of food manager certification Jonathan Fornes. For more than 60 days.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No hot running water at three-compartment sink. Observed hot running water per four minutes at 78°f at three compartment sink bar and kitchen area.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at bar area. During inspection operator provided paper towels.
No probe thermometer provided to measure temperature of food products.
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. Alex Gomez, Eddy Delgado, Anonymous. More 69 days.
No soap provided at handwash sink. Observed no soap provided at handwashing sink at bar area. During inspection operator provided soap.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed ROP chicken wings and cooked pork stored inside at reach in freezer. Chef open all bags.
Spray bottle containing toxic substance not labeled. Observed spray bottle containing degreaser not labeled at bar area near tree compartment sink.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot running water per four minutes at 78°f at hand wash sink bar and kitchen area.
Cardboard used to line food-contact shelves. Kitchen.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed at cook like reach in cooler in disrepair.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation. Observed employee with no hair restraint at cook line.
Floor soiled/has accumulation of debris. Observed Floor and drain under the handwashing sink at bar area soiled. Observed Floor and drain near under the three compartment sink kitchen area soiled.
Food stored on floor. Observed plastic container with food stored on floor at prep area near tree compartment sink. Operator store during inspection.
In-use wet wiping cloth/towel used under cutting board.
No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler and reach in cooler.
No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at handwashing sink at bar area.
No hot running water at mop sink. Observed hot running water per four minutes at 78°f at mop sink.
Water leaking from pipe and/or faucet/handle. Observed leaking pipe located at tree compartment sink at bar area
Feb 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
Handwash sink used for purposes other than handwashing. Observed kitchen utensils inside hand wash sink located across the cook line. Operator removed immediately.
No soap provided at handwash sink. Observed no hand soap at hand wash sink located across the cook line.
Spray bottle containing toxic substance not labeled. Observed clear spray bottle containing sanitizing solution with no label.
Bowl or other container with no handle used to dispense food. Observed small bowl used as a scoop inside container of shredded cheese inside reach in cooler. Operator discarded.
Cutting board has cut marks and is no longer cleanable. Observed white cutting board located across the cook line with cut marks and no longer cleanable.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice spoon stored in standing water at 80F near rice maker. Operator discarded immediately.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on top of white cutting board not stored inside sanitizing solution.
Working containers of food removed from original container not identified by common name. Observed clear squeeze bottle containing oils and sauces near cook line with no label. Operator placed label.
Sep 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine and quaternary test kit for three compartment sink.
Employee with no hair restraint while engaging in food preparation. Observed male employee at cook line with no hair restraint. Operator put hat on.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils in standing water at 87F near cook line. Operator discarded water.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on top of white cutting board located across the cook line. Operator discarded.
Sep 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary testing kit for three compartment sink and no chlorine testing kit for dish machine.
Cutting board has cut marks and is no longer cleanable. Observed green and white cutting board located at prep tables with cut marks and no longer cleanable.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler vents soiled. Observed reach in cooler gaskets located at cook line soiled.
Apr 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded.
0 High priority4 Intermediate6 Basic
Show 10 findings ▾
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 form to operator.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary testing kit for three compartment sink and no chlorine testing kit for dish machine.
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.
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 form to operator.
Bowl or other container with no handle used to dispense food. Observed plastic container inside seasoning bin in dry storage area. Observed plastic container used a scoop inside pico de gallo located across cook line. Operator removed immediately.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboard on floor inside walk in cooler.
Cutting board has cut marks and is no longer cleanable. Observed green and white cutting board located at prep tables with cut marks and no longer cleanable.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils in standing water at 83F. Operator discarded water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler vents soiled. Observed reach in cooler gaskets located at cook line soiled.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth near cook line not stored inside sanitizing solution.
Nov 13, 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 ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs over beef and chicken in walk in cooler. Operator removed eggs and placed items in correct order based on required cooking temperatures.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine chemical test kit for three compartment sink.
No soap provided at handwash sink. Observed no soap at hand wash sink across cook line. Operator restocked.
Bowl or other container with no handle used to dispense food. Observed small plastic container used to scoop shredded cheese at reach in cooler across cook line. Operator removed immediately.
In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth used under green cutting board in prep area. Operator discarded.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan covers soiled. Observed reach in cooler gaskets soiled.
Wet wiping cloth not stored in sanitizing solution between uses. Observed two wet wiping cloths not stored in chlorine sanitizer solution at reach in cooler near cook line. Operator discarded cloths immediately.
Working containers of food removed from original container not identified by common name. Observed several squeeze bottles containing vegetable oil and sauces not labeled on the cook line. Operator labeled immediately.
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.