Cuban Island Restaurant
2910 N SR A1A, Indialantic, FL 32903 · Permanent Food Service · License 1504653
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 22 complaint inspection2 high priority (fixed by the Sep 22 follow-up), 3 intermediate, 5 basic-20
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitSep 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In flip top of reach-in cooler sliced cheese (48°F - Cold Holding) stored above fill line of unit. garlic in oil (73°F - Cold Holding) stored on countertop
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Intermediate3
Code 16, Dishwashing facilities and test kits: Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
All expired
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Soda guns and holsters are soiled
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Sugar and salt containers labeled
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line nonfood-contact shelves.
Used to store container lids. Removed. Lids placed in washable containers
Fixed on the spot
Code 25, Single-service items: Straws provided for customer self-service not individually wrapped or in an approved dispenser.
Removed from bar top
Fixed on the spot
Code 28, Sewage and wastewater disposal: Grease recycling container overflowing onto ground.
Grease from cleaning of hood systems dripping down exterior walls onto ground at rear of building. Technician on site working towards cleanup
Code 55, Automatic gratuity notice: Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
Emailed bulletin and educated
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.