El Cubano Sandwich Shop

3439 NW 99 Way, Coral Springs, FL 33065 · Permanent Food Service · License 1615736

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Sep 28, 2026 (6 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 11 other violations

How the score was calculated

Starting score100
Violations at the Sep 28 routine inspection
3 high priority (fixed on the spot), 5 intermediate (2 fixed on the spot, 1 repeat), 4 basic
-27
Safety score73

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep282026

Routine inspection

12 violations found

First visitSep 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 3 High priority
- 5 Intermediate
- 4 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Prep table raw pork temperature at 53°F for less than 4 hours cold holding with no temperature control. Operator put pork inside reach in cooler for quick chill. Per operator item not prepared or portioned today.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw bacon inside cooler #5 stored above ready to eat rice. Instructed employee to reorganize unit. Employee moved bacon to a lower shelf.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Observed employee using phone and put on gloves then went to working with food. Instructed employee to wash hands and went over proper handwashing procedures. Employee washed hands.
  Fixed on the spot
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
  Observed in reach-in cooler: Cooked pork date marked 9-11-26. Per operator removed from freezer on 9-25-26. Operator date marked properly.
  Fixed on the spot
- Code 11, Employee health: 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 reporting agreement to employee. Employee signed.
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  Prep table bottom shelf observed with rust.
- Code 53, Manager certification and employee training: Food manager certification expired.
  A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Emilkar Ramirez manager certification expired 08/09/2021.
  Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
  Observed all food handlers certifications are photo copied.
Basic4
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Scoop with handle buried inside rice container. Instructed employee to store scoop on the top of the bin.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed Plastic bowl stored inside sugar container. Employee removed
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Light not functioning.
  Light fixture in dinning room by AC burned out.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  One mop by water heater.
Official report, on the Florida DBPR website

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.