Mario's Cuban Restaurant
6250 N Federal Hwy, Ft Lauderdale, FL 33308 · Permanent Food Service · License 1626205
What drove the grade
1. Cookline - Glass door unit - Raw fish stored over/not properly separated from ready-to-eat cut tomato.
How the score was calculated
- Starting score100
- Violations at the Aug 12 routine inspection6 high priority (4 fixed by the Oct 16 follow-up, 2 fixed on the spot, 2 repeats), 5 intermediate (1 fixed on the spot), 3 basic-39
- Administrative complaint on Aug 12, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score49
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 16, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Observed same.
More time given
Basic1
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with self-closing doors.
Observed same.
More time given
- First visitAug 12, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: 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°F. Front counter - Low boy - key lime pie (53°F); milk (48°F); sweet potato pie (48°F); cheesecake (48°F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition.
Food stored in ice used for drinks. 2 bottles of wine stored in ice used for customer drinks. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Front counter - Low boy - key lime pie (53°F); milk (48°F); sweet potato pie (48°F); cheesecake (48°F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
Code 08, Food protection and cross-contamination: 1. Cookline - Glass door unit - Raw fish stored over/not properly separated from ready-to-eat cut tomato.
2. Cookline - left door unit - Raw beef and raw chicken stored over/not properly separated from ready-to-eat cooked pork. Operator stored all items properly.
Fixed on the spotRepeat violationAdministrative complaint
Food stored in ice used for drinks.
2 bottles of wine stored in ice used for customer drinks. See stop sale.
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Prep area - Sanitizer Bucket (Chlorine over 200ppm). Operator diluted. Chlorine 100ppm.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milk in back prep room. Per operator opened more than 24 hours ago. Operator voluntarily discarded.
Fixed on the spot
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
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.
1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Person in charge - Mario Flores.
Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic3
Code 08, Food protection and cross-contamination: Food stored in a prohibited area.
Containers of mustard stored in employee restroom.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Cookline - water 84°F
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with self-closing doors.
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.
- Stop sale
- An order that the food can’t be sold or served.