Padrino's Cuban Cuisine
1135 N Federal Hwy, Fort Lauderdale, FL 33304 · Permanent Food Service · License 1624048
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 4 routine inspection2 high priority (1 repeat), 3 basic-17
- Administrative complaint on Sep 4Counts in full until a follow-up finds the problems fixed-20
- Safety score63
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 4, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. At the walk in cooler, black beans (49°F - Cooling). The black beans were prepared last night and stored in the walk in cooler overnight. The beans were not prepped or portioned today. The beans were discarded. See stop sale.
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
At the walk in cooler, black beans (49°F - Cooling). The black beans were prepared last night and stored in the walk in cooler overnight. The beans were not prepped or portioned today. The beans were discarded. See stop sale
Basic3
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
On the cook line flip top cooler handle
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
Throughout the kitchen, some areas missing the grout between tiles.
Code 38, Lighting: Light shield damaged/in disrepair.
In the dish area
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.
- Stop sale
- An order that the food can’t be sold or served.