Las Vegas Cuban Cuisine
1212 N SR 7, Hollywood, FL 33021 · Permanent Food Service · License 1610977
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 Sep 8 routine inspection6 high priority (1 fixed by the Sep 9 follow-up, 5 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot, 1 repeat), 5 basic-31
- Administrative complaint on Sep 8, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score57
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 visitSep 9, 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 visitSep 8, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 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 due to food not being in a wholesome, sound condition.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. In 3 door reach in cooler by cookline, 2 pieces fully thawed mahi still in vacuum sealed packaging.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1) On prep table near service line under no temperature/time control, fresh garlic in oil (78°F - Cold Holding); buttered bread (77°F - Cold Holding). Per manager all prepared less than 1.5 hours. Both moved to server cooler to chill and cold hold. 2) On prep table by cookline, under no temperature/time control, french fries (68°F - Cold Holding); cooked plantain (57°F - Cold Holding). Per employee both out of cooler less than 1 hour. Employee placed both into reach in cooler to rechill. 3) On prep table opposite cookline, in ICE BATH - cut tomato (69°F - Cold Holding); cut lettuce (54°F - Cold Holding). Observed neither container in contact with ice. Per employee both in ice bath approximately 1 hour). Employee removed non TCS food items from ice and completed surrounded lettuce and tomatoes with ice to properly fold hold.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee put on new gloves after handling raw fish and began assisting at cookline without washing hands first. Reviewed proper procedures and employee washed hands and put on new gloves.
Fixed on the spot
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Dishwasher failed to wash hands before handling sanitized pans at triple sink immediately after washing and rinsing same pans. Reviewed proper handwashing procedures and employee washed hands going forward.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Triple sink sanitizer reading 0ppm chlorine. Employee corrected to 100ppm chlorine.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Cook line sanitizer bucket on prep table beside salt and spice containers. Employee moved to shelf under table.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
In walk in cooler, portioned cooked oxtail missing date marked when prepared. Per manager prepared two days. Employee added date marked.
Fixed on the spotRepeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Steaming wand on espresso machine has dried milk residue.
Basic5
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. In 3 door reach in cooler by cookline, 2 pieces fully thawed mahi still in vacuum sealed packaging.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Scoop handle in contact with sugar in bulk container in dry storage area. Employee removed handle from sugar.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Cookline sanitizer bucket reading 10 ppm chlorine. Employee corrected to100ppm chlorine.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
Cuban panini press located directly under paper towel dispenser at front of kitchen. Manager moved press from under dispenser.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.