Cuban Cafe

1699 Powerline Rd, Pompano Beach, FL 33060 · Permanent Food Service · License 1612361

Official report

out of 100

Grade F

Safety score 48 of 100

Latest visit: Oct 23, 2026 (2 weeks ago)

What drove the grade

Nonfood-grade bags used in direct contact with food.High priority, repeat · 6 other violations

How the score was calculated

Starting score100
Violations at the Oct 23 routine inspection
5 high priority (1 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 1 basic
-32
Administrative complaint on Oct 23
Counts in full until a follow-up finds the problems fixed
-20
Safety score48

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

Inspection history

1 inspection · 1 visit

Oct232026

Routine inspection

7 violations found

First visitOct 23, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
- 5 High priority
- 1 Intermediate
- 1 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. House made Flan, prepared on 10/9 ,( 16 days ) stored in low boy at front. Food was discarded. See Stop Sale.
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  House made Flan, prepared on 10/9 ,( 16 days ) stored in low boy at front. Food was discarded. See Stop Sale.
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  In steam table in kitchen, cooked beef (127°F - Hot Holding), per operator ,food prepared approximately 1 hour ago and held in steam table. Food was taken out of steam table and reheated in griddle to 169°F.
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  White Rice (51°F - Heated Cooling), in low boy cooler in kitchen. Per operator, food prepared yesterday and held in cooler overnight. Food was discarded. See Stop Sale.
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Raw chicken stored in non food grade bag in reach in freezer in kitchen . Cuban bread stored in non food bag in low boy front cooler. Foods were removed from non food grade bags and placed in food grade bags.
  Repeat violationAdministrative complaint
Intermediate1
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Raw shell eggs held on prep table on Time as Public Health Control , without written plan. Eggs time marked and held for approximately 1 hour. Time as Public Health Control Form blank. Operator filled out Time as Public Health Control Form.
  Fixed on the spot
Basic1
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
Stop sale: An order that the food can’t be sold or served.