1928 Cuban Bistro

1831 Golden Eagle Way, Suite 29, Fleming Island, FL 32003 · Permanent Food Service · License 2001323

Official report

out of 100

Grade B

Safety score 87 of 100

Latest visit: Oct 26, 2026 (12 days ago)

What drove the grade

Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.High priority · fixed on the spot · 5 other violations

How the score was calculated

Starting score100
Violations at the Oct 26 routine inspection
3 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 2 basic
-13
Safety score87

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

Inspection history

1 inspection · 1 visit

Oct262026

Routine inspection

6 violations found

First visitOct 26, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
- 3 High priority
- 1 Intermediate
- 2 Basic
What the inspector cited
High priority3
- 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. Observed in reach in cooler by kitchen door 1 bulk container of salsa Rojas containing raw egg, as well as 1 bulk container of Salsa Verde containing raw egg not used within 7 days, both containers dated 10/18/26. Operator discarded.
  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 in reach in cooler by kitchen door 1 bulk container of salsa Rojas containing raw egg, as well as 1 bulk container of Salsa Verde containing raw egg over ready to eat foods. Operator moved containers to bottom shelf.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed under grill a bottle of sanitizer spray next to oil and cooking degreaser. Operator removed and relocated sanitizer.
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed no paper towels at hand washing station in kitchen next to triple sink. Operator added paper towels.
  Fixed on the spot
Basic2
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed in triple sink, package of ready to eat ham cubes being thawed with no running water in empty sink. Operator turned on faucet so running water was over package of cubed ham.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed multiple reach in cooler and reach in freezer gaskets soiled with black mold like substance. Observed hood filters above grill soiled with grease build up.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.