Florida Cuban Cafe
2075 Pine Ridge Rd, Naples, FL 34109 · Permanent Food Service · License 2103586
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Jul 28 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 3 intermediate, 1 basic-16
- Safety score84
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 visitJul 28, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
On the steam table in front counter, cooked shredded beef (108°F - Hot Holding); cooked bone in beef (118°F - Hot Holding). Operator stirred food to distribute heat.
Fixed on the spot
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
On the front counter foods on time control plan do not have a time marking. Operator stated foods were removed from heat at 9:30 am, discussed with operator foods must be discarded or sold by at 1:30pm.
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
In the stand alone freezer next to dish machine, observed a container of shredded beef empanadas, operator stated foods were prepared on Saturday. There is no date mark on food.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed employees using hand sinks to fill containers with water. Discussed with employees hand sinks is only for hand washing to prevent and reduce contamination.
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed 4 employees preparing food and no CFM present.
Basic1
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed operator thawing semi frozen pork and raw fish at room temperature. Discussed with operator best methods to thaw are cold running water and under refrigeration. Operator turned on cold running water for frozen pork.
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.