1928 Cuban Bistro 4
1500 Beach Blvd Unit 218, Jacksonville Beach, FL 32250 · Permanent Food Service · License 2616142
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 Aug 14 routine inspection3 high priority (fixed by the Aug 17 follow-up, 1 repeat), 1 intermediate, 2 basic-16
- Administrative complaint on Aug 14, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score72
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 visitAug 17, 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 visitAug 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed in front display cooler Flan (49°F-50°F - Cold Holding); vanilla tres leches (49°F-50°F - Cold Holding); Nutella tres leches (49°F-50°F - Cold Holding); Watermelon fruit salad (49°F-50°F - Cold Holding). See stop sale Manager stated all products were in from previous day. Cooler has an ambient temperature of 45°F-48°F.
Shell eggs in use or stored with cracks or broken shells.
See stop sale. Observed in reach in cooler 1 cracked raw shell egg stored with raw shell eggs. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in front display cooler Flan (49°F-50°F - Cold Holding); vanilla tres leches (49°F-50°F - Cold Holding); Nutella tres leches (49°F-50°F - Cold Holding); Watermelon fruit salad (49°F-50°F - Cold Holding). See stop sale Manager stated all products were in from previous day. Cooler has an ambient temperature of 45°F-48°F.
Repeat violationAdministrative complaint
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed some employee food training expired.
Basic2
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed front display cooler with visual ice buildup .
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee phone stored on prep table. Manager removed and stored properly.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.