Nini's Cuban Restaurant

925 Village Square Dr, Sebastian, FL 32958 · Permanent Food Service · License 4105146

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Aug 11, 2026

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Aug 11 routine inspection
3 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 8 basic (3 repeats)
-24
Safety score76

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

Inspection history

1 inspection · 1 visit

Aug112026

Routine inspection

13 violations found

First visitAug 11, 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.
13 violations found:
- 3 High priority
- 2 Intermediate
- 8 Basic
What the inspector cited
High priority3
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shelled eggs over bread in make table, moved bread. Raw beef and chicken stored over cooked beef (3lbs) in two door reach in cooler. Operator discarded.
  Fixed on the spot
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Make table on cook line, opposite side of fryer, raw chicken stored over raw beef. Moved to bottom shelf.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Employee touched raw pork and then moved to cook line without gloves change and handwashing. Stopped him explaining why he cannot do that, cutting boards moved to wash. He went back to raw pork prepping.
  Fixed on the spot
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Employee washed knife used for raw pork handwashing sink. Stopped him and moved to ware washing.
  Fixed on the spot
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  Charging 4% credit card fee, without disclosing on menu. Effective July 1, 2026 must add to menu. Provided operator with flyer.
  Fixed on the spot
Basic8
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Make table opposite side from fryer, no ambient thermometer.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Large cooking pot with raw pork on floor near prep table, moved up.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Scoop handle in sugar. Moved.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Small reach in cooler handle broken off. Back of kitchen.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Old labels on drying rack washed ware.
  Repeat violation
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Spoke to operator he removed it.
  Fixed on the spotRepeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Two door reach in freezer gaskets soiled with mold like substance.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Make table nearest the stove same side, standing water bottom shelf.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.