Fernandez the Bull Cuban Cafe and Bar
3250 Bonita Beach Rd Unit 207, Bonita Springs, FL 34134 · Permanent Food Service · License 4607772
What drove the grade
Live, small flying insects found.approximately 20 flying insects at beet taps in bar.
How the score was calculated
- Starting score100
- Violations at the Oct 16 routine inspection5 high priority (4 fixed by the Oct 19 follow-up, 1 fixed on the spot), 1 intermediate, 4 basic-22
- Safety score78
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 visitOct 19, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Operator has ordered new books for training.
More time given
- First visitOct 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.lobster salad made day prior per operator.obster salad (47°F - Cold Holding)
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. pickled onions (99°F - Hot Holding) ; chimichurri ( containing fresh garlic and oil) (80°F - Hot Holding)on cook line less than 4 hours per operator.discussed and provided times of public health control with operator.
Fixed on the spot
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.lobster salad made day prior per operator.obster salad (47°F - Cold Holding)
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.in walk in cooler , Fish on top shelf directly on top of soy sauce cooked meats and produce .
Discussed and provided storage chart for refrigeration storage.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.approximately 20 flying insects at beet taps in bar.
Intermediate1
Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Certificates are all photo copies not original certificates from a book.
Basic4
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee water bottle on cook line cutting board.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Black mold like substance in interior of ice machine
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Spoons in server area and cook line not inverted properly operator inverted spoons to correct position.
Fixed on the spot
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.
Employee cell phone on cook line table .
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.