Cubana Bakery & Cafe
2708 Santa Barbara Blvd #101, Cape Coral, FL 33914 · Permanent Food Service · License 4606457
What drove the grade
Raw animal food stored over or with unwashed produce.
How the score was calculated
- Starting score100
- Violations at the Aug 11 routine inspection1 high priority (fixed on the spot), 2 intermediate, 5 basic (1 repeat)-15
- Safety score85
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 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Raw shelled eggs stored directly over unwashed potatoes in reach in cooler. Observed operator correct violations in order to meet inspection standards.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Pulled pork, ribs, rice sub sandwiches, per operator all,prepared on site more than 24 hours prior not date marked after
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Underside of large Hobart mixer has a build up of food debris.
Basic5
Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Product is missing date prepared and address of establishment. This is a repeat violation from the previous inspection dated 02-17-2026
Repeat violation
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Partial personal beverages in multiple reach in coolers
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Door gasket on Vortex reach in cooler (#13) damaged.
Ice buildup in reach-in freezer and/or walk-in freezer.
Build up of ice inside reach in freezer on cooks line.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Build up of grease on cooks line underneath cooking equipment.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.