Old' Cuban Restaurant & Bar

1242 SW Pine Island Rd Ste 35, 36, Cape Coral, FL 33991 · Permanent Food Service · License 4607352

Official report

out of 100

Grade F

Safety score 18 of 100

Latest visit: Jul 28, 2026

What drove the grade

Roach activity present as evidenced by live roaches found.High priority · not yet fixed · 28 other violations

How the score was calculated

Starting score100
Violations at the Jul 23 routine inspection
6 high priority (2 fixed on the spot, 1 repeat), 6 intermediate (1 fixed on the spot, 1 repeat), 17 basic (1 repeat); basic violations cost 12 at most
-62
Complaint after follow-up on Jul 28
Counts in full until a follow-up finds the problems fixed
-20
Safety score18

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

Inspection history

1 inspection · 2 visits

Jul232026

Routine inspection

29 violations found · Inspector came back once

Follow-up visitJul 28, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
19 violations still not corrected:
- 3 High priority
- 2 Intermediate
- 14 Basic
What was still cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed raw fish 48°F, chicken 47°F, potatoes 46°F and ham 48°F and raw beef 46°F in stand up reach-in cooler on cook line. The owner placer raw fish and raw beef on ice and discarded chicken, potatoes and ham.
  Administrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw beef over ready to eat turkey and cheese in walk-in cooler.
  Administrative complaint
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food in walk-in freezer.
  Observed raw pork in walk-in freezer in nonfood grade bags.
  Administrative complaint
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
- Code 27, Water source: Handwash sink does not provide water through a mixing valve or combination faucet.
  Observed handwashing sink beside 3 compartment sink still not operational.
  Administrative complaint
Basic14
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  More time given
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed plantains, cook beef and onions uncovered in walk-in cooler.
  More time given
  Food stored on floor.
  Observed plantains, cook beef and onions on floor in walk-in cooler.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
  Cold holding equipment not maintained in good repair.
  Observed stand up reach on cook line ambient temperature 47°F.
  More time given
- Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
  More time given
- Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  More time given
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  More time given
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair in kitchen.
  More time given
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured in bar.
  More time given
  No copy of latest inspection report available.
  More time given
- Code 55, Automatic gratuity notice: Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
  More time given
Official report, on the Florida DBPR website
First visitJul 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
29 violations found:
- 6 High priority
- 6 Intermediate
- 17 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed beef (46°F - Cold Holding); rice (48°F - Cold Holding); pork (48°F - Cold Holding); white rice (47°F - Cold Holding); noodles (48°F - Cold Holding); shredded pork (47°F - Cold Holding) mash potatoes (48°F - Cold Holding); sauce (48°F - Cold Holding); grits (49°F - Cold Holding); garlic & oil (49°F - Cold Holding) in stand up reach-in on cook line.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed raw chicken (45°F - Cold Holding) in stand up reach-in cooler on cook line. The manager placed raw chicken on ice. Observed beef (46°F - Cold Holding); rice (48°F - Cold Holding); pork (48°F - Cold Holding); white rice (47°F - Cold Holding); noodles (48°F - Cold Holding); shredded pork (47°F - Cold Holding) mash potatoes (48°F - Cold Holding); sauce (48°F - Cold Holding); grits (49°F - Cold Holding); garlic & oil (49°F - Cold Holding) in stand up reach-in on cook line.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw chicken over ready to eat pork in stand up reach-in cooler on cook line. The manager moved the raw chicken on bottom shelf under the pork.
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Observed cook change gloves without washing hands while initiating different tasks.
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food in walk-in freezer.
- Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
  Observed 1 live roach in ware washing area.
Intermediate6
- 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.
  Observed noodles and pork in walk-in cooler not date marked.
  Repeat violation
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  Observed operator wash hand in 3 compartment sink.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed cutting board soiled.
- Code 27, Water source: Handwash sink does not provide water through a mixing valve or combination faucet.
  Observed handwashing sink beside 3 compartment sink no hot water.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  The manager placed paper towels in paper towel dispenser.
  Fixed on the spot
  No soap provided at handwash sink in bar.
Basic17
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed container of sugar not labeled in coffee station in bar.
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed plantains uncovered in walk-in freezer and pork and ground beef uncovered in walk-in cooler.
  Food stored on floor.
  Observed boxes of potatoes on floor in walk-in freezer.
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Tongs was removed from oven door.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Inside container with sugar and flour.
  Equipment in poor repair.
  Observed stand up reach-in cooler on cook line gasket torn.
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed stand up reach-in cooler across from heating unit ambient temperature 46°F.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
- Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  Observed hand washing sink by front and kitchen area.
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Observed bathroom doors not tight fitting.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair in kitchen.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured in bar.
  No copy of latest inspection report available.
- Code 55, Automatic gratuity notice: Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
  Emailed To Management Gratuities, Tips and Operations Charges Industry Bulletin. Include Fees on Credit Card for purchases.
  Fixed on the spot
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
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.