Cubans BE Like Restaurant & Cafe
13300 S Cleveland Ave Unit 21, Fort Myers, FL 33907 · Permanent Food Service · License 4607449
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 29 routine inspection2 high priority (fixed on the spot), 4 basic-10
- Safety score90
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 visitSep 29, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
On steam table; cooked pork (59°F - Hot Holding); cooked rice (101°F - Hot Holding). Per operator all items stored on steamer for one hour. Operator started reheating all items.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In walk in cooler; raw beef container stored over cooked rice. Operator removed raw beef container to proper storage.
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Ground beef case stored on floor in walk in freezer.
Code 14, Food-contact surfaces designed and maintained: Bowl with no handle used to dispense cooked rice.
Operator removed the bowl.
Fixed on the spot
Hood filter missing from automatic fire suppression/exhaust system.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of food debris in walk in freezer.
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.