Las Vegas Cuban Cuisine

8550 NW 53rd Street, Suite B101, Doral, FL 33166 · Permanent Food Service · License 2335316

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Sep 23, 2026 (6 weeks ago)

What drove the grade

Single-use gloves not changed as needed after changing tasks or when damaged or soiled.High priority, repeat · 10 other violations

How the score was calculated

Starting score100
Violations at the Sep 23 routine inspection
1 high priority (1 repeat), 2 intermediate (1 repeat), 8 basic (4 repeats)
-27
Safety score73

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

Inspection history

2 inspections · 3 visits

Latest inspection

Sep232026

Routine inspection

11 violations found

First visitSep 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 1 High priority
- 2 Intermediate
- 8 Basic
What the inspector cited
High priority1
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Observed chef partake in multiple tasks without changing gloves.
  Repeat violation
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.
  Observed chicken held more than 24 hours not properly date marked at walk in cooler.
  Repeat violation
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed all food handlers certificates expired on 9/20/26 for Warren Marquez, Mieriela Martinez, Dennys Perez, Arisleisy Pinero, Pedro Vilche, Beder Caso, Ana Bestriz Chaviano ,Fidel Mesa and Daniela Romero.
Basic8
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed fish, shrimp and steak at reach in cooler across cook line not covered.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed at kitchen area.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed interior of reach in coolers and reach in freezer soiled at cook line.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Observed plates not inverted at kitchen.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Observed plates not inverted at kitchen.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed wall soiled at kitchen area.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul232026F45Routine inspection17 violations, 1 high priority · 1 follow-up visit Complaint after follow-up

Follow-up visitSep 23, 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.
10 violations still not corrected:
- 1 High priority
- 1 Intermediate
- 8 Basic
What was still cited
High priority1
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  More time given
Intermediate1
- 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.
  More time given
Basic8
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  More time given
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  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.
17 violations found:
- 1 High priority
- 5 Intermediate
- 11 Basic
What the inspector cited
High priority1
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Observed chef partake in multiple tasks without changing gloves.
Intermediate5
- Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
  Repeat violation
- 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 cooked chicken at walk in cooler held more than 24 hours not properly date marked.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed coffee cups stored inside at handsink at cafeteria area.
  Repeat violation
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  Observed Yusvani Fonseca with no food manger certificate.
  No proof of required state approved employee training provided for employee hired more than 60 days ago.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed no food handler certificate for Jorge Gamboa.
Basic11
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed no thermometer inside reach in coolers at kitchen.
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Observed spatula stored in cracks between wall and 3 compartment sink.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed at kitchen area.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed interior of reach in coolers and reach in freezer soiled at cook line.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed fan cover soiled at walk in cooler. Observed gaskets at reach in cooler soiled.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Observed plates not inverted at kitchen.
  Equipment and utensils not properly air-dried - wet nesting.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Observed at reach in cooler across cook line.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed wall soiled behind 3 compartment sink.
  Repeat violation
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed ceiling tiles and ceiling vents soiled throughout kitchen area.
  Repeat violation
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.