Cuba Lives Restaurant

4590 W 12 Ave, Hialeah, FL 33012 · Permanent Food Service · License 2330072

Official report

out of 100

Grade F

Safety score 54 of 100

Latest visit: Jul 15, 2026

What drove the grade

Live, small flying insects found.High priority · fixed by the Jul 15 follow-up · 35 other violations

How the score was calculated

Starting score100
Violations at the Jul 14 complaint inspection
7 high priority (5 fixed by the Jul 15 follow-up, 2 fixed on the spot, 1 repeat), 4 intermediate (1 fixed on the spot), 25 basic (1 repeat); basic violations cost 12 at most
-46
Safety score54

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

Inspection history

1 inspection · 2 visits

Jul142026

Complaint inspection

36 violations found · Inspector came back once

Follow-up visitJul 15, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
7 earlier violations still noted, but not enough to need another visit:
- 2 Intermediate
- 5 Basic
What was still cited
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.
  Still observed some food containers not date marked.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  Still observed.
  More time given
Basic5
- Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
  Still observed.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Still observed.
  More time given
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Still observed.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed fan covers cleaned. Still observed on hot holding unit at kitchen area.
  More time given
- Code 35, Insects, rodents, pests and animals: Outer openings of establishment cannot be properly sealed when not in operation.
  Still observed.
  More time given
Official report, on the Florida DBPR website
First visitJul 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
36 violations found:
- 7 High priority
- 4 Intermediate
- 25 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed cooked beans (47°F - Cold Holding); cooked pork (45°F - Cold Holding); shredded beef (45°F - Cold Holding); cooked yuca (45°F - Cold Holding); fried rice (46°F - Cold Holding); cooked corn (46°F - Cold Holding); cooked steak (46°F - Cold Holding) on shelves at walk in cooler, as per operator food was stored the 2 day ago. Operator segregated food to be discarded.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed at buffet line tuna salad (47°F - Cold Holding); shrimp salad (47°F - Cold Holding); cut melon (48°F - Cold Holding); tuna paste (46°F - Cold Holding) as per operator less than 1 hour. Observed shredded mozzarella (48°F - Cold Holding); sliced ham (48°F - Cold Holding); cooked ribs (41°F - Cold Holding); cooked pork (41°F - Cold Holding); raw pork (68°F - Cold Holding) raw chicken (47°F - Cold Holding); raw steak (47°F - Cold Holding); marinated beef (46°F - Cold Holding) on reach in cooler at cook line, as per operator less than 2 hours. Observed cooked beans (47°F - Cold Holding); cooked pork (45°F - Cold Holding); shredded beef (45°F - Cold Holding); cooked yuca (45°F - Cold Holding); fried rice (46°F - Cold Holding); cooked corn (46°F - Cold Holding); cooked steak (46°F - Cold Holding) on shelves at walk in cooler, as per operator food was stored the 2 day ago. Operator segregated food to be discarded.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed plantains (126°F - Hot Holding) cooked chicken (118°F - Hot Holding); pasta (126°F - Hot Holding); breaded fish (126°F - Hot Holding); cooked eggs (131°F - Hot Holding) at buffet line, as per operator less than 1.5 hours. Operator proceeded to reheated.
  Fixed on the spotRepeat violation
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed raw chicken stored above raw pork on shelves at walk in cooler.
  Displayed food not properly protected from contamination.
  Observed ice not protected at bar area, missing lid.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed approximately 5 flies landing on utensils and preparation table at kitchen area.
  Roach activity present as evidenced by live roaches found.
Intermediate4
- 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 pork,cooked beans,cooked pasta,cooked corn prepared onsite and held more than 24 hours not date marked on shelves at walk in cooler. Observed cooked chicken (118°F - Hot Holding); pasta (126°F - Hot Holding); breaded fish (126°F - Hot Holding); cooked eggs (131°F - Hot Holding) at buffet line, as per operator less than 1 hour.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed food stored on soiled containers on reach in cooler throughout kitchen,
  Non-pitting surface rust on food-contact equipment.
  Observed rusted bottom part of desserts reach in cooler at kitchen area.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed by 3 compartment sink. Operator provided paper towels during inspection.
  Fixed on the spot
Basic25
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed salt and bread crumbs container not identified with common name at cook line. Employee labeled during inspection.
  Fixed on the spot
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed no ambient thermometer on reach in coolers throughout kitchen.
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed several food contained not covered at walk in cooler.
  Food stored on floor.
  Observed food containers on walk in cooler floor.
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Observed on white bin sugar container, operator removed during inspection.
  Fixed on the spot
  In-use ice scoop stored on soiled surface between uses.
  Observed ice scoop stored between ice machines at the back area. Operator removed to dishwashing area.
  Fixed on the spotRepeat violation
  Ice bucket/shovel stored on floor between uses.
  Observed ice buckets stored on floor at bar area.
  In-use knife/knives stored in cracks between pieces of equipment.
  Observed by 3 compartment sink, operator removed.
  Fixed on the spot
  In-use tongs stored on equipment door handle between uses.
  Observed tong stored on oven handle, employee removed.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed personal drink above of preparation table at kitchen area. Employee removed.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed on rice container by dry storage. Operator removed during inspection.
  Fixed on the spot
  Cutting board has cut marks and is no longer cleanable.
  Equipment in poor repair.
  Observed no lid on ice machine at bar area.
  Food storage container/container lid cracked or broken.
  Observed several food stored on cracked and broken containers/lids throughout kitchen.
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  Observed Sanitizer Bucket (Chlorine +100ppm) at bar area. Employee discarded solution.
  Fixed on the spot
  Clean linens stored on floor.
  Observed at dry storage area, employee stored properly.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed at kitchen areal
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed soiled interior and shelves in all units throughout kitchen.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed soiled gaskets in all units throughout kitchen. Observed dust and grease accumulated on fans at kitchen area. Also observed grease accumulated on hot holding unit at kitchen area.
  Buildup of food debris/soil residue on equipment door handles.
  Observed soiled handles in all units at kitchen area.
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed ice buckets not inverted at bar area.
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  Observed 1 dead roach inside hand wash sink next to hot holdings units by buffet area.
  Outer openings of establishment cannot be properly sealed when not in operation.
  Observed at dry storage area and ice machines area.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed at dishwashing area.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
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.