Cubaohco
1465 SW 8 St Ste 106, Miami, FL 33135 · Permanent Food Service · License 2336616
What drove the grade
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
How the score was calculated
- Starting score100
- Violations at the Jul 24 routine inspection1 high priority (fixed on the spot), 6 intermediate (1 fixed on the spot, 2 repeats), 4 basic; intermediate violations cost 18 at most-25
- Extension granted on Sep 23Counts in full until a follow-up finds the problems fixed-3
- Safety score72
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 23, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
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 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Walked thru the process with a different operator. Observed the current layout does not match the current layout. Observed the bar area the three compartment sink and hand washing sink moved to the other side of where the approve location. The kitchen area has moved to the back of the establishment next to the office in the area where it says art on the approved plans. observed in the back area which coolers reach and freezer a handwashing sink connected with two other sinks, a dish machine, two portable gas fryers, no hood system. Observed the outside bar and the food area bar removed. The mop sink relocated inside a cleaning closet by the stage .
More time given
Basic2
Code 38, Lighting: Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
More time given
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
More time given
- First visitJul 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Observed in the bar area: employee prepping garnishes for the drinks without gloves. Discussed with the operator, employee discarded the drink garnishes (mint) and washed hands properly. Also put on clean gloves.
Fixed on the spot
Intermediate6
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Observed the establishment offers raw ceviche mixture not identified on the menu as raw.
Repeat violation
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Kitchen: cutting boards and the cutting boards on the flip top reach in cooler with mold-like substance.
Repeat violation
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed the current layout does not match the current layout. Observed the bar area the three compartment sink and hand washing sink moved to the other side of where the approve location. The kitchen area has moved to the back of the establishment next to the office in the area where it says art on the approved plans. observed in the back area which coolers reach and freezer a handwashing sink connected with two other sinks, a dish machine, two portable gas fryers, no hood system. Observed the outside bar and the food area bar removed. The mop sink relocated inside a cleaning closet by the stage
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Employee working over 90 days, as per operator Rosmery Lopez
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
Observed in the bar area: employee prepping garnishes for the drinks without gloves. Discussed with the operator, employee discarded the drink garnishes (mint)and washed hands properly. Also put on clean gloves.
Basic4
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Kitchen: cases of oranges and limes stored on the floor. Discussed with the operator the proper procedures.
Code 38, Lighting: Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
By the large ice machine.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Observed two helium tanks in the back area by the ice machine not secured.
Reporting only1
Code 45, Fire extinguishing equipment: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed.
Notified Fire AHJ. For reporting purposes only. Observed the establishment have two portable grease fryers on a table in the new kitchen area, no hood system.
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
- 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.