Islas Canarias Cuban Express
7535 N Kendall Dr Fc 1410, Miami, FL 33156 · Permanent Food Service · License 2328166
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 22 routine inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 4 basic-12
- Safety score88
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 22, 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.
7 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.
Observed rice (117°F - Hot Holding) in warmer on cook line. As per operator, less than 2 hours in warmer. Operator had chef place into oven.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for clean utensils for food contact.
Operator asked chef to remove items.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at kitchen handsink. Operator replaced during inspection.
Fixed on the spot
Basic4
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 tongs inside of pork. Operator removed to be washed, rinsed and sanitized; new tongs provided.
Fixed on the spot
In-use knife/knives stored in cracks between pieces of equipment.
Observed knife under cutting board on top of cooler at front counter. Operator removed at time of inspection.
Fixed on the spot
Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Observed on cutting board above freezer. Operator removed bucket and placed at a proper location.
Fixed on the spot
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
Observed last copy not printed on site.
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.