Yglesias Cuban Cafe'

10641 N Kendall Drive #7-A, Miami, FL 33176 · Permanent Food Service · License 2317404

Official report

out of 100

Grade D

Safety score 60 of 100

Latest visit: Sep 10, 2026 (8 weeks ago)

What drove the grade

Nonfood-grade bags used in direct contact with food.High priority, repeat · no follow-up needed · 12 other violations

How the score was calculated

Starting score100
Violations at the Sep 10 routine inspection
7 high priority (6 no follow-up needed, 1 fixed on the spot, 2 repeats), 2 intermediate (2 repeats), 4 basic (3 repeats)
-40
Safety score60

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

Inspection history

1 inspection · 1 visit

Sep102026

Routine inspection

13 violations found

First visitSep 10, 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.
13 violations found:
- 7 High priority
- 2 Intermediate
- 4 Basic
What the inspector cited
High priority7
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed sliced ham (48°F - Cold Holding); sliced cheese (47°F - Cold Holding) at sandwich prep reach in cooler, as per operator products were placed inside cooler less than 1 hour prior to inspection. Operator added products to ice bath for rapid cooling.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw pork stored over cooked chicken inside standing reach in cooler in dry storage area.
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Observed employee put on pair of gloves and begin to prepare customer order without first washing hands.
  Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
  Observed employee crack raw shell eggs then grab clean utensils without changing gloves and washing hands.
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed Cuban bread stored directly inside non food grade bag at sandwich prep station.
  Repeat violation
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Observed several bottles of medicine stored on shelf above white chest freezer.
  Repeat violation
  Toxic substance/chemical improperly stored.
  Observed container of sanitizer and burn gel stored on shelf above white chest freezer.
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 multiple cooked foods prepared over 24 hours not date marked inside standing reach in cooler.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed dry storage shelves heavily soiled where bottles of oil and sauces are stored.
  Repeat violation
Basic4
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed container of sugar not labeled at coffee station.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed ice machine in disrepair near cook line.
  Reach-in cooler shelves with rust that has pitted the surface.
  In standing reach in cooler in dry storage.
  Repeat violation
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed ice buildup inside reach in freezer near prep tables.
  Repeat violation
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.