Bored Cuban
5812 Sunset Dr, South Miami, FL 33143 · Permanent Food Service · License 2323932
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 9 routine inspection3 high priority (1 fixed by the Jul 10 follow-up, 2 fixed on the spot), 4 basic-13
- Safety score87
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 visitJul 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed coolers under flat top with ambient temp of 55°F. The following TCS foods stored inside for 1 1/2 hours:croquettes (50°F - Cold Holding); raw chicken (56°F - Cold Holding); raw steak (57°F - Cold Holding); cooked pork (55°F - Cold Holding); burger patty (55°F - Cold Holding). Operator placed all items into walk in cooler for proper cooling.
Fixed on the spot
Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants.
Observed establishment with no copy of their approved plan on site. Operator found copy of plan, printed during inspection.
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 in coolers under flat top: raw chicken above shredded potato.
Basic4
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed sugar container with no label; operator replaced label during inspection.
Fixed on the spot
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Observed unwashed produce in walk in stored above ready to eat sauces. Operator rearranged during inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed coolers under flat top with ambient temp of 55°F. The following TCS foods stored inside for 1 1/2 hours:croquettes (50°F - Cold Holding); raw chicken (56°F - Cold Holding); raw steak (57°F - Cold Holding); cooked pork (55°F - Cold Holding); burger patty (55°F - Cold Holding). Operator placed all items into walk in cooler for proper cooling.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed above triple sink.
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.
- 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.