1928 Cuban Bistro 5
122 S 8 St, Fernandina Beach, FL 32034 · Permanent Food Service · License 5501199
What drove the grade
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
How the score was calculated
- Starting score100
- Violations at the Sep 24 routine inspection2 high priority (fixed on the spot), 1 intermediate, 3 basic (1 repeat)-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 · 1 visitRoutine inspection
- First visitSep 24, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
In closed metal to go container on tray on top of steam table, cooked onions (83°F - Cooling @ 2.20 hours). Operator reheated onions to 169°F on stove and put in stand up reach in freezer with no lid to begin cooling again. Another temperature taken at 103°F after 15 minutes in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
In stand up reach in freezer, closed ziploc bag of raw shrimp stored above open and closed bags of yuca fries and plantains. Operator moved raw shrimp to bottom of freezer.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Four employees present at time of inspection with no certified food manager in building.
Basic3
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
On storage shelf over prep counter, container of sugar and brown sugar not labeled. Employee added label.
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.
Employee drinks on top of microwave in dish area.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Handler to flip top reach in cooler at front counter broken. Also, gaskets on reach in coolers on cook line and reach in freezer in outside room torn.
Repeat violation
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.