Imperio EL Rey Bar & Restaurant / Cubanela

827 W Lancaster Rd, Orlando, FL 32809 · Permanent Food Service · License 5813681

Official report

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out of 100

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Not rated yet

Latest visit: Sep 3, 2026

Only a licensing inspection is on record. Grades start with the first routine inspection.

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

Inspection history

1 inspection · 1 visit

Sep32026

Licensing inspection

15 violations found

First visitSep 3, 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.
15 violations found:
- 4 High priority
- 2 Intermediate
- 9 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  hot dogs, cheese (68-70°F - Cold Holding). From yesterday
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  hot dogs, cheese (68-70°F - Cold Holding). From yesterday
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. eggs (118°F - Hot Holding) less than 4 hours.
  Added to time control. Less than 4 hours.
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
  Raw chicken over shrimp. Management removed shrimp.
  Fixed on the spot
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.
  Empanadas and shredded meats in the reach in cooler.
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  Sink next to dish. Management added soap.
  Fixed on the spot
Basic9
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Shelves and outside of equipment on the cook line located next to dish area.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Both doors.
  Outer openings not protected with self-closing doors.
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Under hand sink in kitchen has hole around the pipes.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Dish area
  Ceiling/ceiling tile shows damage or is in disrepair.
  Middle kitchen and dish area.
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Kitchen
  Floor soiled/has accumulation of debris.
  Middle kitchen area near dish
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Backpacks and purses under counter on the equipment. Management moved items.
  Fixed on the spot
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.