Numero Uno Cuban Restaurant

2499 S Orange Ave, Orlando, FL 32806 · Permanent Food Service · License 5802942

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Nov 5, 2026 (3 days ago)

What drove the grade

Nonfood-grade bags used in direct contact with food.High priority, repeat · fixed on the spot · 15 other violations

How the score was calculated

Starting score100
Violations at the Oct 21 routine inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot), 11 basic (6 repeats); basic violations cost 12 at most
-27
Safety score73

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

Inspection history

2 inspections · 2 visits

Latest inspection

Nov52026

Complaint check

No violations found

First visitNov 5, 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.
No violations found.
Official report, on the Florida DBPR website

Earlier inspections 1

Oct212026C73Routine inspection16 violations, 3 high priority No follow-up needed

First visitOct 21, 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.
16 violations found:
- 3 High priority
- 2 Intermediate
- 11 Basic
What the inspector cited
High priority3
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  - bread stored in walk-in cooler stored in retail bags. Operator discarded
  Fixed on the spotRepeat violation
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  - hose bob in kitchen next to hand sink
  Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Packaged food has no English labeling.
  - all bulk ingredients in storage area. Operator corrected labels.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  - spray bottle of purple liquid in dish area . operator label. operator labeled.
  Fixed on the spot
Basic11
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  - raw chicken and raw beef thawing in 3 compartment sink. Operator corrected
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
  - employee drink stored next to condiments at service area. Operator moved
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
  - cold holding unit in kitchen .
  Repeat violation
  Ice buildup in walk-in freezer.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  Accumulation of debris on exterior of warewashing machine.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  - exterior of cooking equipment in kitchen.
  Repeat violation
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  - woman's restroom
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  - kitchen area.
  Repeat violation
  Light not functioning.
  - light in server area.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.