The Gnarly Cuban

2545 Coolidge Ave Ste C, Orlando, FL 32804 · Permanent Food Service · License 5816138

A
Grade A
Safety score 95 of 100
Latest visit: Aug 7, 2026

What drove the grade

Non-food grade paper/paper towel used as liner for food container.High priority · fixed on the spot · 1 other violation

How the score was calculated

  • Starting score100
  • Violations at the Aug 7 routine inspection
    1 high priority (fixed on the spot), 1 intermediate (fixed on the spot)
    -5
  • Safety score95

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

Inspection history

1 inspection · 1 visit

Routine inspection

2 violations found
  1. First visitAug 7, 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.

    2 violations found:

    • 1 High priority
    • 1 Intermediate
    What the inspector cited

    High priority1

    • Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.

      Brown paper towel used for cut cilantro. Operator removed and switched to coffee filter.

      Fixed on the spot

    Intermediate1

    • Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.

      Chicken dated 7/11, operator pulled and changed date.

      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.

Most cited

Labeling, date marking and consumer advisory1
Food-contact surfaces designed and maintained1