Don Ramon Cuban Cuisine
10220 Forest Hill Blvd Ste 110, Wellington, FL 33414 · Permanent Food Service · License 6021030
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 Oct 26 routine inspection5 high priority (3 fixed on the spot, 3 repeats)-27
- Administrative complaint on Oct 26Counts in full until a follow-up finds the problems fixed-20
- Safety score53
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 visitOct 26, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Cook line Flip top cooler, French fries 50°F cold holding, see top sale. Cooked yuca 50°F cold holding, see stop sale, Per operator stored since yesterday and not prepared or portioned today, items stored above the chill line.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cook line Flip top cooler, French fries 50°F cold holding, see top sale. Cooked yuca 50°F cold holding, see stop sale, Per operator stored since yesterday and not prepared or portioned today, items stored above the chill line.
Repeat violationAdministrative complaint
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
Walk in freezer Raw fish and raw liver stored above containers with homemade sauces and stews like cooked beans, cooked beef.. Operator stored properly
Fixed on the spotRepeat violationAdministrative complaint
Raw animal food stored over/not properly separated from ready-to-eat food.
Walk in cooler Raw steak stored above containers with washed and cut vegetables Operator stored properly
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee touched soiled towel and then engaged in food preparation without washing hands.
Employee washed hands
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.