W Caribbean Cuban Restaurant INC

2215 S Combee Rd, Lakeland, FL 33801 · Permanent Food Service · License 6307905

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Sep 24, 2026 (6 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Sep 24 follow-up · 11 other violations

How the score was calculated

Starting score100
Violations at the Sep 22 routine inspection
5 high priority (4 fixed by the Sep 24 follow-up, 1 fixed on the spot), 3 intermediate (1 fixed on the spot, 1 repeat), 4 basic
-28
Safety score72

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

Inspection history

1 inspection · 2 visits

Sep222026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitSep 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitSep 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 5 High priority
- 3 Intermediate
- 4 Basic
What 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.
  Kitchen prep area reach in cooler Cold hold; shredded lettuce 57°F, shredded cheese 56°F, sliced tomatoes 57°F, rice 61°F, sliced mozzarella 58°F, milk 61, sliced deli meats 62, butter 71, sour cream 58, all items from 9/21/26 and held in cooler overnight. white rice 48- 52 from previous day 9/21/26 covered with condensation on lid and container See stop sale
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Kitchen prep area reach in cooler Cold hold; shredded lettuce 57°F, shredded cheese 56°F, sliced tomatoes 57°F, rice 61°F, sliced mozzarella 58°F, milk 61, sliced deli meats 62, butter 71, sour cream 58, reach in cooler across from grill cooked pork 54, all items from 9/21/26 and held in cooler overnight. See stop sale
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Steam table hot holding yuca 124, advised to reheat
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  white rice 48- 52 from previous day 9/21/26 covered with condensation on lid and container
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw chicken over ice cream in walk in freezer Raw chicken over raw beef in walk in freezer
Intermediate3
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Soda nozzles soiled in servers station
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Cutting board in handwash sink severs station. Employee removed
  Fixed on the spot
Basic4
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
- Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Ac vents soiled
  Floor soiled/has accumulation of debris.
  In walk in cooler
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.