Rey's Cuban Cafe
7800 US 17-92 S #194, Fern Park, FL 32730 · Permanent Food Service · License 6903953
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Nov 6 routine inspection3 high priority (1 fixed on the spot), 3 intermediate (1 fixed on the spot), 3 basic-26
- Safety score74
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 visitNov 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
reach in prep sandwich cooler. ; cooked pernil (46-53°F - Cold Holding); chicken (50°F - Cold Holding); ham (51°F - Cold Holding); cut tomatoes (50°F - Cold Holding) in cooler overnight per operator
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
reach in prep sandwich cooler. ; cooked pernil (46-53°F - Cold Holding); chicken (50°F - Cold Holding); ham (51°F - Cold Holding); cut tomatoes (50°F - Cold Holding) in cooler overnight per operator
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Empanadas with beef at front display case no time mark. Employee marked time.
Fixed on the spot
Intermediate3
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
New employee Grace started 3 days go. Operator had employee acknowledge and sign.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
By prep table back of the house.
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Eduardo Perez 5/18/2026
Basic3
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Reach in cooler door front of the house.
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in sandwich cooler back of the house ambient thermometer 50°F.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Front cooler by reach in freezer and reach in sandwich cooler.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.