Paladar Cuban Eatery

5575 A1A South Unit 112, Saint Augustine, FL 32080 · Permanent Food Service · License 6502437

Official report

out of 100

Grade B

Safety score 85 of 100

Latest visit: Sep 4, 2026

What drove the grade

Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.High priority · fixed by the Sep 4 follow-up · 5 other violations

How the score was calculated

Starting score100
Violations at the Sep 2 routine inspection
4 high priority (3 fixed by the Sep 4 follow-up, 1 fixed on the spot), 2 basic (1 repeat)
-15
Safety score85

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

Inspection history

1 inspection · 2 visits

Sep22026

Routine inspection

6 violations found · Inspector came back once

Follow-up visitSep 4, 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 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
- 4 High priority
- 2 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
  See stop sale. Observed three 12 qt black beans made 9/1 at approximately 10am (57-60°F - Cooling)
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cooked ground chicken (47°F - Cold Holding) sitting next to black beans from previous day that did not have proper cooling.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed black beans (78°F - Hot Holding); chicken (119°F - Hot Holding); beef (118°F - Hot Holding) person in charge placed product on stove and reheated all too 165°F +
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Observed three 12 qt black beans made 9/1 at approximately 10am (57-60°F - Cooling)
Basic2
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Observed old bar code and date labels on food clean and stacked containers and lids
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed pastry cooler gasket soiled with food debris.
  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.
Stop sale: An order that the food can’t be sold or served.