The Cuban Cafe and Bakery
100 St George St Ste F, Saint Augustine, FL 32084 · Permanent Food Service · License 6502256
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 Jul 21 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 3 basic (1 repeat)-13
- Safety score87
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 visitJul 21, 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.
6 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.
In cooler overnight; milk 47°F.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In cooler overnight; Milk 47°F.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Polyurethane, WD-40, Lubricant, and Fist aid kit on table with sheet pans. Person in charge moved all away from clean sheet pans.
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Stored food not covered.
In chest freezer; pastries and empanadas not covered. Person in charge covered items.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Coffee and personal food in glass reach in cooler. Person in charge removed personal food and drink.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: 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. Glass door front reach in cooler is 47°F. Not keeping food cold.
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.