1928 CUBAN BISTRO 7

Name: 1928 CUBAN BISTRO 7
Address: 3563 PHILIPS HWY STE 104, JACKSONVILLE, FL, 32207, US
Rating: 85.5

3563 PHILIPS HWY STE 104, JACKSONVILLE, FL 32207

License #2613825

🌴 Cuban/Caribbean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

85.5 Grade B / 100

Solid Health Score

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Quick take

1928 CUBAN BISTRO 7 in JACKSONVILLE currently holds an InspectFL Health Score of 85.5 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on May 5, 2026. Across those visits, inspectors documented 21 total violations — 5 critical, 7 major, 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Administrative complaint recommended
[25-06-4] Single-service articles not stored inverted or protected from contamination. Lids on storage shelf by door in prep room, employee inverted them
[31A-11-4] Handwash sink used for purposes other than handwashing. Got water into container from hand sink at front counter, explained to her
[36-36-4] Ceiling tile missing. One mission above walk in cooler
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and cellphone on shelf above foil and to go lids, shelf by door in prep room, employee rearranged
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above foil and to go lids, employee rearranged shelf by door in kitchen, prep area
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Reheating 122-155f pork on warmer, pork was placed at 7:05 on stove, she took temperature and was 157f in some spots, its is 9:15 now, employee rapidly reheated it to 178f
[05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Display thermometer dial is at 150f and the maximum temp in display per my probe thermometer is 143f, explained to employee

Administrative complaint recommended
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Leftovers soup reheated on stove at 7:30 reached 140f on stove by employee, them she placed it on warmer but no water on warmer and temp is 118f chicken soup at 10:30am, discarded by employee
[16-46-4] Old labels stuck to food containers after cleaning. Old date left on lid for tuna salad, employee removed it
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dishes then took dishes from sanitizer without washing hands, explained to him and he washed hand
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tuna salad made on Monday, dated by employee
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceiling by hood at cook line, also in back prep area
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed veggies on shelf above cooked meats in upright cooler in back prep, employee rearranged
[31A-11-4] Handwash sink used for purposes other than handwashing. Spoon in hand sink and rinsing core scooper in hand sink at front counter
[25-06-4] Single-service articles not stored inverted or protected from contamination. Kids and trays in storage area, employee inverted them
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Sauce with cooked garlic made on 10/22, employee discarded it
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired on 6/1/25. Establishment observed preparing, serving, or selling food to customers with an expired license.
[05-10-4] Probe thermometer not used to ensure proper food temperatures. For reheating soup
[11-26-1] 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. Employee that started yesterday, server Jason
[53A-03-7] 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/. Rebecca expired on 1-13-25, she is the owner and helps with food if needed
[14-38-4] Food storage container/container lid cracked or broken. Cracked container for cut raw onions on Oreo table, back prep area

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