CUBA LIVES RESTAURANT

Name: CUBA LIVES RESTAURANT
Address: 4590 W 12 AVE, HIALEAH, FL, 33012, US
Rating: 65.6

4590 W 12 AVE, HIALEAH, FL 33012

License #2330072

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

65.6 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

CUBA LIVES RESTAURANT in HIALEAH currently holds an InspectFL Health Score of 65.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 8, 2026. Across those visits, inspectors documented 27 total violations — 8 critical, 2 major, 17 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.

Inspection Completed - No Further Action
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed trough out kitchen.
[36-22-4] Floor area(s) covered with standing water. Observed raw beef trough out the kitchen.
[08B-38-4] Food stored on floor. Observed raw beef stored on the floor inside walk in cooler. Operator stored food six inches above the floor.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed stored on a soiled surface, operator replaced with clean scoop and stored inside ice machine with handle upwards
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop buried inside sugar container, operator stored sugar container with scoop handle upwards.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled
[33-16-4] Open dumpster lid. Operator closed dumpster lid.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed at kitchen.
[08B-12-5] Stored food not covered. Observed yuca and spaghetti containers no covered inside walk in cooler. Operator covered food items with lids.
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at bar area straws no individually wrapped.
[41-28-4] Sanitizer not used in accordance with the manufacturers recommendations. Observed operator spraying Chlorine sanitizer on wall sanitizer 200+ on spraying bottle. Operator coached employee, employee stopped spraying and diluted chlorine with water, spray bottle (Chlorine 100ppm)
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed inside warmer unit cooked black beans (122F - Hot Holding); yellow rice (126F - Hot Holding);, according to manager placed 45 minutes prior, employee placed food items inside oven to reheat, second temperature 25 minutes after. yellow rice (167F - Reheating); cooked black beans (169F - Reheating)
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed under hard sink at ware washing area, hose connected no vacuum breaker breaker.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed at ware washing area hand sink used, used as a dump sink, food residue inside inside hand sink.

Warning Issued
[01B-01-4] Dented/rusted cans present. See stop sale. Observed four dented cans at dry storage area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed hand sink white cutting boards grooved at kitchen.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed at kitchen.
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at bar area. Operator placed non wrapped straws behind counter, away from customer reach.
[31A-09-4] Handwash sink not accessible for employee use at all times.observed lids inside hand wash sink sink next to 3 compartment sink, hand sink no accessible for hand washing. Operator removed lids from inside hand sink.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed under hard sink at ware washing area, hose connected no vacuum breaker breaker.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled, gaskets on reach in coolers spoiled.
[16-46-4] Old labels stuck to food containers after cleaning. Observed cooked beans in drying board clean containers with old labels stuck.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put gloves to handle food, no hand washing prior observed. Manager coached employee on proper glove use and hand washing. Employee removed gloves, washed hands d hands and then put gloves on.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed noodles salad stored under raw pork. Operator stored noodles salad in a different shelf with ready to eat foods only.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed inside warmer pork Milanese (117F - Hot Holding) according to cook placed 90 minutes ago. Operator reheated product at oven 20 minutes later pork Milanese (167F - Hot Holding)

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