CUBAN CAFE

Name: CUBAN CAFE
Address: 1699 POWERLINE RD, POMPANO BEACH, FL, 33060, US
Rating: 29.1

1699 POWERLINE RD, POMPANO BEACH, FL 33060

License #1612361

🌴 Cuban/Caribbean ℹ️

29.1 Grade F / 100

Failing Health Score

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Latest inspection

October 23, 2026 · 7 findings · 5 critical

Routine - Food

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Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

CUBAN CAFE in POMPANO BEACH currently holds an InspectFL Health Score of 29.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 23, 2026. Across those visits, inspectors documented 42 total violations — 24 critical, 4 major, 14 minor.

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Record snapshot

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The latest inspection on October 23, 2026 shows 7 observation rows: 5 critical, 1 major, and 1 minor.

Official recordInspection data quality

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Inspector notes

Coverage note

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F record

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*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.

Disposition: Administrative complaint recommended
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table in kitchen, cooked beef (127F - Hot Holding), per operator ,food prepared approximately 1 hour ago and held in steam table. Food was taken out of steam table and reheated in griddle to 169 F.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-31-5] Nonfood-grade bags used in direct contact with food. Raw chicken stored in non food grade bag in reach in freezer in kitchen . Cuban bread stored in non food bag in low boy front cooler. Foods were removed from non food grade bags and placed in food grade bags.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. White Rice (51F - Heated Cooling), in low boy cooler in kitchen. Per operator, food prepared yesterday and held in cooler overnight. Food was discarded. See Stop Sale.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. House made Flan, prepared on 10/9 ,( 16 days ) stored in low boy at front. Food was discarded. See Stop Sale.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Raw shell eggs held on prep table on Time as Public Health Control , without written plan. Eggs time marked and held for approximately 1 hour. Time as Public Health Control Form blank. Operator filled out Time as Public Health Control Form.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. House made Flan, prepared on 10/9 ,( 16 days ) stored in low boy at front. Food was discarded. See Stop Sale.

Disposition: Met Inspection Standards
[08B-38-4] Food stored on floor. Potatoes and onions in bins on floor in back room. Operator removed food from floor.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall behind stand up freezer soiled with food debris and grease.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on table. Advised operator to place in sanitizer bucket.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer in bucket in kitchen, reading 0 ppm. Corrected to 100 ppm.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm), corrected to 100 ppm.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. REACH IN COOLER; Cooked Potatoes (50F - Heated Cooling), per operator, food not prepped or portioned today, food prepared yesterday and held in reach in cooler overnight. Discussed proper cooling methods with staff. Food was discarded. See Stop Sale.
[14-31-5] Nonfood-grade bags used in direct contact with food. Cooked yellow rice stored in grocery bag in low boy cooler in kitchen. Operator moved rice to food grade bag.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. REACH IN COOLER; Cooked Potatoes (50F - Heated Cooling), per operator, food not prepped or portioned today, food prepared yesterday and held in reach in cooler overnight. Discussed proper cooling methods with staff. Food was discarded. See Stop Sale.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine - over 200ppm), at front counter, corrected to 100 ppm.

Disposition: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth chlorine sanitizer 10ppm. Operator corrected to 100ppm.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 compartment sink chlorine sanitizer 10ppm. Operator corrected to 100ppm.
[14-31-5] Nonfood-grade bags used in direct contact with food. At reach in freezer, food stored in direct contact with thank you bags. Operator removed from bags.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At kitchen reach in cooler, Raw shell eggs stored over cooked potatoes. Advised operator of proper storage. Operator stored correctly. Provided storage form to operator.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At kitchen reach in chest freezer, Chicken stored over oxtails in, not all commercially packaged. Advised operator of proper storage, operator stored correctly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen reach in cooler, raw chicken ; (50F - Cold Holding), not prepared or portioned today. Operator stated items held for approximately 2 hours. Advised operator of proper cold holding parameters. Operator placed item into freezer to quick chill.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At kitchen, diced tomatoes (59F - ambient Cooling)@10:17, since 7:00, 52F @10:54. At the current rate, the product will not reach 41F within 4 hours. Advised operator of proper cooling parameters. Operator placed item onto ice to fascilitate cooling.