DON RAMON CUBAN CUISINE

Name: DON RAMON CUBAN CUISINE
Address: 10220 FOREST HILL BLVD STE 110, WELLINGTON, FL, 33414, US
Rating: 73.4

10220 FOREST HILL BLVD STE 110, WELLINGTON, FL 33414

License #6021030

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

73.4 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

DON RAMON CUBAN CUISINE in WELLINGTON currently holds an InspectFL Health Score of 73.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on March 17, 2026. Across those visits, inspectors documented 13 total violations — 11 critical, 1 major, 1 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

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.

Call Back - Admin. complaint recommended
[03A-02-5] At salad at dessert satiation: butter packets (47F - Cold Holding) As per operator, transferred from walk in cooler approximately 1 hour prior. Not prepped or portioned today. Operator placed to quick chill. At flip top reach in cooler: Cooked plantains (47F - Cold Holding) As per chef, stored 10 mins. Not prepped or portioned today. Chef fried plantains.

Administrative complaint recommended
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed server use bare hand to remove onions from a salad. See stop Sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At salad at dessert satiation: tres leche (45F - Cold Holding) ; flan (44F - Cold Holding) As per operator, reach in cooler door opened for an extended periods of time in the last 10 mins. Not prepped or portioned today. Advised operator to quick chill both items.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed server use bare hand to remove onions from a salad. See stop Sale.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler at cook line: raw steak stored above commercially processed plantains and French fries. At walk in cooler: raw beef stored above washed and prepped onions. Operator corrected.
[35A-02-7] Live, small flying insects found. 5 flies flying around at food prep and ware washing area of kitchen; 1 landing on handle of pot.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed server touched face and hair then handled clean plate with salad. Employee washed hands and salad stop saled.

Warning Issued
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Walk in cooler Salmon, operator removed from package
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled soiled towel than hand,clean cup and made a drink without washing hands first. Employee washed hands
[08A-13-5] Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw chicken over cut limes. Operator stored properly.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in freezer Sealed bags with Cooked pork at 2:24pm (62F cooling) since 10am at 2:45pm same. At this current cooling rate products will not cool to 41F within 6 hours. Operator iced Down product
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Salad cooler, sliced tomatoes at 1:37pm( 50F cooling );since 10am at 2:07 pm ( 48F cooling), chopped lettuce at 1:37pm (50F cooling)at 2:07pm (45F cooling). Products did not cool to 41F within 4 hours. See Stop Sale
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler Sealed containers with Cooked pork at 2:15pm (99F cooling) since 12pm and cooked chicken at 2:15pm (110F cooling) since 12pm Products did not cool to 70F within 2 hours. Operator moved products to oven to be reheated to 165F + and to restart cooling once product reaches 135F.

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