SORIANO BROTHERS CUBAN CUISINE & MARKETPLACE

Name: SORIANO BROTHERS CUBAN CUISINE & MARKETPLACE
Address: 18005 S DIXIE HWY, PALMETTO BAY, FL, 33157, US
Rating: 0

18005 S DIXIE HWY, PALMETTO BAY, FL 33157

License #2337463

🌴 Cuban/Caribbean ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 10, 2026 · 6 findings · 2 critical

Routine - Food

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Quick take

SORIANO BROTHERS CUBAN CUISINE & MARKETPLACE in PALMETTO BAY currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 13 times from Florida DBPR, with the most recent inspection on September 10, 2026. Across those visits, inspectors documented 150 total violations — 29 critical, 30 major, 91 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 31, 2024

The latest inspection on September 10, 2026 shows 6 observation rows: 2 critical, 0 major, and 4 minor.

Official recordInspection data quality

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Inspection coverage

92%

Inspector notes

150

Coverage note

Inspector notes linked where available

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SORIANO BROTHERS CUBAN CUISINE & MARKETPLACE has a rough inspection history. Would you risk it?

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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

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Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled at the sandwich station.
[08B-12-5] Stored food not covered. By the grill.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw fish stored under raw chicken in the reach in cooler by the grill. Employee placed raw chicken at the bottom.
[14-69-4] Ice buildup in reach-in freezer by the sandwich station.
[14-11-5] Equipment in poor repair. Observed reach in cooler door gaskets torn by the grill.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer was 0 ppm. Establishment has the 3 compartment set up.

Disposition: Emergency order recommended
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed several employees engaged in food preparation wearing watches and jewelry at front counter.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed sunglasses stored on top of self above triple sink at front counter.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed hot holding unit handle soiled next to corn tamales machine.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting boards grooved at front counter.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Observed 1 employee engaged in food preparation with not beard guard. Employee put beard guard during inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting inside clean utensils on shelf at kitchen area.
[36-22-4] Floor area(s) covered with standing water. Observed standing water on the floor at dishwashing area.
[08B-38-4] Food stored on floor. Observed 2 cases of oil stored on the floor in front of service window at kitchen area.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside on the floor inside walk in freezer and ice cream freezer at front counter.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at handwashing sink next to cold station at front counter.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside reach in cooler next to cook line area.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed opened juice inside reach in cooler by the sandwich station. Employee discarded it.
[25-32-4] Reuse of single-service or single-use articles. Observed reuse empty tomato can use to dispense rice inside rice container at kitchen area.
[08B-12-5] Stored food not covered. Observed croquettes and lobster boxes not covered inside walk in freezer.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusty at kitchen area.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed water leaking at the dishwasher machine in the kitchen area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on top of preparation table at kitchen area. Employee stored properly during inspection.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed sugar container at front counter not identified.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed 1employee engaged in food preparation touching hair and not washing hands. Coached employee on proper procedures.
[35A-02-7] Live, small flying insects found Observed approximately 35 flying insects flying all around front counter area and landing on preparation table at front counter. Also observed approximately 5 + flying insects flying and landing on top of preparation table and cleaned equipments at kitchen area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Mozzarella Cheese (48F - Cold Holding); Pork (59F - Cold Holding) inside reach in cooler at kitchen area. As per operator for less than 4 hours.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed next to cold area at front counter.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled on preparation table at kitchen area.
[31B-03-4] No soap provided at handwash sink. Observed at handwashing sink next to cold station at front counter.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rice pudding inside reach in cooler at front counter not dated marked.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed bleach spray bottle not labeled next to triple compartment sink at front counter.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed a white cutting table on preparation table in the kitchen no longer cleanable.
[24-08-4] Still observed on lean containers.
[14-11-5] Equipment in poor repair. Observed multiple reach in cooler door gaskets torn.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-22-4] Still observed standing water at dishwashing area.
[08B-38-4] Still observed food stored on floor. Employee stored properly during call back.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled at the sandwich station. Employee cleaned them.
[16-46-4] Still observed old labels.
[03A-03-5] Still observed raw shell eggs stored on preparation area, as per operator less than 35 minutes. Operator placed raw shell eggs inside reach in cooler.
[03A-02-5] Observed ham (54 F - Cold Holding) shredded mozzarella (48 F - Cold Holding); and white cheese (50 F - Cold Holding) inside the reach in cooler across the grill in the kitchen area, as per operator food was prepared 30 minutes ago. Operator moved food contained to walk in cooler to rapid chill.
[03B-01-6] Observed churrasco (123F - Hot Holding) and cooked pork (120 F - Hot Holding) cooked chicken (120 F - Hot Holding) and cooked rice (111 F - Hot Holding) at the steam table at the front counter, as per operator less than 2 hours. Operator moved food containers to proceed to reheated.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed accumulation of hose connected at the time of the inspection underneath preparation table.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed at the red bucket stored inside the hand wash sink,coated by the 3 compartment sink.

Disposition: Warning Issued
[14-74-7] 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. Observed equipment was not working properly. Thermometer was at 50°F.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed a white cutting table on preparation table in the kitchen no longer cleanable.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed Employee drinking from an unenclosed beverage container in a food preparation table at front counter. Employee discarded it.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed an opened water bottle in food preparation area. Employee removed it.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed 2 opened water bottles stored inside two different reach in coolers. Owner discarded both waters. Also observed car keys stored above preparation area. Employee removed them.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed plastic container wet nesting stored by the dishwasher machine.
[14-11-5] Equipment in poor repair. Observed multiple reach in cooler door gaskets torn.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-22-4] Floor area(s) covered with standing water. Observed at the kitchen area by the 3 compartment sink.
[08B-38-4] Food stored on floor. Observed a plastic container with water stored on the floor. Employee placed it at least 6 inches off the floor.
[14-69-4] Ice buildup in reach-in freezer. Located by the front counter. Also observed at reach in cooler by the kitchen entrance.
[10-08-5] Ice scoop handle in contact with ice. Observed at ice container by the sandwich station. Employee removed the ice scoop.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled at the sandwich station. Employee cleaned them.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels in the ham container.
[08B-12-5] Stored food not covered. Observed fruit pulp inside plastic containers stored in the reach in freezer not covered.
[29-20-5] Very slow draining water in both handwash sinks located by the 3 compartment sinks.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed water leaking at the dishwasher machine in the kitchen.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at the 2 wet wiping clothes stored on preparation tables. Employee removed them.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed salt and soup base not identified in the kitchen area.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed 13 raw shell eggs stored on preparation tables. As pie employee eggs are left outside during the breakfast time. Employee placed raw shell eggs inside the walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (48 F - Cold Holding) mozzarella (50 F - Cold Holding); and cooked chicken (50 F - Cold Holding) inside the reach in cooler across the grill in the kitchen area. As per employee food was placed around 10 am. All food was removed and placed inside the walk cooler. Also Observed tuna salad (49 F - Cold Holding ); Mac and ham salad (51 F - Cold Holding)at the front counter. As per employee food was placed less than 2 hours ago. Employee changed food to deeper trays.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed churrasco (112F - Hot Holding) and ribs (120 F - Hot Holding) at the steam table at the front counter. As per employee less than 1 hour. Also observed croquettes (120 F - Hot Holding)at the hot box at the front counter. As per employee less than 1 hour.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed accumulation of hose connected at the time of the inspection underneath preparation table.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed lid of plastic container with bread inside is soiled at the sandwich station.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed at the red bucket stored inside the hand wash sink,coated by the 3 compartment sink.
[14-14-4] Nonfood-grade basting brush used in food. Observed a metal brush at the coffee station.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.observed ice machine-bin with rust spot
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed two CO tanks unsecured by ice cream chest freezer front counter n
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Observed pot and pans stored on soiled rack at kitchen area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed all throughout the kitchen preparation tables.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[51-18-6] No copy of latest inspection report available.
[16-46-4] Old labels stuck to food containers after cleaning. O no two containers with old label at reach in cooler front counter, staff removed old labels from containers.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Observed sanitizer buckets stored on the floor next to front counter 3 compartment sink, staff moved buckets to rack under preparation table.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer 3 compartment sink at 0ppm, coached staff on proper sanitizer methods, staff added chlorine tested at 50 ppm
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over mayonnaise container, staff removed eggs to bottom shelf.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed outside next to rear door exit.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed not paper towel available at handwashing sink next to 3 compartment sink at kitchen area. Staff provided new roll.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed new cooler installed on second floor mezzanine area for milk and vegetable storage, also a preparation table with 3 compartment sink and handwashing sink and dry storage racks.
[31B-03-4] No soap provided at handwash sink. Observed not soap available at handwashing sink next to 3 compartment sink. Staff refilled the supply.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed at cook line gaskets soiled.
[36-36-4] Ceiling tile missing. Above ovens at cook line.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[10-08-5] Ice scoop handle in contact with ice. Operator removed scoop.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed at cook line. Chef removed knife.
[10-03-4] In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Kitchen.
[22-08-4] Interior of toaster has accumulation of black substance/grease/food debris.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. For unit at front counter, desserts.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand sink at Front counter.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front counter by steam table/ cook line little single containers with oil ( Chimichurri style) at 80°F.
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cook unable to answer questions related to cooling process.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed sanitizer inside hand wash sink. Operator removed bucket.
[02D-12-1] Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Observed a front counter small prepared bottles of juice without labels. According to operator the labels are already ordered.
[14-14-4] Nonfood-grade basting brush used in food.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at reach in cooler at cook line containers with ceviche not labeled with date information.

Disposition: Warning Issued
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed employees bottled water stored with food served to the public, in the reach in cooler behind the soda cooler by the steam table.
[10-08-5] Ice scoop handle in contact with ice. In the ice bin located in the sandwich station .
[22-16-4] Reach-in freezer interior/shelves have accumulation of soil residues. Interior of freezer soiled located next to the fryer in the cook line.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Chlorine sanitizer in the three compartment sink at 0 ppm. Instructed employee to sanitize all clean equipments not properly sanitized, employee adding sanitizer and sanitizing all previously cleaned equipment.
[12A-20-4] Employee washed hands with no soap. Observed chef washing hands with no soap
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed chef washing hands with the gloves on. Instead chef to remove gloves and properly wash hands in the hand wash sink.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table observed cooked shrimp (109F - Hot Holding); cooked pork chunks (132F - Hot Holding); steamed pumpkin (129F - Hot Holding); smoked ribs (100F - Hot Holding); roasted chicken (112F - Hot Holding), manager stated that food was placed in the steam for less than 2 hours. Coached employee on proper hot holding temperature, employee reheating food.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed chef washing hands in the three compartment sink.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand wash sink located in the ware washing area blocked by a soda cooler.
[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.