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Licensee
Name: LAS VEGAS CUBAN CUISINE License Number: SEA1621192
Rank: Seating License Expiration Date: 12/01/2020
Primary Status: Current Secondary Status: Active
Location Address: 1727 E HALLANDALE BEACH BLVD
HALLANDALE, FL 33009

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 07/03/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
9 6 15
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
24-03-4    Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Soiled plates stored with clean plates on cookline **Warning**
12B-02-4    Basic - Employee eating in a food preparation or other restricted area. Employee drinking by cookline **Warning**
23-21-4    Basic - Food debris/dust/grease/soil residue on exterior of microwave. **Warning**
08B-38-4    Basic - Food stored on floor. 5 gallon bottle of oil on floor by handwash sink on cookline. Pot with beef on floor in walk in cooler. Container with bread on floor in walk in cooler **Warning**
23-07-4    Basic - Gaskets with slimy/mold-like build-up. Reach in coolers on cookline soiled **Warning**
14-69-4    Basic - Ice buildup in true reach-in freezer. **Warning**
31B-04-4    Basic - No handwashing sign provided at a hand sink used by food employees No handwash sign provided in men's restroom **Warning**
14-31-4    Basic - Nonfood-grade bags used in direct contact with food. Chicken stored in grocery plastic bag in true reach in freezer. **Warning**
29-49-5    Basic - Observed standing water in bottom of reach-in coolers on cookline **Warning**
29-08-4    Basic - Plumbing system in disrepair. Faucet handle and under 3 compartment sink in disrepair. **Warning**
14-20-4    Basic - Ripped/worn tin foil used as food-contact shelf cover by cookline **Warning**
14-41-4    Basic - Walk-in cooler gasket torn/in disrepair. Reach in cooler gasket torn in reach I. Cooler on cookline **Warning**
29-03-4    Basic - Water draining onto floor surface. Water draining on floor from the compartment sink. Water draining on floor behind ice machine **Warning**
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses in kitchen. In-use wet wiping cloth/towel used under cutting board in kitchen **Warning**
21-07-4    Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizing solution at 0ppm. Corrected to 100ppm **Corrected On-Site** **Warning**
01B-37-4    High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked soup (52°F - Cooling); cooked beans (49°F - Cooling); sauce (48°F - Cooling); cooked tamales (49°F - Cooling); cooked yellow rice (52°F - Cooling); cooked ground beef (50°F - Cooling); cooked pork (48°F - Cooling); cooked beef (47°F - Cooling); egg batter (51°F - Cooling); cooked black beans and rice (48°F - Cooling); cooked white beans (48°F - Cooling); cooked chicken (49°F - Cooling); cooked ham (47-48°F - Cooling); cheese (50°F - Cooling) raw salmon (49°F - Cold Holding); fish fillet (49°F - Cold Holding). As per operator food items were cooling walk in cooler overnight. Observed date mark with prepped date 7/2/19 See stop sale **Warning**
22-41-4    High Priority - 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. Dish machine chlorine sanitizer tested at 0ppm **Warning**
01B-07-4    High Priority - Food with mold-like growth. See stop sale Mold like substance observed on chicken empanadas in reach in cooler by cookline. **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. raw salmon (49°F - Cold Holding)and raw fish fillet (49°F - Cold Holding) in walk in cooler . Operator said food item has been in cooler since 7/2/19. See Stop Sale **Warning**
03D-05-4    High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Cooked soup (52°F - Cooling); cooked beans (49°F - Cooling); sauce (48°F - Cooling); cooked tamales (49°F - Cooling); cooked yellow rice (52°F - Cooling); cooked ground beef (50°F - Cooling); cooked pork (48°F - Cooling); cooked beef (47°F - Cooling); egg batter (51°F - Cooling); cooked black beans and rice (48°F - Cooling); cooked white beans (48°F - Cooling); cooked chicken (49°F - Cooling); cooked ham (47-48°F - Cooling); cheese (50°F - Cooling) raw salmon (49°F - Cold Holding); fish fillet (49°F - Cold Holding. As per operator food items were in walk in cooler overnight. See stop sale **Warning**
08A-07-4    High Priority - Raw animal food not properly separated from ready-to-eat food. Raw beef stored with raw chicken in true reach in freezer. **Warning**
35A-05-4    High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in dining room. Operator killed roach **Corrected On-Site** **Warning**
12A-09-4    High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched garbage bin then started cutting bread without changing gloves and I washing hands. Employee washed hands and changed gloves. **Corrected On-Site** **Warning**
29-42-4    High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
22-20-4    Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
22-05-4    Intermediate - Cutting board(s) stained/soiled. Cutting board solid in prep area. Cutting board solid by dish rack next to two doors true freezer **Warning**
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Soiled gloves stored in handwash sink in prep area by dish rack **Warning**
22-28-4    Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. **Warning**
14-16-4    Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed plates with chipped edges on cookline **Warning**
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels provided at any of the handwash sink **Corrected On-Site** **Repeat Violation** **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395