DON RAMON CUBAN CUISINE
10220 FOREST HILL BLVD STE 110 · WELLINGTON · Palm Beach County · FL 33414
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
9 full violation description(s) documented by the inspector during this visit.
High Priority 6
12A-28-4High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touch clothes then handled clean pans of food; no hand wash. Chef washed hands. **Corrected On-Site**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At single door stainless steel reach in cooler across from cook line: raw steak and raw shrimp stored above red sauce and white sauce. Operator stored properly. **Corrected On-Site**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top beside steam table: cooked yuca (49F – Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. Stored over stacked. See stop sale.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top beside steam table: cooked yuca (49F – Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. Stored over stacked. See stop sale. At cook line; sitting on prep table beside lay top grill: cooked plantains (57F – Cold Holding); French fries (51F – Cold Holding) As per operator, stored since 12 mins. Not prepped or portioned today. Operator moved to quick chill. **Repeat Violation** **Admin Complaint**
03E-02-5High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table: cooked rice (103F at 9:50am; 108F at 10:17am- Reheating) As per chef, item was taken from cooler and placed in the steam table since 15 mins awaiting to go into the oven. Chef placed rice in oven and retrieved; as per operator, reheating was complete. Rice did not reheat to 165F within 2 hours. Operator returned rice to oven to reheat to 165F. **Corrective Action Taken**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked ground beef (120F – Hot Holding); pot roast (112F – Hot Holding) As per chef, items were reheated approximately 30 mins prior then stored in steam table. Operator placed items on flat top grill to reheat to 165F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
Intermediate 2
12A-03-4Intermediate – Employee washed hands in a sink other than an approved handwash sink. Chef washed hands at triple sink, rinse compartment. Chef washed hands at hand wash sink. **Corrected On-Site**
02C-04-5Intermediate – Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Shredded beef cooked frozen 2 days prior not date marked. Cooked oxtails cooked frozen 3 days prior not date marked. Operator date marked items. **Corrected On-Site**
Basic 1
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine heavily soiled.
Inspector observations synchronized from DBPR on September 14, 2026 2:41 PM.
Violation category totals
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.