CUBA LIBRE RESTAURANT & RUM BAR
800 EAST LAS OLAS BOULEVARD · FORT LAUDERDALE · Broward County · FL 33301
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
14 full violation description(s) documented by the inspector during this visit.
High Priority 5
22-57-6High Priority – Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired…heat strip turned black fourth time , Dishmachine was running .operator call machine company. **Corrective Action Taken**
14-86-1High Priority – Non-food grade paper/paper towel used as liner for food container…in cut garnishes at reach in cooler . Chef removed paper towel . **Corrected On-Site**
02C-01-5High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation…cooked mushrooms date marked 4/11 in reach in cooler . Stop sale issue . Employee discarded food.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit…rice 49FF, mushroom 47F, in sauté cooler #1 at top part , pulled beef 51F, pork 49F in sautéreach in drawer at kitchen. Food not prepped or portion today . Per chef food being held less than 4 hours . Chef discarded food . **Corrective Action Taken**
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…. chicken breast, chicken wings 89F, chicken gravy 176F , mashed potatoes 56F being held about 2 hours . Employee take food to reheated. **Corrective Action Taken**
Intermediate 5
22-59-4Intermediate – Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit.
16-62-1Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine….not provided any kind of tools for hot water sanitizer.
31B-03-4Intermediate – No soap provided at handwash sink at pizza station.employee provided. **Corrected On-Site**
03G-50-1Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
31B-05-4Intermediate – Paper towel dispenser at handwash sink not working/unable to dispense paper towels at pizza station, employee fixed it . **Corrected On-Site**
Basic 4
24-14-4Basic – Clean utensils Knives stored between equipment ..chef removed. **Corrected On-Site**
24-07-4Basic – Cleaned and sanitized equipment or utensils not properly stored…several ice scoop stored directly on the counter, soda line . Employee removed. **Corrected On-Site**
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit…rice spoon 74F water at expo line by the rice pot . Employee removed spoon. **Corrected On-Site**
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner…in house vacuum package salmon thawed without opened bags . Employee removed fish **Corrected On-Site**
Inspector observations synchronized from DBPR on October 5, 2026 4:01 PM.
Violation category totals
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.