LAS VEGAS CUBAN CUISINE
1212 N SR 7 · HOLLYWOOD · Broward County · FL 33021
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
10 full violation description(s) documented by the inspector during this visit.
High Priority 3
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed creamy sauce held at 48F in walk-in cooler. Per operator,sauce cooked and cooling from yesterday. Sauce did not removed from unit since. Item didn't cooled from 135F to 41F in total of 6 hours. See stop sale. Observed cooked chicken held at 48F in True Refrigerator . Per operator, chicken cooked and cooling from yesterday. Cooked Chicken did not removed from unit since. Item didn't cooled from 135F to 41F in total of 6 hours. See stop sale.
01B-36-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed creamy sauce held at 48F in walk-in cooler. Per operator,sauce cooked and cooling from yesterday. Sauce did not removed from unit since. Item didn't cooled from 135F to 41F in total of 6 hours. Observed cooked chicken held at 48F in True Refrigerator . Per operator, chicken cooked and cooling from yesterday. Cooked Chicken did not removed from unit since. Item didn't cooled from 135F to 41F in total of 6 hours.
41-15-5High Priority – Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine sanitizer solution exceeds 200 ppm. Operator correct solution to 100 ppm. **Corrected On-Site**
Intermediate 5
11-03-5Intermediate – Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Discuss employees health policies and requirements with Melvin who is the certified food manager on duty.
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed green sauce covered while cooling in a deep container.
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Observed food containers stored in hand wash sink at dishwashing area. Operator removed. **Corrected On-Site**
05-08-4Intermediate – No probe thermometer provided to measure temperature of food products.
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked oxtail and ground beef stored in walk in cooler not date marked. Per operator, both items cooked from yesterday morning before 11:00 a.m.
Basic 2
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees in kitchen area.
33-16-4Basic – Open dumpster lid.
Inspector observations synchronized from DBPR on October 8, 2026 3:00 PM.
Violation category totals
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 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.