PIZZA CUBANA
9350 SW 40 ST · MIAMI · Dade County · FL 33165
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
29 full violation description(s) documented by the inspector during this visit.
High Priority 9
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 cooked pasta (47F – Cooling) at walk in cooler. As per employee, product was prepared on the previous day.
01A-05-4High Priority – Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Observed person in charge unable to provided invoice for flan dessert.
14-31-5High Priority – Nonfood-grade bags used in direct contact with food.
08A-02-6High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Observed raw chicken over strawberries at reach in freezer at preparation area.
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shells eggs over pizza dough and rolls.
01B-04-5High Priority – Stop Sale issued due to food originating from an unapproved source. Observed person in charge unable to provided invoice for flan dessert.
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 Observed cooked pasta 47F ( cooling) at walk in cooler. As per employee item was prepared on the previous day. Observed Dulce de Leche 48F (cold holding) As per employee, since the previous day.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (55F – Cold Holding); (55F); ham (55F – Cold Holding); chorizo (52F – Cold Holding); ground ham (53F – Cold Holding). At reach in cooler at cooking line. As per employee for approximately 2 hours. Employee placed a bag of ice over products. Observed Dulce de Leche 48F (cold holding) at reach in cooler at front dining area. As per person in charge, since the previous day. **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. Observed noodles (57F – Hot Holding); marinara (77F – Hot Holding) at steam table. As per employee for 1 hour. Advised person in charge to reheat products to 165F.
Intermediate 6
11-27-4Intermediate – 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.
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked pasta cooling inside closed plastic container inside walk in cooler.
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled slice machine and cutting board.
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink.
11-26-1Intermediate – 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.
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 pasta 47F (cold holding) as per operator pasta was cooked the night before. **Repeat Violation**
Basic 14
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at preparation area near dessert area.
16-23-4Basic – Accumulation of lime scale on the inside of the dishmachine.
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at preparation area at back kitchens and cooking line.
24-05-4Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed metal containers above slicing machine.
33-14-4Basic – Dumpster overflowing garbage.
14-11-5Basic – Equipment in poor repair. Observed reach cooler handle in disrepair at preparation area. Observed cold holding unit in front dining at 47F.
08B-38-4Basic – Food stored on floor. Observed bags of onions on floor at walk in cooler.
10-01-5Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching sugar inside plastic container.
38-07-4Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at cooking area and preparation area. **Repeat Violation**
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. Observed at cooking line also at men's restroom and women restroom. **Repeat Violation**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled walk in cooler gaskets, fans guard and ceiling.
33-16-4Basic – Open dumpster lid.
24-18-4Basic – Silverware/utensils stored upright with the food-contact surface up. Observed spoons not inverted at cooking line
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Observed plastic container with cream cheese inside no labeled at reach in cooler near desserts preparation area
Inspector observations synchronized from DBPR on October 23, 2026 12:24 PM.
Violation category totals
3 observation(s)
2 observation(s)
4 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
2 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.