1928 Cuban Bistro 4
Last inspected: Feb 2, 2026
86
Score
Going back to 2022, 1928 Cuban Bistro 4 has 14 inspections in the public record. The latest inspection on file is from Feb 2, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Things have been moving the wrong way, with the rolling count rising from around one violation to closer to five violations per visit.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up five times.
Among Jacksonville Beach restaurants, the typical score is 73; 1928 Cuban Bistro 4 is comfortably above that bar. The full record sits in fairly typical territory for a working restaurant.
14
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 2, 2026
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in oven on cook line Ham and cheese croquettes (109F - Hot Holding). Employee voluntarily discarded. Observed in steam well on cook line Cooked chicken and potatoes (110F123F - Hot Holding); Cooked Beef (113F - Hot Holding). Employee stated the items were placed in steam well at 8am. Employee removed and reheated to 165F. **Corrected On-Site** **Warning** - From follow-up inspection 2026-02-02: Observed in steam well cooked chicken with potatoes at 137F, Cooked beef at 140F Hot Holding). Observed in oven on cook line Ham and cheese croquettes (107F - Hot Holding). Manager removed and reheated to 165F and placed in hot display cabinet. **Admin Complaint** **Corrective Action Taken**
03B-01-6
86
Jan 30, 2026
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken in stand alone cooler over raw pork located in back room. Employee removed and stored properly. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in front display cooler Flan (56F - Cold Holding); Tres leches (52F - Cold Holding). At start of inspection door of cooler was open. Cooler has an ambient temperature of 41F. Employee stated she was filling cakes earlier. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed whipped butter held on TIME As A Public Health Control without time mark. Employee stated butter was brought out at 8:15. Employee placed time mark on butter. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in oven on cook line Ham and cheese croquettes (109F - Hot Holding). Employee voluntarily discarded. Observed in steam well on cook line Cooked chicken and potatoes (110F123F - Hot Holding); Cooked Beef (113F - Hot Holding). Employee stated the items were placed in steam well at 8am. Employee removed and reheated to 165F. **Corrected On-Site** **Warning**
03B-01-6
Basic - No copy of latest inspection report available. Observed establishment without last inspection report.
51-18-6
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed front counter prep area ceilings not easily cleana **Repeat Violation**
36-37-5
Basic - Ceiling tile missing. Observed in storage room ceiling tile missing. Observed some ceiling tiles with water damage.
36-36-4
47
Aug 14, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Live, small flying insects found Observed 1 flying insect on cook line.
35A-02-7
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed 1 expired food manager.
53A-03-7
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed front counter prep area ceilings not easily cleanable.
36-37-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on prep table. Employee removed and stored properly. **Corrected On-Site**
40-06-5
Basic - In-use wet wiping cloth/towel used under equipment. Observed wiping cloth used under empanada press. Employee removed and stored properly . **Corrected On-Site**
21-04-4
Basic - Light shield damaged/in disrepair. Observed light shield on cook line cracked.
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gasket soiled on cook line
23-03-4
61
Feb 12, 2025
Complaint Partial
1 minor violation.
View 1 violation
Lighting Adequate; Required Shields in Place
FL-36
95
Dec 5, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
82
Nov 25, 2024
Complaint Partial
No violations found.
100
Jul 3, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
67
Jan 31, 2024
Routine - Food
No violations found.
100
Jan 25, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken soup at 48F in stand alone cooler located in back room. Observed cooked pork and cooked rice at 49F in stand alone cooler. Cooler has an ambient temperature of 42F. Employee stated that they go in and out of cooler all morning and items were cooked yesterday. Employee stated she pulled out this morning to fill on line this morning she gets in at 7am. **Repeat Violation** **Admin Complaint**
03A-02-5
86
Aug 1, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handling raw steak then handling togo food container without washing her hands. After reviewing with employee and manager. Employee washed her hands and manager voluntarily discarded plastic container. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-08-01: Observed cashier employee handling cash and card transactions and then go prepare coffee and foods without washing hands. Reviewed with person in charge who translated to manager. Employee washed hands **Admin Complaint**
12A-12-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off in front counter hand wash sink. - From follow-up inspection 2023-08-01: Still the same. Waiting on parts to fix **Time Extended**
27-16-4
78
Jul 28, 2023
Routine - Food
6 critical violations. 5 major violations. 3 minor violations.
View 14 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handling raw steak then handling togo food container without washing her hands. After reviewing with employee and manager. Employee washed her hands and manager voluntarily discarded plastic container. **Corrective Action Taken** **Warning**
12A-12-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed same employee multiple times fixing her eye glasses and pants and then began cooking and handling food. After reviewing with employee, employee washed her hands. **Corrective Action Taken** **Warning**
12A-25-4
High Priority - Employee washed hands with cold water. Observed employees in front counter washed their hands with cold water before began preparing food. Hot water at handwash sink is turned off. **Warning**
12A-19-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs ambient temperature (66F) stored at room temperature on cook line across from the flat grill. Manager stated eggs were taking out of the cooler and placed at room temperature approximately 3 hours ago. After reviewing with manager, manager moved eggs to sandwich cooler. **Corrective Action Taken** **Warning**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (48F) stored in middle top railing inside sandwich flip top cooler. Manager stated she moved cream cheese from the bottom of the cooler to the middle railing appropriately 30 minutes ago. Manager moved cream cheese inside cooler. house made salsa verde ( made with oil and garlic) (72F); house made salsa roja ( made with oil and garlic) (74F); basil pest sauce (73F) stored in container next to grills at room temperature. Manager placed very little ice to container and stated sauces were taking out of the cooler 3 hours ago. After reviewing with manager, manager moved sauces inside the sandwich cooler. milk (62F); cream cheese (48F); whipped cream (50F) stored in small white reach in cooler in front counter near coffee machine. Cooler has an ambient of 54F. Employee stated food was restocked from main cooler approximately 3 hours ago. Manager moved food to salad cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. At 12:44pm found Melted butter at room temperature held under time control in front counter not time marked. Employee stated butter was taking out of the cooler at 12:08pm. Employee time marked butter. **Corrected On-Site** **Warning**
03F-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Certified manager lacks knowledge of the big 6 foodborne illnesses. Reviewed with manager and emailed her big 6 handout. **Corrective Action Taken** **Repeat Violation**
11-07-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dumping soiled water inside hands sink in front counter. Review proper use of hand wash sinks with employee Multiple scrubs stored inside handwash sink in front counter. After reviewing with employee, employee removed scrubs. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink in warewashing area.
31B-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only 2 employee training certificate were provided by manager. Manger stated the other employee certificates are at the other location.
53B-13-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off in front counter hand wash sink.
27-16-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed manager cutting unwashed tomatoes on cook line. After reviewing with manager, manager voluntarily discarded unwashed prepped tomatoes **Corrective Action Taken**
08B-39-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cooks wearing multiple bracelets while preparing food on cook line.
13-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Coffee mixing spoons stored in standing room temperature water ( 79F) in front counter near coffee machine. Employee discarded water. **Corrected On-Site**
10-07-4
21
May 24, 2023
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked beef ( 58F cooling); cooked chicken (55-58F - Cooling)); cooked pork (57-59F - Cooling) date marked with Thursday stamp stored in main stand alone cooler in food storage room. Food covered while cooling, stored in containers that are bigger then 4 inches and food containers are stacked together. Cook stated all food was prepared yesterday afternoon and that she placed food in cooler to cooled down. Employee also verified that food has not being taking out of the cooler since yesterday. Manager discarded food. See stop sale. **Warning** - From follow-up inspection 2023-03-27: Cooling not observed. **Time Extended** - From follow-up inspection 2023-05-24: Cooling not observed at callback **Time Extended**
03D-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (75F) stored at room temperature in sandwich station. Manager stated butter was taking out of the cooler 3 hours ago. Manager placed butter inside prep cooler on cook line. Suggested to manager to use time control for butter which is use on sandwiches. Emailed him time control form. whipped cream (65F); feta cheese (51F) stored on top rail of sandwich cooler on cook line. Employee stated food was taking out of the cooler a few minutes ago for a large order. Employee placed food in reach in freezer. milk (44F); whipped cream (46F) stored in small white cooler in coffee station. Cooler has an ambient temperature of 46F. Manager stated food was placed in cooler from main prep cooler less then 39 minutes ago. Manager moved food to prep cooler. raw steak (48F); mozzarella cheese (48F); raw pork (48F); queso fresco (45F) stored in main stand alone cooler in food storage room. Cooler has an ambient of 37F. Manager stated food has being in cooler since yesterday. Manager moved some food to the reach in freezer and placed other food on ice. **Warning** - From follow-up inspection 2023-03-27: Milk 47F, whipped cream 51F in small white reach in cooler in coffee station. Cooler has an ambient temperature of 48F. Employee stated food was moved to cooler from main prep cooler 3 hours ago. Queso fresco 46F, mozzarella 48F, raw steak 45-46F and raw chicken 44-45F in large double door stand alone reach in cooler. Kitchen manager stated cheeses were received today approximately 2 hours ago and raw meats were placed in cooler last night. Manager moved food to chest reach in freezer. **Admin Complaint** - From follow-up inspection 2023-05-24: Butter 68F stored at room temperature. Manager stated butter is supposed to be under time control but butter is not time marked nor written procedures are available. Manager stated butter was taking out of the cooler at 9am. Manager time marked butter and completed time control form during inspection. **Admin Complaint** **Corrective Action Taken**
03A-02-5
74
Mar 27, 2023
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (75F) stored at room temperature in sandwich station. Manager stated butter was taking out of the cooler 3 hours ago. Manager placed butter inside prep cooler on cook line. Suggested to manager to use time control for butter which is use on sandwiches. Emailed him time control form. whipped cream (65F); feta cheese (51F) stored on top rail of sandwich cooler on cook line. Employee stated food was taking out of the cooler a few minutes ago for a large order. Employee placed food in reach in freezer. milk (44F); whipped cream (46F) stored in small white cooler in coffee station. Cooler has an ambient temperature of 46F. Manager stated food was placed in cooler from main prep cooler less then 39 minutes ago. Manager moved food to prep cooler. raw steak (48F); mozzarella cheese (48F); raw pork (48F); queso fresco (45F) stored in main stand alone cooler in food storage room. Cooler has an ambient of 37F. Manager stated food has being in cooler since yesterday. Manager moved some food to the reach in freezer and placed other food on ice. **Warning** - From follow-up inspection 2023-03-27: Milk 47F, whipped cream 51F in small white reach in cooler in coffee station. Cooler has an ambient temperature of 48F. Employee stated food was moved to cooler from main prep cooler 3 hours ago. Queso fresco 46F, mozzarella 48F, raw steak 45-46F and raw chicken 44-45F in large double door stand alone reach in cooler. Kitchen manager stated cheeses were received today approximately 2 hours ago and raw meats were placed in cooler last night. Manager moved food to chest reach in freezer. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked beef ( 58F cooling); cooked chicken (55-58F - Cooling)); cooked pork (57-59F - Cooling) date marked with Thursday stamp stored in main stand alone cooler in food storage room. Food covered while cooling, stored in containers that are bigger then 4 inches and food containers are stacked together. Cook stated all food was prepared yesterday afternoon and that she placed food in cooler to cooled down. Employee also verified that food has not being taking out of the cooler since yesterday. Manager discarded food. See stop sale. **Warning** - From follow-up inspection 2023-03-27: Cooling not observed. **Time Extended**
03D-02-5
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. No manager certificate provided by manager. Manger on duty not certified and he stated he became a manager in January **Warning** - From follow-up inspection 2023-03-27: Manager still not provided manager certificate **Time Extended**
53A-01-7
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager did not provided proof of any employee training. **Warning** - From follow-up inspection 2023-03-27: Manager still did not provided proof of any employee training. **Time Extended**
53B-01-5
61
Dec 27, 2022
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored on dry storage floor. Operator properly hung to dry. **Corrected On-Site**
42-01-4
95
Frequently Asked Questions
When was 1928 Cuban Bistro 4 last inspected?
The most recent health inspection at 1928 Cuban Bistro 4 on file is from Feb 2, 2026. The public record contains 14 inspections in total.
What is the most common violation at 1928 Cuban Bistro 4?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at 1928 Cuban Bistro 4.
How does 1928 Cuban Bistro 4 compare to other restaurants in Jacksonville Beach?
1928 Cuban Bistro 4 most recently scored 86 out of 100, which is higher than the Jacksonville Beach average of 73.
Has 1928 Cuban Bistro 4's inspection record improved over time?
No. Recent inspections at 1928 Cuban Bistro 4 have averaged around five violations per visit, up from roughly one earlier in the record.
What does a low risk rating mean?
A low risk rating at 1928 Cuban Bistro 4 means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is 1928 Cuban Bistro 4 inspected?
Based on the inspection history on file, 1928 Cuban Bistro 4 is inspected around five times per year on average.
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