1928 Cuban Bistro 7
Last inspected: Nov 6, 2025
13
Score
The health department has logged five inspections at 1928 Cuban Bistro 7, the earliest from 2022. Inspectors last stopped by on Nov 6, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
The picture has gotten worse over the last few visits, with the average climbing from around 10 violations to closer to 23 violations.
Across the inspection history, “no proof provided that food employees are informed” is the issue that surfaces most often, recorded two times.
By comparison, the average Jacksonville facility scores 74, putting 1928 Cuban Bistro 7 on the weaker side. This restaurant has more on its record than most do.
5
Inspections
5
Critical latest
8
Major latest
10
Minor latest
Inspection History
Nov 6, 2025
Routine - Food
5 critical violations. 8 major violations. 10 minor violations.
View 23 violations
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Leftovers soup reheated on stove at 7:30 reached 140f on stove by employee, them she placed it on warmer but no water on warmer and temp is 118f chicken soup at 10:30am, discarded by employee **Corrective Action Taken**
03E-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken soup
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Sauce with cooked garlic made on 10/22, employee discarded it **Corrected On-Site**
01B-24-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 6/1/25. Establishment observed preparing, serving, or selling food to customers with an expired license. **Admin Complaint**
50-17-3
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dishes then took dishes from sanitizer without washing hands, explained to him and he washed hand **Corrected On-Site**
12A-13-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One expired in 3/2025
53B-14-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Feta cheese opened on Monday, dated by employee **Corrected On-Site**
02C-03-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee thought reheating for leftover is 140f, explained to her
53B-16-4
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/. Rebecca expired on 1-13-25, she is the owner and helps with food if needed
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing. Spoon in hand sink and rinsing core scooper in hand sink at front counter
31A-11-4
Intermediate - 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. Employee that started yesterday, server Jason
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures. For reheating soup
05-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tuna salad made on Monday, dated by employee **Corrected On-Site**
02C-02-5
Basic - Old labels stuck to food containers after cleaning. Old date left on lid for tuna salad, employee removed it **Corrected On-Site**
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination. Kids and trays in storage area, employee inverted them **Corrected On-Site**
25-06-4
Basic - Uncleanable knife block in use to store knives. In back prep area
14-55-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed veggies on shelf above cooked meats in upright cooler in back prep, employee rearranged **Corrected On-Site**
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dusty wall by sandwich prep, cook line **Repeat Violation**
36-27-5
Basic - Working containers of food removed from original container not identified by common name. White powder on storage shelf, back prep, employee stated it's salt **Corrected On-Site**
02D-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceiling by hood at cook line, also in back prep area **Repeat Violation**
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf above prep table in back prep area, employee moved them to bottom shelf **Corrected On-Site**
12B-07-4
Basic - Food storage container/container lid cracked or broken. Cracked container for cut raw onions on Oreo table, back prep area
14-38-4
Basic - Food stored on floor. Boxes in freezer that arrived yesterday and food in containers in walk in cooler, **Repeat Violation**
08B-38-4
13
May 2, 2025
Food-Licensing Inspection
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs on shelf above culantro, operator rearranged **Corrected On-Site**
08A-05-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. By cook line
36-27-5
Basic - Single-service articles improperly stored. Big aluminum trays on storage shelf and pastry boxes, in catering storage inverted by operator **Corrected On-Site**
25-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler, operator cleaned them
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Front counter hand sink, operator placed one **Corrected On-Site**
31B-04-4
Basic - Food stored on floor. Box with bread in freezer, operator took it to another restaurant, box with coffee in storage area **Corrected On-Site**
08B-38-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By cook line
36-34-5
64
Jul 20, 2023
Routine - Food
1 critical violation. 6 major violations. 6 minor violations.
View 13 violations
High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. 115f nacho cheese taken out to reheat at 7:00, it's 9:15, mgr reheated it rapidly to 155f
03E-03-5
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Didn't know reheating parameters, explained to him
53A-10-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
16-37-1
Intermediate - No soap provided at handwash sink. Both handsink have sanitizer in soap container, labeled sanitizer, mgr placed some soap by hand sinks **Corrected On-Site**
31B-03-4
Intermediate - Probe thermometer not used to ensure proper food temperatures. For reheating cheese
05-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Several cooked foods
02C-08-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cream cheese opened a coup of days ago, labeled by employee **Corrected On-Site**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. On sugar, mgr discarded it **Corrected On-Site**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls and food containers, mgr inverted them **Corrected On-Site**
24-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in prep unit
22-16-4
Basic - Single-service items for customer self-service not properly protected to prevent contamination. Lids, mgr inverted them **Corrected On-Site**
25-09-4
Basic - Carbon dioxide/helium tanks not adequately secured. By mop sink, mgr secured them **Corrected On-Site**
51-11-4
35
Feb 28, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - 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. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout **Corrective Action Taken**
11-27-4
Intermediate - 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. Discussed and provided the Employee Health Reporting Agreement form during the inspection. **Corrective Action Taken**
11-26-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep table on cook line next to pan of cooked bacon. Employee removed **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Reach in cooler make table on front line with torn gasket
14-11-5
74
Aug 23, 2022
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored in plastic containers o shelf above beef products in the walk in freezer. The manager properly stored all food items during inspection **Corrected On-Site**
08A-17-6
Basic - Cutting board has cut marks and is no longer cleanable. Cut marks on cutting boards
14-09-4
82
Frequently Asked Questions
When was 1928 Cuban Bistro 7 last inspected?
The most recent health inspection at 1928 Cuban Bistro 7 on file is from Nov 6, 2025. The public record contains five inspections in total.
What is the most common violation at 1928 Cuban Bistro 7?
Across the inspection record, “no proof provided that food employees are informed” has been cited two times, more than any other issue at 1928 Cuban Bistro 7.
How does 1928 Cuban Bistro 7 compare to other restaurants in Jacksonville?
1928 Cuban Bistro 7 most recently scored 13 out of 100, which is lower than the Jacksonville average of 74.
Has 1928 Cuban Bistro 7's inspection record improved over time?
No. Recent inspections at 1928 Cuban Bistro 7 have averaged around 23 violations per visit, up from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at 1928 Cuban Bistro 7 means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is 1928 Cuban Bistro 7 inspected?
Based on the inspection history on file, 1928 Cuban Bistro 7 is inspected around two times per year on average.
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