Cabana 28
Last inspected: Oct 27, 2025
10
Score
The health department has logged 10 inspections at Cabana 28, the earliest from 2023. The newest entry in the record is dated Oct 27, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have produced comparable findings, with counts hovering near 12 violations per visit.
The most common issue across all inspections has been “handwash sink used for purposes other than handwashing”, showing up five times.
Restaurants in Fort Lauderdale average 80, so Cabana 28 trails the local norm. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
7
Critical latest
6
Major latest
14
Minor latest
Inspection History
Oct 27, 2025
Routine - Food
7 critical violations. 6 major violations. 14 minor violations.
View 27 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked potatoes (56-58F - Cooling) in walk-in cooler per operator prepared last night and held in cooler overnight. See stop sale.
03D-02-5
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed tomatoes in walk-in cooler.
08A-04-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored next to raw chicken in same pan lower portion of flip top cooler.
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked potatoes (56-58F - Cooling) in walk-in cooler per operator prepared last night and held in cooler overnight.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yuca (50F - Cold Holding) per operator held out of temperature less than 3 hours. Operator placed in lower cooler to quickly chill.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (91-107F - Hot Holding); black beans (105F - Hot Holding) per operator held out of temperature approximately 1 hour. Operator reheated items on stove. **Corrective Action Taken**
03B-01-6
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee dicing raw onions without gloves. Employee placed on gloves. **Corrected On-Site**
09-01-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked potatoes (56-58F - Cooling) stored in covered over stacked containers.
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Plastic spoon stored in handwashing sink on cook line.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips for three component sink.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter and kitchen operator provided. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Front counter
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken marinade per operator prepared 10/23/2025 not date marked. Operator date marked **Corrected On-Site**
02C-02-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food stored on floor. Observed container of packaged peas and carrots stored on walk-in freezer floor. Observed plastic water bottles stored on the floor in back kitchen
08B-38-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored in contact on top of ice machine
10-12-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in flour container the handle in contact with the flour. Operator removed **Corrected On-Site**
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. Front counter. Operator removed **Corrected On-Site**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave has accumulation of black substance/grease/food debris on cook line.
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. All units
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. On cook line
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed can opener sleeve/holder surface soiled with grease, food debris, dirt, slime or dust.
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed black mold like substance on wall by three compartment sink.
36-27-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 Ppm chlorine sanitizer solution.
21-07-4
Basic - Wiping cloth sanitizing solution stored on the floor. Front counter. Operator elevated **Corrected On-Site**
21-38-4
Basic - Working containers of food(flour) removed from original container not identified by common name. Operator labeled.
02D-01-5
10
Jul 22, 2025
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Container of medicine improperly stored. Observed on shelf Vicks sinex stored next to clean plates wait station. Employee removed **Corrected On-Site**
41-07-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken skewers stored next to raw beef skewers in same pan. Employee separated. **Corrected On-Site**
08A-20-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter area
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. Could not locate
05-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 2 open water bottles on prep table.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on cook line shelf.
40-06-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in sugar container handle in contact with sugar. Operator removed. **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 90 F on cook line. Employee dumped water. **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board on cook line.
21-04-4
Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles of oil not labeled on cook line. Observed container of flour removed from original container not identified by common name prep table shelf. **Repeat Violation**
02D-01-5
45
Jan 21, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Make table cook line. **Warning** - From follow-up inspection 2025-01-21: **Time Extended**
14-09-4
95
Nov 20, 2024
Routine - Food
3 critical violations. 4 major violations. 8 minor violations.
View 15 violations
High Priority - Employee washed hands with cold water. Employee rewashed hands with hot and cold water. **Corrected On-Site** **Warning**
12A-19-4
High Priority - Employee washed hands with no soap. Observed employee wash hands with no soap. Employee washed hands with soap. **Corrected On-Site** **Warning**
12A-20-4
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. Observed raw beef over plantains in walk-in freezer not all commercially packaged. Operator correctly stored **Corrected On-Site** **Warning**
08A-17-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic bucket and scrubbing brush in hand washing sink located next to three compartment sink. Employee removed. **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
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. **Warning**
53B-13-5
Intermediate - Spray bottle containing sanitizer toxic substance not labeled. **Warning**
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink in men's and women's restroom water temperature 77F **Warning**
27-16-4
Basic - Cutting board has cut marks and is no longer cleanable. Make table cook line. **Warning**
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with watch while preparing food. Employee removed. **Corrected On-Site** **Warning**
13-07-4
Basic - Food stored on floor. Plastic bucket of red onions on the floor at preparation area. Two containers of cooking oil on floor in storage closet. **Warning**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in sugar and salt containers the scoop handle in contact with sugar and salt at preparation station. Operator removed. **Corrected On-Site** **Warning**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave has accumulation of black substance/grease/food debris on cook line. **Warning**
22-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front station stored on counter. Operator elevated **Corrected On-Site** **Warning**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Front station located next to flip top cooler. Observed elevated. **Corrected On-Site** **Warning**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Observed working containers of salt removed from original container not identified on cook line. **Warning**
02D-01-5
29
Sep 5, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed flip top cutting board surface soiled with food debris, mold-like substance or slime. **Warning** - From follow-up inspection 2024-09-05: At time of callback inspection still observed **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. All holding units **Warning** - From follow-up inspection 2024-09-05: **Time Extended**
05-09-4
86
Aug 27, 2024
Routine - Food
5 critical violations. 2 major violations. 9 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (109-120F - Hot Holding) in steam table. Per employee held out of temperature for 30 minutes. Employee reheated chicken. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer 0 Ppm. Sanitizer was empty. **Warning**
22-49-4
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over tomatoes in walk-in cooler operator inverted. **Corrected On-Site** **Warning**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked spaghetti in walk in cooler. Operator inverted **Corrected On-Site** **Warning**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs placed on top of make table shelf at room temperature temperature. Per employee held out of temperature less than 1 hour. Employee placed in cooler **Corrective Action Taken** **Warning**
03A-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed flip top cutting board surface soiled with food debris, mold-like substance or slime. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed Ajax liquid and wiping cloth stored in hand washing sink next to three compartment sink. **Warning**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Observed Bowl or other container with no handle used to dispense flour and cooked rice. Employee removed. **Corrected On-Site** **Warning**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on shelf above prep rat **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Floor not cleaned when the least amount of food is exposed. On cook line employee cleaned. **Corrected On-Site** **Warning**
36-01-4
Basic - Food stored on floor. Observed plastic container of frying oil stored on floor in prep area **Warning**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in contact with salt and sugar. Operator removed **Corrected On-Site** **Warning**
10-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. All holding units **Warning**
05-09-4
Basic - Stored food not covered. Dried black beans in storage closet not covered. Employee covered. **Corrected On-Site** **Warning**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles of sesame oil and oil on wall shelf on cook line **Warning**
02D-01-5
25
Jan 29, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired December 1, 2023.
50-17-3
Intermediate - Handwash sink used for purposes other than handwashing. Observed pots and pans in handwashing sink at dishwashing area. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed several spray bottles with sanitizer not labeled at dishwashing area. Operator wrote common name. **Corrected On-Site**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone above prep table at cook-line area. Operator removed. **Corrected On-Site**
40-06-5
Basic - Stored food not covered. Observed raw chicken at 40F not covered in reach-in cooler at cook-line area. Operator covered. **Corrected On-Site**
08B-12-5
64
Nov 8, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef stored over cases with tomatoes in walk-in cooler. Observed raw shell eggs stored over cases of produce in walk-in cooler. **Warning** - From follow-up inspection 2023-10-12: At the time of callback inspection, raw shell eggs stored over cases with produces in walk-in cooler. **Admin Complaint**
08A-04-5
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 cooked chicken at 111F in steam table. Per operator chicken cooked 30 minutes prior to inspection. Operator reheated chicken to 171F. **Corrected On-Site** **Warning** - From follow-up inspection 2023-10-12: At the time of callback inspection, cooked chicken hot held at 92°F. Per operator, chicken placed in unit 30 minutes prior to inspection. **Admin Complaint**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning** - From follow-up inspection 2023-10-12: **Time Extended**
53A-01-7
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed several containers stockpiled without being properly air dried prior to storing. **Warning** - From follow-up inspection 2023-10-12: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2023-10-12: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Stored food not covered. Observed container uncovered in dry food storage area. **Warning** - From follow-up inspection 2023-10-12: **Time Extended**
08B-12-5
58
Oct 11, 2023
Routine - Food
6 critical violations. 7 major violations. 14 minor violations.
View 27 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. During the inspection a copy was emailed to the operator from the provider. **Corrected On-Site** **Warning**
01D-01-5
High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef stored over cases with tomatoes in walk-in cooler. Observed raw shell eggs stored over cases of produce in walk-in cooler. **Warning**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed beef stored over cut tomato in cooler at salad station. Observed raw shell eggs stored over cheese in flip top cooler at cook line. **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed all food in flip top unit between 48F and 68F. Observed tres leche cold held at 47-51F in reach in cooler at front line. Per operator item placed in unit three days ago. During that time operate did not remove item from unit. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed all food in flip top unit between 48F and 68F. All items placed in the unit from yesterday, no items were removed from unit today. See stop sale. Observed tres leche cold held at 47-51F in reach in cooler at front line. Per operator item placed in unit three days ago. During that time operate did not remove item from unit. See stop sale. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken at 111F in steam table. Per operator chicken cooked 30 minutes prior to inspection. Operator reheated chicken to 171F. **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. A copy has been given to the operator. **Warning**
02B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed an spray bottle containing degreaser at dishwashing area. **Warning**
41-17-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**
11-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed food container in hand washing sink in front area. Operator removed. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
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. **Warning**
53B-13-5
Basic - 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 with handle in sugar container. Operator removed scoop from container. **Corrected On-Site** **Warning**
10-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in coolers throughout. **Warning**
05-09-4
Basic - Single-service articles improperly stored. Observed cases with single serve containers stored on floor at wait station. **Warning**
25-05-4
Basic - Stored food not covered. Observed container uncovered in dry food storage area. **Warning**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Observed sugar removed from original container not identified with common name. Employee labeled the container. **Corrected On-Site** **Warning**
02D-01-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary sanitizer less than 200ppm. Operator corrected to 200 ppm. **Corrected On-Site** **Warning**
21-08-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl used to dispense flour. Operator removed. **Corrected On-Site** **Warning**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored at service area prep table next to various food items and clean food containers. Operator removed and stored properly. **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone stored in food preparation table at cook line. **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed chef engaged in food preparation with no hair restraint. **Warning**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed several containers stockpiled without being properly air dried prior to storing. **Warning**
24-08-4
Basic - Equipment in poor repair. Observed flip top cooler on cook-line ambient temperature 48F. **Warning**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Food stored on floor. Observed container with cooking oil stored on storage area floor. Observed cases with drinks and drinking water stored on the front line area on the floor. Observed cases with meat stored on walk-in cooler floor. **Warning**
08B-38-4
10
Jun 8, 2023
Food-Licensing Inspection
2 major violations. 1 minor violation.
View 3 violations
Food Obtained from Approved Sources
FL-11
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
78
Frequently Asked Questions
When was Cabana 28 last inspected?
The most recent health inspection at Cabana 28 on file is from Oct 27, 2025. The public record contains 10 inspections in total.
What is the most common violation at Cabana 28?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited five times, more than any other issue at Cabana 28.
How does Cabana 28 compare to other restaurants in Fort Lauderdale?
Cabana 28 most recently scored 10 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Cabana 28's inspection record improved over time?
Results have been roughly steady. Inspections at Cabana 28 have averaged around 12 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Cabana 28 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 Cabana 28 inspected?
Based on the inspection history on file, Cabana 28 is inspected around four times per year on average.
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