Cabo Blanco Restaurant
Last inspected: Jan 6, 2026
82
Score
Across the available record, Cabo Blanco Restaurant has 14 inspections on file, the first dated 2022. Cabo Blanco Restaurant was last inspected on Jan 6, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
The pattern that stands out is “floor tiles missing and/or in disrepair”, which has been cited four times.
The city-wide average is 85, putting Cabo Blanco Restaurant squarely in typical territory. There isn't much in the file that would give a customer pause.
14
Inspections
0
Critical latest
2
Major latest
0
Minor latest
Inspection History
Jan 6, 2026
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Repeat Violation** **Warning** - From follow-up inspection 2025-11-05: Operator states, by November 26th. **Time Extended** - From follow-up inspection 2026-01-06: Manager Jesus Anicama. No Food Manager certification. **Admin Complaint**
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. **Warning** - From follow-up inspection 2025-11-05: Operator states by November 26th. **Time Extended** - From follow-up inspection 2026-01-06: Manager Jesus could not provide any employee certifications. **Admin Complaint**
53B-01-5
82
Nov 5, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Repeat Violation** **Warning** - From follow-up inspection 2025-11-05: Operator states, by November 26th. **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. **Warning** - From follow-up inspection 2025-11-05: Operator states by November 26th. **Time Extended**
53B-01-5
82
Nov 4, 2025
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
50
Sep 16, 2025
Routine - Food
No violations found.
100
Jul 14, 2025
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
Plumbing Maintained; Sewage Disposal
FL-51
61
Oct 3, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
22-41-4
Intermediate - No soap provided at handwash sink. Handwashing sink across from True Freezer
31B-03-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser at handwashing sink across from True freezer **Repeat Violation**
31B-05-4
Basic - Floor tiles missing and/or in disrepair. Throughout kitchen
36-17-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
Basic - Food stored in a location that is exposed to splash. Cooked sweet plantains stored in steam table right next to handwashing sink
08B-36-4
61
Jul 15, 2024
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Personal Cleanliness
FL-40
41
Sep 19, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair on cook line. - From follow-up inspection 2023-09-19: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed hole in wall under counter by dish machine - From follow-up inspection 2023-09-19: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust though out kitchen. - From follow-up inspection 2023-09-19: **Time Extended**
36-27-5
86
Sep 18, 2023
Routine - Food
3 critical violations. 6 major violations. 11 minor violations.
View 20 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over soup in walk-in cooler. Operator placed chicken on another lower shelf **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed plantains (78F - Cold Holding) sitting on counter on cook line at room temperature. Per operator less than two hours. Operator placed in walk-in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Observed breaded raw chicken over beef in walk-in cooler. Operator placed chicken on lower shelf. **Corrected On-Site**
08A-24-5
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. Emailed operator procedures **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed Bain Marie and spoon in hand washing sink on cook line. Operator removed **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips for ware washing machine.
16-37-1
Intermediate - No soap provided at handwash sink on cook line. Operator provided **Corrected On-Site**
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 cooked shrimp in walk-in cooler held over 48 hours not properly date marked. Operator date marked **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic bleach substance not labeled. Operator labeled **Corrected On-Site**
41-17-4
Basic - Dead roaches on premises. Observed 2 dead roaches between ice machine and 2 door glass refrigerator. Operator removed and cleaned and sanitized. Observed 4 dead roaches in dishwashing area. Operator removed clean and sanitized. Observed 1 dead roach behind Atosa reach in freezer. Operator removed clean and sanitized Observed 4 dead roaches between the wall and reach in cooler at the bar.
35A-03-4
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 and keys on shelf above make table on cook line. Operator re. **Corrected On-Site**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside in rear of the kitchen
35B-01-4
Basic - Floor tiles missing and/or in disrepair on cook line.
36-17-5
Basic - Hole in or other damage to wall. Observed hole in wall under counter by dish machine
36-24-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave oven on cook line has accumulation of black substance/grease/food debris
22-08-4
Basic - Stored food not covered. Observed raw whole chicken not covered in walk-in cooler. Operator covered. **Corrected On-Site**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust though out kitchen.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Operator inverted mops **Corrected On-Site**
42-01-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizer bucket on cook line chlorine 0 Ppm . Operator added chlorine rechecked 50 Ppm **Corrected On-Site**
21-07-4
Basic - Working containers of sugar and salt removed from original container not identified by common name. Operator labeled **Corrected On-Site**
02D-01-5
20
Jul 27, 2023
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed tabs on cook line soiled with grease, food debris, dirt, slime or dust. **Warning** - From follow-up inspection 2023-07-27: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable though out kitchen Hole in or other damage to wall by three compartment sink Floor tiles missing and/or in disrepair on cook line. **Warning** - From follow-up inspection 2023-07-27: **Time Extended**
36-12-4
90
Jul 26, 2023
Complaint Full
2 major violations. 7 minor violations.
View 9 violations
Intermediate - No soap provided at handwash sink on cook line. Operator supplied. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket in hand washing sink. Operator removed Observed water pitcher in hand washing sink located at prep area. Operator removed **Corrected On-Site** **Warning**
31A-11-4
Basic - Food stored on floor. Observed 2 liter plastic soda bottles in walk-in cooler floor Observed plastic container of frying oil on floor in storage area Observed plastic water bottles on floor in storage area Operator elevated **Corrected On-Site** **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed tabs on cook line soiled with grease, food debris, dirt, slime or dust. **Warning**
23-03-4
Basic - Working containers of flour and salt removed from original container not identified by common name. **Warning**
02D-01-5
Basic - Floors not constructed to be easily cleanable though out kitchen Hole in or other damage to wall by three compartment sink Floor tiles missing and/or in disrepair on cook line. **Warning**
36-12-4
Basic - Bowl or other container with no handle used to dispense salt and sugar. Operator removed **Corrected On-Site** **Warning**
14-01-5
Basic - Dead roaches on premises. Observed 2 dead roaches in between soda boxes on shelves in store room area Observed 1 dead roach on store room shelf next to a box of t shirt togo bags Observed 2 dead roach on floor by three compartment sink Observed 5 dead roaches between the ice machine and Saba air 2 door glass reach in cooler Operator removed and cleaned and sanitized areas **Corrected On-Site** **Admin Complaint**
35A-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
58
Apr 11, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 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. Black beans 47F-50F. Observed two covered 5 gallon plastic containers with black beans in walk-in cooler. Per operator not portioned or prep today. Per operator black beans were prepared approximately 48 hours previously. See stop sale. - From follow-up inspection 2023-04-11: Black beans .(47-50F - Cold Holding). Observed two 5 gallon plastic containers with black beans in walk-in cooler. Per operator not portioned or prep today. Per operator black beans were prepared approximately 24 hours previously **Admin Complaint**
03D-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Black beans .(47-50F - Cold Holding). Observed two 5 gallon plastic containers with black beans in walk-in cooler. Per operator not portioned or prep today. Per operator black beans were prepared approximately 48 hours previously. - From follow-up inspection 2023-04-11: Black beans .(47-50F - Cold Holding). Observed two 5 gallon plastic containers with black beans in walk-in cooler. Per operator not portioned or prep today. Per operator black beans were prepared approximately 24 hours previously. **Admin Complaint**
01B-02-5
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Black beans 47F-50F. Observed two covered 5 gallon plastic containers with black beans in walk-in cooler. Per operator not portioned or prep today. Per operator black beans were prepared appropriately 48 hours previously. - From follow-up inspection 2023-04-11: Black beans .(47-50F - Cold Holding). Observed two 5 gallon plastic containers with black beans in walk-in cooler. Per operator not portioned or prep today. Per operator black beans were prepared approximately 24 hours previously **Admin Complaint**
03D-15-4
67
Apr 10, 2023
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Black beans .(47-50F - Cold Holding). Observed two 5 gallon plastic containers with black beans in walk-in cooler. Per operator not portioned or prep today. Per operator black beans were prepared approximately 48 hours previously.
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Black beans 47F-50F. Observed two covered 5 gallon plastic containers with black beans in walk-in cooler. Per operator not portioned or prep today. Per operator black beans were prepared approximately 48 hours previously. See stop sale.
03D-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked quarters of chicken 79F on table across from fryer. Per operator less than 4 hours. Operator placed in oven to reheat to 165F. **Corrective Action Taken**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Black beans 47F-50F. Observed two covered 5 gallon plastic containers with black beans in walk-in cooler. Per operator not portioned or prep today. Per operator black beans were prepared appropriately 48 hours previously.
03D-15-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed had wash sink with no running hot water. Operator turned water on. **Corrected On-Site**
27-16-4
Basic - Container of frying oil stored on store room floor. Operator elevated. **Corrected On-Site**
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork thawing at room temperature, frozen solid. Operator placed pork in walk-in cooler. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator removed. **Corrected On-Site** **Repeat Violation**
21-12-4
45
Dec 1, 2022
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot line microwave - cooked chicken (65F) sitting at room temperature not portioned or prepared today held under 4 hours - moved to cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Make table - raw chicken over raw beef - operator moved chicken to lower shelf. **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-2
Basic - Floor tiles missing and/or in disrepair - On hot line.
36-17-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator removed wet towel from prep surface. **Corrected On-Site**
21-12-4
58
Frequently Asked Questions
When was Cabo Blanco Restaurant last inspected?
The most recent health inspection at Cabo Blanco Restaurant on file is from Jan 6, 2026. The public record contains 14 inspections in total.
What is the most common violation at Cabo Blanco Restaurant?
Across the inspection record, “floor tiles missing and/or in disrepair” has been cited four times, more than any other issue at Cabo Blanco Restaurant.
How does Cabo Blanco Restaurant compare to other restaurants in Oakland Park?
Cabo Blanco Restaurant most recently scored 82 out of 100, which is about the same as the Oakland Park average of 85.
Has Cabo Blanco Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Cabo Blanco Restaurant have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Cabo Blanco Restaurant 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 Cabo Blanco Restaurant inspected?
Based on the inspection history on file, Cabo Blanco Restaurant is inspected around five times per year on average.
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