Cuba Libre
Last inspected: Dec 2, 2025
25
Score
The health department has logged seven inspections at Cuba Libre, the earliest from 2022. The newest entry in the record is dated Dec 2, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have ticked up lately, averaging around 12 violations per visit versus roughly seven violations earlier in the record.
Looking across the full record, “equipment and utensils not properly air-dried - wet nesting” is the recurring theme, flagged four times.
Cuba Libre's latest score of 25 falls below the Orlando average of 79. Diners may want to weigh the inspection history when deciding to visit.
7
Inspections
3
Critical latest
4
Major latest
11
Minor latest
Inspection History
Dec 2, 2025
Routine - Food
3 critical violations. 4 major violations. 11 minor violations.
View 18 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale./cooked black beans cooling overnight at 52F, walk in cooler.
01B-36-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cooked chicken wings cold holding at 44F, raw red snapper cold holding at 45F/cook line reach in cooler for less than 4 hours per chef/moved to blast chiller/temperature rechecked wings 39F, red snapper 38F/ **Corrected On-Site**
03A-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./cooked black beans cooling overnight at 52F, walk in cooler.
03D-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./all soda nozzles/downstair main bar.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing./employee's backpack stored inside bar hand sink/removed immediately/ **Corrected On-Site**
31A-11-4
Intermediate - Nonfood-grade basting brush used in food./used for bbq sauce/cook line reach in cooler.
14-14-4
Intermediate - Records/documents for required employee training do not contain all of the required information./most employee's training certificates missing date of birth. **Repeat Violation**
53B-10-4
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelves.
24-08-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Bowl or other container with no handle used to dispense food./flour container/back kitchen/removed immediately/ **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured./downstairs behind the bar.
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./ceiling vent above back kitchen hot holding unit.
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./observed several employees wearing a watch while preparing food.
13-07-4
Basic - Ice scoop handle in contact with ice./downstair main bar. **Corrected On-Site**
10-08-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit./reach in cooler #1.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Produce walk in cooler fans soiled with dust.
23-03-4
Basic - Stored food not covered./all cut fruit at main bar not covered/ **Corrected On-Site**
08B-12-5
25
Apr 22, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over crab meat (from Can) Raw shrimp over crab meat (from Can) Raw chorizo over butter/walk in cooler/ **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times./dish room hand sink blocked by hose and food racks/ **Corrected On-Site**
31A-09-4
Intermediate - Records/documents for required employee training do not contain all of the required information./some training certificates missing employee's date of birth. **Repeat Violation**
53B-10-4
Basic - Bowl or other container with no handle used to dispense food./sugar and panko containers in bakery room/ **Corrected On-Site**
14-01-5
Basic - Ice buildup in reach-in ice cream freezer.
14-69-4
Basic - Working containers of food removed from original container not identified by common name./sugar and panko containers in bakery room/ **Corrected On-Site**
02D-01-5
61
Nov 22, 2024
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
29
May 17, 2024
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked mushrooms 50F, cooked onions 50F, cooked shrimp 47F, fresh garlic with oil 75F, all less than 4 hour per chef/iced and moved to blast chiller/rechecked cooked mushrooms 40F, cooked onions 41F, cooked shrimp 37F, fresh garlic with oil will use time as public health control. **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./slicer soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing./drain basket inside hand sink, Upstair bar/ **Corrected On-Site**
31A-11-4
Intermediate - Records/documents for required employee training do not contain all of the required information./some certificates missing employees date of birth.
53B-10-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Ice scoop handle in contact with ice./Upstair bar ice bin/ **Corrected On-Site**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./75F, cook line/ **Corrected On-Site**
10-07-4
Basic - Wiping cloth sanitizing solution stored on the floor./cook line/ **Corrected On-Site** **Repeat Violation**
21-38-4
52
Sep 30, 2023
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Intermediate - Handwash sink not accessible for employee use at all times./dish room hand sink blocked by garbage can.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing./bar hand sink used as dump sink.
31A-11-4
Intermediate - Some mussel tags not marked with last date served.
01C-03-4
Basic - Cloth used as a food-contact surface./cloth used to line poached eggs, cook line cooler. **Corrected On-Site**
21-05-5
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelves. **Repeat Violation**
24-08-4
Basic - Stored food not covered./cut fruits not covered/bar/ **Repeat Violation**
08B-12-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm/bar/rechecked 200ppm/ **Corrected On-Site**
21-08-4
Basic - Wiping cloth sanitizing solution stored on the floor./bar/ **Corrected On-Site**
21-38-4
58
Jun 26, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
64
Dec 8, 2022
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked chicken/walk in cooler. Raw skirt steak over sauces/butcher cooler. **Corrected On-Site**
08A-05-6
High Priority - Dented/rusted cans present. See stop sale./#10 can diced tomatoes.
01B-01-4
Intermediate - Handwash sink not accessible for employee use at all times./several hand sinks blocked by garbage cans/ **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at several handwash sink./ **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink./ground floor wait station hand sink. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers.
24-08-4
Basic - Ice buildup in reach-in freezer/ice cream chest freezer.
14-69-4
Basic - In-use wet wiping cloth/towel used under cutting board./small prep room/ **Corrected On-Site**
21-04-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
43
Frequently Asked Questions
When was Cuba Libre last inspected?
The most recent health inspection at Cuba Libre on file is from Dec 2, 2025. The public record contains seven inspections in total.
What is the most common violation at Cuba Libre?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited four times, more than any other issue at Cuba Libre.
How does Cuba Libre compare to other restaurants in Orlando?
Cuba Libre most recently scored 25 out of 100, which is lower than the Orlando average of 79.
Has Cuba Libre's inspection record improved over time?
No. Recent inspections at Cuba Libre have averaged around 12 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Cuba Libre 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 Cuba Libre inspected?
Based on the inspection history on file, Cuba Libre is inspected around two times per year on average.
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