Cuban Sandwich Shop (The)
Last inspected: Mar 3, 2026
50
Score
Cuban Sandwich Shop (The) appears in inspection records eight times, starting in 2022. The newest entry in the record is dated Mar 3, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Things have been moving in the right direction, with the rolling count dropping from around 11 violations to closer to seven violations per visit.
Looking across the full record, “floor soiled/has accumulation of debris” is the recurring theme, flagged four times.
The city-wide average sits at 79, which Cuban Sandwich Shop (The)'s 50 doesn't quite reach. There are enough flags in the record to merit a second thought.
8
Inspections
2
Critical latest
2
Major latest
4
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 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. Dishwasher tested 0ppm of chlorine. Owner primed dishwasher re-tested at 100ppm of chlorine. **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage gravy (117F - Hot Holding) gravy reheated to 165F **Corrected On-Site**
03B-01-6
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks has stains. **Repeat Violation**
22-02-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee working with no beard restraint.
13-04-4
Basic - Floor soiled/has accumulation of debris. Floor soiled between and grill. **Repeat Violation**
36-73-4
Basic - Soiled dry wiping cloth in use. Soiled dry cloth stored on cutting board on cooks line. Chef removed cloth and properly stored cloth. **Corrected On-Site**
21-10-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall nest to steam table is soiled with old food debris.
36-27-5
50
Jul 16, 2025
Routine - Food
4 critical violations. 4 minor violations.
View 8 violations
High Priority - Dented/rusted cans present. See stop sale. Dented can of green beans.
01B-01-4
High Priority - Live, small flying insects found 1 fly in back kitchen area. Management removed fly from building. **Corrected On-Site**
35A-02-7
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. Sausage held on time as a public health control has no time markings. Chef added proper time markings to sausage. **Corrected On-Site**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. Pack of cigarettes and cell phone stored overtop cooked sausage on cooks line. Chef removed and properly stored items. **Corrected On-Site**
41-10-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine is soiled.
22-20-5
Basic - Floor soiled/has accumulation of debris. Floor soiled between fryer and grill. **Repeat Violation**
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Manager removed tongs and placed at dishwasher. **Corrected On-Site**
10-20-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer solution tested 200ppm. Staff emptied and refilled bucket retested at 100ppm. **Corrected On-Site** **Repeat Violation**
21-07-4
45
Mar 24, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server drop of dirty dishes in dish room then handle plates with cooked bacon for customers during inspection.
12A-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Some cutting boards in kitchen are stained at time of inspection.
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee opened water bottle stored on shelf with food for customers in prep room. Operator moved drinks to appropriate holding area during inspection. **Corrected On-Site**
12B-07-4
Basic - Floor soiled/has accumulation of debris. Floors around kitchen equipment are soiled at time of inspection.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets are soiled at time of inspection.
23-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 0ppm. Operator remade sanitizer. Tested at 100ppm chlorine. **Corrected On-Site**
21-07-4
64
Nov 4, 2024
Routine - Food
2 critical violations. 1 major violation. 13 minor violations.
View 16 violations
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 can be determined. Discussed with operator. Cafe con leche. Operator wrote label at time of inspection. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Soup (125F - Hot Holding) CORRECTED TO ; Soup (193F - Hot Holding) Placed to hot hold 8:00, first temperature 9:50 second temperature at 10:20 **Corrected On-Site**
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle above dish area, operator labeled at time of inspection. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in kitchen area soiled. Vent above cook table.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Cookline Equipment in poor repair. Bottom of oven missing cover, exposing interior wiring.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employe drink on dry storage rack in back kitchen area. Operator moved at time of inspection. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal items stored on food storage shelves in back kitchen area. **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees no hair restraint.
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting observed in dish drying area. Discussed with operator. **Repeat Violation**
24-08-4
Basic - Floor tiles missing and/or in disrepair. Floor tile in disrepair near walk in cooler. Thorough out kitchen.
36-17-5
Basic - Food stored on floor. Prepped onions stored on floor, discussed with operator. Operator removed at time of inspection and placed in approved location. **Corrected On-Site**
08B-38-4
Basic - Ice bucket/shovel stored on floor between uses. Ice bucket stored on floor, operator placed in dish area to be washed at time of inspection. **Corrective Action Taken**
10-14-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle, operator removed at time of inspection. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer in front of customer reach in cooler. Discussed with operator.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above oven. Exterior of oven. **Repeat Violation**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Ham, sauces in bread station reach in cooler missing labels.
02D-01-5
35
Apr 19, 2024
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Eggs and ham held on time is time marked 6:30am.
01B-02-5
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Eggs and ham held on time is time marked 6:30am.
03F-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled near 3 Compartment Sink.
41-17-4
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. Sent to operator at time of inspection. **Corrected On-Site**
11-27-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting next to soda machine.
24-08-4
Basic - Floor soiled/has accumulation of debris. Floor throughout kitchen.
36-73-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted next to soda machine.
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table.
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee prepping food with no beard guard.
13-04-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle, operator removed at time of inspection. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of oven.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Container of salt not labeled, operator labeled at time of inspection. **Corrected On-Site**
02D-01-5
41
Oct 5, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef cracked shelled eggs without washing hand before starting next task.
12A-09-4
High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Rice reheated to 128F. Had a discussion with chef about proper reheating. Rice heated to 165F. **Corrected On-Site**
03E-08-5
Basic - Soiled dry wiping cloth in use. Soiled dry cloth sitting on cutting. Manager removed and properly stored cloth. **Corrected On-Site**
21-10-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer solution tested 0ppm of chlorine. Owner refilled sanitizer solution retested at 100ppm. **Corrected On-Site**
21-07-4
Basic - No copy of latest inspection report available.
51-18-6
64
Jan 13, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Required Records Available; Shellstock Tags/Labels
FL-14
74
Aug 2, 2022
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 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. Dish machine testing at 0ppm. Spoke with operator about only using three compartment sink until maintenance can fix it. Operator called maintenance and they should be coming today. **Corrective Action Taken**
22-41-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing chlorine test kit.
16-37-1
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in front of grill has deep grooves and is no longer cleanable.
14-09-4
74
Frequently Asked Questions
When was Cuban Sandwich Shop (The) last inspected?
The most recent health inspection at Cuban Sandwich Shop (The) on file is from Mar 3, 2026. The public record contains eight inspections in total.
What is the most common violation at Cuban Sandwich Shop (The)?
Across the inspection record, “floor soiled/has accumulation of debris” has been cited four times, more than any other issue at Cuban Sandwich Shop (The).
How does Cuban Sandwich Shop (The) compare to other restaurants in Tampa?
Cuban Sandwich Shop (The) most recently scored 50 out of 100, which is lower than the Tampa average of 79.
Has Cuban Sandwich Shop (The)'s inspection record improved over time?
Yes. Recent inspections at Cuban Sandwich Shop (The) have averaged around seven violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Cuban Sandwich Shop (The) 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 Cuban Sandwich Shop (The) inspected?
Based on the inspection history on file, Cuban Sandwich Shop (The) is inspected around two times per year on average.
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