El Cubanito BBQ
Last inspected: Apr 13, 2026
37
Score
Across the available record, El Cubanito BBQ has nine inspections on file, the first dated 2022. El Cubanito BBQ was last inspected on Apr 13, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The trend has been favorable: violation counts have eased from around 11 violations to closer to nine violations per visit over the last few inspections.
The pattern that stands out is “raw animal food stored over/not properly separated”, which has been cited four times.
Compared to other Hialeah Gardens restaurants (averaging 66), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
4
Critical latest
1
Major latest
6
Minor latest
Inspection History
Apr 13, 2026
Routine - Food
4 critical violations. 1 major violation. 6 minor violations.
View 11 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside the establishment.
29-34-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed salmon in ROP in walk in cooler.
01B-13-4
High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef stored over vegetables, in reach in cooler, operator properly stored it. **Corrected On-Site** **Repeat Violation**
08A-04-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked shell eggs than touched a cooked ham. Operator properly washed hands. **Corrected On-Site**
12A-27-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Operator properly stored it. **Corrected On-Site**
42-01-4
Basic - Bathroom door left open other than during cleaning or maintenance.
32-02-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed salmon in ROP in walk in cooler.
06-09-1
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drink from open water bottle, instructed operator regarding the contamination. Operator used cup with straws. **Corrected On-Site**
12B-12-5
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed operator washing dishes with no sanitizer step. Operator properly set up the three compartment sink with chlorine sanitation solution at 100 ppm. **Corrected On-Site**
16-13-5
Basic - Food storage container/container lid cracked or broken. Observed multiple broken plastic covering food items, operator discarded it. **Corrected On-Site**
14-38-4
37
Dec 1, 2025
Routine - Food
5 critical violations. 3 major violations. 5 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the preparation cooler raw chicken stored over cheese. Operator rearranged food on site. **Corrected On-Site**
08A-05-6
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee fixing his pants a couple of times to continue to prepared food without washing his hands prior.
12A-28-4
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer solution with sanitizer over 200ppm stored on the preparation table over buckets with food. Operator immediately removed the we solution and placed it under the preparation table, operator also reduced we solution to 50ppm on site. **Corrected On-Site**
41-15-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed we sanitizer over 200+. Operator discarded water and replaced sanitizer with 50ppm. **Corrective Action Taken**
41-27-4
High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Observed cooked rice reheated in the microwave did not reached 165F. Instructed operator to reheat rice again and make sure it reaches 165F. **Corrective Action Taken**
03E-08-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washed her hands in the three compartment sink. Instructed employee to properly wash her hands in the hand wash sink. Employee washed her hands. **Corrected On-Site**
12A-03-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed establishment offers undercooked eggs with no Consumer Advisory. Provided Consumer advisory to operator. Manager hanged poster on site. **Corrected On-Site**
02B-02-5
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. Observed employees training expired for the following employees ( Dalia Marquez, Victor Ramirez, Francis Perez) all expired on 11/2025. **Repeat Violation**
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin at front counter.
22-20-5
Basic - Food stored in a location that is exposed to splash/dust. Observed food from the steam table located right next to the three compartment sink exposed to splash.
08B-36-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil in the kitchen stored in standing water.
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior soiled. **Repeat Violation**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees at kitchen next to the 3 compartment sink. **Repeat Violation**
31B-04-4
27
Oct 28, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : 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. Oberved employee training for Mariley Cala expired on 12-02-23. **Warning** - From follow-up inspection 2024-10-28: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled. **Warning** - From follow-up inspection 2024-10-28: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on food prep table at cook line. **Warning** - From follow-up inspection 2024-10-28: **Time Extended**
21-44-1
82
Oct 22, 2024
Routine - Food
5 critical violations. 2 major violations. 9 minor violations.
View 16 violations
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. Observed employee going from washing utensils in the three compartment sink to prepare food without washing hands in between. **Warning**
12A-13-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee cleaning her hands on her pants and failed to wash her hands prior to start prepping food. **Warning**
12A-28-4
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 touched fried pork chunks with barehand. Employee refried pork on site. **Corrected On-Site** **Warning**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored over smoked pork chops, stored in prep cooler at cook line. **Repeat Violation** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the preparation cooler located at cook line observed roasted pork (49 F - Cold Holding); raw steak (46F - Cold Holding); raw steak (51F - Cold Holding); raw steak (52F - Cold Holding); pork chops (50 F - Cold Holding), owner and chef stated that all of these food items were transferred to this cooler less than 4 hours ago. Instructed manager to remove all Time control food to the walk in cooler to rapidly cool down. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line. Manager placed a new paper roll. **Corrected On-Site** **Warning**
31B-02-4
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. Oberved employee training for Mariley Cala expired on 12-02-23. **Warning**
53B-14-5
Basic - Stored food not covered. In the walk in cooler observed cooked pork in a large pot not covered. **Warning**
08B-12-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled. **Warning**
22-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensils in water at 80F. Employee discarded water on site. **Corrected On-Site** **Warning**
10-07-4
Basic - Food not stored at least 6 inches off of the floor. Observed a bag of onions stored in the walk in cooler. **Warning**
08B-47-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the walk in cooler observed fish fillets in ROP not removed from the packaging, as per PIC they just had transferred fish to walk in cooler. Manager removed all ROP fish from packaging onsite. **Corrected On-Site** **Warning**
06-09-1
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. HWS at kitchen slow draining. **Warning**
29-20-5
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on food prep table at cook line. **Warning**
21-44-1
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sing at hws at front counter. **Warning**
31B-04-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at front counter. **Warning**
22-20-5
25
Apr 1, 2024
Complaint Full
4 minor violations.
View 4 violations
Proper Hot and Cold Holding Temperatures
FL-21
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Required Records Available; Shellstock Tags/Labels
FL-14
74
Mar 29, 2024
Complaint Full
3 critical violations. 1 major violation. 10 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (53F - Cold Holding); sausage (49F - Cold Holding); cheese (53F - Cold Holding); raw beef (51F - Cold Holding); shredded cheese (66F - Cold Holding) at reach in cooler across from cook line. As per chef for approximately 2 hours. Instructed chef to placed food items in the walk in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed a raw shell eggs on preparation table across from cook line, ambient temperature of kitchen at 79F. Instructed chef to placed them inside walk in cooler. **Corrective Action Taken**
03A-03-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over cooked pasta at walk in cooler.
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed cooking pot inside handsink by 3 compartment sink.
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Observed container with no handle inside rice container at dry storage area.
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation table across from cook line.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cigarettes, lighter, cell phone and keys stored at preparation table at kitchen.
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside at kitchen area.
35B-01-4
Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Observed bagged garbage on ground surrounding shared dumpster enclosure.
33-09-4
Basic - Inside/outside of dumpster not clean. Observed trash debris surrounding shared dumpster enclosure.
33-10-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan on the wall soiled by 3 compartment sink. Observed hood filter soiled at cook line.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed foam plates not inverted stored above preparation table.
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed Wiping cloth stored at preparation area at kitchen.
21-12-4
35
Oct 25, 2023
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler located in the cook line observed ham (48F - Cold Holding); cheese (50 F - Cold Holding), as per cook for less than 4 hours, employee added ice under the products and closed the reach in cooler lid. In the reach in cooler located above the ice machine observed flan (50 F - Cold Holding), as per manager for less than 2 hours, employee placed it in the reach in cooler located in the kitchen for a rapid cool. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs and raw pork chops stored over chicken soup in the walk in cooler.
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in the walk in cooler pulled pork held more than 24 hours not properly date marked.
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored over dusty ice machine surface.
10-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs in standing water at 80F, employee discarded water. **Corrected On-Site**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In the small reach i cooler located above the ice machine.
05-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. small glass reach in cooler above the ice machine has no ambient thermometer.
22-16-4
Basic - Wet wiping cloth used to wipe tableware or carry-out containers.
21-02-4
47
Jun 15, 2023
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
43
Sep 30, 2022
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Wiping Cloths Properly Used and Stored
FL-41
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
Warewashing Facilities Maintained and Used
FL-24
Non-Food Contact Surfaces Clean
FL-23
Required Records Available; Shellstock Tags/Labels
FL-14
43
Frequently Asked Questions
When was El Cubanito BBQ last inspected?
The most recent health inspection at El Cubanito BBQ on file is from Apr 13, 2026. The public record contains nine inspections in total.
What is the most common violation at El Cubanito BBQ?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at El Cubanito BBQ.
How does El Cubanito BBQ compare to other restaurants in Hialeah Gardens?
El Cubanito BBQ most recently scored 37 out of 100, which is lower than the Hialeah Gardens average of 66.
Has El Cubanito BBQ's inspection record improved over time?
Yes. Recent inspections at El Cubanito BBQ have averaged around nine violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at El Cubanito BBQ 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 El Cubanito BBQ inspected?
Based on the inspection history on file, El Cubanito BBQ is inspected around three times per year on average.
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