George's Cuban Cafe
Last inspected: Mar 30, 2026
90
Score
Going back to 2022, George's Cuban Cafe has eight inspections in the public record. George's Cuban Cafe was last inspected on Mar 30, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent inspections have found fewer violations than earlier ones, averaging around two violations lately and about five violations before that.
The pattern that stands out is “working containers of food removed”, which has been cited three times.
George's Cuban Cafe scores about where you'd expect for a Princeton restaurant. The record reflects steady performance over time.
8
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
2 minor violations.
View 2 violations
Basic - Working containers of food removed from original container not identified by common name. Observed salt container not identified with common name by 3 compartment sink.
02D-01-5
Basic - Floor not cleaned when the least amount of food is exposed. Observed under fryer.
36-01-4
90
Dec 22, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior in standing unit.
22-16-4
95
Feb 21, 2025
Routine - Food
2 minor violations.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
90
Nov 15, 2024
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
Certified Food Manager Identification
FL-02
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
70
Jun 8, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw fish stored above cut fruits inside reach in cooler by the fryer. Employee rearranged properly. **Corrected On-Site**
08A-04-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed in shelves by the fryer, as per employee less than 2 hours. Employee moved the eggs to reach in cooler during inspection. **Corrective Action Taken**
03A-03-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Food stored on floor. Observed raw oranges cases stored on floor by 3 compartment sink. **Corrected On-Site**
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 container at the front counter. **Corrected On-Site**
10-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at the front counter.
21-12-4
55
Jan 27, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish fillets stored above cooked pork inside reach in cooler, employee rearranged properly. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ham croquettes (127F - Hot Holding); chicken empanadas (129F - Hot Holding) at front counter, as per employee less than 30 minutes. Employee increased temperature during inspection. **Corrective Action Taken**
03B-01-6
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. Provided form during inspection.
11-27-4
Basic - No Heimlich maneuver/choking sign posted. Provided sign during inspection.
51-13-4
64
Mar 31, 2023
Routine - Food
6 critical violations. 13 major violations. 11 minor violations.
View 30 violations
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed cooked chicken (160 F - Cooking). Operator returned the chicken to the grill to complete the cooking temperature. Final temperature 170°F. **Corrected On-Site** **Warning**
03C-44-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed an employee only washed containers and pot and not sanitized them at three compartment sink. **Warning**
22-45-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw pork stored over tequenos and plantains at chest reach reach in freezer. **Warning**
08A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shells eggs stored over raw pork at two doors reach in cooler. Operator relocated the products. **Corrected On-Site** **Repeat Violation** **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (67 F - cold holding) at reach in cooler that is not connected. As per operator for less than two hours. And cooked pork (54 F - Cold Holding) at preparation table. As per operator for less than 30 minutes. Operator moved the product to another reach in cooler for rapid cooling and moved the cooked pork to a reach in cooler. **Corrective Action Taken** **Repeat Violation** **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 beef pastries (119 F - Hot Holding) at hot box front counter. As per operator for less than one hour. Operator turn up the temperature of the hot box to reheat the product. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. **Warning**
22-38-5
Intermediate - No soap provided at handwash sink. **Repeat Violation** **Warning**
31B-03-4
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed the person in charge unable to answer how to use the three compartment sink. **Warning**
53A-14-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice with beans at preparation table. As per person in charge from yesterday. **Repeat Violation** **Warning**
02C-02-5
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. **Warning**
11-07-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**
11-03-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee cooked chicken and doesn't know the cooking temperature. **Warning**
53B-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled. **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed a blender inside of hand wash sink. Operator removed the blender. **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation** **Warning**
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
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**
53B-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a iPhone on shelf over preparation table. **Repeat Violation** **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed four employees with no hair restraint. **Repeat Violation** **Warning**
13-03-4
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 an employee washed containers and pots in the middle sink (rinse) and not sanitized them. **Warning**
16-13-5
Basic - Equipment in poor repair. Observed reach in cooler preparation area disconnected and with the gasket torn. **Warning**
14-11-5
Basic - Floor not cleaned when the least amount of food is exposed under equipments. **Repeat Violation** **Warning**
36-01-4
Basic - Food stored on floor. Observed a bag of sugar stored on floor and box of orange stored on floor. **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 two utensils handle touching the sugar. Operator removed the handle. **Corrected On-Site** **Repeat Violation** **Warning**
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
31B-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet wiping towels on preparation tables. **Repeat Violation** **Warning**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed sugar container not identified by common name. **Repeat Violation** **Warning**
02D-01-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** **Warning**
50-09-4
6
Sep 16, 2022
Routine - Food
3 critical violations. 6 major violations. 13 minor violations.
View 22 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed container with uncooked croquettes in preparation table (69F - Cold Holding) employee discarded during inspection.
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw pork in reach in cooler. Employee rearranged properly during inspection. **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed container in preparation table with uncooked croquettes (69F - Cold Holding) employee discarded during inspection.
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic containers stored inside hand wash sink. Employee removed during inspection. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.employee restocked during inspection. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Employee restocked during inspection. **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 meat balls not date marked over 24 hours. Employee date marked during inspection. **Corrected On-Site**
02C-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed in reach in cooler next to chest white reach in freezer.
23-24-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee eating while preparing food. Observed employee in cook line.
12B-01-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone and personal bags stored in preparation table. Employee removed during inspection.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Floor not cleaned when the least amount of food is exposed. Observed under equipment in kitchen area.
36-01-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed container with uncooked croquettes in preparation table (69F - Cold Holding) employee discarded during inspection.
06-06-5
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 inside of sugar container. Employee removed during inspection. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of grease on hood filters.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken and raw pork (frozen) in standing water in container next to 3 compartment sink. Employee removed and placed meats inside reach in cooler during inspection. **Corrective Action Taken**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in Juarez.
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in preparation table.
21-09-4
Basic - Working containers of food removed from original container not identified by common name. Observed sugar container not labeled with common name in kitchen and next to coffee machine.
02D-01-5
18
Frequently Asked Questions
When was George's Cuban Cafe last inspected?
The most recent health inspection at George's Cuban Cafe on file is from Mar 30, 2026. The public record contains eight inspections in total.
What is the most common violation at George's Cuban Cafe?
Across the inspection record, “working containers of food removed” has been cited three times, more than any other issue at George's Cuban Cafe.
How does George's Cuban Cafe compare to other restaurants in Princeton?
George's Cuban Cafe most recently scored 90 out of 100, which is about the same as the Princeton average of 89.
Has George's Cuban Cafe's inspection record improved over time?
Yes. Recent inspections at George's Cuban Cafe have averaged around two violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at George's Cuban Cafe 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 George's Cuban Cafe inspected?
Based on the inspection history on file, George's Cuban Cafe is inspected around two times per year on average.
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