Kuba Cabana Bayside
Last inspected: Apr 8, 2026
45
Score
Across the available record, Kuba Cabana Bayside has nine inspections on file, the first dated 2022. Inspectors last stopped by on Apr 8, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Performance has remained roughly level over recent inspections, averaging near nine violations each time.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded four times.
Restaurants in Miami average 74, so Kuba Cabana Bayside trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
3
Critical latest
1
Major latest
5
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (49F - Cold Holding); cooked rice (48F - Cold Holding) located at cooked line area. Observed reach in cooler in disrepair and it had an ambient temperature of 54°F. as per manager food was placed in less than two hour ago. Operator retuned food to the walk in cooler to rapidly cool down. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued due to adulteration of food product. Observed Food stored in ice used for drinks. See stop sale. Observed bottles of beer stored directly on ice. Located Bar area.
01B-03-5
High Priority - Food stored in ice used for drinks. See stop sale. Observed bottles of beer stored directly on ice. Located Bar area.
08B-56-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed onions and plastic lip inside hand wash sink kitchen. Operator removed during inspection. **Corrected On-Site**
31A-11-4
Basic - Ceiling tile missing.
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Dishwasher area.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen.
36-34-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler located at cooked line area.
14-74-7
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
45
Oct 20, 2025
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (85F - Cold Holding) as per operator less than two hours located at raw bar kitchen. Operator stored inside reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
12A-09-4
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed discarded straw and vegetable inside hand wash sink at bar area. Operator removed and clean the hand wash sink during inspection. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
16-37-1
Basic - Ceiling/ceiling tile shows damage or is in disrepair. **Repeat Violation**
36-32-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler.
05-09-4
Basic - Old labels stuck to food containers after cleaning. Operator discard the containers during inspection. **Corrective Action Taken** **Repeat Violation**
16-46-4
39
Feb 4, 2025
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area. Operator provided during inspection.
31B-02-4
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Dishwasher machine 175°f.
16-54-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Bar area.
36-27-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Kitchen next to mop sink.
22-20-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Located near dishwasher machine.
36-32-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Salad area.
31B-04-4
61
Oct 14, 2024
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked chicken (46F - Cooling) inside walk in cooler as per operator chicken was stored since the previous night. See stop sale.
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. Observed cooked chicken (46F - Cooling) inside walk in cooler as per operator chicken was stored since the previous night. See stop sale.
03D-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked white rice (65F - Cold Holding) as per operator less than two hours. Operator stored inside reach in cooler. **Corrective Action Taken**
03A-02-5
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. **Repeat Violation**
11-27-4
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
Basic - Ice bucket/shovel stored on floor between uses. Bar area. Operator removed during inspection. **Corrected On-Site**
10-14-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed metal container with utensils in standing water at 80°f located cooked line area. Operator removed the water during inspection. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted. Located next to toaster. Operator inverted during inspection. **Corrected On-Site**
25-06-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
43
Jun 27, 2024
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham cheese sandwich (72F - Cold Holding) located on top of prep table as per operator was prepared two days ago. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham cheese sandwich (72F - Cold Holding) located on top of prep table as per operator was prepared two days ago. See stop sale.
03A-02-5
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/. Pedro Sarracino, Hernesto Labroda.
53A-05-6
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.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed colander inside hand wash sink kitchen. Operator removed during inspection. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area. Operator provided during inspection. **Corrected On-Site**
31B-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored inside metal container with standing water at 80°f. Located near toaster area. Operator removed during inspection. **Corrected On-Site**
10-07-4
Basic - Food stored on floor. Bag of potatoes stored directly on floor inside walk in cooler.
08B-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Bar area.
21-12-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
41
Feb 16, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw meat over cooked pork located at cook line. Operator stored properly. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed metal sponge inside bar area.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area. Operator provided during inspection.
31B-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed metal container with utensil in Water at 75°f. Operator discard the water solution. **Corrected On-Site**
10-07-4
Basic - Ice scoop handle in contact with ice. Bar area.
10-08-5
Basic - Food stored on floor. Metal container with sugar located near hand wash sink kitchen.
08B-38-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Bowl or other container with no handle used to dispense food. Sugar.
14-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan inside walk in cooler.
23-03-4
45
Sep 11, 2023
Routine - Food
No violations found.
100
Jun 26, 2023
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Toilet Rooms Maintained
FL-53
32
Jul 19, 2022
Food-Licensing Inspection
2 major violations. 2 minor violations.
View 4 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located cook line area. Observed operator provided at time of inspection.
31B-02-4
Intermediate - No soap provided at handwash sink. Bar area.
31B-03-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathrooms.
32-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Bar area.
31B-04-4
74
Frequently Asked Questions
When was Kuba Cabana Bayside last inspected?
The most recent health inspection at Kuba Cabana Bayside on file is from Apr 8, 2026. The public record contains nine inspections in total.
What is the most common violation at Kuba Cabana Bayside?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Kuba Cabana Bayside.
How does Kuba Cabana Bayside compare to other restaurants in Miami?
Kuba Cabana Bayside most recently scored 45 out of 100, which is lower than the Miami average of 74.
Has Kuba Cabana Bayside's inspection record improved over time?
Results have been roughly steady. Inspections at Kuba Cabana Bayside have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Kuba Cabana Bayside 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 Kuba Cabana Bayside inspected?
Based on the inspection history on file, Kuba Cabana Bayside is inspected around two times per year on average.
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