La Revancha Cuban Cafe
Last inspected: Apr 9, 2026
67
Score
Public records show nine inspections at La Revancha Cuban Cafe stretching back to 2022. Inspectors last stopped by on Apr 9, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
The most common issue across all inspections has been “raw animal foods not properly separated”, showing up three times.
Restaurants in Orlando average 79, so La Revancha Cuban Cafe trails the local norm. Nothing in the record is alarming, but there's room to improve.
9
Inspections
2
Critical latest
1
Major latest
0
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator using bleach for laundry and bathrooms not for sanitizing plates, bowls, pots, pans , serving spoons. Operator sent employee to purchased the correct one, **Corrected On-Site**
22-48-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork in reach in cooler . Removed **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink used for purposes other than handwashing. Tray inside hand sink , operator removed .Corrected On-Site** **Corrected On-Site**
31A-11-4
67
Oct 6, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kielbasa sausage 50F placed on top of container in kitchen make table unit. Operator instructed to discard. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Scented sanitizer . Operator purchased approved one . **Corrected On-Site**
22-48-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle on make table counter . Removed , **Corrected On-Site**
12B-07-4
61
May 27, 2025
Complaint Full
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon in top part of sandwich make table by 3 compartment sink on top of raw onions container **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In bottom of reach in cooler by 3 compartment sink, Raw chicken over raw beef **Corrected On-Site**
08A-20-5
Basic - Ceiling tile missing. Over walk in cooler
36-36-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in chest freezer at front counter area
14-69-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights in dry storage area for single service to go containers
38-07-4
Basic - Standing water in bottom of reach-in-cooler. Stand in water in cooler by 3 compartment sink
29-49-6
61
Jan 14, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - Equipment in poor repair. Gasket on walk in freezer broken **Repeat Violation**
14-11-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at ware wash soiled
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop in mop bucket not hung to dry
42-01-4
Basic - Silverware/utensils dried with a towel/cloth. Operator started to dry pot with towel. Stopped operator and advised to allow to air dry. **Corrective Action Taken**
24-17-4
82
Sep 10, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Raw animal food stored over or with unwashed produce. Shelled eggs over unwashed produce in walk in cooler Operator moved eggs to different shelf **Corrected On-Site**
08A-04-5
Basic - Equipment in poor repair. Gasket around walk in freezer coming tearing
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at back door
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back walk in freezer accumulation of mold like substance around door
23-03-4
Basic - Plumbing system in disrepair. Hot water handle at bathroom not working
29-08-4
70
Feb 12, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in back make table. Operator moved chicken to bottom shelf. **Corrected On-Site**
08A-20-5
Basic - Unnecessary items/unused equipment on the premises. Old stove in office area.
33-31-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Back prep table bottom shelf rusted
23-03-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tiles in the kitchen.
36-37-5
74
Oct 2, 2023
Routine - Food
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw non pasteurized eggs over unwashed vegetables in walk-in-cooler. Operator moved vegetables **Corrected On-Site**
08A-04-5
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. Provided operator with form. And posted during inspection.
11-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with form. Operator had employees read, print, sign and date form during inspection.
11-26-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling at entrance to kitchen soiled.
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee thermos on prep table. Operator removed. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Back make table door does not close properly. Back make table door has gasket broken **Repeat Violation**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in back kitchen soiled
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at ware wash soiled.
36-27-5
43
Apr 5, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Opened box of raw bacon stored above cooked chicken in walk in cooler. Operator moved to bottom shelf. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Kitchen reach in cooler next to triple sink in disrepair 50-51F Cold Holding less than 2 hrs: raw chicken, raw pork, diced ham, beef empanadas, Ambient thermometer 50F. Advised operator to not use unit. **Repeat Violation**
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. - Paperwork provided. **Corrected On-Site**
11-27-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - Time plan provided at previous inspection and filled out. Operator provided copy not filled out. Advised to fill in plan.
03F-10-5
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. - Kitchen reach in cooler next to triple sink in disrepair door not closing properly and gasket hanging off other door. Food 50-51F Cold Holding less than 2 hrs: raw chicken, raw pork, diced ham, beef empanadas, Ambient thermometer 50F. Advised operator to not use unit.
14-74-7
58
Nov 8, 2022
Routine - Food
4 critical violations. 6 major violations. 3 minor violations.
View 13 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee grab pan encrusted with old food debris and soiled roll of bags in pan, and place on top of sandwich press to weigh down. Once sandwich was done the employee removed the dirty pan and continued to prepare the sandwich. Advised to not use dirty equipment while preparing ready to eat food. **Warning**
12A-29-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw turkey bacon portioned in tray stored above salad dressing and green sauce bottle at cooler next to register. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - All items cold holding less than 4 hrs at cooler next to triple sink 56-58F: pooled eggs, ham, cheese, raw chicken, raw beef and raw pork. Advised to use another cooler or put items on ice. No ambient thermometer in unit. Cold cuts in walk in cooler at proper temperatures. - Sandwich prep station portions of ham, butter and cheese clocked at 56-68F at top of reach in cooler. Did not observe time plan in place. Unit used to store single service items and does not cool food. **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. - Cooked onions at hot holding station next to stove 119-127F, maduros at front steam well 119F both less than 4 hrs. Advised to reheat items and place for hot holding. **Repeat Violation** **Warning**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Copper mat for sandwiches has accumulation of black debris. **Warning**
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. - Operator unavailable and staff has no idea where certification paperwork is located. **Warning**
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -Staff could not locate any test kit. **Warning**
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. - Staff unable to locate probe thermometer. **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. - Operator unavailable and staff has no idea where certification paperwork is located. **Warning**
53B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - Several cooked meats and cold cuts in walk in cooler. **Warning**
02C-02-5
Basic - Walk-in freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. - Reach in cooler next to triple sink and hot display for empanadas. **Warning**
05-09-4
Basic - Food stored on floor. - Boxes of citrus fruit in walk in cooler. **Repeat Violation** **Warning**
08B-38-4
26
Frequently Asked Questions
When was La Revancha Cuban Cafe last inspected?
The most recent health inspection at La Revancha Cuban Cafe on file is from Apr 9, 2026. The public record contains nine inspections in total.
What is the most common violation at La Revancha Cuban Cafe?
Across the inspection record, “raw animal foods not properly separated” has been cited three times, more than any other issue at La Revancha Cuban Cafe.
How does La Revancha Cuban Cafe compare to other restaurants in Orlando?
La Revancha Cuban Cafe most recently scored 67 out of 100, which is lower than the Orlando average of 79.
Has La Revancha Cuban Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at La Revancha Cuban Cafe have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at La Revancha Cuban Cafe means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is La Revancha Cuban Cafe inspected?
Based on the inspection history on file, La Revancha Cuban Cafe is inspected around three times per year on average.
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